Chapter 8 Desserts and Baked Goods Copyright 2011

Baker’s Ingredients § ________ provide stability and ensure that the baked item doesn’t collapse once it is removed from the oven § _____(protein in flour is developed as bread is kneaded = elastic quality) § _____ flour: falls between pastry flour and bread flour in gluten § ______ flour: high gluten, used for breads, hard rolls § ______ flour: low gluten content, soft, smooth texture § Durum flour: hard, wheat flour used to make ……………………………………. . § Pastry flour: in between ______ and ______ flour in gluten content § Semolina flour: type of durum flour used in ________ § Shortenings/fats: make baked goods ……………………………………. 8. 1 Chapter 8 | Desserts and Baked Goods 2

Baker’s Ingredients § _________ allow the dough or batter to rise Chemical leaveners: (introduces _______) § ________: mixture of baking soda and acid; needs liquid and heat to activate § _______: must have liquid and acid to activate Physical leaveners: (introduce _____ into batter) ______method: beat fat and sugar = air in batter (___________) foaming method: beat ______w/ or w/o sugar (___________) ________ leavener: yeast (microscopic fungus) needs _______and _______ to activate = CO 2 & alcohol 3

Bakers Ingredients § ______ add flavor and color to baked goods (as sugar caramelizes, it turns brown) § Thickeners: combined with the ______ process § Determines the ______ of the finished product § ……………………………… § Flavorings: affect a baked item’s ____and _______ § ………………………… § Liquids: one of the most important elements of baking § Provides ______ & allows ______ to develop properly § …………………………. 4

Baker’s Measurements § Standardized recipes for bakery products are called ________ § Flour always has a proportion of ____, and the percentages of all other ingredients are calculated in relation to the flour. § The formula for baker’s percentages is: § A ______ is how much of something is produced. § ______ adds air to flour, cocoa, and confectioner’s sugar; removes lumps 8. 1 Chapter 8 | Desserts and Baked Goods 5

Types of Dough § Lean doughs are made with ………………. . § Rich doughs are made with the addition of _______ or tenderizing ingredient (___________) § _________: develops the gluten in the dough; gives it the stretch § Straight-dough/mix method: can be used to make all …………………………………. . § Combine all ingredients in bowl, …………… § Sponge method § Mix _______ ½ _____, ½ ______ to form a “sponge” § After sponge rises, add the remaining ingredients 8. 2 Chapter 8 | Desserts and Baked Goods 6

Types of yeast doughs § Sourdough: § Made with a _______(water, yeast and flour that has fermented until it smells sour – usually overnight) 7

Yeast Bread Preparation 1. 2. 3. 4. 5. 6. 7. 8. 2 9. 10. Chapter 8 | Desserts and Baked Goods 8

Quick Breads and Cake Batters § ______ breads use chemical leaveners rather than organic ones (yeast) and therefore don’t require a ______period (biscuits, muffins, etc. ) § A ______is a semi-liquid mixture containing flour, liquid, and other ingredients. § A batter typically has more _____ and _____ than a dough and is usually thin enough to be poured. 8. 3 Chapter 8 | Desserts and Baked Goods 9

4 Methods for Preparing Quick Breads § ________ method: cream fat and sugar to produce a very fine crumb (_____cake) § ______ method: foam of egg whites and sugar (_________) § Straight-dough method: combine all ingredients at once (_____________) § Two-stage method: used for high ratio cakes § higer ratio of _______than _______ in recipe § Fine ______ and are very ______ § _______cake 10

Icing § Icings have three main functions: 1. 2. 3. § ______: sugar and fat § _____: shiny icing with nonsticky coating when dried § ____: chocolate and cream § _____: drizzles rather than spread § _____: sugar and egg whites 8. 3 Chapter 8 | Desserts and Baked Goods 11

Steamed Pudding and Soufflés § Steamed puddings and dessert soufflés are made of batters that require special handling. § Steamed puddings are more stable. . . . . § Baking causes the soufflé to rise like a _____. As the soufflé rises, the ________ evaporates and the light batter sets temporarily. 8. 3 Chapter 8 | Desserts and Baked Goods 12

Pies § 3 -2 -1 dough—used to make ______; it is made of three parts ____, two parts _____, and one part ____ § Crusts should be ………………. . § _______is the procedure for baking an empty pie crust (must be weighted down or poke holes using fork) § Cheesecake: made from a cream cheese ………………………………. 8. 4 Chapter 8 | Desserts and Baked Goods 13

