Chapter 8 - Desserts and Baked Goods

66 terms by lcaplinger 

Create a new folder

Advertisement Upgrade to remove ads

Strengtheners

Provide stability and ensure that a baked item doesn't collapse when it is removed from the oven.

Shortenings

Any fat, such as oil or butter, that acts as a shortening in baking.

Sweetners

Refined sugars, sugar syrups, molasses, brown sugar, corn syrup, honey, and malt syrup.

Flavorings

Cocoa, spices, salts, extracts, and so on that affect a baked item's taste and color.

Leaveners

Chemical, Organic, & Physical; necessary in baking, they allow the dough or batter to rise.

Thickeners

Gelatin, flour, arrowroot (a powdered starch made from a tropical root), cornstarch, and eggs. Combined with the stirring process, determines the consistency of the finished product.

Liquids

One of the most important elements used in baking; can be water, milk, cream, molasses, honey, or butter.

Additives

Such as food coloring.

Caramelization

Occurs whenever sugar is used as an ingredient in baked items; the heat causes the sugar to turn a light brown (caramel) color.

Extracts

Flavorful oils taken from such foods as vanilla, lemon, and almond.

Formulas

Standardized recipes for bakery products.

Baker's Percentages

Flour always has a proportion of 100 percent, and the percentages of all other ingredients are calculated in relation to the flour.

Yield

How much of something is produced.

Sifting

Adds air to flour, cocoa, and confectioner's sugar; removes lumps and filters out any impurities.

Lean Dough

Made with flour, yeast, water, and salt; they have very little or no sugar or fat.

Rich Dough

Made with the addition of shortening or tenderizing ingredients such as sugars, syrups, butter, eggs, milk, and cream.

Straight-dough Method

Also called the straight-mix method; this method can be used for all types of doughs - lean, rich, and sponge. The baker can combine all ingredients at the same time, or he or she might mix the yeast with the warm water first.

Kneading

Manipulating dough to develop the gluten and give the dough the stretch and give it needs to develop the proper texture.

Sponge Method

Used to mix yeast doughs. The first stage of this method involves mixing the yeast, half of the liquid, and half of the flour to make a thick batter called a sponge. After the sponge rises and doubles its size, the remaining fat, liquid, salt, sugar, and flour are added.

Sponge

The batter after the first stage of the sponge method is complete.

Sourdough

Type of bread made with a yeast batter and leavened with a starter.

Starter

Mixture of water, yeast, and all-purpose flour that has been fermented until it has a sour smell (usually overnight).

Proof

To allow dough to rise a second time.

Quick Breads

Popular snack and dessert item that is usually easy and quick to make. Quickbreads use chemical leaveners rather than organic ones and therefore, don't require a rising period.

Creaming Method

Process of mixing the fat and sugar together to produce a very fine crumb and a dense, rich texture.

Foaming Method

Creating a foam of whole eggs, yolks, or whites provides the structure for the cake. This is used to make cakes with the lightest texture, such as angel food and chiffon cake.

Two-stage Method

Used to make high-ratio cakes. The first stage is to combine a softened or melted shortening with the dry ingredients. The second stage is to add and blend in one-half of the liquid being used in the recipe and then gradually add the remaining liquid to the mixture.

High-Ratio Cake

Cake that contains more sugar than flour in the recipe.

Icings

Also called frostings, they are sweet coatings for cakes and other baked goods.

Buttercream

Very popular icing made of sugar and fat or shortening. Most often used in cakes.

Foam

"Boiled Icing"; usually made with hot sugar syrup. Often used on cakes.

Fondant

Smooth and creamy; cook by combining sugar, water, and a glucose or a corn syrup. often used on éclairs, petits fours, cakes, and napoleons.

Fudge

Use cocoa/chocolate, sugar, butter, and a liquid(water or milk). Used on cupcakes, layer, and sheet cakes.

Ganache

French term referring to a smooth mixture of chocolate and cream. Used to cover cakes or tortes.

