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Chapter 8 Desserts and Baked Goods
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Chapter 8 Desserts and Baked Goods

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  1. Chapter 8 Desserts and Baked Goods

  2. Baker’s Ingredients • In baking, ____________ provide stability and ensure that the baked item doesn’t collapse once it is removed from the oven. • _________________ make baked goods moist, add flavor, and keep the baked item fresh longer. • _____________ add flavor and color to baked goods. • _______________ allow the dough or batter to rise. • _______________, combined with the stirring process, determine the consistency of the finished product. • ______________ affect a baked item’s taste and color. • ______________ used in baking can be water, milk, cream, molasses, honey, or butter. 8.1 Chapter 8 | Desserts and Baked Goods

  3. 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: ______ of ingredient ÷ (Weight of flour × 100 percent) = ____________ of ingredient • A ___________ is how much of something is produced. • ___________ adds air to flour, cocoa, and confectioner’s sugar; removes lumps; and filters out any impurities. 8.1 Chapter 8 | Desserts and Baked Goods

  4. Section 8.1 Summary • There are _______ main categories of ingredients used in baking: • ________ • _____________ • __________ • ____________ • Proportions for each ingredient are given in the form of ______________. • In baking, ________ always has a proportion of 100 percent, and the percentages of all other ingredients are given in relation to the flour. • _________ • _____________ • _____________ 8.1 Chapter 8 | Desserts and Baked Goods

  5. Types of Dough • ___________are made with flour, yeast, water, and salt. • ____________are made with the addition of shortening or tenderizing ingredients. • The _________________can be used to make yeast breads can be used for all types of doughs—lean, rich, and sponge. • ____________ dough develops the gluten in the dough and gives it the stretch and give it needs to develop the proper texture. • Bakers also use the ______________________to mix yeast doughs. 8.2 Chapter 8 | Desserts and Baked Goods

  6. Yeast Bread Preparation The 10 basic steps in making yeast breads are: • _____________ • Mixing and kneading ingredients • ______________ • Punching down • _____________ • Rounding • ______________ • Proofing • Baking • ________________ 8.2 Chapter 8 | Desserts and Baked Goods

  7. Section 8.2 Summary • _____________ is a living organism that acts as a leavener; that is, it makes baked goods rise. • Breads that use yeast are called ____ ____________. • Yeast breads are divided into: _____ doughs and ___ doughs. • Yeast breads are most often made using _____ primary methods: straight-dough method or sponge method. • There are 10 basic steps in making yeast breads: • Scaling ingredients • __________________ • Fermentation • ___________________ • Portioning • _______________ • Shaping • _______________ • Baking • _____________ 8.2 Chapter 8 | Desserts and Baked Goods

  8. Quick Breads andCake Batters • ________ breads and cakes are popular snack and dessert items and are usually easy and quick to make. • Quick breads, such as ______, scones, and _______, can be prepared faster than yeast breads. Quick breads use ___________ leaveners rather than organic ones, and therefore don’t require a rising period. • 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. Icing • Icings, or ___________, are sweet coatings for cakes and other baked goods. • Icings have _________ main functions: • They improve the keeping qualities of the cake by forming a ________ coating around it. • They contribute _______ and richness. • They improve _____________. • In general, use heavy frostings on heavy cakes, and use ________ frostings on __________cakes. 8.3 Chapter 8 | Desserts and Baked Goods

  10. Steamed Puddingand Soufflés • Steamed puddings and dessert soufflés are made of ____________ that require special handling. • ___________ _____________ are more stable than soufflés because of the greater percentage of eggs and sugar in the batter. • ______________ are lightened with beaten egg whites and then baked. • Baking causes the soufflé to _________ like a cake. As the soufflé rises, the moisture _____________ and the light batter sets temporarily. 8.3 Chapter 8 | Desserts and Baked Goods

  11. Section 8.3 Summary • __________ breads and cakes are popular snack and dessert items and are usually easy and quick to make. • The mixing technique for biscuits and __________ involves rubbing or __________ a fat into the flour until the mixture is mealy or bumpy in appearance. • Icings are sweet coatings for cakes and other baked goods. The types of icings are _________, fondant, _________, fudge, _____________, and glaze. • Steamed puddings and dessert __________ are made of batters that require special handling. • Soufflés rely on _________ __________and are not as stable as puddings. 8.3 Chapter 8 | Desserts and Baked Goods

  12. Pies • Pastry chefs make pies using a basic _________ dough—it is made of three parts ______, two parts _____, and one part ____ (by weight). • When a pastry chef makes a pie crust properly, it is _______, tender and _________—the perfect complement to the filling. • Crumb crusts contribute a _______, __________ flavor that highlights cheesecake or frozen fillings. • In general, bake pies just until they begin to take on a ______ color. • Prepare fruit fillings for pies using sliced and peeled fresh fruit that is either _______ with a liquid or allowed to cook as the pastry bakes. • Baking ______ is the procedure for preparing a pre-baked pie shell. • Pastry chefs usually bake cheesecake from a ________ cheese or quark (a cheese that is a lot like _____ ______) and egg batter on a crumb crust, using a spring-form pan. 8.4 Chapter 8 | Desserts and Baked Goods

  13. Pastries • Chefs use the _______________to make Danish, croissant, and puff pastry. • ____________is an elegant product also called pâte feuilletée, and it can be used in both sweet and savory applications. • Pastry chefs also commonly use other doughs, such as ___________ and pâte à choux, for pastries: • Use phyllo dough to prepare ____________, a dessert made of thin pastry, nuts, and ___________. • Make pâte à choux by combining water (or another liquid), ________, flour, and eggs into a _________ batter. Some desserts that use pâte à choux include ___________, cream puffs, and profiteroles. 8.4 Chapter 8 | Desserts and Baked Goods

