Chapter 1

Professionalism
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.

On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Copyright 2009 by Pearson Education, Inc.
Labensky, Martel, Van Damme 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 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.

On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Copyright 2009 by Pearson Education, Inc.
Labensky, Martel, Van Damme Upper Saddle River, New Jersey 07458 All rights reserved.
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: A Textbook of Baking and Pastry Fundamentals, Second Edition Copyright 2009 by Pearson Education, Inc.
Labensky, Martel, Van Damme Upper Saddle River, New Jersey 07458 All rights reserved.
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 ptissier (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 Carme
Charles Ranhofer
Cesar Ritz
Auguste Escoffier

On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Copyright 2009 by Pearson Education, Inc.
Labensky, Martel, Van Damme Upper Saddle River, New Jersey 07458 All rights reserved.
Historical Overview
Among important figures in the evolution of cuisine
from mid-20th century to present day:
Fernand Point
Gaston Lentre
Paul Bocuse
Lionel Poilne
Jean and Pierre Troisgros
Pierre Herm
Alain Chapel
Francois Bise
Louis Outhier
Michel Gurard
Roger Verg

On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Copyright 2009 by Pearson Education, Inc.
Labensky, Martel, Van Damme Upper Saddle River, New Jersey 07458 All rights reserved.
An American Culinary Revolution
Artisan movement, of hand crafted foods especially bread
is taking hold.
New American Cuisine, born in the 1970s, 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

On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Copyright 2009 by Pearson Education, Inc.
Labensky, Martel, Van Damme Upper Saddle River, New Jersey 07458 All rights reserved.
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: Pastry chefs
Sous-chef and/or overseeing:
Area chefs Bread baker
Confectioner
Ice cream maker
Decorator

On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Copyright 2009 by Pearson Education, Inc.
Labensky, Martel, Van Damme Upper Saddle River, New Jersey 07458 All rights reserved.
The Professional Pastry Chef
and Baker
Attributes a student must cultivate for a
successful career:
Knowledge
Skill
Taste
Judgment
Dedication
Pride

On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Copyright 2009 by Pearson Education, Inc.
Labensky, Martel, Van Damme Upper Saddle River, New Jersey 07458 All rights reserved.
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: A Textbook of Baking and Pastry Fundamentals, Second Edition Copyright 2009 by Pearson Education, Inc.
Labensky, Martel, Van Damme Upper Saddle River, New Jersey 07458 All rights reserved.
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

On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Copyright 2009 by Pearson Education, Inc.
Labensky, Martel, Van Damme Upper Saddle River, New Jersey 07458 All rights reserved.
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:
41F and 135F (5C and 57C)
Keep hot foods hot
Keep cold foods cold
Keep frozen foods frozen
Thaw foods under refrigeration

On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Copyright 2009 by Pearson Education, Inc.
Labensky, Martel, Van Damme Upper Saddle River, New Jersey 07458 All rights reserved.
 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
Dont eat, drink, smoke or chew gum in food prep areas

On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Copyright 2009 by Pearson Education, Inc.
Labensky, Martel, Van Damme Upper Saddle River, New Jersey 07458 All rights reserved.
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 171F (77C) water for at least 30
seconds OR in approved chemical sanitizer
Air dry

On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Copyright 2009 by Pearson Education, Inc.
Labensky, Martel, Van Damme Upper Saddle River, New Jersey 07458 All rights reserved.
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, dont run
Keep exits/stairs/aisles clear

On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Copyright 2009 by Pearson Education, Inc.
Labensky, Martel, Van Damme Upper Saddle River, New Jersey 07458 All rights reserved.
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: A Textbook of Baking and Pastry Fundamentals, Second Edition Copyright 2009 by Pearson Education, Inc.
Labensky, Martel, Van Damme Upper Saddle River, New Jersey 07458 All rights reserved.