1. Chapter 30 Desserts

2. Crisp Cookies  Have very little moisture in batter

3. Spread  Amount cookies expand as they bake

4. Soft Cookies  Low amount of fat and sugar in batter.  High proportion of liquid.

5. Chewy Cookies  Need high ratio of eggs, sugar, and liquid, but low amount of fat

6. Double Pan  Placing sheet pan inside a second pan of the same size

7. Fluting  Manner of decorating crust by making uniform folds around the edge of the pan.

8. Classification  Cookies are classified according to texture

9. Textures  Cookies can be crisp, soft or chewy

10. Crisp Cookies  Crisp cookies are made from a stiff dough  They have a high ratio of sugar

11. Crisp Cookies  Crisp cookies dry fast during baking because of their thinness and must be stored in an air-tight container

12. Soft Cookies  Soft cookies use corn syrup, molasses or honey  The syrup retains moisture after baking, making them soft

13. Soft Cookies  are finished baking when their bottoms and edges turn light golden brown  They should be stored in air-tight containers

14. Chewy Cookies  All chewy cookies are soft, but not all soft cookies are chewy

15. Gluten  The gluten in the flour must develop during the mixing stage for chewy cookies  Gluten provides stretch and flexibility to cookies, giving it its chewy characteristics

16. Determining Spread  Flour  Sugar  Amount of liquid

17. Determining Spread  Baking soda  Fat  Baking Temp

18. Pastry Flour  Pastry flour is used for its medium gluten content

19. Granulated Sugar  Provides correct amount of spread

20. Liquid  High amount of liquid will increase the spread

21. Reduce Spread  Decrease amount of egg in recipe

22. Baking Soda  Promotes proper spread by relaxing gluten  Used as leavening agent when combined with liquid and an acid

23. Fat  Butter or margarine causes cookies to spread more  Shortening creates less spread

24. Oven Temp  Low oven temperatures cause excessive spread  High oven temperatures provide little or no spread

25. Room Temp  For one-stage method of cookie mixing, the ingredients should be at room temp

26. Creaming Method  The most common method for mixing cookie dough  Creaming sugar and fat makes a smooth texture  It is smooth because air has been beaten into the fat and egg cells

27. Eggs  If eggs are added all at once, the mixture may curdle because the fat can’t absorb all the liquid immediately

28. 5 Types of Cookies  Drop  Rolled  Icebox  Molded  Bar

29. Drop Cookies  Chocolate Chip  Peanut Butter  Oatmeal

30. Drop Cookies  Choose a scoop for the size of cookie desired  Drop onto parchment-lines baking sheets

31. Drop Cookies  Enough space should be left between cookies on baking sheet to allow for even baking and spreading

32. Rolled Cookies  Example of rolled cookies are sugar cookies

33. Rolled Cookies  After mixing sugar coolies, chill dough  Use as little flour as possible  Roll the dough to 1/8 in thick

34. Rolled Cookies  Cut the cookies as close together as possible to minimize waste  Place cookies on parchment-lined baking sheets and bake

35. Icebox Cookies  Drop cookie dough and sugar cookie dough can be used for icebox cookies

36. Molded Cookies  Crescent  Almond Lace  Tuile

37. Bar Cookies  Bar cookies are made from dough that has been shaped into long bars, bakes and then cut

38. Burn  Why can cookies burn quickly?  Small size and high sugar content

39. Carry Over Baking  The heat from the pan continues to bake the cookies when they are removed from the oven

40. 2 Pans  When baking 2 sheets at one time on separate racks, reverse them halfway through the baking process to ensure even baking

41. Handling  Cookies should be completely cooled before storing them  Baked cookies should not be refrigerated  Cookies have the best flavor and texture only for a few days

42. Freezing  Cookies can be frozen for up to 3 months  Should be frozen in heavy duty freezer bags, aluminum foil or plastic freezer containers

43. 5 Types of Cakes  Pound  Sponge or foam  Angel food  Chiffon  High-ratio layer cakes

44. Sugar and Fat  Sugar and fat in proper amounts, weaken cake structure and give cake tenderness

45. Eggs & Flour Eggs and flour have proteins that join together to give the cake support

46. Starch  The starch in flour helps stabilize the cake by absorbing liquid

47. High-Fat Cakes  Generally use baking powder as leavening agent  Air cells must be creamed into the center of the fat cell  The air cells pick up the leavening gases that the heat releases

48. Low-Fat Cakes  These are leavened from air that is whipped into the egg batter  These cakes have a light and springy texture  They are good choice for tortes that have many layers with cream and fruit between them

49. Pound Cakes  Originated in England  Contain a pound each of butter, flour, sugar and eggs  Can be frozen for up to 2 months or refrigerated for a week

50. Sponge Cakes  Called foam cakes  Have airy light texture because of large amounts of air whipped into eggs

51. Sponge Cakes  Do not rely on butter or modern types of fat; have base of beaten whole eggs  Most common example of European sponge cake is called genoise

52. Sponge Cakes  Why are sponge cakes richer than angel food cakes?  Uses the whole eggs in the batter

53. Angel Food Cakes  Foam cake made with egg whites  Cake batter must be finished quickly once the egg whites are whipped, or the batter will collapse when the air beaten into the egg white escapes

