Gisslen probaking4e

Professional Baking, Fourth Edition
by Wayne Gisslen

ProMgmt. is a registered trademark of the National Restaurant Association Educational Foundation.
©2005 National Restaurant Association Educational Foundation. This presentation may be reproduced on paper or
overhead transparency FOR CLASSROOM USE ONLY. Notwithstanding the preceding exception, no part of this
publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic,
mechanical, photocopying, recording, scanning or otherwise, except as permitted under Sections 107 or 108 of the
1976 United States Copyright Act, without the prior written permission of the National Restaurant Association
Educational Foundation.

Commonly Used Metric Prefixes
 kilo

= 1,000
 deci = 1/10
 centi = 1/100
 milli = 1/1000

©2005 National Restaurant Association Educational Foundation.

Transparency 1-1

Determining the Percentage
of an Ingredient Using
Baker’s Percentages
(Total weight of ingredient ÷ Total weight of flour) × 100%

= Percentage of ingredient


Transparency 1-2

Converting a Formula to a
New Yield
 Change

percentage yield to decimal form
 Divide desired yield by new decimal figure
 Round up
 Use weight of flour to calculate weights of
other ingredients
 (Please note: reprint the numbers in the
example on page 11)


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Four Factors That Affect
Gluten Development
 Selection

of flour
 Shortening
 Liquids
 Mixing methods


Transparency 1-4

Techniques to Minimize Staling
 Protect

from air
 Add moisture retainers
 Freeze rather than refrigerate
 Reheat product just before serving


Transparency 1-5

Main Mixing Attachments
 Paddle

– for general mixing
 Wire whip – for beating eggs and cream
 Dough arm or hook – for mixing and kneading
yeast dough


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The Four Basic Types of Ovens
1.
2.
3.
4.

Deck oven
Rack oven
Mechanical oven
Convection oven


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Specialty Items for Baking Breads
 Banneton

– wood mold for shaping hearth

breads
 Loaf pan – rectangular pan with flared sides
for loaf breads
 Pullman pan – straight-sided pan with
a removable lid
 Muffin pan – has cup-shaped indentations
for individual items


Transparency 2-3

Specialty Items for Baking Cakes
 Cake

pans – can be round, square, or
specially shaped
 Sheet pan – shallow, rectangular pan
 Spring-form pan – cake pan with
removable bottom
 Tart pan – shallow, with fluted sides
 Tube pan – deep cake pan with a tube
in the center

Transparency 2-4

Specialty Items for Molds
 Baba

mold – thimble-sized mold
 Bombe mold – dome-shaped mold for
frozen desserts
 Charlotte mold – round, tapered, flat-bottomed
mold with two handles
 Charlotte rings – molds of various diameters
and heights used for shaping layered desserts


Transparency 2-5

Image courtesy the Wheat Foods Council

The Structure of Wheat


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Bakeshop Flours and Their Uses
Strong Flours
 Straight flour:
 Patent flour:
 Clear flour:
 High-gluten flour:

Weak Flours
 Cake flour:
 Pastry flour:

Bread
Best choice for bread
Rye bread
Pizza crusts, bagels, hardcrusted breads

Cakes, delicate pastries
Pie dough, muffins, cookies, biscuits


Transparency 3-2

Bakeshop Shortenings and
Their Uses







Regular shortenings:

Flaky pastries and products
mixed by the creaming
method
Emulsified shortenings: High-ratio cakes, icings
Butter:
Cakes, icings, flaky pastries
Cake margarine:
Cakes, cookies
Pastry margarine:
Danish pastries, puff pastries,
napoleons


Transparency 3-3

Fat Content of Milk Products
 Fresh,

whole: 3.5%
 Evaporated and condensed, whole: 8%
 Dried, whole: 27%
 Fresh, evaporated and dried, skim: trace


Transparency 3-4

Functions of Eggs in Baking
1.
2.
3.
4.
5.
6.

Provide structure
Emulsify fats and liquids
Leaven
Aid in shortening
Provide moisture
Provide flavor, nutritional value, and color


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Twelve Steps for the Production of
Yeast Breads
1.
2.
3.
4.
5.
6.

Scaling ingredients
Mixing
Fermentation
Punching
Scaling
Rounding


7.
8.
9.
10.
11.
12.

Benching
Makeup and panning
Proofing
Baking
Cooling
Storing

Transparency 4-1

Straight Dough Method
 Dissolve

yeast in some of the warm water
(100˚F–110˚F, or 38˚C–43˚C)
 Combine remaining ingredients
in separate bowl
 Add dissolved yeast
 Mix until it is smooth and the dough develops


Transparency 4-2

Modified Straight Dough Method
 Soften

yeast in some of the warm water
 Combine fat, sugar, salt, milk solids,
and flavorings
 Gradually add eggs
 Add liquids
 Add flour and dissolved yeast; mix until smooth


Transparency 4-3

Sponge Method
 Combine

liquids, yeast, and some of the flour
 Mix until soft
 Let ferment until double in size
 Punch down; add remaining ingredients
 Mix until uniform and smooth


Transparency 4-4

Procedure for Punching Dough
1.
2.
3.

