The invention of butter and the butter churn
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The document discusses the history of butter making and provides instructions for making butter at home through shaking heavy whipping cream in a jar. It notes that butter making dates back over 2,000 years and was an important trade item and part of many families' diets. The instructions direct readers to pour heavy whipping cream into a sealed jar, shake it until it thickens and separates into butter over 5-10 minutes, then spread it on bread.
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This document provides information about the history of baking and baking terms. It discusses how baking originated when early humans discovered edible grains and learned to grind them into flour. It describes how the Egyptians developed the first leavened bread accidentally. It also outlines the contributions of various ancient civilizations like the Greeks and Romans in advancing baking techniques and turning it into a large-scale industry. The document then defines many common baking terms to familiarize readers with industry terminology.
Ale cheese
This document provides instructions for making an ale cheese according to medieval methods and recipes. It begins with background information on different types of cheeses named after places, monasteries, and production methods. The main part describes the medieval process of collecting and warming milk, adding a starter and rennet to separate the curds, pressing and aging the curds, and optionally adding spices. It then provides two period recipes for ale cheese, one softer spreadable version and instructions for making a pressed cheese that would be ready in 10 days. Finally, the document presents a recreated "modern method" following the same basic steps but using pasteurized milk and updated equipment for safety.
bakery Products.pptx
Bread and pastry have evolved significantly over the centuries. In medieval times, bread was a luxury while the poor mainly ate rye or black bread. Baking became more prevalent and varied from the 15th century onward as globalization introduced new ingredients like spices and sugars. Developments like semi-closed ovens and baking powder in the 18th-19th centuries led to lighter cakes and more elaborate baked goods becoming available to common people. The history of bread production can be traced back to ancient Egyptians, while pastries emerged in forms like pies, biscuits and cookies in ancient Roman and medieval times.
Advance Baking 1 (history) (PRE).pptx
The document provides a history of baking from ancient civilizations to modern times. It discusses how baking began with the Egyptians using yeast in bread 2600 BC and the Roman establishment of the Baker's Guild around 168 BC. During the Middle Ages, bread was a status symbol and baking evolved with economic growth and globalization. The Industrial Revolution increased accessibility of cake-making and baking powder led to lighter cakes. Baking now plays an integral role in modern life. The document also discusses how baking was introduced to the Philippines by Spanish missionaries and Chinese traders, and how it has become an important part of Filipino culture and traditions.
A white leach (3505) 01.18.12
The document summarizes the history and process of making a traditional jellied milk dish called White Leach. It discusses historical references to White Leach from the 15th century and provides two period recipes using animal feet or isinglass as the gelatin. The author describes their process of experimenting with different versions using commercial gelatin, homemade pig's feet gelatin, and an authentic period recipe with isinglass. The final version described closely follows a 1596 recipe using isinglass, cream, sugar and rose water cooked until thickened and set overnight in a copper mold before serving decorated with gold leaf.
(3503) how to preserve vegetables in whey 01.12.12
This document describes how whey, the byproduct of cheesemaking, was used historically to preserve vegetables through lactic acid fermentation. Archaeological evidence from Icelandic farms shows large vats used to store whey and pickled foods. The document provides a recipe for pickling cucumbers using a 50/50 mixture of whey and water along with salt, dill, garlic, onion, and spices. Through experimenting with different whey concentrations, the author determined this ratio provided good preservation and flavor balance without adverse digestive effects.
(3501) swiss cheese in the emmemtaller style 01.12.12
This document provides details on the process of making Emmentaler cheese, a Swiss cheese variety that originated in the Emmental Valley in the 13th century. It describes the cheese's history in Switzerland dating back to 800 BC, and details of the traditional production method using summer Alpine grazing of cows and cheesemaking in mountain huts and caves. The modern cheese is often made in large 200lb wheels, though the traditional process of renneting warm milk and aging in caves remains similar today.
