Chapter 1: History of Baking

• The Egyptians - A relief representing the royal bakery of Ramses features bread and cakes, some of these were shaped in the form of animals and used for sacrifices
• During the - Medieval period ovens were not a standard fixture in any home. Those who could afford wood-burning stoves (and fuel to heat them) baked bread.
• Records show that already in the years 2600-2100 B.C. bread was baked by who it is believed had learned the skill from the - Babylonians.
• In the Middle Ages- wheat bread was reserved for wealthy people. Dense, rich cake in exotic colors were only available to the highest echelons of society. Poor people stuck with rye and black bread and, if the could afford it, meat pies.
• 18th/19th Century - The Industrial Revolution marked a turning point in cake-making accessibility in the typical household. The invention of the semi-closed oven and The Art of Cookery gave aspiring chefs inspiration.
• The Industrial Revolution - marked a turning point in cake-making accessibility in the typical household. The invention of the semi-closed oven and The Art of Cookery gave aspiring chefs inspiration.
• 18th/19th Century - •Convenience foods became more common, reducing the time women hand to spend in the kitchen. Baking powder, introduced in this century, turned dense, yeast-based cakes into soft, fluffy baked goods.
• Modern Baking - All changed in the 20th century. Refrigeration’s growth, first for food producers and then domestic market, allowed for more control over materials, storage, preservation, and so on. This, affected ingredient availability as well, and seasonality became less of a problem.
• Wheat is- not grown- in the Philippines. Records have shown however, that when Spaniards were with us sometime in the early 17th century, they introduced the planting of wheat in some provinces, particularly in Batangas, Laguna, Cagayan Valley and Cavite, mainly for the purpose of using this in making bread for the Holy Communion.
• Wheat is not grown in the Philippines. Records have shown however, that when Spaniards were with us sometime in the early 17th century, they introduced the planting of wheat in some provinces, particularly in Batangas, Laguna, Cagayan Valley and Cavite, mainly for the purpose of using this in making bread for the - Holy Communion.
• When Americans came, we started buying flour from the United States. By -1958-, the Republic Flour Mills was in operation, and from Canada to supply the needs of the flour mills now operating in the Philippines.
• Oldest Bakery in the Philippines - Dimas Alang 1919
• The oldest business establishment in Pasig, then part of the province of Rizal, is Panaderia Dimas alang, which began operations in 1919. The name itself is historical, as it was used by Rizal in his novel- “Noli Me Tangere.”
• Aerate - to incorporate air into a batter
• Bain-Marie - also known as a hot water bath, and it is used to gently and steadily melt chocolate and butter over a pot of simmering water.
• Bake Blind - Baking a pie/tart crust without the filling. It can be accomplished in several ways Pricking the bottom of the crust before filling it with pic weights, rice, pulses, or beans before baking is one choice.
• Batch - Amount of bread, cookies, or other baked goods produced by a single bake
• Batter - ingredients such as eggs, rice, milk, or water are combined with dry and liquid ingredients. It is similar to the dough, except it is a lot thinner and cannot be kneaded.
• Beat - combining ingredients and incorporating air into a mixture by mixing it quickly and vigorously Typically, a whisk or mixer is used.
• Blend - combining two substances so that they become incorporated.
• Bloom - softening gelatin with a liquid before use is recommended. Typically achieved by sprinkling gelatin on top of a liquid and allowing it to sit for 5 minutes.
• Boil - for liquids: to heat the liquid until it reaches its boiling point
• Butter - to spread/add butter onto something.
• Buttercream - icing that is used to fill top, coat, and decorate cakes and cupcakes. Traditionally, butter and powdered sugar are creamed together, then any additional colorants and flavors are added.
• Caramelize - cook sugar until it turns brown. As sugar is heated to extremely high temperatures, it undergoes chemical changes and decomposes. The caramelization of natural sugars
• Chop - cutting something into small bits repeatedly with a knife or sharp tool/
• Coat - a wet or dry material is used to cover everything. Bread loaves, for example, are commonly brushed with butter after baking.
• Combine-Mixing two ingredients.
• Consistency - The texture and thickness of a substance
• Cool - allowing something to reduce in temperature
• Cream - mixing butter or other strong fats, such as lard, with other ingredients after they have been softened. Butter and sugar are often prepared in this manner
• Crimp- pinching the sides and tops of pie and tart crusts.
• Crumb - used to describe the small pieces of cake or bread that make up a cake or a loaf of bread. Tight, loose, damp, thick, and other adjectives are often used to describe it.
• Curst- The crust of a loaf of bread or a pie. The texture is usually hard.
• Curdle -  when a liquid split into curds and lumps, this is what happens. Typically applies to items like eggs, butter, and milk.
• Cut - using a knife or a pastry blender (cutter), cut butter or shortening into the flour until thoroughly combined. In pies, pastries, and cookies, this method produces a flaky texture. Check out Rubbing In.
• Defrost - increase the temperature of something frozen to remove the ice or snow.
• Dilute - adding water or another solvent to thin a substance
• Dip - to submerge something in a liquid or dry mixture
• Dissolve - to make a solution or mixture by combining a solid ingredient/food with a liquid