tle type shi

history

systamic study of the human past, using evidence from written records, artifacts, oral accounts and other sources to understan ho people nad societies have changed overtime

aristophanes

greek scholar, shows the existence of honey flans and patterned tortes

dispyrus

ancient greeks had a type of doughnut made from crude flour and honey called? a ring cake that was submerged in wine and consumed hot

public bakeries

they were established in greece between 200-300 bec, bronze age

greek culture influenced the roman empire

what culture influenced the ____ empire about bakery

pastillarium

a bakers guild was formed. first pastry and cooks association, union of owners was established to set standards for quality and employment

cato

a famous historian mentioned great many different kinds of breads in his book

libum

sacrificial cakes made from flour

placenta

groats and cress

flour pretzels

spira

scibilata

tortes

globus apherica

fritters

meum

bowl cake

savai

sweet cake

on heated stones

how was bread baked durin the era of the swiss lake dwellers

in a beehive shaped oven of adobe or bricks

during the era of phoenicians how were breads baked

peel oven

during the time of romans how were breads baked

during the dark ages

moslems only encouraging for sea trade during what ages

huns

continued their harrasment in northern europe

feudal lords

they closed all their cities gates and forbade all but the simplest of incoming necessities

wheat

it had practically disappeared

black variety made of rye or barley

best bread that bakers could produce

late years of the 11th century

when did the crusaders drove back the moslems back to asia and reestablished commerce

pastry cooking

the art of ____ gradually spread throughout europe and around the world

pastries and cookies

what were baked

honey

the only sweetening agent in th middle age

medieval europe

they produced bread of different shapes, sizes and quality

jamestown colonists

the baking industry was bought to america by

1604

more commercial bakeries operated

shipped to the east

wheat from new developed western areas where shipped to the

wheat

unlike rice, waht is not indigenous in our country

eucharistic wafers

spanish missionaries in the early 17th ceunty intended mainly wheat and its cultivation only for making

batangas, laguna, cavite and the cagayan valley

wheat was planted in the province of?

spanish galleon trade witth mxico

wheat has been consumed here in the philippines since the days of the

1958

when did the ph become the worlds second largest imported but practicaly ceased and were quickly replaced by wheat imports

1958-1976

witnessed the constrctions and operations of 8 flour mills scattered all over the country

the philippine flour mills

are new adcjed to be one of the newest and most modern in the world

after the french revolution 1789

what year did the bakers and pastry cookes which had been servants in the houses of naboility start independent businesses

artisans

competed for customers with the quality of their product

marie antoine careme

the most popular famous chef during his time becase of his spectacular constructions of sugar and pastry, which elevated the jobs of cooks and pastry chef to respected professions

le patisserie royal

fist systematics explanations of the pastr chefs activity and recipes

albert bird

baking powder was invented by him during the mid 19th ceuntry

albert bird

a british chemist who invented baking powder

15k bakeries

as of 2006 ilang bakeries na ang nsa ph

philippine college of arts and trade bakers

in manila was the first school to offer baking courses continously the whole year round

dehydration

improved the shelf life of the baked products

chemical additives

were invented which improve the color, quality and shelf life of baked products

food safety

set of practices perfoemd to prevent the occurence of foodborne illnesses

food sanitation

cleanliness and maintenance of the good and safe conditions of the equipments

foodborne illnesses

eating food that has been contamindated

food hazards

any substance in food that can cuase illness of injury

biological

bacteria, viruses, fungi

chemical

toxic substances that occur naturally or may be added during the processing of food

physical

hard or soft foreign objects in food that can cause illness or injury

40 degrees f

140 degrees f

where bacteria grows rapidly potentially causing food borne illnesses, temp

4 hour rule

food safety guideline stating that food left in temp danger zone should be refrigerated or discarded within 4 hrs to prevent bacterial growth

oki to eat

less than 2 hrs

ok to eat but dont put back

2-4 hrs

thrown out

4 hrs

minimum safe internal temp

proper coking temp to assure harmful microorganisms had been killed or eliminated

2 step mathod

use one spoon to sampe the food from the pan, then use a seprate clean tasting spoon to transfer the food from the sampling spoon to the tasting spoon for evaluation