Transcript Hospitality

2015 Summer Institutes Level 3
FRMCA Level 2, Chapter 8
Desserts and Baked Goods
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Session Objectives
Breads
•Identify and use common ingredients in baking.
•Calculate ingredient weights using baker’s percentages.
•Convert baking recipes to a new yield.
•Differentiate between lean doughs, rich doughs, sponge doughs, and
sourdoughs, and give examples.
•Mix yeast dough using the straight-mix method.
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Session Objectives
continued
Breads continued
•Prepare yeast breads.
•Prepare different types of quick breads and cake batters.
Desserts
•Identify the functions of icings and determine which are best suited for
different baked goods.
•Describe and prepare steamed puddings and dessert soufflés.
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Session Objectives continued
Desserts continued
•Prepare pie dough using the 3-2-1 method.
•Describe roll-in dough, phyllo dough, and pâte à choux.
•Explain how chocolate is tempered.
•Explain how crème anglaise, pastry creams, and Bavarian creams are
made, and how they are used in desserts.
•List guidelines for plating and presenting desserts.
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Baking Ingredients
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Strengtheners provide stability
and ensure that the baked item
does not collapse once it is
removed from the oven.
•
Eggs and flour are commonly
used as strengtheners.
– There are six popular types of
wheat flour: all-purpose, bread
flour, cake flour, durum flour,
pastry flour and semolina.
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Baking Ingredients continued
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Fats and shortenings make baked goods moist, add flavor, and keep
the baked items fresh longer.
– Butters and oils
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Sweeteners add flavor and color to baked goods.
– Sugars and syrups
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Flavorings affect a baked item’s taste and color.
– Vanilla and nuts
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Baking Ingredients continued
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Leaveners allow the dough or batter to rise.
– Chemical: Baking powder, baking soda
– Organic: Yeast
– Physical: Steam
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Thickeners, combined with the stirring process, determine the
consistency of the finished product.
– Cornstarch, flour, eggs
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Baking Ingredients continued
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Liquids: Water, milk, cream, molasses, honey, or butter
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Additives: Food coloring
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Baker’s Measurements
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Formulas are standardized recipes for bakery products.
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Baker’s percentages can be used to express each ingredient as a
percentage of the flour weight.
– Flour always has a proportion of 100 percent, and the percentages of all
other ingredients are calculated in relation to the flour.
•
The formula for baker’s percentages is:
Weight of ingredient ÷ (Weight of flour x 100%) = Percent of ingredient
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8.1
Yield is the quantity or number of servings a recipe makes.
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Converting the Yield
•
Use baker’s percentages to calculate the weight of any ingredient or
convert the formula to a new yield.
•
To calculate the weight of a particular ingredient:
– Change the ingredient percentage to decimal form by moving the decimal
point two places to the left. (Example: 20% = 0.20)
– Multiply the weight of the flour by the decimal to get the weight of the
ingredient.
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Converting the Yield continued
•
When the pastry chef is using 10 pounds of flour and the formula
calls for 20% sugar, how much sugar by weight is needed?
– Answer: 10 pounds flour x 0.20 = 2 pounds sugar
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Sifting
•
Check recipes carefully to
determine if ingredients
requiring sifting are to be scaled
before or after sifting.
•
Sifting adds air to flour, cocoa,
and confectioner’s sugar;
removes lumps; and filters out
any impurities.
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Types of Dough
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Lean dough includes flour,
yeast, water, and salt.
– Chewy texture, crisp crust
•
Rich dough is made with the
addition of shortening or
tenderizing ingredients.
– Cake-like texture
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Make-Up Methods
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Straight dough: Combine all ingredients at the same time.
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Sponge: Mix yeast, half the liquid, and half the flour, allow the
dough to rise, and then add remaining ingredients.
– Light texture, unqiue flavor
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8.2
Sourdough: Begin with a starter.
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Making Yeast Breads
Ten basic steps for yeast breads:
1. Scaling ingredient
2. Mixing and kneading ingredients
3. Fermentation
4. Punching down
5. Portioning
6. Rounding
7. Shaping
8. Proofing (the final rise)
9. Baking
10. Cooling and storing
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Quick Breads and Cake Batters
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Quick breads can be prepared more quickly than yeast breads can.
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Quick breads use chemical leaveners rather than organic ones,
meaning that no rising period is needed.
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A batter is a semi-liquid mixture that is thin and pourable.
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Batters usually have more fat and sugar than a dough.
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Four Methods for Preparing
Quick Breads and Cake Batters
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Creaming method: Cream the fat and sugar together to produce a
very fine crumb and a dense, rich texture.