54. Angel Food Cakes  Baked in a tube pan  Pan is turned upside down to prevent the cake form collapsing as it cools

55. Angel Food Cakes  Why are the pans for angel food cakes left ungreased?  So batter can attach to the sides of the pan as it rises

56. Angel Food Cakes  Why are angel food cakes a healthier alternative to other cakes?  They contain no egg yolks or other types of fat

57. Chiffon Cakes  Variation of genoise cake  Made by using whipped egg whites or meringue to lighten mixture

58. Chiffon Cakes  Egg yolks and part of sugar are whipped to full volume, then the flour is added

59. Chiffon Cakes  Egg whites and remaining sugar whipped to form meringue then folded in

60. Chiffon Cakes  Have less saturated fat and cholesterol than other cakes except angel food cakes

61. High-Ratio Layer Cakes  Have high ratio of liquids and sugar giving them a moist and tender texture  Using high-ratio shortening or emulsified shortening to help absorb the quantity of liquids

62. High-Ratio Layer Cakes  What is an example of high-ratio layer cake?  Wedding Cakes

63. Creaming Method  All ingredients should be at room temperature and accurately scaled

64. Blending Method  Another name is two-stage method

65. Blending Method  Produces a smooth batter that has a moist, tight, and firm- grained cake  Used for making high-ratio cake

66. Sponge Method  Leavening is formed by air trapped in the beaten eggs  Foam has greater volume when the ingredients are warmed to room temperature

67. Angel Food Method  Add sugar gradually to create a high-volume foam

68. Oven Temp  If too hot, the cake may set before it has fully risen  Too low of temp creates poor texture and volume since the cake won’t set fast enough  Too low can also cause cake to collapse

69. In Oven  Why should cakes not touch each other I the oven?  So air can flow between pans so they bake evenly

70. When is Cake Done?  Pick or tester comes out clean when inserted into center of cake  Center of cake’s top springs back when lightly pressed  Cake pulls away from sides of pan

71. Out of Pan  Cakes may break if turned out of pan too soon, so leave it in the pan for at least 15 minutes

72. Chiffon/Angel Food Cakes  To remove a chiffon or angel food cake from the pan, loosen the cooked cake with a spatula or knife

73. Icing  Icing improves a cake by forming a protective layer around the cake that seals in moisture

74. 5 Types of Butter Cream  Simple – combining butter, shortening, confectioner’s sugar, egg whites and vanilla  French – made with beaten egg yolks and butter  Italian – Italian meringue and butter

75. 5 Types of Butter Cream  German – butter, emulsified shortening, fondant (a sugar syrup)  Swiss – Swiss meringue and butter

76. Icing Cake  To ice the top cake layer, start from the center and work to the edges  Then spread the icing down the sides of the cake

77. Pie Dough  Another name for basic pie dough is 1-2-3 dough  This ratio refers to the weight of 3 parts flour, 2 parts fat, and 1 part water

78. Pie Crusts  Successful pie crusts are based on gluten development in the flour and the mixture of flour and fat  Pie Dough is made from pastry flour

79. Shortening  Why is vegetable shortening the best fat for the pie dough?  It has a high melting point

80. Fat  The shortening should be cut into the flour  The size of the fat particles determines the flakiness

81. Liquid  Water or milk at 40 0 or colder is added to the dough to form gluten

82. Overmixing  Will make pie dough tough

83. Salt  Tenderizes gluten  Enhances flavor

84. Texture  For flaky dough, the flour is not completely blended with the fat  The texture of mealy pie dough resembles coarse cornmeal

85. Fat  The fat is blended into the flour more completely  Mealy dough requires less water or milk

86. Chill  Dough should be covered with plastic wrap and chilled before using

87. Flour  Using too much flour when rolling the dough will make the dough tough

88. Rolling  Pie dough should be rolled to 1/8 inch thickness  Roll the dough from the center to outer edge in all directions  Roll the dough tightly round the rolling pin to lift it without breaking

89. Unrolling  Unroll the dough into the pan

90. Starches  Always mix starches with sugar or a cold liquid to avoid lumpy filling  Cornstarch sets up a gel that allows the filling to hold its shape when sliced

91. 4 Frozen Desserts  Ice Cream  Frozen Yogurt  Sherbet  Sorbet

92. Sherbet  Sherbet combines fruit juices, sugar, water, and a small amount of cream or milk for smoothness

93. Sorbet  If the milk or cream is left out, the result is sorbet

94. Custards  Stirred custards are made on the stove in a double-boiler. They must be stirred constantly  Baked custards should be taken from the oven when the center is slightly fluid

95. Bain Marie  Water bath

96. Pastry Cream  Pastry cream is a good example of a starch-thickened pudding

97. Baked Puddings  Rice pudding  Bread pudding

98. Bavarian Cream  Made of whipped cream, gelatin, and a flavored custard

99. Chiffons  Chiffons are similar to Bavarian Cream, but a meringue is substituted for the whipped cream

100. Mousse  Mousse is a light and airy dessert made with meringue and whipped cream for lightness

101. Parfait  A parfait is a frozen dessert flavored with heavy cream

102. Sundaes  Contain one or more scoops of ice cream topped with garnishes, fruits or syrups