Pastries § Roll-in dough method: used to make ……………………………. . § Puff pastry can be used in both ____ and ______ applications. § Use ______ dough to prepare baklava, a dessert made of thin pastry, nuts, and honey. § pâte à choux: combine ………………………………. . § éclairs, _______puffs, and profiteroles. 8. 4 Chapter 8 | Desserts and Baked Goods 14

Cookies § Use the same creaming method as quick breads and cake batters, but with the _______and the ____ added at the same time. § Due to their high sugar content, cookies are best when they are baked in ______ ovens. § The seven makeup methods for cookies are: 1. 2. 3. 4. 8. 4 ______(chocolate chip) 5. Icebox ______ (ladyfingers) 6. Bar _____ (sugar cookies) 7. ______ (brownies) ______(peanut butter) Chapter 8 | Desserts and Baked Goods 15

Chocolate Preparation and Products § Chocolate is made from cocoa beans picked from _______trees. 1. Processors ______ the cocoa beans 2. Crack the beans into small pieces, called _______, which are the basis of all cocoa products. 3. Beans are crushed into a paste that is completely unsweetened, called ______________. 4. Chocolate liquor may be ground to give a smoother texture, or pressed to separate the ………………………. : § The liquid is _______, which can be combined with chocolate liquor to make ______ chocolate, or flavored and sweetened to make _______ chocolate. § The solids are further ground to form _________. 8. 5 Chapter 8 | Desserts and Baked Goods 16

Chocolate Storage § To store chocolate, wrap it carefully, and keep it in a ………………………. . § Do not _______ chocolate. This causes moisture to condense on the surface of the chocolate. § Sometimes a white coating, called ______, appears on the surface of the chocolate. The bloom indicates that some of the _________has melted and then recrystallized on the surface. § Properly stored, chocolate will last for ________ § Cocoa powder stored in tightly sealed containers in a dry place will keep _______________ 8. 5 Chapter 8 | Desserts and Baked Goods 17

Tempering Chocolate § ________: melting chocolate by heating it gently and gradually. § To temper chocolate, chop the chocolate into coarse pieces and place it in a ………………………………… § If chocolate becomes grainy or scorched, ……………… § Tempered chocolate will coat items with an even layer and then harden into a ………………. § Tempered chocolate can be drizzled or piped out into designs with a ………………………………… 8. 5 Chapter 8 | Desserts and Baked Goods 18

Frozen Desserts § Quality ice cream has a _____ base, melts readily in the mouth, and does not weep, or separate, when it softens at room temperature. § ______is an Italian version of ice cream. Unlike ice cream, however, it does not contain eggs. § _____ contains milk and/or egg for creaminess. § ______contains no dairy, just fruit juice or purée with sweeteners and other flavors or additives. § _______contains yogurt in addition to the normal ice cream ingredients. 8. 6 Chapter 8 | Desserts and Baked Goods 19

Poached Fruit and Tortes § To ______ fruit, combine fruit with a liquid, usually a mixture of sugar, spices, and wine. § Heat the fruit and liquid together until the fruit is _______. § Use fruits that are firm enough to hold their shape during cooking __________________ § A _____ is an elegant, rich, many-layered cake often filled with ___________ or jam. § Normally, pastry chefs use __________, French sponge cake, in preparing a torte. 8. 6 Chapter 8 | Desserts and Baked Goods 20

Dessert Sauces and Creams § Vanilla sauce, also known as ________, is a classic accompaniment to soufflés and steamed puddings. § Fruit sauces can be raw or cooked, depending upon the desired flavor (________, fresh berry sauce) § Fruit syrups: _______________ § _______ sauce is a family of sauces and syrups with cocoa or melted chocolate as the base. § Pastry creams: used as filling for ______ § ______________: three basic ingredients: vanilla sauce, gelatin, and whipped cream. 8. 6 Chapter 8 | Desserts and Baked Goods 21

Plating and Presenting Desserts § Good plate presentation requires careful attention to _______________________of food on the plate. § Guests eat first with their _____, then their ______, and finally with their ______. § There are two areas of presentation technique: first, the ______ itself, and second, the _____, platter, or dish as a whole. § When plating desserts, everything on the plate should be __________. § It’s best to place dessert decoration in ______, because that tends to be appealing to the eye. 8. 6 Chapter 8 | Desserts and Baked Goods 22