Pull up the dough on all sides
Fold it over the center, and press down
Turn dough upside-down in the container


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Formula for Determining the
Water Temperature Needed to
Control Fermentation
1.
2.

3.

Multiply desired dough temperature by 3
Add the flour temperature and room
temperature, plus 20˚F (7˚C) to account for
friction during mixing
Subtract the results of Step 2 from that
of Step 1


Transparency 4-6

Defining Artisan Bread
 Handmade
 Uses

pre-ferments and sourdough starters
 No chemical additives
 No preservatives
 Uses traditional production methods


Transparency 5-1

Yeast Pre-ferments
 Poolish
 Biga
 Levain-levure
 Scrap

dough


Transparency 5-2

Making a Sourdough Starter







Combine whole rye flour and water –or–
Combine bread flour and water, and bury fresh
fruit/vegetables in mixture
Cover and let sit at room temperature to ferment
Refresh the starter
Continue fermentation and refreshing procedures until
fully developed (about 2 weeks)


Transparency 5-3

During Autolyse:
Flour is fully hydrated
 Enzymes react with proteins before they are stretched
Results of autolyse:
 Gluten structure is improved
 Dough is easier to handle
 Mixing time is reduced
 Color and flavor is improved
 Texture of baked bread is improved



Transparency 5-4

Baking Artisan Bread
 Preheat

oven to 425˚F and 450˚F (218˚C and

232˚C)
 Inject moisture during first 15 minutes
 Underbaking is a common mistake
 Final product has a well-browned, crisp crust


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Crisp-Crusted Breads
 Italian
 Vienna
 French
 Hard

rolls


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Soft-Crusted Breads
 Soft

rolls
 Braided bread
 Straight-dough rye
 Pan loaves


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Make-Up for Round Rolls
 Scale

and round dough
 Place 2 inches apart on prepared pans
 Proof and wash with water
 Bake with steam


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Make-Up for Elongated Loaves
 Round

and relax dough
 Flatten and shape into oval
 Roll up and tightly seal ends
 Use hands to roll into elongated oval
 Place seam-side down on prepared pan
 Proof, wash with water, and slash diagonally
 Bake with steam

Transparency 6-4

Make-Up for Pan Loaves
 Round

and bench loaf-size units
 Stretch into long rectangle
 Fold into thirds
 Roll dough to fit prepared pan
 Seal seam tightly
 Place seam-side down in pan and bake


Transparency 6-5

Sweet and Rich Dough Products
 Sweet

rolls
 Cinnamon rolls
 Brioche
 Stollen


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Rolled-in Dough Products
 Croissants
 Danish

pastries


Transparency 7-2

Pattern for Cutting
Croissant Triangles
a.
f.
b.

d.

g.

e.
c.

Transparency 7-3

Make-Up for Small Brioches
 Roll

dough into small round pieces
 Pinch, but do not detach, a small piece
 Round both parts on a bench
 Place large-end first into tin
 Press the smaller ball into the larger one


Transparency 7-4

Wreath Coffee Cake Make-Up
 Use

a sweet or Danish dough
 Bend roll into circle
 Slash sides and place on a greased sheet
 Proof, egg wash, and bake


Transparency 7-5

Common Quick Bread Mixtures
 Soft

doughs:

Thick enough to roll out and cut
into shapes
 Pour batters: Thin enough to pour
 Drop batters: Thick enough to drop from
a spoon


Transparency 8-1

Quick Bread Dough and Batter
Mixing Methods
 Biscuit

method:

 Muffin

method:

 Creaming

method:

Used for scones and
biscuits
Used for muffins,
pancakes, waffles, and
loaf- or sheet-type quick
breads
Used for muffin-type
products with high sugar
and fat content


Transparency 8-2

Biscuit Method
1.
2.
3.
4.
5.

Sift dry ingredients together in a mixing bowl
Cut in shortening using paddle or pastry knife
attachment until mixture resembles cornmeal
Add liquids to dry ingredients
Mix until ingredients are just combined and
form a soft dough
Bring dough to bench and knead lightly for
about 30 seconds


Transparency 8-3

Muffin Method
1.
2.
3.
4.

Sift dry ingredients together in mixing bowl
Combine all liquid ingredients, including
melted fat or oil
Add liquids to dry ingredients. Mix until flour is
just moistened. Batter will appear lumpy
Pan and bake immediately


Transparency 8-4

Creaming Method for Muffins,
Loaves, and Coffee Cakes
1.
2.
3.
4.
5.

