Baking I (Chapter 1 )
Terms in this set (67)
Baking is one of the _______________ occupations of human race.
____________ have been the most important foods to sustain human life.
The art of baking began thousands of years ago with the gathering of __________________ and grinding of those seeds between _____________
Wild grass seeds, Stones
Wild grains grew abundantly in the _________ or __________
Easter, Mediterranean region
After grinding the grains, meal, they were mixed with water to form a ____________
Paste was laid on a rock near a fire, it would bake and turn into _______________
__________ an elastic substance, formed from proteins present in wheat flours, which give structure to baked goods.
_________ microscopic organisms that produce carbon dioxide gas
The ancient ___________ developed the art of cooking leavened doughs in mold the first ____________
Egyptians, loaf pan
Breads made from _________ flours were costly and affordable for only the richest people. Most people ate bread from _____ and other grains
Five or six hundred BC enclosed oven began being used by the _________
________ an early type of bread; cakes of grain paste baked by the ancient Greeks.
_________ in Greece, any food eaten with bread
Writings from Ancient Greece describes as many as _____ kind of bread and other baked grain products were developed by professional bakers
Baking industry was not important in Rome until the form of the ________________
_____________, the ancestors of modern French, had developed beer making
This process was the beginning of the use of a __________ yeast source for making bread doughs.
After the collapse of __________, baking as a profession almost disappeared
In much of Europe, tending ovens and making bread dough were ____________________
________ oven could serve the needs of several bakers
_______________ breads were more expensive then ___________ breads
1650 CE bakers started buying sifted flour from _________
Because bread was the most important food of all time,many laws regulated such factors such as __________ , _________, and
Bolting (sifting) yields, bread ingredient, loaf size
It was also in the Middle Ages that bakers and pastry chefs began to form _________ in order to protect and further their art.
To become ____________________, workers had to go through a course of apprenticeship and obtain a certificate stating they has gained the necessary skills.
____________ could then set up their own shops.
Certified master baker ( chef)
Bakers also made cake from dough or batter containing ______ or other sweet ingredients, such as ________
Honey, dried fruit
Non-sweet pastry doughs were also used to make products like _________
In the _________, pastry chefs in France formed their own corporations and took pastry making away from bakers
____________ was the most important sweeter. To Europeans, sugar was a rare and expensive luxury item
European arrival in the America in ________ sparked a revolution In pastry making
________ and _______, native to the new world, were available to the old world for the first time.
Cocoa and chocolate
18th century processors learned how to refine sugar from ___________ so at last Europeans could grow sugar locally
An ________ in order to serve a meal to guest, had to buy various menu items from those guild operation that were licensed to provide them
In 1765, a Persian named _________ began advertising on his shop sign that he served soups, which he called restaurants or ________
Two books published from the bread makers __________________,____________________
The art of the Miller, the bread baker, and pasta maker, by malouin in 1775. The perfect bread baker by parmentier in 1778.
After the ___________, in 1789, many bakers and pastry cooks who had been servants in the houses of the nobility started independent business.
In the 18th century the _________ was invented.
Commercial kitchen became divides into 3 departments __________,_________, and _________
Chef de cuisine, roeitisseur, and patissier.
____________ the most famous chef of the early 19th century, who lived from 1784-1833
Marie - Antoine carome
______________Was one of the first systematic explanations of the pastry chef's art
His books contain the first systematic account if __________, ________ and __________
Cooking principles, recipes, and menu making
_____________ automated machine that separates the bran from the endosperm
New availability of flours were being made available from __________________
In the twentieth century, advances in technology, from ________, ____________ and ______________ contributed immensely to baking and pastry making.
Refrigeration, oven, air transportation
_______________ made ingredients more affordable and available
______________ speeds up production of laminated doughs ( puff pastry)
_______________ hold yeast dough overnights and then proofs them so they are ready to bake in the morning.
The most influential chef of the twentieth century was __________ (1897-1955). Point simplified and lightened classical cruisine
_____________ important cooking style of 1960s and 1970s, known for lighter favors and elaborate planting styles.
__________ the use of techniques and ingredients for more than one regional cruisine in a single dish
The popularity of _________ and ______ is growing faster than new chefs can be trained
_____________ executive chef, oversees entire kitchen
Chef de cruisine
____________Assistant to the executive chef and directly in charge of cooking during production
_________ pastry chef
_____________ pantry chef
Chef grade manager
_________ sauces and sautéed items
____________ roast chef
_______________ ice cream maker
_________________Confectioner or candy maker
_________________ decorator, make showpieces, sugar work, and decorated cakes
___________In charge or retail bakery
What does it take to be a good baker or pastry chef?
Eagerness to work, commitment to learning, dedication to service, and professional pride.
What is similar to the fruit cake?
The twelventh ninth cake