American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Section One Unit 1 Introduction to Baking

2 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Objectives Historical development of bread baking – grains to bread Time line of major events that shaped the baking industry Development of equipment, ingredients, and growth of the baking industry Baking skills and general knowledge Dynamics of the baking industry

3 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Terms to Know Specific terms to know from this unit: Acid Alkaline Reaction Creaming Fermentation Foaming Gluten Leavening Ratio Sequence Time Temperature Yeast

4 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Careers in Baking 173,000 bakers in the U.S. Demand for qualified bakers is on the rise Baking may be primary career or part of another culinary career (chef, restaurant management, and others)

5 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved History of Baking Bread has been a staple of humans for centuries Wheat became the most important bread grain in the 1700s Baking standards were developed in the 1800s

6 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Baking in the U.S. Role of the baker in early settlements Growth in the baking industry tied directly to population Over 2,000 bakeries in the U.S. by 1850 Rapid population growth after the Civil War (late 1800s) fueled demand for baked goods

7 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Baking in the U.S. (continued) Significant advances in the late 1800s, including compressed yeast, continuous ovens, mixers, and refrigeration Over 20,000 bakeries in the U.S. by 1929 Continued advances during the 1900s with bleached flour, bakery chains, and enriched flour

8 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Baking in the U.S. (continued) Baking industry is drastically affected by World War II Continued advances during the late 1900s with total automation leading the way Technology and applied sciences are now integral to baking production

9 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Becoming a Successful Baker Blend of knowledge, skill, and passion Complete understanding of: Function of ingredients Weighing and measuring Operating machinery Blending ingredients Tools and techniques of the baking trade

10 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Becoming a Successful Baker (continued) The importance of cleanliness and proper use of ingredients Four cardinal rules of baking: Ratio Sequence Time Temperature Patience

11 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Summary Important to develop the skills and knowledge needed to master the trade Industry improvements have come with the price of increased expectations The fundamental methods and practices have not changed for centuries Remember the principles of ratio, sequence, time, and temperature

12 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Exercises None

13 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ All Rights Reserved Equipment Needed None