1. 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 ………………………………………………………………………….
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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

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
…………………………………………………….

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
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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
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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)

8. Yeast Bread Preparation
9. 10.
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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.
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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

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
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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.
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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 ……………………………………………………………….
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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.
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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:
___________(chocolate chip)
___________ (ladyfingers)
__________ (sugar cookies)
___________(peanut butter)
Icebox
Bar
______ (brownies)
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Chapter 8 | Desserts and Baked Goods

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 __________________.
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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 ______________________________
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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 …………………………………………………………………
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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.
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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.
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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.
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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.
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Chapter 8 | Desserts and Baked Goods