Welcome to basic pastry powerpoint

Welcome to Basic Pastry!Welcome to Basic Pastry!
Introduction
Review Syllabus and Course Objectives
A little history
Founding Fathers of Pastry
Kitchen Brigade
Professionalism
Careers in Pastry
Sanitation Review
Homework

On Baking, 3e
Sarah R. Labensky, Priscilla R. Martel, Eddy Van Damme
© 2013 by Pearson Higher Education, Inc
Upper Saddle River, New Jersey 07458 • All Rights Reserved
BIRTH OF THE BAKESHOP AND
RESTAURANT
• Bread making in rustic stone ovens dates back to the
Neolithic period (4000 B.C.E.).
• Egyptians discovered the effect of wild yeast to
leaven bread; by the first millennia B.C.E., more
than 70 kinds of bread were documented there.
• Bread making and confectionery were among the first
labor activities organized into specialized trades.
 Historians credit ancient Greeks with spreading the
professions throughout the Mediterranean region.

On Baking, 3e
REFINED SUGAR AND THE
ART OF CONFECTIONERY
 The appetite for sweet foods is the only universal
taste preference.
 Historians assume that for much of history,
fruits and honey were the primary sweeteners.
 The process of extracting sugar from sugar cane
spread throughout the Mediterranean region
during the 13th
through 15th
centuries.
 Columbus carried sugarcane to islands in the
Caribbean.
 Sugar beets are another source of refined sugar.

On Baking, 3e
BAKERY GUILDS AND THE FIRST
RESTAURANT
 The European guild system organized the sale
and production of goods to ensure consistent
products.
 Early guilds existed for the pâtissier (who cooked
poultry, pies and tarts) and the tamisiers (who baked
breads).
 The first restaurant where food was prepared
and on premises and served opened by Monsieur
Boulanger in Paris in 1765.
 Following the first restaurants, pivotal figures in the
industry from its inception to the mid- 20th century are
examined:
 Antonin Carême
 Charles Ranhofer
 Cesar Ritz
 Auguste Escoffier

On Baking, 3e
HISTORICAL OVERVIEW
 Among important figures in the evolution of
culinary, baking and pastry arts from mid-20th
century to present day:
• Fernand Point
• Paul Bocuse
• Jean and Pierre Troisgros
• Alain Chapel
• Francois Bise
• Louis Outhier
• Michel Guérard
• Roger Vergé
• Gaston Lenôtre
• Lionel Poilâne
• Pierre Hermé

On Baking, 3e
AN AMERICAN CULINARY
REVOLUTION
 Artisan movement, of hand crafted foods
especially bread is taking hold.
 New American Cuisine, born in the 1970’s, based
on using fresh, ingredients in season evolving
into the farm-to-table movement.
 Among some of the figures influencing cooking in
America during the late 20th
century are:
 Alice Waters
 Lindsey Shere
 Steve Sullivan
 Nancy Silverton
 Maida Heatter

On Baking, 3e
KITCHEN BRIGADE
 The text takes a close look at the structure of the
kitchen brigade, especially as it relates to the pastry
chef. Escoffier modeled his Brigade system on the
military hierarchy.
 Brigades may have:
 Executive Pastry Chefs with:
 Pastry Sous Chef or Assistant Pastry chef
 Area chefs
 Pastry chefs overseeing:
 Bread baker (Boulanger)
 Confectioner (Confiseur)
 Ice cream maker (Glacier)
 Decorator/Showpieces (Decorateur)

On Baking, 3e
THE PROFESSIONAL PASTRY CHEF
AND BAKER
 Attributes a student must cultivate for a
successful career:
 Knowledge
 Skill
 Taste
 Judgment
 Dedication
 Pride
A pastry chef must have a strong work ethic, as the job often
requires long hours standing on your feet while performing
repetitive tasks. Many pastry chefs start their day very
early – around three or four am., and may be in the kitchen
until late at night after clean-up.

On Baking, 3e
CAREERS IN PASTRY
 Pastry chefs work in a wide range of kitchen and
culinary environments, such as large and small
restaurants, franchise bakeries, industrial
bakeries, hotels, convention centers,
supermarkets, bistros, catering companies, cruise
ships, casinos, resorts and spas; they may be a
pastry shop owner, or a personal pastry chef at
the White House.

On Baking, 3e
STARTING OUT
 There are also different stages of training for pastry
chefs, with most pastry chefs starting their careers as
line or prep cooks, where they will prepare
ingredients beforehand and assist the executive chef
or head pastry chef with a range of tasks. This is a
great way to gain hands-on experience and learn how
a kitchen operates and functions.
 Depending on the size of a restaurant or kitchen, an
assistant pastry chef will work alongside the
executive chef or executive pastry chef. Assistant
pastry chefs create icings, fillings, and sauces, and
may help in the preparation of breads and other
baked goods. After gaining a number of years of
experience, or for those who graduate from college or
culinary school, an assistant pastry chef may go on to
become an executive pastry chef.