Glaze

Can be a simple corn syrup, or contain fruit or chocolate; adds moisture, shine, and sometimes flavor to bakery products. ususally drizzled.

Royal Icing

"Decorator's Icing"; almost always used only for decorations. Uncooked; dries brittle. made from confectioners' sugar and egg whites, food coloring optional.

Steamed Pudding

More stable than soufflés because of the greater percentage of eggs and sugar in the batter. Baked custard and chocolate sponge pudding are examples.

Soufflés

Lightened with beaten egg whites then baked, causing it to rise like a cake. Rely on egg whites and are not as stable as puddings.

3-2-1 Dough

Used for pies, this dough is made of three parts flour, two parts fat, and one part water.

Baking Blind

Procedure for preparing a prebaked pie shell.

Dock

To pierce a pie crust in several places with a fork.

Quark

Cheese that is a lot like sour cream.

Roll-in Dough

"Laminated Dough"; This method is used to make Danish, Croissant, and puff pastry.

Puff Pastry

Elegant product also called pâte feuilletée [squares], that can be used in both sweet and savory applications.

Phyllo

Dough used to prepare baklava.

Bar

Cookies made by baking three or four bars of dough the length of the baking pan, and then slicing them into small bars. Ex. Biscotti

Dropped

Cookies made by taking a soft dough and dropping them from a spoon or scoop onto the cookie sheet. Ex. Chocolate Chip, Oatmeal

Molded

Mold stiff dough by hand into any shape to make these cookies. Ex. Peanut Butter

Rolled

Cut these cookies from a stiff dough that has been rolled out on a baking board. Ex. Decorated Sugar, Shortbread

Sheet

Pour the batter into the entire baking pan and then slice it into individual squares or rectangles after baking. Ex. Brownies, Blondies, Butterscoth Brownies

Nibs

Small pieces of cocoa beans that are the basis of all cocoa products.

Chocolate Liquor

Cocoa beans crushed into a paste that is completely unsweetened.

Cocoa Butter

Liquid from pressed cocoa liquor.

Cocoa Powder

Solid from pressed cocoa liquor that is ground down.

Bloom

White coating that sometimes appears on the surface of the chocolate and indicates that some of the cocoa butter has melted and then recrystalized on the surface.

Tempering

Melting by heating it gently and gradually.

Ice Cream

Frozen and aerated cream custard and flavorings.

Sherbert

Frozen mixture of fruit juice or fruit purée that contain milk and/or egg for creaminess.

Sorbet

Frozen mixture of fruit juice or fruit purée that contain no dairy and contain sweeteners and other flavors or additives.

Frozen Yogurt

Frozen dessert that contains yogurt in addition to normal ice cream ingredients, such as sugar or other sweeteners, gelatin, coloring, and flavors.

Poached Fruit

Combination of fruit with a liquid, usually a mixture of sugar, spices, and wine.

Torte

Elegant, rich, many-layered cake often filled with buttercream or jam.

Crème Anglaise

Vanilla sauce for desserts.

Coulis

Fruit sauce made from fresh berries or other fruits.

Pastry Cream

"Crème Pâtissière"; this cream has greater density than custard and is frequently used as the filling for pastries such as éclairs.

Syneresis

Watery liquid that leaks from a custard as it is cut and served or as it sits and ages. It is safe to eat.

Please allow access to your computer’s microphone to use Voice Recording.

Having trouble? Click here for help.

We can’t access your microphone!

Click the icon above to update your browser permissions above and try again

Example:

Reload the page to try again!

Reload

Press Cmd-0 to reset your zoom

Press Ctrl-0 to reset your zoom

It looks like your browser might be zoomed in or out. Your browser needs to be zoomed to a normal size to record audio.

Please upgrade Flash or install Chrome
to use Voice Recording.

For more help, see our troubleshooting page.

Your microphone is muted

For help fixing this issue, see this FAQ.

Star this term

You can study starred terms together

NEW! Voice Recording

Create Set