1. Desserts and Baked Goods

2. If you were ordering dessert, which would you choose? Angel Food Cake Brownies Lemon Meringue Pie Vanilla Cake with Chocolate Icing Strawberry Shortcake Chocolate Cake with Chocolate Icing Ice Cream Carrot Cake

3. Dessert Profile Angel Food Cake Sweet, loving, cuddly. You love all warm and fuzzy items. A little nutty at times. Sometimes you need an ice cream cone at the end of the day. Others perceive you as being childlike and immature at times. Brownies You are adventurous, love new ideas, are a champion of underdogs and a slayer of dragons. When tempers flare up, you whip out your saber. You are always the oddball with a unique sense of humor and direction. You tend to be very loyal. Lemon Meringue Pie Smooth, sexy and articulate with your hands, you are an excellent after- dinner speaker and a good teacher. But don’t try to walk and chew gum at the same time. A bit of a diva at times, but you have many friends. Vanilla Cake with Chocolate Icing Fun-loving, sassy, humorous. Not very grounded in life; very indecisive and lack motivation. Everyone enjoys being around you, but you are a practical joker. Others should be cautious in making you mad. However, you are a friend for life.

4. Dessert Profile (cont) Strawberry Short Cake Romantic, warm, loving. You care about other people and can be counted on in a pinch. You tend to melt. You can be overly emotional and annoying at times. Chocolate Cake with Chocolate Icing Sexy, always ready to give and receive. Very creative, adventurous, ambitious and passionate. You have a cold exterior but are warm on the inside. Not afraid to take chances. Will not settle for anything average in life. Love to laugh. Ice Cream You like sports, whether it be baseball, football, basketball or soccer. If you could, you would like to participate, but you enjoy watching sports. You don’t like to give up the remote control. You tend to be self centered and high maintenance. Carrot Cake You are a very fun loving person, who like to laugh. You are fun to be with. People like to hang out with you. You are a very warm hearted person and a little quirky at times. You have many loyal friends.

5. Lean Dough Rich Dough Straight Mix Sponge Mix Knead Gluten Proof Fermentation

6. Types of Strengtheners Bread flour – high in gluten (protein – that when kneaded becomes elastic and stretchy) Cake flour – low in gluten, pure white in color Pastry flour – not as strong as bread flour, not as delicate as cake flour All purpose – falls between pastry and bread flour

7. Other Ingredients What do they do? Fat Sweetener Leavener – name 3 common leaveners Air – how does it leaven? Thickeners Flavorings Liquid

8. Bakers Percentage Weight of ingredient ------------------------------ = % of ingredient Weight of flour x 100% For Example: 10 lb of flour x 20% = 2 lb sugar

9. Sifting Why sift? Alternatives to sifting?

10. Yeast Dough Lean Dough – flour, yeast and water Rich Dough – addition of fat, sugar, eggs, milk, etc…

11. Kneading Develops the gluten in the dough and gives the dough the stretch and give it needs to develop the proper texture.

12. Proofing Allowing the dough to rise. Between 95- 115 F. Should double in size.

13. Quick Bread Uses chemical leaveners rather than organic ones, so they don’t need to proof. Name some quick breads!

14. Preparation Methods Straight dough – all ingredients at once Creaming – fat and sugar are creamed together. Two-Stage – ½ of liquid is added and mixed. Then remaining liquid is gradually added. Foaming – foam of whole eggs, yolks or white provide structure, as in angel food cake

15. Why Icing? Improve qualities by protecting the cake Contribute flavor and richness Improve appearance

16. Pie 3-2-1 – 3 parts flour, 2 parts fat, 1 part water Baking Blind: preparing a pre-baked pie shell. Why would you do that?

17. Other Pastry Doughs Roll in dough for Danish, croissants and puff pastry – rolling in lots of butter Phyllo – layered dough Pate a choux – cream puffs and eclairs

18. Cookies Dropped: Chocolate Chip Bagged: Macaroons Rolled: Sugar Molded: Peanut Butter Icebox: Chocolate Icebox Bar: Peanut butter fingers Sheet: Brownies

19. Chocolate Bloom: white coating, no effect on quality Tempering: melting gently and gradually to ensure that both fats melt smoothly – double boiler – no water in chocolate (buy tempered chocolate – it’s easier)

20. Dessert Sauces and Creams Crème anglaise – vanilla flavored custard sauce made from milk, egg yolks and sugar Pastry Cream – filling for eclairs, eggs, sugar, flour or cornstarch, milk and cream – this is a basic is many kitchens. Bavarian Cream – vanilla sauce, gelatin and whipped cream. Used as a filling.