The document provides a history of baking from ancient times to its introduction and development in various regions like Greece, America, and the Philippines. It discusses the Stone Age origins of baking with heated stones and the accidental discovery of leavened bread in ancient Egypt. It also outlines key factors for successful baking like using quality ingredients and proper techniques and terms used in baking like beat, cream, cut in, and proof.

1. A. HISTORY OF BAKING
B. FACTORS THAT CONTRIBUTION TO SUCCESSFUL BAKING
C. BAKING TERMS
INTRODUCTION TO BAKING
MS.CAE

2. BAKING is the process of cooking food by indirect
heat or dry heat in a confined space usually in an oven
using gas, electricity, charcoal, wood at a temperature
from 250˚F to 400˚F. It is considered the best method
of cooking to retain the nutrition value of food.
INTRODUCTION TO BAKING

3. STONE AGE
• Swiss Lake Dwellers, more than 8,000 years
ago, learned to mix flour and water which
they cooked on heated stones.
• The Babylonians, Chileans, Assyrians and
Egyptians had used the same procedure of
breaking bread.
• Royal Egyptian household discovered
accidentally that the dough when set aside flowed
and expanded. Since then bread was baked in this
manner in 17th century
HISTORY OF BAKING

4. BAKING IN GREECE
• Slaves started public bakeries
somewhere in Greece 300-200 BC
and was took over by Romans. It was
said that the quality of baked product
then was comparable to the quality of
baked products today.
HISTORY OF BAKING

5. BAKING IN AMERICA
• In 1604, baking was brought to America by the Jamestown
colonists. The industry flourished with the country in the last half of
the 19th century. Construction of ovens and mixing troughs was
much improved. A variety of baked products came out. Other baked
products such as cakes and pies, biscuits, crackers and cookies were
introduced. Wheat and baked products were shipped and introduced
to the East.
• .
HISTORY OF BAKING

6. WHEAT IN THE PHILIPPINES
• Wheat was brought into the country by the Spanish missionaries
in the 17th century to make Eucharistic bread.
HISTORY OF BAKING

7. BAKING IN THE PHILIPPINES
• American occupation brought in flour.
• In 1958, the first Philippine flour mill became operational.
• Wheat, instead of flour was brought to the country.
• For several years, the Philippines depended upon the U. S. for
wheat supply.
• In 1962, the U. S. Wheat Associates, Inc. came to the Philippine
s not only to market wheat but also to improve the baking ind
ustry. From 1976 to 1985, eight flour mills were established in
different parts of the country. Since then, the industry has prov
ided a means of
• livelihood for many Filipinos. •
• Schools have included the offering of baking courses in the
curriculum..
HISTORY OF BAKING

8. 1. Have a genuine desire for baking
2. Understand the properties and characteristics of your ingredient
3. Know the correct methods/ techniques in mixing batters and dough
according to the desired products.
4. Use good quality ingredients Use standardized recipes - means the
recipes have been tried and tested as to method of mixing proportion of ing
redients used and the expected quality of the bake products; Following corr
ect baking procedure
6. Measure or weigh ingredients accurately.
7. The use of appropriate tools and baking utensils. Use the right size and
kind of pans.
8. Follow the correct temperature and baking time.
FACTORS THAT CONTRIBUTE TO
SUCCESSFUL BAKING

9. 1. Inaccurate measurement
2. Wrong hand mixing technique
3. Substitution of quality ingredients
4. Use of inappropriate tools and utensils
5. Failure to Follow the correct temperature
and baking time
COMMON MALPRACTICE IN BAKING

10. WORKERS IN THE LABORATORY
AREA
Workers should observe as follows:
1. Remove jewelry before starting t
o work.
2. Hands should be clean and nails
cut short.
3. Use appropriate work outfit
4. Keep sick persons out.

11. WORKERS IN THE LABORATORY
AREA
Cooking outfit
Hair covering/Hair net

12. WORKERS IN THE LABORATORY
AREA
Cooking outfit
Apron

13. WORKERS IN THE LABORATORY
AREA
Cooking outfit
Face Mask

14. WORKERS IN THE LABORATORY
AREA
Cooking outfit
Plastic Gloves

15. WORKERS IN THE LABORATORY
AREA
Cooking outfit
Hand Towel

16. WORKERS IN THE LABORATORY
AREA
Cooking outfit
Dish Towel

17. WORKERS IN THE LABORATORY
AREA
Cooking outfit
Pot Holder

18. • To cook in an oven with dry heat.
BAKING TERMS:
Bake

19. (Sometime called Pre-baking)
Is the process of baking a pie crust
or other pastry without the filling.
it is also called for if the filling has a
shorter bake time than the crust, in
which case the crust is partly baked
Baking Blind
BAKING TERMS:

20. A mixture of flour, liquid, and
other ingredients that is thin
enough to pour.
BAKING TERMS:
Batter

21. - To thoroughly combine ingredient
s and incorporate air with a rapid,
circular motion
- Wood spoon
- Wire whisk
- Rotary eggbeater
- Electric mixer
- Food processor
BAKING TERMS:
Beat

22. • To heat sugar until it is melted
and brown.
• Distinctive flavor.
BAKING TERMS:
Caramelize

23. • To stir together two or more in
gredients until mixed
BAKING TERMS:
Combine

24. • To beat one or more ingredients,
usually magarine or butter, Sugar
and/or eggs , until the mixture is
smooth and fluffy
BAKING TERMS:
Cream

25. • To use a fork to press the edge
of an unbaked pie crust against
the rim of the pie plate to seal in
the filling and provide a traditional
decoration
BAKING TERMS:
Crimp

26. • To distribute solid fat throughout the dry
ingredients using a pastry blender, fork,
or two knives in a scissors motion
BAKING TERMS:
Cut in

27. • A soft, thick mixture of flour, liquids, fat,
and other ingredients. Stiffened
BAKING TERMS:
Dough

28. • To allow yeast dough to
rise before baking. Or to
dissolve yeast in a warm
liquid and set it in a warm
place for 5 to 10 minutes until
it expands and becomes
bubbly.
BAKING TERMS:
Proof

29. • To allow yeast dough to
rise before baking. Or to
dissolve yeast in a warm
liquid and set it in a warm
place for 5 to 10 minutes until
it expands and becomes
bubbly.
BAKING TERMS:
Proof