  14. Cookies • Pastry chefs make most cookies from ________ dough. • Rich dough uses the same creaming method as ________ breads and cake ______, but with the liquid and the flour added at the same time. • Due to their high _______ content, cookies are best when they are baked in ___________ ovens. • The seven makeup methods for cookies are: • __________ • Bagged • ____________ • Molded • ______ • _______ • Sheet 8.4 Chapter 8 | Desserts and Baked Goods

  15. Section 8.4 Summary • Make pie crusts using a basic pie dough called ________ dough. It’s called this because it is made of three parts flour, two parts _____, and one part water (by weight). • Use the roll-in dough method for ______, croissant, and __________. Proper mixing methods, rolling techniques, and temperature control are necessary to produce a flaky, quality product. • Pastry chefs make most cookies from _____ dough. Typically, rich dough uses the same creaming method as quick breads and cake batters, but with the _____ and the flour added at the same time. 8.4 Chapter 8 | Desserts and Baked Goods

  16. Chocolate Preparationand Products • Chocolate is produced from cocoa beans picked from ______ trees. • Processors roast the cocoa beans, and machinery is used to loosen the outer shells and crack the beans into small pieces, called ______, which are the basis of all cocoa products. • The cocoa beans are crushed into a paste that is completely unsweetened, called chocolate _________. • Chocolate liquor may be ground to give a _________ texture, or pressed to separate the liquid from the solid materials: • The liquid is cocoa ______, which can be combined with chocolate liquor to make eating chocolate, or flavored and sweetened to make white chocolate. • The solids are further ground to form _____ _________. 8.5 Chapter 8 | Desserts and Baked Goods

  17. Chocolate Storage • To store chocolate, wrap it carefully, and keep it in a cool, _____, well-__________ area. • Do not __________ chocolate. Refrigeration 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 cocoa butter has melted and then ______________ on the surface. • Properly stored, chocolate will last for several ________. • Cocoa powder stored in tightly sealed containers in a dry place will keep almost ______________. 8.5 Chapter 8 | Desserts and Baked Goods

  18. Tempering Chocolate • Cooks melt chocolate in a process called ___________, melting the chocolate by heating it gently and gradually. • To temper chocolate, _______ the chocolate into coarse pieces and place it in a double boiler, a stainless steel bowl over water, simmering on very _________ heat. • Tempered chocolate will coat items with an even layer and then harden into a _____________. • To coat a food item, _________ it directly into the tempered chocolate, or place it on a rack over a clean tray and pour the chocolate over it. • Tempered chocolate can be ______ or piped out into designs with a piping bag for decoration, or can be used as a glaze. 8.5 Chapter 8 | Desserts and Baked Goods

  19. Section 8.5 Summary • Chocolate is produced from cocoa beans picked from ____ trees. • Chocolate is very ______e and can be used in many main dishes. • Cocoa beans are crushed into a _________ that is completely unsweetened, called chocolate liquor. • Chocolate liquor may be ground to give it an even smoother texture, or it may be pressed to separate the liquid from the ___________. • To store chocolate, wrap it carefully, and keep it in a _____, dry, well-ventilated area. Do not refrigerate chocolate. • Cooks melt chocolate in a process called ______, melting the chocolate by heating it gently and gradually. • Tempered chocolate will coat items with an even layer and then harden into a ______________. 8.5 Chapter 8 | Desserts and Baked Goods

  20. Frozen Desserts • Quality ice cream has a _______ base, melts readily in the mouth, and does not _____, 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. • Frozen yogurt both freezes and melts more slowly than _______________. 8.6 Chapter 8 | Desserts and Baked Goods

  21. Poached Fruit and Tortes • To _______ fruit, combine fruit with a liquid, usually a mixture of sugar, spices, and _________. • Heat the fruit and liquid together until the fruit is tender. Test for ________ with a fork; the fruit is fully poached when it is easy to pierce. • Use fruits that are firm enough to hold their shape during cooking. Good fruits to use for poaching are _______ and __________. • A ___________ is an elegant, rich, many-layered cake often filled with buttercream or jam. • Normally, pastry chefs use __________, French sponge cake, in preparing a torte. 8.6 Chapter 8 | Desserts and Baked Goods

  22. Dessert Sauces and Creams • Vanilla sauce, also known as __________, is a classic accompaniment to soufflés and steamed puddings. • ___________can be raw or cooked, depending upon the desired flavor. • Use ___________ps to garnish desserts and ice cream or to complement breakfast items. • _______________is a family of sauces and syrups with cocoa or melted chocolate as the base. • _________, or crème pâtissière, have greater density than custards. • Make delicate __________ by combining three basic ingredients: vanilla sauce, gelatin, and whipped cream. 8.6 Chapter 8 | Desserts and Baked Goods

  23. Plating andPresenting Desserts • Good plate presentation requires careful attention to colors, shapes, _____, and ____________ of food on the plate. • Guests eat first with their ______, then their noses, and finally with their ____________. • There are two areas of presentation technique: first, the __________ itself, and second, the plate, 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

  24. Section 8.6 Summary • Quality ice cream has a custard base, melts readily in the mouth, and does not separate when it softens at ______________. • Sherbets and sorbets are frozen mixtures of fruit juice or fruit ____________. • Frozen yogurt both freezes and melts slower than _________. • To poach fruit, combine fruit with a liquid, usually a mixture of sugar, __________, and wine. • A ________ is an elegant, rich, many-layered cake often filled with buttercream or ___________. • Use sauces to add _____, moisture, and ___ appeal to desserts. • Food presentation is an ____. Good plate presentation results from careful attention to colors, shapes, textures, and ___________ of food on the plate. 8.6 Chapter 8 | Desserts and Baked Goods