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. 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
Purpose: Provide Stability

6. Other Ingredients What do they do?
Fat- butter, shortening, oil – flavor, freshness, moisture
Sweetener- Sugars, honey – flavor, tenderness, color
Flavorings – Cocoa, spices, salt, extracts – taste and color
Leaveners – baking powder, baking soda, yeast, air – makes food item rise
Thickeners- gelatin, flour, starch, eggs - thickens
Liquid – water, milk, cream, honey, butter – moisture, develops gluten
Additives – Food coloring – adds color

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

8. Sifting
Why sift? Adds air, removes lumps & impurities Alternatives to sifting? Weigh ingredients, fluff if measuring.

9. Lean Dough vs Rich Dough
Lean dough – flour, water, yeast, salt – little or no sugar or fat. French Bread or Hard Rolls are examples.
Rich dough – fat, sugar, eggs, milk, etc… Richer texture. Rolls, Danish, cinnamon rolls are examples.

10. Straight-Dough Method
All ingredients at once – yeast and water first, then remaining ingredients.

11. Purpose of Kneading
Develops gluten – makes dough stretch – creates proper texture.

12. Sponge Method
Mix all the yeast, ½ the liquid and ½ the flour. Let rise until double. Add remaining ingredients.
Makes a lighter texture and more unique flavor

13. Starter
A mixture of water, yeast and flour that has been fermented until it has a sour smell.
Sourdough Bread

14. Proofing
Once the dough is in the pan – it proof or rises a second time. This should be at degrees. Should double in size before baking.

15. 10 Steps to Bread Scaling – measure accurately
Mixing & Kneading – develop gluten
Fermentation – yeast acts on sugars to produce carbon dioxide and alcohol. CO2 gets caught in gluten and pushes up
Punching Down – expel and redistribute gas pockets
Portioning – divide into equal parts
Rounding – smooth into round balls, outer layer of gluten becomes smooth and holds in gasses
Shaping – change form as desired
Proofing – raise second time – double in size
Baking – usually about 400 degrees, golden brown color
Cooling & Storing – remove from pans, cool at room temperature – store in moisture proof bags after completely cooled

16. What is Quick Bread? Snack or dessert that is quick to make
Biscuits, scones, muffins
Uses chemicals to leaven not yeast – rising is not required.

17. Difference? Dough Batter Stiff, but pliable
Semi-liquid, usually thin enough to be poured. Typically has more fat and sugar than a dough

18. Preparation Methods
Creaming – fat and sugar are creamed together cake is an example
Foaming – foam of whole eggs, yolks or white provide structure, as in angel food cake
Straight dough – all ingredients at once – corn bread or muffins are examples
Two-Stage – ½ of liquid is added and mixed. Then remaining liquid is gradually added. Batter with a high sugar ratio.

19. Biscuit Method
Rub or cut fat into the flour until the mixture is mealy in appearance. Sometimes it is briefly kneaded, but not for long – will get too tough.

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

21. Types of Icing
Buttercream – sugar & fat (butter is best – shortening has a greasy mouth feel)
Foam – boiled icing, made with hot sugar syrup
Fondant – sugar, water and glucose, smooth
Fudge – cocoa, sugar, butter and milk or water, use while warm (Texas Sheet Cake)
Ganache – chocolate and cream
Glaze – corn syrup, fruit, chocolate, really thin, usually poured, can use heated jam, looks shiney
Royal – Dries brittle, sugar and egg whites – gingerbread houses

22. Steamed Pudding Batter that is more stable than a soufflé, very moist
Examples – baked custard and chocolate sponge pudding

23. Soufflés
Batter that is lightened with beaten egg white and baked. Not stable. Soufflé rises and moisture evaporates and the batter sets – can fall easily.

24. Pie 3-2-1 – 3 parts flour, 2 parts fat, 1 part water
Overhanding creates a tough crust – don’t work the gluten!!!
Baking Blind: preparing a pre-baked
pie shell. Why would you do that?
Successful blind baking – dock the bottom with a fork, cover with parchment and use weights to hold down the bottom (baking weights, dry rice or beans)

25. “Dock”
Pierce it with a fork – why?? Allow air to escape or for the texture like focaccia bread.

26. Springform Pan
Straight sided pan with removable sides so you can get the cake out with destroying it.

27. Roll-in Dough Used to make Danish, croissants and puff pastry.
Roll dough, spread with butter, fold in thirds, chill. Roll spread with butter, fold in thirds, etc…hundreds of layers when done.

