1 - WHAT IS BAKING.pptx

an introductory to baking

1. BAKING

2. WHAT IS BAKING? It is the technique of cooking food in an oven by dry heat method and applied evenly throughout the oven or only from the bottom of the element.

3. The dry heat method of baking changes the structures of starches in the food and causes its outer surfaces to turn its color to brown, giving it an attractive appearance and taste while partially sealing in the food moisture.

4. Overtime baked goods become hard in a process known as giving stale. It is the reorganization of the way in which the water and starch are associated over time.

5. HEATING ELEMENTS IN BAKING Bottom – for baking Top – broiling

6. HISTORY OF BAKING The first real bakers were G reek. Greek scholar, Aristophanes, shows the existence of honey flans and patterned tortes.

7. Dispyrus – a Greek type of Donut made from crude (unrefined) flour and honey, it is a ring cake that was submerges in wine and consumed hot.

8. Greek culture influenced the Roman Empire; bakery know- how was transformed and really flourished

9. Pastillaruim A baker’s guild The first pastry and cooks’ association The union of owners established to set standards for quality and employment.

10. Food Hazard Foodborne Illness – is the result of eating food that has been contaminated. Any substance in food that can cause illness or injury is called hazard.

11. 3 types of hazards Biological Hazard - include bacteria, viruses, parasites and fungi Chemical Hazard – are toxic substances that may occur naturally or may added during the processing of food. Physical Hazard – are hard or soft foreign objects in food that can cause illness and injury.