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Foaming method: Foam whole eggs, yolks, or whites to provide the
structure for a cake with a light texture.
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Straight-dough method: Combine all of the ingredients and blend
them into a batter at once.
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Two-stage method: Combine a softened or melted shortening with the
dry ingredients. Then add and blend in half of the liquid. Gradually add
the remaining liquid to the mixture; creates high-ratio cakes with a very
fine crumb
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Icing
•
Icings, or frostings, are sweet coatings
for cakes and other baked goods.
•
Icings have three main functions:
– Improve the keeping qualities of the
cake by forming a protective coating
around it.
– Contribute flavor and richness.
– Improve appearance.
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8.3
Use heavy frostings on heavy cakes,
and use light frostings on light cakes.
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Types of Icing
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Buttercream: Fat (butter is best) and confectioner’s sugar icing that
can be colored, flavored, or both. It is spread with a thin-blade spatula
or piped from a bag.
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Foam: Boiled sugar syrup icing
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Fondant: A corn-syrup based, candy-type sheeting that is cooked,
spread, and cooled and can be applied over a cake for a smooth finish
that encases that cake
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Fudge: A cooked chocolate confection that can be spread while warm.
A brown-sugar variant without chocolate is called penuche.
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Types of Icing continued
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Ganache is a rich mixture of chocolate and cream.
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Glaze is an icing that is drizzled rather than spread or piped. It might
harden a bit on the surface, but stays moist underneath.
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Royal icing is a mixture of confectioner’s sugar and egg white that
can be colored. It dries hard and smooth.
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Steamed Pudding and Soufflés
Steamed puddings and dessert
soufflés are made of batters that
require special handling.
•Steamed puddings are more
stable than soufflés because of the
greater percentage of eggs and
sugar in the batter.
•Soufflés are lightened with beaten
egg whites and then baked. Baking
causes the soufflé to rise like a
cake. As the soufflé rises, the
moisture evaporates and the light
batter sets temporarily.
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Preparing Pie Dough
•
The 3-2-1 method for creating pies is made of:
– 3 parts flour
– 2 parts fat
– 1 part water (by weight)
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Produces a flaky, crisp crust
•
Best when pastry flour is used, the dough is worked as little as
possible, and the fat and liquid are cold
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Making Pie Dough
1. Dissolve the salt in water.
2. Cut the fat into the flour.
3. Add the cold water and mix
together.
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Making Pie Dough continued
4. Chill the dough.
5. Turn the dough out onto a
floured work surface.
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Making Pie Dough continued
6. Roll out the dough.
7. Cut the dough and fill the pie
pan.
8. Bake or fill, add a top crust, and
bake.
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Danish, Croissants, and Puff Pastry
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Roll-in dough: Used to create flaky, quality products; dough of
shortening, flour and water is loosely blended and then rolled and
folded
•
Phyllo dough: Often used to prepare baklava; requires rolling and
stretching into a thin layer from a dough of flour, water, oil, and white
vinegar (egg yolks are also sometimes used)
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Pâte à choux: Combines water, butter, flour, and eggs to create a
smooth batter; often used for cream puffs and profiteroles
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Tempering Chocolate
•
•
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Chocolate contains two fats that
melt at different temperatures.
Tempering ensures that both
fats melt smoothly, harden
evenly, and shine well.
Place chocolate in a double
boiler over water simmering at
very low heat.
1. Heat the chocolate to 105°F.
2. Remove it from the heat; add
more chocolate and stir until it
reaches 87°F.
3. Heat it again to 92°F.
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Dessert Sauces and Creams
•
Crème anglaise (vanilla sauce) is a classic accompaniment to soufflés
and steamed puddings. It is light vanilla-flavored custard, made from
milk, egg yolks, and sugar.
– Overheated sauce can curdle or develop lumps
•
Pastry cream (crème pâtissière) has greater density than custard.
– Cook eggs, sugar, flour or cornstarch , milk and/or cream together into a
very thick, smooth mixture.
•
8.6
Bavarian cream is a delicate sauce made by combining three basic
ingredients: vanilla sauce, gelatin, and whipped cream.
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Plating and Presenting Desserts
•
Good plate presentation
requires careful attention to
colors, shapes, textures, and
arrangement.
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Guests eat first with their eyes,
then their noses, and finally
their mouths.
•
There are two areas of
presentation technique: the food
itself, and the plate, platter, or
dish as a whole.
8.6
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Plating and Presenting Desserts continued
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When plating desserts, everything on the plate should be edible.
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It is best to place dessert decoration in threes, because that tends to be
appealing to the eye.
8.6
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