History of Baking, Professional Requirements, and Food Safety

A set of 35 practice flashcards covering the history of baking, professional kitchen roles, food hazards, and HACCP food safety principles based on the lecture transcript.

What is baking as defined in the history of baking notes?

Baking is a process of cooking by dry heat, especially in an oven.

How was the first leavened bread produced in ancient times?

Grain paste left out in the open collected wild yeasts from the air, fermenting the paste and creating the first leavened bread.

What major oven innovation was introduced by the Greeks between 500 – 600 BC?

Greeks discovered enclosed ovens with doors that could be used without losing much heat throughout the baking process.

How many kinds of bread and grain products were described by Ancient Greeks between 500 – 600 BC?

Ancient Greeks described as many as $80$ kinds of bread and other grain products.

What leavening innovation was introduced by the Gauls to Roman baking in the 50s BC?

An innovation using barm or froth from beers to make well-leavened and light breads.

What was a bread maker's primary job during the Middle Ages after the collapse of the Roman Empire?

Sifting or bolting of flour, producing a more expensive white flour.

What structural change occurred among French pastry chefs in the 1400s?

Pastry chefs in France formed their own corporations and took pastry away from bakers, leading to the development of new kinds of pastry products.

How did the European arrival in the Americas in 1492 impact pastry making?

It sparked a revolution in pastry making as cocoa and chocolate were made available to Europe.

What alternative source for sugar was processed in Europe during the 18th Century?

Sugar beets were processed to produce sugar as a cheaper alternative to imported sugarcane.

Who wrote "The Art of the Miller, the Bread Baker, and the Pasta Maker" published in 1775?

French chemist and physicist Paul-Jacques Malouin.

Who wrote "The Perfect Bread Baker" published in 1778?

French chemist and pharmacist Antoine-Augustin Parmentier.

Which book published by Marie-Antoine Carême in the 19th century systematically explained the pastry chef's arts?

La Pâtissier Royal.

What creations are specifically attributed to Marie-Antoine Carême in the text?

Croquembouche, mille feuille, and pulled sugar works.

What chemical compound was used with sour milk in the 1830s to leaven bread?

Sodium bicarbonate, also known as baking soda.

Who patented baking powder in 1856?

Eben Horsford, a chemist.

What kitchen system and famous dessert were created by Georges-Auguste Escoffier?

He introduced the kitchen brigade system and created the poached peach dessert known as peach melba.

What culinary technique was introduced by Fernand Point that marked the beginning of modern plated desserts?

Nouvelle cuisine, which emphasizes natural flavors, textures, colors, and artful plating presentations.

How did Gaston Lenotre revolutionize French pastry in the 1960s?

He cut back on sugar and flour, replacing them with airy mousses, introduced bright new fruit flavors, and mastered freezing techniques.

What is Gaston Lenotre's signature pastry creation?

Opera cake.

Which book documenting regional bread recipes was published by Lionel Poilane in 1981?

Guide de l’Amateur de Pain (Bread Lover’s Guide).

What resting method in bread making was invented by French baker Raymond Calvel?

The autolyse resting method.

What is the title of Raymond Calvel's major reference book for artisan bakers published in 1990?

Le Goût du Pain (The Taste of Bread).

Why is the pastry department usually physically separated from the hot kitchen?

To ensure desserts are prepared in a cool environment and to prevent pastry products from absorbing the aroma of savory foods.

What are the specific French titles for a bread baker, ice cream maker, candy maker, and decorator?

Bread baker is boulanger, ice cream maker is glacier, candy maker is confiseur, and decorator is decorateur.

Who is the professional in charge of retail bakeries?

The head baker.

What four personal characteristics are essential for a pastry chef or baker according to the text?

Eagerness to work, commitment to learning, dedication to service, and professional pride.

What is cross-contamination?

The transfer of hazardous substances, mainly microorganisms, to a food from other food items or surfaces like equipment, worktables, or hands.

How quickly can bacteria double in size under favorable conditions?

In under $15$ to $30\,\text{minutes}$, bacteria can double their size by splitting in half repeatedly.

What is the temperature range of the Temperature Danger Zone according to ServSafe (2017)?

Between $41^\circ\text{F}\ (5^\circ\text{C})$ and $135^\circ\text{F}\ (57^\circ\text{C})$.

What pH level represents a neutral environment where disease-producing bacteria thrive?

A pH of $7$, on a scale ranging from $0$ to $14$.

What dangerous form of food poisoning is caused by anaerobic bacteria?

Botulism.

What is the lag phase in bacterial growth?

The period of time required for bacteria to adjust to their new environment before they begin growing.

What causes chemical poisoning in foodservice establishments?

The use of defective, improper, or mishandled equipment, or food exposure to chemicals like cleaning compounds, polishing compounds, and insecticides.

What does the abbreviation HACCP stand for?

Hazard Analysis and Critical Control Point System.

What are the seven steps of the HACCP system in sequential order?

1. Assess hazards, 2. Identify critical control points (CCPs), 3. Set up standards or limits for CCPs, 4. Set up procedures for monitoring CCPs, 5. Establish corrective actions, 6. Set up a recordkeeping system, 7. Verify that the system is working.