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  ________________ 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 …………………………………………………………………………. 2 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 3

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  ……………………………………………………. 4

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 5 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 6 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) 7

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

9. 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. 9 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 10

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 11 8.3 Chapter 8 | Desserts and Baked Goods

12. 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. 12 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 ………………………………………………………………. 13 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. 14 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: 1.___________(chocolate chip) 2.___________ (ladyfingers) 3.__________ (sugar cookies) 4.___________(peanut butter) 15 8.4 Chapter 8 | Desserts and Baked Goods 5.Icebox 6.Bar 7.______ (brownies)

16. 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 __________________. 16 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 ______________________________ 17 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 ………………………………………………………………… 18 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. 19 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. 20 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. 21 8.6 Chapter 8 | Desserts and Baked Goods

22. 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. 22 8.6 Chapter 8 | Desserts and Baked Goods