Chapter 8 Desserts and Baked Goods

1. Chapter 8 Desserts and Baked Goods

2. 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

3. 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 = CO2 & alcohol

4. 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 • …………………………………………………….

5. 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

6. 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

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

8. Yeast Bread Preparation 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 8.2 Chapter 8 | Desserts and Baked Goods

9. Quick Breads andCake 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

10. 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

11. 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

12. Steamed Puddingand 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

13. 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

14. 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

15. 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: • ___________(chocolate chip) • ___________ (ladyfingers) • __________ (sugar cookies) • ___________(peanut butter) • Icebox • Bar • ______ (brownies) 8.4 Chapter 8 | Desserts and Baked Goods

16. Chocolate Preparationand 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

17. 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

18. 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

19. 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

20. 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

21. 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

22. Plating andPresenting 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