The document provides a history of baking from ancient times to modern age. It discusses how baking originated in ancient Egypt and Greece, where they would bake breads, pastries and honey cakes. It then discusses how the Romans adopted baking practices and developed basic pastries. The modern age brought technical advancements like commercial ovens. Finally, it outlines the roles of various positions in a baking kitchen brigade, including pastry chefs, confectioners, glaciers, decorators and boulangers.

1. HISTORY OF
BAKING
AND
BAKING KITCHEN BRIGADE

2. HISTORYOF BAKING
Baking is an art which brings out something delicious that is palatable to
the taste buds.
Baking is a cooking method that uses long dry heating. It can be done on
hot ashes , hot stones or oven ( modern period). heat transfer from the
surface of the batter to the center in the process of baking.
Romans , Greeks and Egyptians used to prepare filo-type pastry which was
a simple mix of flour and oil to create some wonderful delights like fruit
pastries , honey cakes , a dumpling stuffed with nuts and dates which was
prepared for some special occasions and festive.
The witness of this delightful delights can be seen on ancient tombs
painting.

4. Evidence has already proved that bread was baked by the Egyptians in
the years 2600-2100 BC .
It was believed that Egyptians had learned this skill from the
Babylonians.At that time, bakers used to baked cakes which were in the
shape of animals that were used for sacrifices.
According to Greek scholarAristophanes (45o-385B.C.) the ancient
Greeks had a type of dough that was made from flour and honey named
“DISPYRUS’’.Which was a ring cake that immersed in wine and eaten up
hot.
GREEKAND EGYPTIANS ERA

6. Roman created basic pastry dough that was used to cover meat cooking.
The paste of oil, flour and water was used as a safeguard to keep the meat
moist and protect it from burning. It was meant to be eaten.
Greek cultured affect the Roman Empire and they both have struggled a
lot in making a good pastry because they used in cooking process and the
oil cause the pastry to lose its firmness.
THE ROMAN EMPIRE

8. The process of baking needs an enclosed space for heating like oven.
Commercial ovens are assembled with two elements. One purpose for
baking and the other one is for grilling.
The high-tech machines have made the work easier and produce more
quality products.
The process of baking is a sensitive work which needs a lot of expertise
and knowledge of different scientific and hygiene principles.
With the passage of time baking of bread’s, cakes and pastries has pass
through a lot of experiments and this experiments are fruitful in producing
a mouth-watering baked product.
BAKING IN THE MODERNAGE

9. THE BAKING KITCHEN BRIGADE
PASTRY CHEF
CONFECTIONER GLACIER DECORATOR BOULANGER

10. PASTRY CHEF
 Responsible for operating the pastry section of the kitchen while
working closely with the Executive Chef and Sous Chef.
 Pastry Chef will also be required to plan production and develop
seasonal offering.
 Responsible to create high quality pastry dishes with the standard
recipes and presentations in order to maintain quality standards and
consistency of product.
 Also assist in the production and maintenance of par stocks of pastry
and dessert with proper rotation of products and maintain highest
cleanliness and hygiene standard in the pastry and bakery section.

11. Manages all day-to-day operation of the pastry and bakery section of the
kitchen.
Supervise and coordinate all pastry and dessert preparation and
presentation.
Prepare a wide variety of goods such as cakes, cookies, pies, bread etc.
following traditional and modern recipes.
Able t0 produce all baked goods including but not limited to artisan breads
and rolls, muffins and laminated danish.
Able to develop, designs, or creates new ideas and items for pastry
kitchen.
Create new and exciting desserts to renew hotels menus and engage the
interest of customers.
Ensure excellent quality throughout the dessert offerings.
Follows proper handling and right temperature of all food products.
Decorate pastries and desserts using different types of icings, toppings
etc. and ensure the food presentation will be beautiful and exciting.
PASTRY CHEF DUTIES AND RESPONSIBILITIES

12. Coordinates activities of cook and workers engaged in food preparation.
Checks the quality of row and cooked food products to ensure that
standards are met.
Assist in determining how food should be presented and creates
decorative food displays.
Monitor stocks for baking ingredients such as flour, sugar, etc. and make
appropriate orders with in budget.
Check quality of material and condition of equipment and devices used for
cooking.
Report all equipment problems and maintenance issues, known safety
hazards, or unsafe practices and procedures to supervisors immediately.
Attends all scheduled employee meeting and brings suggestions for
improvement.
Must posses a positive attitude and have the ability to work with a variety
of people and in cooperation with co-workers efficiently and effectively.
Able to recognize superior quality products, presentation and flavours.
PASTRY CHEF DUTIES AND RESPONSIBILITIES

13. Ensures compliance with all applicable laws and regulations.
Maintains cleanliness and organization in all work areas.
Encourages and builds mutual trust, respect, and cooperation among team
members.
Serves as a role model to demonstrate appropriate behaviours.
Guide and motivate pastry assistants and bakers more efficiently.
Maintain a clean and orderly cooking station and adhere to health and
safety standards.
Ensuring culinary standards and responsibilities are met for pastry team.
PASTRY CHEF DUTIES AND RESPONSIBILITIES

14. Mix ingredients according to recipes to make breads, pastries, and baked
goods.
Produce a various types and quantities of breads, pastries, and other
baked goods.
CONFECTIONER’S DUTIES AND RESPONSIBILITIES
Check the quality of baking ingredients.
Knead, roll, cut, and shape dough.
Place dough in pans, moulds, or in sheets.
Set oven temperatures
Place and bake items in hot ovens or on grills.
Prepare equipment for baking.
Measure and weigh flour and other ingredients.
CONFECTIONER

15. Glacier and the decorator may have interchangeable roles, preparing the
desserts that are cold or frozen and working in decorating the cakes for
weddings and other decorations.
Glaciers job description requires a person who has creativity and a keen
eye for detail, and can demonstrate manual dexterity and the ability to
effectively realize goals.
GLACIER’S DUTIES AND RESPOINSIBILITIES
Designs, prepares, and decorate cakes according to customers
specifications.
Fills customers special orders and quotes accurate pricing, both in person
and by phone.
Packages, labels, and prices pre-made cakes.
Keep up to date with the latest trends in both flavours and aesthetic
appeal.
Clean work areas, washes counters and perform other task.
GLACIER

16. Is the one who manage and apply creativity into decoration of cakes,
tarts, pastries, and other special orders.
Manage all mixing colors for icing and make sugar ornaments.
Assist chef to transfer shape dough portions on greased or flour
containers and further put them into oven.
Perform all finishing, labelling of cakes and date all products including
cake and pastries.
Administer and ensure optimal level of customer satisfaction and
facilitate works by providing surprises.
Ensures completion of all clients demands and maintain department look.
DECORATOR

17. Supervise efficient pouring of meringue and cream filling and tops filling
into pie shells.
Assist other decoration of cakes and pastries.
Develop product as per the demand for labor standards for individual
variety.
Ensure effective implementation of tare and portion adjustment.
Administer output of all required bakery products parfaits, cake slice,
bars, and cupcakes.
DECORATOR’S DUTIES AND RESPONSIBILITIES

18. Bread maker or baker
- The ones that are responsible for baking bread
products, quick breads and a like
Boulanger