Desserts and Pastries (10-16)

What is the most common mixing method for cookies

• Creaming method

The eight categories of cookies

• Drop

• Icebox

• Bar

• Sheet

• Cut-out

• Piped

• Rolled/Molded

• Wafer 

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

• Drop cookies

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

• Icebox cookies

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

• Bar cookies

Type of cookies that are made from a dough or batter that is pressed, poured, or layered in shallow pans and cut into portions after baking, usually in squares or rectangles to avoid waste or scraps

• Sheet cookies

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

• Cut-out cookies

Type of cookies that are made with a soft dough that is forced through a pastry tip of cookie press

• Piped cookies

Also known as a cookie gun; a hollow tube fitted with a plunger and an interchangeable decorative tip or plate; soft cookie dough is pressed through the tip to create shapes or patterns

• Cookie press

Type of cookie that is made from a stiff dough that is hand-shaped into spheres, crescents, or other traditional shapes

• Rolled/Molded cookies

Type of cookies that are extremely thin and delicate. Made from a thin egg batter that is poured or spread onto a baking sheet and baked. Then, while still hot, the cookie is molded into a variety of shapes

• Wafer cookies

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

• Humectant

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

• Pastry

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

• Lattice crust

Type of pie dough that takes its name from its final baked texture. Best for pie top crusts and lattice coverings and may be used for pre baked shells that will be filled with a cooled filling shortly before service

• Flaky pie dough

Type of pie dough that takes its name from its raw texture. It is used whenever a soggy crust could be a problem because it is sturdier and resists sogginess better than flaky dough.

• Mealy pie dough

What is the difference between flaky and mealy pie dough?

• Flaky pie dough is made from large pieces of fat cut into flour while mealy pie dough the fet is blended till the mixture resembles cornmeal

What is the difference between sweet tart dough and pie dough

• Sturdier because it contains egg yolks and the fat is blended in thoroughly

What is a crumb crust

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

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

• Bake blind

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

• Docking

Three types of fruit fillings

• Cooked fruit, cooked juice, or baked fruit

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

• Chiffon filling

What's a croquembouche?

• a pyramid of small puffs, each filled with pastry cream; a French tradition for Christmas and weddings, it is held together with caramelized sugar and decorated with spun sugar or marzipan flowers 

What are profiteroles? 

•  small baked rounds of éclair paste filled with ice cream and topped with chocolate sauce

What are éclairs? 

•  baked fingers of éclair paste filled with pastry cream; the top is then coated with chocolate glaze or fondant

What is Paris-Brest? 

•  rings of baked éclair paste cut in half horizontally and filled with light pastry cream and/or whipped cream; the top is dusted with powdered sugar or drizzled with chocolate glaze

What are beignets? 

•  squares or strips of éclair paste deep-fried and dusted with powdered sugar

What are churros?

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

What are crullers? 

•  a Dutch pastry in which a loop or strip of twisted éclair paste is deep-fried

What is a  gougère?

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

French term  for eclair paste?

• Pate a choux 

What can you use pate a choux dough for?

• cream puffs,  profiteroles,  eclairs, rings for Paris-Brest, beignets, churros, crullers, and gougeres 

What are gougeres? 

• eclair dough flavored with herbs, spices, and cheese and made into savory puffs

What is meringue? 

• refers to a basic  mixture of egg whites whipped with sugar and confectioners or cake baked from this preparation 

What is the difference between soft and hard meringue?

• the texture depends on ratio of sugar to egg whites 

What is a vacherin (VACH-ran) ? 

• a baked meringue disk or cake layered with ice cream 

Three methods to make meringue

• Common (French) meringue, Swiss meringue, italian meringue

“Thin sheet or leaf” in greek; Somewhat blandly flavored, these sheets are brushed with melted butter or oil, stacked and then used in many mediterranean, middle eastern and central asian dishes as a tart crust or wrapper for various sweet or savory fillings

• Phyllo (fee-low)

Shredded or wire phyllo (fee-low)

• Kataifi

A dessert preparation consisting of thin pancakes filled with fruit, jam, or other fillings served flaming; produced by igniting brandy, rum, or other liquor so that the alcohol burns off and the flavor of the liquor is retained

• Crepes flambees

Thin delicate, unleavened pancakes

• Crepes

What are the 6 types of cake ingredients

• Tougheners

• Tenderizers

• Moisteners

• Driers

• Leaveners

• Flavorings 

What are tougheners? 