1606891276-developments-in-fst.ppt
This document discusses the history of food preservation techniques from ancient times to the modern era. It describes how early humans dried, roasted, and stored foods in caves starting tens of thousands of years ago. Over time, techniques like fermentation, pickling, and alcohol production were developed. Major advances occurred with the development of canning in the early 1800s, refrigeration in the late 1800s, and freezing and dehydration technologies in the 1900s, which allowed for wider commercial food preservation and transportation.
Framing & reframing assignment 3 5 nov
The document provides information about using bread for purposes other than food. It lists 27 non-food uses of bread such as using stale bread as bird food, playing with dough as modeling clay for kids, drawing with toasted bread like charcoal, and making dresses from bread. The cultural and political importance of bread is also discussed, noting its significance in Judaism, Christianity, and as a metaphor for basic necessities.
(3503) how to preserve vegetables in whey 01.12.12
This document discusses how whey, the byproduct of cheesemaking, was used to preserve vegetables in Icelandic and Nordic cuisine. Archaeological evidence from excavated farmsteads in Iceland shows that large vats partially buried in dairy rooms were used to store whey. Chemical analysis of pottery remains from Scandinavia provide evidence that whey was mixed with vegetables and milk for lactic acid fermentation food preservation. Recipes from 1609 England also describe using whey to pickle cucumbers all year long. Whey's natural acidity made it well-suited for food preservation when other methods like wood-fired salt curing became more difficult due to climate and resource changes.
Framing and Reframing
The document provides a detailed history and overview of bread. It discusses how bread originated over 30,000 years ago and was one of the earliest prepared foods. It became a staple with the development of agriculture around 10,000 years ago. The document outlines the various methods of leavening bread throughout history in different parts of the world. It also describes major advances in bread production, such as the Chorleywood bread process in 1961. Finally, the document lists many different types and uses of bread beyond just food.
The History Of Baking
The Egyptians began baking bread as early as 2600-2100 BC after learning the skill from the Babylonians. During the Roman Empire, Greek baking knowledge was transformed and flourished, with evidence of the first pastry-cook's association emerging in the 4th century AD. Today, baking involves precisely measuring ingredients like flour, water, yeast, and sugar before applying heat in an oven, resulting in foods with reduced moisture that don't spoil easily and have an attractive golden-brown color.
History and overview of baking
The document provides a history of baking from ancient times to modern day Philippines. It describes how baking began with the Swiss Lake Dwellers mixing flour and water and cooking it on heated stones over 8,000 years ago. The first public bakeries were established in Greece between 200-300 BC. Baking was brought to America by the Jamestown colonists in 1604 and flourished in the late 19th century. Wheat and baking traditions spread from Spain to the Philippines in the 17th century and the baking industry has since developed further with establishment of mills and baking education.
Bread and cheese
This document discusses the process of bread making through fermentation. It begins by defining fermentation as the conversion of carbohydrates to alcohols and gases by yeast, bacteria, or a combination under anaerobic conditions. Fermentation is used in leavening bread and in food preservation techniques like pickling, sauerkraut, and yogurt. The document then goes on to discuss the various stages and developments in bread making throughout history from ancient Egypt and Greece to modern times. Key developments discussed include the discovery of grains, advances in understanding fermentation which allowed for leavened breads, the importance of bread to societies through history, and technological advances that increased bread production.
PIES AND PASTRY FOOD REPORT.pptx
This document provides information about pies and pastry production. It begins with objectives for a lesson on pies and pastry, including defining pies and pastry, tracing the history of pies, and understanding how pies evolved over different historical periods. The document then discusses the history of pies from ancient Egypt through the 19th century, when coconut pies became popular. It also examines 9 different types of pastry crusts and defines what pastry is. The document concludes with assignments for students to research the differences between pies and tarts.
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(3503) how to preserve vegetables in whey 01.12.12
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The invention of butter and the butter churn
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