Transcript OB 3 Ch 1 Professionalism.ppt

On Baking 3rd edition
Sarah R. Labensky, Priscilla Martel and
Eddy Van Damme
Professionalism
Chapter 1
Chapter Objectives
• After studying this chapter, you will be able to:
• discuss the origins of the baking and pastry
professions
• understand the evolution of the professional
restaurant and bakeshop
• explain the organization of the professional kitchen
brigade
• appreciate the role of the professional pastry chef
and baker in modern food service operations
• understand the attributes a student chef needs to
become a professional
• recognize how to maintain a safe and sanitary work
environment
Book
Title 3e
On Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
©
© 2012
2013 by
by Pearson
Pearson Higher
Higher Education,
Education, Inc
Inc
Upper
Saddle
River,
New
Jersey
07458
•
All
Rights
Reserved
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Birth of the Bakeshop and Restaurant
• Bread making in rustic stone ovens dates back to
the Neolithic period (4000 B.C.E.).
• Egyptians discovered the effect of wild yeast to
leaven bread; by the first millennia B.C.E., more
than 70 kinds of bread were documented there.
• Bread making and confectionery were among the
first labor activities organized into specialized
trades.
• Historians credit ancient Greeks with spreading the
professions throughout the Mediterranean region.
Book
Title 3e
On Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
©
© 2012
2013 by
by Pearson
Pearson Higher
Higher Education,
Education, Inc
Inc
Upper
Saddle
River,
New
Jersey
07458
•
All
Rights
Reserved
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Refined Sugar and the
Art of Confectionery
• The appetite for sweet foods is the only
universal taste preference.
• Historians assume that for much of history, fruits
and honey were the primary sweeteners.
• The process of extracting sugar from sugar cane
spread throughout the Mediterranean region
during the 13th through 15th centuries.
• Columbus carried sugarcane to islands in the
Caribbean.
• Sugar beets are another source of refined sugar.
Book
Title 3e
On Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
©
© 2012
2013 by
by Pearson
Pearson Higher
Higher Education,
Education, Inc
Inc
Upper
Saddle
River,
New
Jersey
07458
•
All
Rights
Reserved
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Bakery Guilds and the First Restaurant
• The European guild system organized the sale and
production of goods to ensure consistent products.
– Early guilds existed for the pâtissier (who cooked poultry, pies
and tarts) and the tamisiers (who baked breads).
• The first restaurant where food was prepared and on
premises and served opened by Monsieur Boulanger in
Paris in 1765.
– Following the first restaurants, pivotal figures in the industry from
its inception to the mid- 20th century are examined:
•
•
•
•
Book
Title 3e
On Baking,
Antonin Carême
Charles Ranhofer
Cesar Ritz
Auguste Escoffier
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
©
© 2012
2013 by
by Pearson
Pearson Higher
Higher Education,
Education, Inc
Inc
Upper
Saddle
River,
New
Jersey
07458
•
All
Rights
Reserved
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Historical Overview
• Among important figures in the evolution of
culinary, baking and pastry arts from mid-20th
century to present day:
•
•
•
•
•
•
Book
Title 3e
On Baking,
Fernand Point
Paul Bocuse
Jean and Pierre Troisgros
Alain Chapel
Francois Bise
Louis Outhier
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
•
•
•
•
•
Michel Guérard
Roger Vergé
Gaston Lenôtre
Lionel Poilâne
Pierre Hermé
©
© 2012
2013 by
by Pearson
Pearson Higher
Higher Education,
Education, Inc
Inc
Upper
Saddle
River,
New
Jersey
07458
•
All
Rights
Reserved
Upper Saddle River, New Jersey 07458 • All Rights Reserved
An American Culinary Revolution
• Artisan movement, of hand crafted foods
especially bread is taking hold.
• New American Cuisine, born in the 1970’s,
based on using fresh, ingredients in season
evolving into the farm-to-table movement.
• Among some of the figures influencing cooking
in America during the late 20th century are:
•
•
•
•
•
Book
Title 3e
On Baking,
Alice Waters
Lindsey Shere
Steve Sullivan
Nancy Silverton
Maida Heatter
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
©
© 2012
2013 by
by Pearson
Pearson Higher
Higher Education,
Education, Inc
Inc
Upper
Saddle
River,
New
Jersey
07458
•
All
Rights
Reserved
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Kitchen Brigade
• The text takes a close look at the structure of the
kitchen brigade, especially as it relates to the
pastry chef.
