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• 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
• 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
• The ability to produce high quality bread helped people climbed higher up the social ladder
• 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 they could afford it, meat pies
• In the 15th century, the introduction of saffron and other costly spices aided the growth of Baking in Britain. At this point in baking history, sweetened dough buns, mincemeat pies, and gingerbread all appeared
• In the 16th and 17th century, economic development and globalization lead to more decadent treats containing butter, cream, and raisins
• Baking become more accessible to the average person at this time, so families started to bake cakes and biscuits together
• Late in the 17th century, the price of sugar went down, and refine flour become available, bringing desserts to the forefront, including pastries, pies and iced cakes
• 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
• 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
• 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
• Relative income, education, and travel shifted attitude towards food as the twentieth century progressed. Nothing could deter people from wanting to eat and prepare foods they had tried in other countries
• 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
• Until modern technology can come up with a way of producing wheat in the Philippines
• 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 in various fruits and vegetables, such as onions, can also be achieved by cooking
• 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
• Crust


  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