1. © Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF) and published by Pearson Education, Inc. All rights reserved. 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. 2 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. 3 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. 4 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. 5 8.2 Chapter 8 | Desserts and Baked Goods

6. Yeast Bread Preparation The 10 basic steps in making yeast breads are: 1._____________ 2.Mixing and kneading ingredients 3.______________ 4.Punching down 5._____________ 6.Rounding 7.______________ 8.Proofing 9.Baking 10.________________ 6 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: 1.Scaling ingredients 2.__________________ 3.Fermentation 4.___________________ 5.Portioning 7 8.2 Chapter 8 | Desserts and Baked Goods 6._______________ 7.Shaping 8._______________ 9.Baking 10._____________

8. Quick Breads and Cake 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 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: 1.They improve the keeping qualities of the cake by forming a ________ coating around it. 2.They contribute _______ and richness. 3.They improve _____________.  In general, use heavy frostings on heavy cakes, and use ________ frostings on __________cakes. 9 8.3 Chapter 8 | Desserts and Baked Goods

10. Steamed Pudding and 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. 10 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. 11 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. 12 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. 13 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: 1.__________ 2.Bagged 3.____________ 4.Molded 14 8.4 Chapter 8 | Desserts and Baked Goods 5.______ 6._______ 7.Sheet

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. 15 8.4 Chapter 8 | Desserts and Baked Goods

16. Chocolate Preparation and 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 _____ _________. 16 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 ______________. 17 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. 18 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 ______________. 19 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 _______________. 20 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. 21 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. 22 8.6 Chapter 8 | Desserts and Baked Goods

23. Plating and Presenting 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. 23 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. 24 8.6 Chapter 8 | Desserts and Baked Goods