© 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

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.

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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.

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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.

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_________ _____________ _____________

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.

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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.________________

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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 ingredients2. __________________3. Fermentation4. ___________________5. Portioning

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6. _______________

7. Shaping

8. _______________

9. Baking

10. _____________

Quick Breads andCake 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.

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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.

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Steamed Puddingand 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.

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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.

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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.

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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.

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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

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5. ______

6. _______

7. Sheet

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.

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Chocolate Preparationand 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 _____ _________.

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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 ______________.

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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.

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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 ______________.

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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

_______________.

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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.

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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.

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Plating andPresenting 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.

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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.

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