Desserts and Pastries (10-16)

Creaming method

The most common mixing method for cookies.

Drop cookies

Type of cookie made from a soft dough that is spooned or scooped into mounds for baking.

Icebox cookies

Type of cookie made from dough that is shaped into logs or rectangles, chilled thoroughly, then sliced into individual pieces and baked as needed.

Bar cookies

Type of cookie made from a stiff dough that is rolled into a log, and then baked.

Sheet cookies

Type of cookie made from a dough or batter that is pressed, poured, or layered in shallow pans and cut into portions after baking.

Cut-out cookies

Type of cookie made from a firm dough that is chilled thoroughly, then rolled out into a sheet and formed into various shapes before cooking.

Piped cookies

Type of cookie made with a soft dough that is forced through a pastry tip or cookie press.

Wafer cookies

Type of cookie that is extremely thin and delicate, made from a thin egg batter that is poured or spread onto a baking sheet and baked.

Humectant

A substance such as corn syrup, glucose, or honey that absorbs moisture, making baked goods soft and tender.

Pastry

Refers to a group of doughs made primarily with flour, water, and fat; can also refer to goods made with these doughs or to a large variety of fancy baked goods.

Lattice crust

Strips of unbaked pastry dough woven into a crisscross pattern; used as a decorative topping for pies or tarts.

Flaky pie dough

Type of pie dough that takes its name from its final baked texture, best for pie top crusts and lattice coverings.

Mealy pie dough

Type of pie dough that takes its name from its raw texture, used whenever a soggy crust could be a problem.

Sweet tart dough

Sturdier dough for tart shells that contains egg yolks and has the fat blended in thoroughly.

Crumb crust

A quick and tasty bottom crust made from finely ground cookie crumbs moistened with melted butter.

Bake blind

To bake a pie shell or tart shell unfilled, using baking weights or beans to support the crust as it bakes.

Docking

Pricking small holes in an unbaked dough or crust to allow steam to escape and to prevent the dough from rising when baked.

Cooked fruit, cooked juice, or baked fruit

Three types of fruit fillings.

Chiffon filling

Type of filling made by adding gelatin to a stirred custard or fruit puree.

Croquembouche

A pyramid of small puffs, each filled with pastry cream, held together with caramelized sugar and decorated with spun sugar or marzipan flowers.

Profiteroles

Small baked rounds of éclair paste filled with ice cream and topped with chocolate sauce.

Éclairs

Baked fingers of éclair paste filled with pastry cream, topped with chocolate glaze or fondant.

Paris-Brest

Rings of baked éclair paste cut in half horizontally and filled with light pastry cream and/or whipped cream, dusted with powdered sugar or drizzled with chocolate glaze.

Beignets

Squares or strips of éclair paste deep-fried and dusted with powdered sugar.

Churros

Mexican and Spanish pastries in which sticks of éclair paste flavored with cinnamon are deep-fried and rolled in sugar while still hot.

Crullers

Dutch pastries in which a loop or strip of twisted éclair paste is deep-fried.

Gougère

Éclair paste flavored with cheese or herbs, baked and served as a savory hors d'oeuvre.

Pate a choux

French term for éclair paste.

Cream puffs, profiteroles, éclairs, rings for Paris-Brest, beignets, churros, crullers, and gougeres

Uses for pate a choux dough.

Meringue

A basic mixture of egg whites whipped with sugar and confectioners or cake baked from this preparation.

Soft meringue

Meringue with a soft texture, ratio of sugar to egg whites determines the texture.

Hard meringue

Meringue with a firm texture, ratio of sugar to egg whites determines the texture.

Vacherin

A baked meringue disk or cake layered with ice cream.

The methods to make meringue

French, Swess, Italian

Phyllo

Thin sheet or leaf in Greek, used as a tart crust or wrapper for various sweet or savory fillings.

Neapolitan

A three-layered loaf or cake of ice cream with different flavors and colors.

Inclusions

Tasty and visible ingredients added to ice cream.

Allergens

8 major food allergens including milk, eggs, fish, crustacean, tree nuts, peanuts, wheat, and soybeans.

Carbohydrates

A group of compounds composed of oxygen, hydrogen, and carbon, which are the body's primary source of energy.

Cholesterol

A substance found only in foods of animal origin, which should be consumed in moderation.

Food intolerance

An abnormal physical response to food that is not immune mediated.

Lactose

A kind of naturally occurring sugar found in mammalian milk.

Reduce, replace, and eliminate

The three principles to follow when modifying a formula.

Lecithin

A substance found in egg yolks, which is a natural emulsifier.

Saturated fats

Fats found mainly in animal products and tropical oils, usually solid at room temperature.

Hydrogenated fats

Fats that have been chemically altered to increase shelf life and solidity at room temperature.

Unsaturated fats

Fats that are normally liquid at room temperature.

Buckwheat flour

Dark, nutty-tasting flour milled from the seeds of the buckwheat plant.

Amaranth

Tiny oval seeds used as a cooked grain and flour.

Bean flour

Cooked beans dried and ground into a fine powder.

Flax

Seeds of a plant rich in omega-3 fatty acids, crushed into a meal or flour.

Millet

High-protein cereal grain cooked and eaten like rice.

Quinoa

Tiny spherical seeds cooked like grain or ground into flour.

Sorghum

Grain harvested from a plant used primarily for animal feed and food processing applications.

Fiber

Indigestible carbohydrates found in fruits, vegetables, and cereal grains, aiding digestion.