28. Other Pastry Doughs Puff Pastry – Danish – may layers
Phyllo – super thin dough – layered when used with butter- baklava
Pate a choux –
cream puffs and eclairs

29. Cookies Bagged: Pastry Bag - Macaroons
Bar: Bake strips of dough, then cut - Biscotti
Dropped: Spoon or Scoop - Chocolate Chip
Icebox: Rolled in Log, Chilled and Sliced - Chocolate Icebox
Molded: Rolled in hands - Peanut Butter
Rolled: Stiff dough, rolled and cut - Sugar
Sheet: Batter covers entire pan - Brownies

30. What’s Your Chocolate IQ?

31. Chocolate IQ continued

32. Chocolate IQ Continued

33. Chocolate IQ continued

34. Chocolate IQ continued

35. Chocolate IQ Answers- 1 point for each correct response

36. How did you do?

37. Chocolate History Mayans believed it was a divine food from the gods.
French thought it to be a dangerous drug
Love, romance

38. Chocolate preparation
Comes from cocoa beans from
cacao trees.
Roast cocoa beans – dry fermentation

39. Continued Loosen outer shell and crack bean
shown: shells, used in gardens
Beans are broken into small pieces
called nibs

40. Continued Crushed into paste – completely
unsweetened, called chocolate
liquour
Pressed to separate the liquid from
the solid. Liquid is cocoa butter.
This can be combined with chocolate
liquour to make eating chocolate.

41. Types of Chocolate Type Description Form Chocolate, bitter sweet
Solid chocolate 35-50% chocolate liquor, 15% cocoa butter and 35-50% sugar
Blocks, bars, chunks & chips
Chocolate liquor
Chocolate flavored portion of the chocolate
Blocks or bars
Chocolate semi-sweet
Solid chocolate about 45% chocolate liquor, 15% cocoa butter and 40% sugar
Chocolate, unsweetened
90% chocolate liquor, 5% cocoa butter, maybe 5% sugar
Cocoa
Only 10-25% of cocoa butter remains
Powdered
Cocoa butter
Vegetable fat portion of chocolate, added for chocolate
Wrapped in plastic at room temperature

42. Tasting Chocolate Cleanse your palate
Chocolate needs to be room temperature
Allow the chocolate to dissolve in your mouth – don’t bite or chew
Describe what you taste at the beginning, during and after

43. Storage Cool, dry place. Wrap carefully
Refrigeration causes moisture to condense. May need to refrigerate in hot humid weather.
Bloom – cocoa butter has melted and recrystallized on the surface. No change in flavor, but looks funny.
Should keep several months.

44. Tempering Chocolate Why? How?
So it will harden evenly and have a good shine
Can be purchased already tempered
How?
Finely chop 1 pound of chocolate.
Put in a heat proof bowl set over a pan of simmering water. Don’t let the water near the chocolate.
Melt the chocolate to 105 degrees, stirring. Stir in more chocolate until melted. Keep stirring until the temperature drops to 87 degrees. Place back over simmering water. Heat back to 92 over hot water. Re-heat to 92 if it gets too thick.

45. Chocolate uses
Sauces or icing (Ganache)
Dipping
Piping - garnish

46. Frozen Desserts
Ice cream – Vanilla must have a minimum of 10% milk fat other flavors 8%
Quality Ice Cream – Custard (cream, milk, eggs)
Gelato – Italian Ice Cream no eggs, whole milk not cream
Sherbet – fruit puree, milk and/or egg
Sorbet – No dairy just fruit with sweeteners
Frozen Yogurt – Yogurt – can be low-fat or non-fat

47. Poached Fruit and Tortes
Fruit with sugar, spices and wine or water – cook until tender
The more sugar the more firm the fruit will be
Torte – many layer cake filled with buttercream or jam

48. Dessert Sauces and Creams
Crème anglaise – vanilla flavored custard sauce made from milk, egg yolks and sugar
Coulis – Fruit sauce – cooked lightly to activate thickener, strain seeds thicken with cornstarch or arrowroot, don’t cook much – fresh fruit taste
Fruit Syrup – cooked sugar based juice – sugar is the thickener
Caramel Sauce – Sugar and butter sometimes with cream, cook to change color and thicken
Butter-Scotch Sauce – Caramel with vanilla and brown sugar
Sabayon – Foam of egg yolk, sugar and wine – can not be held
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.