Cake Baking &

Decorating
 Objectives
• History Of Cake Baking
• Food Safety and Sanitation
 What is Baking?
Baking is a method of preparing
food that uses dry heat, typically in
an oven, but can also be done in hot
ashes, or on hot stones.
 What is a Cake?
Cake is a form of sweet food
made from flour, sugar, and
other ingredients, that is usually
baked.
History of Cake Baking
History of Cake Baking
• Baking is one of the oldest
occupations of the human race.
• The profession began thousands of
years ago with the harvesting of wild
grass seeds and the grinding of those
seeds between stones.
History of Cake Baking
• Grains have been
the most important
staple foods in the
human diet since
prehistoric times,
so it is only a
slight exaggeration
to say that baking
is almost as old as
the human race.
History of Cake Baking
• The early development of grain
foods took place mostly in the
eastern Mediterranean regions,
where, it seems, wild grains were
especially abundant.
• Few cooking utensils were in use at
this point in human history
History of Cake Baking
• The earliest
grain preparation
involved toasting
dry grains,
pounding them
to a meal with
rocks, and
mixing the meal
to a paste with
water.
History of Cake Baking
• Small flat or mounded cakes made of a grain
paste, whether leavened or unleavened, could
be cooked on a hot rock or other hot, flat
surface, or they could be covered and set near
a fire or in the embers of a fire.
• The ancient Egyptians developed the art of
cooking leavened doughs in molds—the first
loaf pans. The molds were heated and then
filled with dough, covered, and stacked in a
heated chamber. These were perhaps the first
mass-produced breads.
History of Cake Baking
• Many of the products made by Roman bakers
contained quantities of honey and oil, so these foods
might more properly be called pastries rather than
breads.
• The primary fat available was oil and this placed a
limit on the kinds of pastries that could be made.
• Only a solid fat such as butter enables the pastry
maker to produce the kinds of stiff doughs we are
familiar with today, such as pie doughs and short
pastries.
History of Cake Baking
• In the 1400s, pastry chefs in France formed their own
corporations and took control over pastry making from
bakers. From this point on, the profession of pastry making
developed rapidly, and bakers invented many new kinds of
pastry products.
• Honey was the most important sweetener at the time because,
for Europeans, sugar was a rare and expensive luxury item.
Sugarcane, the source of refined sugar, was native to India
and grown in southern regions of Asia. To be brought to
Europe, sugar had to pass through many countries, and each
overland stop added taxes and tolls to its already high price.
History of Cake Baking
• Modern food service is said to have begun shortly after
the middle of the eighteenth century.
• Just as bakers and pastry cooks had to be licensed, and
became members of guilds, which controlled production,
so too did caterers, roasters, pork butchers, and other
food workers become licensed members of guilds.
• For an innkeeper to be able to serve meals to guests, for
example, he had to buy the various menu items from
those operations that were licensed to provide them.
Guests had little or no choice. They simply ate what was
offered for that meal.
History of Cake Baking
• By the 19th century, recipes were being developed and shared,
and the modern cookbook was born. Cooks from private
houses set up small bakeries and pastry shops, and ordinary
people began to have stoves in their homes. This allowed for
the control of temperatures, up to a point, and was a big step
forward from open fire baking.
• The 20th century really changed everything. The development
of refrigeration, at first to food producers, and then for the
domestic market allowed for further control over ingredients,
storage, preserving, etc. This had an effect on the availability
of ingredients too, and seasonality ceased to be as big an issue.
History of Cake Baking
• As the 20th century progressed, relative wealth,
education and travel changed attitudes to food. People
wanted to eat and cook foods tasted in foreign places,
and there was nothing to stop them.
• Recipes are shared by the best chefs, and anyone who
wishes to bake can mostly do so, with relative ease.
• The internet means that everyone has a professional
chef at their fingertips, though ingredients may be
expensive, and in some places, rare. This is constantly
changing in our globalized world.
Food Safety And Sanitation
FOOD SAFETY AND SANITATION
Any substance in food that can cause
illness or injury is called a hazard. Food
hazards are
• of three types:
• 1. Biological
• 2. Chemical
• 3. Physical
FOOD SAFETY AND SANITATION
Biological Hazards
The most important kinds of biological hazard
to consider are microorganisms. A
microorganism
is a tiny, usually single-celled organism that can
be seen only with a microscope.
