Chapter 1

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
Objectives:
AFTER STUDYING THIS CHAPTER, YOU WILL BE ABLE
TO:
Discuss the origins of the baking and pastry professions
Understand the evolution of the professional restaurant and bakeshop
Explain the organization of the professional kitchen brigade
Appreciate the role of the professional pastry chef and baker in modern food
service operations
Understand the attributes a student chef needs to become a professional
Recognize how to maintain a safe and sanitary work environment
Breadmaking Since Ancient Times
Porridges- The first bread products humans consumed,
made from grasses and grains cooked on flat stones
heated by an open fire.
14. Triticum dioccum-The earliest form of wheat used for
breadmaking, thrived in the Nile river valley
Neolithic period (4000 B.C.E)-dated the use of stone oven
for breadmaking
13. Egyptians-discovered the effects of wild yeast
organisms in leavening bread and perfected bread making
to achieve consistent results.


Most historians believe that the development of organized
societies began with the evolution of agriculture.
Bread making and confectionary were the first labor
activities organized into specialized trades.
11. Wafer makers (Oblaten) and the 12. pastry cooks-
recognized by the highly organized Greek society of the
fourth and the third centuries
Ancient Greeks spread the profession of the skilled baker
throughout the Mediterranean basin
According to the Greek Historian Herodotus, bakers
accompanied roving Greek armies on their raids.
When Roman Armies conquered them, Greek soldiers and
bakers remained in what is now Italy.
Roman occupation then helped spread the techniques for
cultivating grains, milling and baking bread products
throughout the western world
Bread rapidly became the staple food essential for human
survival, a position it held in most Western societies until
the 20
th
century.
In the 17
th
century, the Dutch and British debuted the use
of pans in which to bake bread, paving the way for the
development of sandwich
10. 1830s- the process of milling flour was perfected
The milling process was labor intensive, involving
grinding the grain between millstones and then sifting the
flour manually through cloth to remove the coarse bran
The finest and the whitest flour, the smallest quantity
produced after many stages of sifting, made the softest
products and was available only to the wealthy
In the mid 19
th
century, advances were made in the
production of stable form of yeast to leaven bread.
Once perfected by a Viennese distiller, this yeast paste
popularized the production of a wider variety of breads
Simultaneously, improved mechanical kneading
machinery appeared, making the task of large scale bread
mixing possible.
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 began in India
around 500 B.C.E and perfected refining aroung 600 B.C.E
The process of extracting sugar from sugar cane spread from
Mediterranean region throughout Europe during the 13
th
through
15
th
centuries.
Venice was the first city in Europe to set up its own sugar refineries
Columbus carried sugarcane to islands in the Caribbean.
Sugar beets are another source of refined sugar discovered by
German Chemist
Refined Sugar and the Art of
Confectionery
Sugar cane (Saccharum
officinarum) a tropical grass
native to Southeast Asia, the
primary source of sugar

9. Sugar Beet (Beta Vulgaris) a
plant with a high concentration of
sucrose in its root; a major source
of refined sugar
Bakery Guilds and the First Restaurant
The culinary crafts of the baker and pastry cook evolved during the
middle ages under the European guild system
The European guild system organized the sale and production of
goods to ensure consistent products.
Early guilds existed for the rotisseurs (who cooked la grosse viande, the main
cuts of meat) ,ptissier (who cooked poultry, pies and tarts) and the tamisiers
(who baked breads) and the traiteurs (who made ragouts).
The first restaurant where food was prepared and on premises
and served opened by Monsieur Boulanger in Paris in 1765.
Several other restaurants opened in Paris during the succeeding
decades:
Grande taverne de Londres 1782- owned by Antoine beauvilliers
He advanced the development of the modern restaurant by offering his
wealthy patrons a menu listing available dishes during fixed hours

The French revolution had a significant effect on the budding
restaurant industry.
Guilds and their monopolies were generally abolished.
The revolution allowed the public access to the skills and creativity
of the well trained, sophisticated chefs who had worked in the
aristocracys private kitchens.
More restaurants opened, serving a greater selection of items and
catering to a wider clientele
Grand Cuisine- the rich, intricate and elaborate cuisine of the 18
th

and 19
th
century French aristocracy and upper classes.
Strict culinary principles

Following the first restaurants, pivotal figures in the industry from
its inception to the mid- 20th century are examined:
Antonin Carme grande cuisine,
Charles Ranhofer 1
st
internationally renowned chef of American Restaurant
Cesar Ritz savory hotel-finest restaurant
Auguste Escoffier classique cuisine
Classic Cuisine- late 19
th
and early 20
th
century refinement
and simplification of French Grande cuisine
8. Classic cuisine relies on the thorough exploration of
culinary principles and techniques and emphasizes the refined
preparation and presentation of superb ingredients

7. Nouvelle cuisine- French for new cooking, a mid 20
th

century movement away from many classic cuisine
principles and toward a lighter cuisine principles based on
natural flavors, shortened cooking times and innovative
combinations.

Artisan- a person who works in a skilled craft or trade; one
who works with his or her hands.
Prepare foods using traditional methods.

Historical Overview

Fernand Point- naturally flavored and more simplify foods
Paul Bocuse
Jean and Pierre Troisgros
Alain Chapel
Francois Bise nouvelle cuisine pioneer- healthy eating
Louis Outhier
Michel Gurard
Roger Verg
Gaston Lentre- adapted and improved classic pastries of grande cuisine
Lionel Poilne-Parisian bread makers who sought to return the simplicity to
quality breadmaking. Artisan bread( bread made in traditional ways with purest
ingredient)
Pierre Herm

Among important figures in the evolution of cuisine
from mid-20
th
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 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 20
th
century are:
Alice Waters-fresh, seasonal and locally grown produce(new A.C)
Lindsey Shire-
Steve Sullivan
Nancy Silverton
Maida Heatter- introduced the homey dessert to public restaurant

6. Fusion Cuisine- the blending or use of ingredients
and/or preparation methods from various ethnic, regional
or national cuisines in the same dish, also known as
transnational cuisine

National Cuisine- the characteristic cuisine of a nation

5. Farm to table movement- an awareness of the source of
ingredients with an emphasis on serving locally grown
and minimally processed fresh food in season

Molecular gastronomy- a culinary movement that
investigates the use of chemistry, physics and scientific
principles in restaurant cooking

Kitchen Brigade

4. Brigades a system of staffing the kitchen that
each worker is assigned a set of specific tasks; it
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
36-40. 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), in 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:
41F and 135F (5C and 57C)
Keep hot foods hot
Keep cold foods cold
Keep frozen foods frozen
Thaw foods under refrigeration

Safety and Sanitation
3. 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
Sanitary Dishwashing
2. Cleaning refers to removing visible soil and food
residue
1. 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
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
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.

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