Chapter 8 Desserts and Baked Goods

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

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

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 …………………………………………………….

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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