• Ingredients that contain protein: flour, milk, eggs

What are tenderizers?

• Ingredients that interfere with the development of the gluten structure when cakes are mixed : sugar, fats, egg yolks 

What are  moisteners? 

• Ingredients that bring moisture to the cake: water, juice, milk eggs

What are driers? 

• Ingredients that absorb moisture giving the cake structure: Flour, starch, milk solids

What are leaveners? 

• Air trapped when fat and sugar are creamed together, carbon dioxide released from baking powder and baking soda, and by air trapped in beaten eggs.  Causes cake to rise and expand

What are flavorings?

• Flavors added to accomplish desired flavors: cocoa, extracts, spices, salt, ect

Two types of mixing methods for cakes

• High fat and egg foam

Two types of creamed-fat/high-fat cakes

• Butter cakes and high-ratio cakes

What are cream fat cakes? 

• High fat based formulas, most containing chemical leaveners

What are genoise cakes? 

• European-style cakes based on whole eggs whipped with sugar until very light and fluffy

How can appearance determine the doneness of a cake?

• Cakes surface should be light to golden brown, should not jiggle 

How can touch determine doneness of cake?

• Should spring back quickly without leaving an indention

What is icing/frosting? 

• Sweet decorative coating used as a filling between the layers or tops and sides of the cake

What are types of icings?

• Buttercream

• Foam

• Fudge

• Fondant

• Glaze

• Royal icing

• Ganache 

What is buttercream? 

• A light fluffy mixture of sugar and fat, popular ones are simple (American) italian and french

A type of buttercream that is made by creaming butter and powdered sugar together until the mixture is light and smooth

• American-style buttercream

A type of buttercream where italian meringue is folded in for additional body and doneness

• Mousseline buttercream

What is foam icing?

• Italian meringue 

What is fudge icing? 

• Warmed mixture of sugar, butter, water or milk

What is fondant? 

• Thick opaque paste commonly used for glazing , consists of sugar and water with glucose or corn syrup 

What is rolled fondant? 

• Stiff doughlike type of fondant that is used to cover cakes and make other decorations such as flowers

A mixture of sugar and water cooled to 236°F, the thread stage

• Thread glaze

A specific type of glaze that is pure white and dries to a firm gloss; used on danish pastries and coffeecakes

• Flat icing

A type of icing similar to flat icing expect it is much stiffer and becomes hard and brittle when dry

• Decorators icing, or royal icing

What is a crumb coat? 

• A thin layer of icing applies to a cake to seal loose surface crumbs before final decorative layer is applied

What is side masking? 

• Technique of coating only the sides of  a cake with garnish 

Any liquid thickened by the coagulation of egg proteins

• Custard

2 types of custards

• Stirred

• Baked 

Type of custard that tends to be soft, rich, and creamy

• Stirred custard

Type of custard, typically prepared in a water bath in the oven, is usually firm enough to unmold and slice

• Baked custard

Heating gently and gradually; refers to the process of slowly adding a hot liquid to eggs or other foods to raise their temperature without causing them to curdle

• Tempering

A thick, spoonable dessert custard, usually made with eggs, milk, sugar and flavorings and thickened with flour or another starch

• Pudding 

French for ‘burnt cream’ used to describe a rich dessert custard topped with a crust of caramelized sugar

• Creme brulee (krehm-broo-LAY)

A cream or sauce lightened by folding in whipped cream, whipped eggs or meringue

• Mousseline (moos-uh-LEEN)

A vanilla pastry cream lightened by folding in italian meringue, traditionally used in gateau St. Honore

• Creme Chiboust (krehm chee-BOOS)

To soak food in a hot liquid in order to either extract it’s flavor or impurities or soften its texture

• Steep

A type of stirred custard made with eggs, sugar, butter and fruit juice, usually citrus

• Curd

A foamy, stirred custard sauce made by whisking eggs, sugar and wine over low heat

• Sabayon (sah-bay-OWN)

 A firm custard baked over a layer of caramelized sugar and inverted for service

• Flan

Item made from a custard base, often thickened with a starch, that is lightened with whipped egg whites and and then baked

• Souffle

Heavy cream whipped to soft peaks and flavored with sugar and vanilla

• Creme chantilly

Cream prepared first by thickening custard sauce with gelatin, then folding in whipped cream. The final product is poured into a mold and chilled until firm enough to unmold and slice

• Bavarian cream

Classic dessert where bavarian cream is poured into a round mold lined with spongecake or ladyfingers