On Baking, 3e
EXECUTIVE PASTRY CHEF
 Besides being responsible for creating the menu,
an executive pastry chef may also take inventory,
order supplies, tweak menu items, ensure food
safety measures are enforced and train other
members of the staff. They are also responsible
for the majority of pastries that leave the kitchen
and are served to customers.

On Baking, 3e
CERTIFICATIONS & PROFESSIONAL
DEVELOPMENT
 Professional certifications are often required for
management or teaching postitions.
Certifications are available in several
organizations and at different levels.
 American Culinary Federation (ACF)
 Retail Bakers of America (RBA)
 World Association of Chefs Society (World Chefs)
 All Pastry Graduates at CAHMI receive 1 year of
membership with the Central Arkansas Cooks
Association ACF Chapter and earn the Certified
Pastry Culinarian (CPC) Certification
(paperwork required).

On Baking, 3e
SALARIES IN LOCAL MARKET
 Entry level: Pastry Cooks $9-12 per hour
 Assistant Pastry Chefs or Experienced
Bakers/Pastry Cooks: $12-$16 per hour
 Executive Pastry Chefs: $30,000-50,000 (will
depend on experience)
 Business Owner: estimate 10-15% of yearly
sales, depending on business management. The
average small volume bakery sells $250-300K per
year, mid-range $350-750K and a high volume,
full service bakery can reach $900K+.

On Baking, 3e
GIVING BACK & GROWING
 Opportunities to help the community through
donations and volunteer work
 Mentor & help new pastry cooks
 Participate in local chapter meetings and
competitions
 Take classes and teach classes
 Volunteer
 Support your fellow pastry chefs- Eat dessert!

On Baking, 3e
SAFETY AND SANITATION
 Like all food service professionals, bakers and
pastry chefs must have a thorough
understanding of sanitation principles.
 Microorganisms thrive on certain foods, creating
potentially hazardous foods (PHF), which may
require time and temperature control for safety
(TCS). , is any food or food ingredient.

On Baking, 3e
POTENTIALLY HAZARDOUS FOODS
 PHF/TTC comes from:
an animal source
cooked rice, beans, potatoes, soy products and
pasta
raw seed sprouts, cut melons, cut fresh leafy
greens
cut tomatoes or mixtures of cut tomatoes that
have not been acidified
Garlic-in-oil mixtures
custards, sauces and casseroles
 Temperature is critical to limiting PHF/TTCs

On Baking, 3e
TEMPERATURE DANGER ZONE
 A Potentially Hazardous Food may require Time
and Temperature Control for safety. To maintain
food safety:
Keep food out of the TDZ (Temperature
Danger Zone)
 The Temperature Danger Zone is:
41°F and 135°F (5°C and 57°C)
 Keep hot foods hot
 Keep cold foods cold
 Keep frozen foods frozen
 Thaw foods under refrigeration

On Baking, 3e
CROSS CONTAMINATION
 Microorganisms and contaminants are frequently
carried to foods and food contact surfaces by
humans, rodents or insects.
 Prevent cross contamination by:
 Frequent hand washing
 Correct wearing of single-use disposable gloves
 Proper grooming
 Avoiding eating or drinking in food preparation
areas.

On Baking, 3e
SANITARY DISHWASHING
 Cleaning refers to removing visible soil and food
residue
 Sanitizing refers to removing harmful substances
to safe levels
Wash pots and pans in a three-compartment
sink set up to properly scrape, spray, wash,
rinse and sanitize
Sanitize by immersing item in 171°F (77°C)
water for at least 30 seconds OR in approved
chemical sanitizer
Air dry

On Baking, 3e
SAFE WORKERS
 OSHA (Occupational Safety and Health Act)
mandates safety in the workplace
 To maintain a safe kitchen:
 Clean up spills immediately
 Operate equipment properly
 Wear properly fitting clothing without jewelry
 Use knives/equipment for intended purposes only
 Walk, don’t run
 Keep exits/stairs/aisles clear

On Baking, 3e
SAFE WORKERS
 Recommendations continued:
 Assume pots/pans are hot and handle them with dry
towels.
 Position pot/pan handles out of aisles.
 Get help with heavy objects.
 Lift with your legs.
 Use stools or ladders to climb.
 Keep breakables away from food storage or
production areas.
 Warn people when you are behind them, especially
when carrying hot foods or liquids.

On Baking, 3e
TIPS
 Develop good work habits
 Make the most of your opportunities
 Have a plan, be in control of your career and say
yes
 Work with enthusiasm- it’s contagious!
 Always improve- your technique, your
organization, the situation…
 Don’t rush to the top

Welcome to basic pastry powerpoint

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