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BakeryA baker is someone who primarily bakes and sells bread. Cakes and similar foods may also be produced as the traditional boundaries between what is produced by a baker as opposed to a pastry chef have blurred in recent decades. The place where a baker works is called a bakehouse, bakeshop, or bakery. The first group of people to bake bread were ancient Egyptians, c 8000 BC. This section is a stub. You can help by adding to it. By examining the listed contents of modern breads produced and distributed by major bakeries in the U.S. one almost invariably sees a substantial content of corn syrup (usually high-fructose kind) or honey. In olden times (colonial through about 1950) breads were less sweet and waistlines a bit tidier. Today bakers work in varying environments both as employees and sometimes owning their own stores. Bakers can be found working in: Large factories. These produce bread and related products which are then transported to numerous selling points throughout a region. These normally include supermarkets, convenience stores, and the like. Bakers in these environments are largely there for quality control as machines take care of much of the labour intensive aspect of the job. Baker's yeast is a leavening agent. A baker's dozen is a group of thirteen things (an old-fashioned expression). (See Bakers' Company for an explanation of the phrase) Pastry chef Dough Knead Baker's percentage This occupation or vocation related article is a stub. You can help Wikipedia by expanding it. Check out the following recipes that are tagged "Bakery":
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