Chapter 1 Professionalism. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook.

Chapter 1

Professionalism

Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.

On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme

Historical Overview

• This chapter introduces the development of the professions of baker and pastry chef.

• The chapter begins with a historical overview of the origins of bread making and confectionery.



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 than70 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.



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.



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



Historical Overview

• Fernand Point

• Paul Bocuse

• Jean and Pierre Troisgros

• Alain Chapel

• Francois Bise

• Louis Outhier

• Michel Guérard

• Roger Vergé

• Gaston Lenôtre

• Lionel Poilâne

• Pierre Hermé

Among important figures in the evolution of cuisine from mid-20th century to present day:



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 Shire• Steve Sullivan• Nancy Silverton• Maida Heatter



Kitchen Brigade

• The text takes a close look at the structure of the kitchen brigade, especially as it relates to the pastry chef.

• Brigades may have:

– Executive chefs with:• Sous-chef and/or• Area chefs

– Pastry chefs overseeing:• Bread baker• Confectioner• Ice cream maker• Decorator



The Professional Pastry Chef and Baker

• Attributes a student must cultivate for a successful career:– Knowledge– Skill– Taste– Judgment– Dedication– Pride



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.



Potentially Hazardous Foods

• PHF comes from:– an animal source

– cooked rice, beans, potatoes, soy products and pasta

– raw seed sprouts, cut melons

– custards, sauces and casseroles

• Temperature is critical to limiting PHFs



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



Safety and Sanitation

• Cross-contamination moves microorganisms to food and food handling surfaces.

• To avoid cross-contamination:– Wash hands frequently– Keep fingernails short, clean and neat– Keep wounds/cuts antiseptically bandaged – Bathe frequently– Keep hair clean and restrained– Wear clean work clothes and avoid wearing jewelry – Don’t eat, drink, smoke or chew gum in food prep areas



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



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



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.

Chapter 1 Professionalism. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook.

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van damme refined sugar

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