• Brigades may have:
– Executive chefs with:
• Sous-chef and/or
• Area chefs
– Pastry chefs overseeing:
•
•
•
•
Book
Title 3e
On Baking,
Bread baker
Confectioner
Ice cream maker
Decorator
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
©
© 2012
2013 by
by Pearson
Pearson Higher
Higher Education,
Education, Inc
Inc
Upper
Saddle
River,
New
Jersey
07458
•
All
Rights
Reserved
Upper Saddle River, New Jersey 07458 • All Rights Reserved
The Professional Pastry Chef
and Baker
• Attributes a student must cultivate for a
successful career:
–
–
–
–
–
–
Knowledge
Skill
Taste
Judgment
Dedication
Pride
Book
Title 3e
On Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
©
© 2012
2013 by
by Pearson
Pearson Higher
Higher Education,
Education, Inc
Inc
Upper
Saddle
River,
New
Jersey
07458
•
All
Rights
Reserved
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Safety and Sanitation
• Like all food service professionals, bakers and
pastry chefs must have a thorough
understanding of sanitation principles.
• Microorganisms thrive on certain foods, creating
potentially hazardous foods (PHF), which may
require time and temperature control for safety
(TCS). , is any food or food ingredient.
Book
Title 3e
On Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
©
© 2012
2013 by
by Pearson
Pearson Higher
Higher Education,
Education, Inc
Inc
Upper
Saddle
River,
New
Jersey
07458
•
All
Rights
Reserved
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Potentially Hazardous Foods
• PHF/TTC comes from:
–
–
–
–
an animal source
cooked rice, beans, potatoes, soy products and pasta
raw seed sprouts, cut melons, cut fresh leafy greens
cut tomatoes or mixtures of cut tomatoes that have
not been acidified
– Garlic-in-oil mixtures
– custards, sauces and casseroles
• Temperature is critical to limiting PHF/TTCs
Book
Title 3e
On Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
©
© 2012
2013 by
by Pearson
Pearson Higher
Higher Education,
Education, Inc
Inc
Upper
Saddle
River,
New
Jersey
07458
•
All
Rights
Reserved
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Temperature Danger Zone
• A Potentially Hazardous Food may require Time
and Temperature Control for safety. To maintain
food safety:
– Keep food out of the TDZ (Temperature Danger
Zone)
• The Temperature Danger Zone is:
– 41°F and 135°F (5°C and 57°C)
•
•
•
•
Book
Title 3e
On Baking,
Keep hot foods hot
Keep cold foods cold
Keep frozen foods frozen
Thaw foods under refrigeration
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
©
© 2012
2013 by
by Pearson
Pearson Higher
Higher Education,
Education, Inc
Inc
Upper
Saddle
River,
New
Jersey
07458
•
All
Rights
Reserved
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Cross Contamination
• Microorganisms and contaminants are
frequently carried to foods and food contact
surfaces by humans, rodents or insects.
• Prevent cross contamination by:
–
–
–
–
Frequent hand washing
Correct wearing of single-use disposable gloves
Proper grooming
Avoiding eating or drinking in food preparation
areas.
Book
Title 3e
On Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
©
© 2012
2013 by
by Pearson
Pearson Higher
Higher Education,
Education, Inc
Inc
Upper
Saddle
River,
New
Jersey
07458
•
All
Rights
Reserved
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Sanitary Dishwashing
• Cleaning refers to removing visible soil and food
residue
• Sanitizing refers to removing harmful substances
to safe levels
– Wash pots and pans in a three-compartment sink set
up to properly scrape, spray, wash, rinse and sanitize
– Sanitize by immersing item in 171°F (77°C) water for
at least 30 seconds OR in approved chemical
sanitizer
– Air dry
Book
Title 3e
On Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
©
© 2012
2013 by
by Pearson
Pearson Higher
Higher Education,
Education, Inc
Inc
Upper
Saddle
River,
New
Jersey
07458
•
All
Rights
Reserved
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Safe Workers
• OSHA (Occupational Safety and Health Act)
mandates safety in the workplace
• To maintain a safe kitchen:
–
–
–
–
–
–
Clean up spills immediately
Operate equipment properly
Wear properly fitting clothing without jewelry
Use knives/equipment for intended purposes only
Walk, don’t run
Keep exits/stairs/aisles clear
Book
Title 3e
On Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
©
© 2012
2013 by
by Pearson
Pearson Higher
Higher Education,
Education, Inc
Inc
Upper
Saddle
River,
New
Jersey
07458
•
All
Rights
Reserved
Upper Saddle River, New Jersey 07458 • All Rights Reserved
Safe Workers
• Recommendations continued:
– Assume pots/pans are hot and handle them with
dry towels.
– Position pot/pan handles out of aisles.
– Get help with heavy objects.
– Lift with your legs.
– Use stools or ladders to climb.
– Keep breakables away from food storage or
production areas.
– Warn people when you are behind them, especially
when carrying hot foods or liquids.
Book
Title 3e
On Baking,
AuthorR.
name
Sarah
Labensky, Priscilla R. Martel, Eddy Van Damme
©
© 2012
2013 by
by Pearson
Pearson Higher
Higher Education,
Education, Inc
Inc
Upper
Saddle
River,
New
Jersey
07458
•
All
Rights
Reserved
Upper Saddle River, New Jersey 07458 • All Rights Reserved