INTRODUCTION TO BAKING

1. UNIVERSITY OF
THE EAST CALOOCAN
Bachelor of Science in Hotel and Restaurant
Management

3. BAKING
• Baking is the technique of
prolonged cooking of food by
dry heat acting by convection,
and not by radiation, normally in
an oven, but also in hot ashes, or
on hot stones.
• It is primarily used for the
preparation of bread, cakes,
pastries and pies, tarts, quiches,
cookies and crackers. Such items
are sometimes referred to as
"baked goods," and are sold at a
bakery.

4. (From Basic Ingredients to Finished Products)

5. • Mixing - Ingredients are combined.
STAGE 01 - MIXING
Mixing Issues
• Sanitation
• Heavy bearing
Load

6. STAGE 02 - PROOFING
• Proofing - Activation, drying, and baking prep. operation
Proofing Issues
• Sanitation
• High humidity
• Warm
temperature
• Expensive chain
repairs

7. STAGE 03 - BAKING
• Baking - Make the finished product.
Oven Issues
• Sanitation
• Expensive chain
repair
• Hot bearing
temperature
• Food grade
requirement

8. STAGE 04 - SLICING
• Slicing - Cut product to order or specification
Slicing Issues
• Sanitation
• High speed
bearings

9. STAGE 05 - WRAPPING / PACKAGING
• Wrapping/Packaging - Product ready for sale
Packaging Issues
• Sanitation
• High temperature
shrink tunnel

10. STAGE 06 - CARTONING /
PALLETIZING
• Cartoning/Palletizing - Ship the product.
Packaging
Issues
• Sanitation
• High
temperature
shrink tunnel

11. BAKED PRODUCTS

12. (Schematic Diagram)

13. PASTRY SECTION
• Is a Section or
Department in a catering
establishments that are
responsible for preparing
and serving all “Hot and
Cold” sweet dishes,
pastries, cakes, petit
fours, ice cream dishes,
confectionery, yeast
breads and the likes

14. SCHEMATIC DIAGRAM
GLACIER
BAKER
PASTE HANDLER
CONFECTIONER
PATISSERIE
CHIEF PATISSERIE

15. CHIEF PATISSERIE
• Also known as the “Chief
Pastry Chef/Cook”
• English (Pa-tee`-se-rie)
• French (Pah`-tees-reeh´)
• in charge in ordering
commodities and liaising
with other Department
• He plans the Menu, Control
Expenditures and waste to
meet profit percentage
required
• Must be imaginative,
creative and artistic.

16. PATISSERIE
• Also known as the “Pastry
Chef/Cook”
• Responsible for assisting the
Chief Pastry Chef in running
the section.
• In charge in preparation of Hot
and Cold Sweet Dishes, Sweet
Sauces, Pastries, and etc. for
the afternoon Teas and Cakes.
• They are also responsible for
preparing Pastries and Baked
products for Buffet.

17. CONFECTIONER
• They are responsible for
preparing Sugar work,
Marzipan, Chocolate,
Decorative and Display
items, Petit Fours,
Wedding and Birthday
Cakes.
• They are also
responsible for
preparing various types
of Icings.

18. PASTE HANDLER
• Responsible for the
preparation of Paste or
Dough, required for
making Tartlets, Flans,
Pie and Puff Pastries.

19. BAKER
• Responsible for the
preparation and baking of
paste / dough's, pie, tart and
etc. by using convection
heat or oven. To produce
baked goods / products.

20. GLACIER
• Responsible for
making various kinds
of Ice Creams, Sorbets,
Sherbet, Gelato.
• Responsible for Ice
Carving.

21. BAKERY
• A place where products
such as bread, cake, and
pastries are baked or sold.
• Also called "Bakeshop”

22. TYPES OF BAKERIES
1 SCRATCH – MIX
• Are the smaller bakeries today. Most of their products
are produced from raw ingredients, but prepared mixes
and bases are also used.
2 FRESH – BAKED
• Is an in-store bakery that uses frozen dough and baked-
off in the supermarket. Basic preparation and freezing
are done at a central location and the product is
“Baked-off” in the store.
3 COMBINATION of SCRATCH-MIX and
FRESH-BAKED

23. The word “Dessert/s” is an American
Term
While,
The term “Sweet Dishes” is used in
British Countries.