Four kinds of microorganisms can contaminate
food and cause illness: bacteria, viruses, fungi,
and parasites
FOOD SAFETY AND SANITATION
Biological Hazards
• Viruses are even smaller than bacteria. They
consist of genetic material surrounded by a
protein layer.
• Viruses cause disease when they multiply inside
the body. They do not grow or multiply in food,
as bacteria do.
• Therefore, foodborne viral diseases are usually
caused by direct contact with contaminated
people, food contact surfaces, or water.
FOOD SAFETY AND SANITATION
Biological Hazards
• Parasites are organisms that can survive only
by living on, with, or inside another organism.
They take their nourishment from the organism
they are living in, with, or on.
• Human parasites are usually very small, but
they are larger than bacteria. Most foods that
can carry parasites are found in the hot kitchen
rather than the bakeshop, although raw fruits
and milk may be contaminated.
FOOD SAFETY AND SANITATION
Biological Hazards
• Molds and yeasts are examples of fungi
(singular form: fungus). These organisms are
usually associated with food spoilage rather
than foodborne disease.
• Certain fungi, like bread yeasts, are valuable to
us. Some molds, however, produce toxins that
can cause disease. Peanuts, tree nuts, corn, and
milk can carry a serious mold-produced toxin
that can be fatal to some people.
FOOD SAFETY AND SANITATION
Chemical Hazards
Chemical contamination can result from
exposure of foods to chemicals used in
commercial food service establishments.
Examples include cleaning compounds,
polishing compounds, and insecticides. Prevent
contamination by keeping these items physically
separated from foods. Do not use them around
food. Label all containers properly. Rinse
cleaned equipment thoroughly.
FOOD SAFETY AND SANITATION
Physical Hazards
Physical contamination is contamination of food by
objects that may not be toxic but may
cause injury or discomfort. Examples include
pieces of glass from a broken container, metal
shavings from an improperly opened can, stones
from poorly sor ted dried beans, soil from
poorly washed fruits, insects or insect par ts, and
hair. Proper food handling is necessar y to
avoid physical contamination.
FOOD SAFETY AND SANITATION
Personal Hygiene and Safe Food
Handling
True or False?
Most foodborne disease is caused by
bacteria spread by food workers.
FOOD SAFETY AND SANITATION
Cross-Contamination
Cross-contamination, may be defined as the
transfer of hazardous substances, mainly
microorganisms, to a food from other foods or
surfaces, such as equipment, worktables, or
hands.
FOOD SAFETY AND SANITATION
Personal Hygiene
For the food worker, the first step in preventing
foodborne disease is good personal hygiene.
Even when we are healthy, we have bacteria all over
our skin, in our nose and mouth, and in our
eyebrows and eyelashes. Some of these bacteria, if
given the chance to grow in food, will make
people ill.
FOOD SAFETY AND SANITATION
To lower the chance of this occurring:
1. Do not work with food if you have
any communicable disease or
infection.
2. Bathe or shower daily.
3. Wear clean uniforms and aprons.
FOOD SAFETY AND SANITATION
4. Keep hair neat and clean. Always wear a hat
or hairnet.
5. Keep mustaches and beards trimmed and
clean. Better yet, be clean-shaven.
6. Remove all jewelry: rings, low-hanging
earrings, watches, bracelets. Avoid facial and/or
body piercings; if you have them, don’t touch
them when you are at work.
FOOD SAFETY AND SANITATION
7. Wash hands and exposed parts of arms
before work and as often as necessary during
work,
including:
# After eating, drinking, or smoking
# After using the toilet
# After touching or handling anything that
may be contaminated with bacteria
FOOD SAFETY AND SANITATION
8. Cover your mouth when you cough or sneeze,
then wash your hands.
9. Keep your hands away from your face, eyes,
hair, and arms while handling food.
10. Keep your fingernails clean and short. Do not
wear nail polish.
11. Do not smoke or chew gum while on duty.
12. Cover cuts or sores with clean bandages.
13. Do not sit on worktables.
 Activity
1. Define the term baking
2. Define what a cake is in your own words.
3. Which group of people developed the first type of baking
molds?
4. What was the most popular sweetener in the early
1400s ?
5. What was used as a heat source for baking in the earlier
years?
6. List 3 types of hazards in food preparation.
7. Give 3 tips for lowering the chances of food
contamination.
8. What is Cross-Contamination
Resources
https://www.britannica.com/topic/baking/Shor
tening
https://www.bakeinfo.co.nz/School-
Zone/Baking-Basics/Ingredients-and-their-
uses