• Charlotte

Cream similar to bavarian cream except that whipped eggs instead of whipped cream are folded into the thickened bake

• Chiffon

Ice  cream set on a layer of sponge cake and encased in meringue, then baked till the meringue is warm and golden

• Baked alaska

Two or more flavors of ice cream. Or ice cream and sherbert, shaped in a spherical mold; each flavor is a separate layer that forms the shell for the next flavor

• Bombe

A measure of the air churned into ice cream; it is expressed as a percentage, which reflects the increase in volume of the ice cream greater than the amount of the base used to produce the product

• Overrun

Ice cream sundae, especially one served with a fruit topping

• Coupe

Ice cream served in a long, slender glass with alternating layers of topping or sauce; also the name of the mouselike preparation that forms the basis for some still-frozen desserts

• Parfait

2 freezing methods to create frozen desserts

• Churned and still frozen

Freezing method made from milk or custard, or nondairy, made from fruit, chocolate or other flavorings combined with sugar. Examples of desserts are ice cream, gelato, sorbet, and sherbert

• Churned 

Freezing method in which custards or mousses are frozen without churning

• Still-frozen or semifreddi

Italian style ice cream made with milk

• Gelato

Products that do not meet the standards for ice cream

• Ice milk

A great and gooey concoction of ice cream, sauces, toppings, and whipped cream

• Sundae

Egg yolks cooked with sugar syrup and whipped, used as a base for still-frozen desserts and cakes

• Bombe mixture (pate a bombe)

A frozen mousse like dessert, usually chocolate

• Marquise

A three-layered loaf or cake of ice cream; each later is a different flavor and a different color, a typical combination is chocolate, vanilla, and strawberry

• Neapolitan

Tasty and visible ingredients added to ice cream

• Inclusions

8 major food allergens

• Milk

• Eggs

• Fish

• Crustacean 

• Tree nuts

• Peanuts

• Wheat

• Soybeans

Substances that may cause allergic reactions in some people

• Allergens

Aa group of compounds composed of oxygen, hydrogen, and carbon; the human body’s primary source of energy (4 calories per gram); they are classified as simple and complex

• Carbohydrates

A substance found only in foods of animal origin; because the human body produces adequate amounts of this for its own needs, consumption of excess amounts is discouraged

• Cholesterol

A reaction by the immune system to foods; symptoms include digestive problems, hives, swollen airways or the life-threatening reaction known as anaphylaxis

• Cholesterol

An abnormal physical response to food that is not immune mediated

• Food intolerance

A kind of naturally occurring sugar found in mammalian milk; milk sugar

• Lactose

What are the three principles to follow when modifying a formula

• Reduce, replace, and eliminate

A substance found in egg yolks; a natural emulsifier

• Lecithin

Fats found mainly in animal products such as milk, butter, cheese, eggs, and meat as well as in tropical oils such as coconut and palm; usually solid at room temperature. Research suggests that high-fat diets especially those with this type of fat, may be linked to heart disease, obesity, and certain forms of cancer

• Saturated fats

Fats that have been chemically altered to increase shelf life and make them more solid at room temperature, such as solid shortening or margarine

• Hydrogenated fats

Fats that are normally liquid (oils) at room temperature; can be mono- or poly-

• Unsaturated fats

Dark, nutty-tasting flavor milled from the seeds of the buckwheat plant and used for centuries in middle eastern and asian countries to make bread, cereals, and baked goods

• Buckwheat flour

Tiny oval seeds of a type of annual herb plant native to south america; used as a cooked grain and flour

• Amaranth

Cooked beans, including chickpeas, soybeans, and white beans, that are died, then ground into a fine powder; many of these especially soy with its 50 percent protein content, are added to wheat flour mixtures to boost protein content

• Bean flour

A grain plant also known as linseed, rich in omega-3 fatty acids; the hulls and seeds of these are crushed into a meal or flour to release beneficial compounds

• Flax

High-protein cereal grain cooked and eaten like rice; ground and used in combination with wheat flour in conventional baking

• Millet

Tiny, spherical seeds of a plant native to south america, cooked like grain or ground and used like flour

• Quinoa

Grain harvested from a plant that resembles corn, used primarily for animal feed and food processing applications; also called milo; when ground, this maybe blended with other flours to make gluten-free preparations

• Sorghum

Indigestible carbohydrates found in the seeds and cell walls of fruits, vegetables and cereal grains. This aids digestion

• Fiber