Combine fat, sugar, salt, and milk powder
in a bowl
Cream ingredients together until light
Add eggs in two or three stages, creaming
well after each addition
Add liquids and stir lightly
Sift together the flour and baking powder;
add to the liquid and mix until just smooth


Transparency 8-5

Guidelines for
Yeast-Raised Doughnuts
Mixing method:
Modified straight dough
Proofing temperature: Room temperature
Frying temperature:
365˚F to 385˚F (185˚C to
195˚C)
Frying time:
2½ minutes


Transparency 9-1

Guidelines for Cake-Type
Doughnuts
 Mixing

method:
Creaming
 Frying temperature: 375˚F to 385˚F (190˚C to
195˚C)
 Frying time:
1½ to 2 minutes


Transparency 9-2

Guidelines for Preparing and
Storing Fat
 Use

high-quality, flavorless fat
 Keep fat and equipment clean
 Strain cooled fat after each use
 Discard spent fat
 Keep fat covered when not in use


Transparency 9-3

Guidelines for Preparing Fritters
 Mixing

method:
Muffin
 Frying temperature: 375˚F (190˚C)
 Frying time:
Until golden brown on all
sides


Transparency 9-4

Advance Volume Preparation of
Pancake and Waffle Batter
 Leavened

only with baking powder – make the
day before and refrigerate
 Leavened with baking soda – premix dry and
liquid ingredients and combine right before
cooking
 Leavened with beaten egg whites – incorporate
the egg whites just before cooking


Transparency 9-5

Preventing Crystallization of
Sugar Syrups
1.
2.
3.
4.

Cover saucepan and boil syrup for several
minutes
Carefully wash sides of pan with brush dipped
in water
Add cream of tartar or lemon juice
Add corn syrup or glucose


Transparency 10-1

Basic Ratios for Whipped Cream
 Heavy

cream

 Sugar

1 quart
2–4 ounces

 Flavorings:
–
–

Vanilla
Liquors

½ ounces
2–4 ounces


Transparency 10-2

Guidelines for Whipping Cream









Use day-old cream
Chill cream and all utensils
Use a wire whip (hand) or whip attachment (machine)
Sweeten with extra-fine or confectioners’ sugar
Add sugar when whip marks are visible
Stop beating when peaks hold their shape
Add flavorings last
Cover and refrigerate when not using


Transparency 10-3

Basic Meringue Types


Common meringue:



Swiss meringue:



Italian meringue:

Egg whites and sugar
beaten together
Least stable
Egg whites and sugar
beaten over hot-water
bath
More stable
Hot sugar syrup beaten
into egg whites
Most stable


Transparency 10-4

Guidelines for Making Meringues
 Fat

prevents foaming
 Egg whites foam best at room temperature
 Do not overbeat
 Sugar improves stability of egg white foams
 Cream of tartar and lemon juice facilitate
foaming


Transparency 10-5

Procedure for Making
Vanilla Custard
 Quickly

whip eggs and sugar together
 Scald milk
 Slowly beat hot milk into egg mixture
 Heat mixture slowly in double boiler
 Sauce is cooked when it reaches 185˚F (85˚C)
 Cool immediately


Transparency 10-6

Pie Dough Ingredients
1.
2.
3.
4.

Flour
Fat
Liquid
Salt


Transparency 11-1

Pie Dough Mixing Consistencies
 Mealy

pie dough:
 Flaky pie dough:
– Short-flake:
– Long-flake:

Coarse corn meal
Thin layers
Peas
Walnuts


Transparency 11-2

Guidelines for Rolling Pie Dough
1.
2.
3.
4.

Dust bench and rolling pin lightly with flour
Rough dough to a uniform ⅛ inch (3 mm)
Roll from center outward in all directions
Finished dough should be a nearly
perfect circle


Transparency 11-3

Fruit Filling Cooking Methods
and Their Uses
 Cooked

juice method:

 Cooked

fruit method:

 Old-fashioned

method:


Canned or frozen
fruit
Fresh fruit (except
berries)
Dried fruits
(rehydrated)
Homemade pies
made with fresh
apples or peaches
Transparency 11-4

Guidelines for Using Gelatin
1.
2.
3.
4.
5.
6.

Measure gelatin accurately
Stir gelatin into cold water; heat until dissolved
Stir chiffon base occasionally to prevent gelatin from
setting along the outside edges
If gelatin sets before egg whites can be added, warm
base slightly
When folding in egg whites and whipped cream, work
rapidly without pausing
Fill pie shells immediately


Transparency 11-5

Procedure for One Four-Fold
 Roll

dough into a rectangle ½ inch thick
 Spot butter over ⅔ of the dough
 Fold unbuttered third over the center
 Fold remaining third on top
 Turn one quarter and place on bench
 Roll into new ½ inch rectangle
 Fold two ends to the center, and then fold in
half again

Transparency 12-1

Makeup of Puff Dough Products
 Use

sharp cutting tools
 Avoid touching sides with fingers
 Place units upside-down on baking sheet
 Refrigerate and rest 30 minutes before baking
 Keep egg wash from running down edges


Transparency 12-2

Mixing Procedure for Éclair Paste
 Bring

liquid, fat, salt, and sugar to a rapid boil
 Add flour and stir until paste forms
 Remove from heat, and let cool to
140˚F (60˚C)
 Beat in eggs a little at a time
 Paste should be smooth and moist


Transparency 12-3

Makeup for Strudel









Place dough on cloth
Sprinkle or brush butter over dough
Sprinkle dough with crumb mixture
Spread filling 1½ inch thick
Leave 2-inch band empty along edges
Use cloth to roll up dough like a jelly roll
Brush with butter or egg wash
Bake at 375˚F (191˚C) until brown


Transparency 12-4

Guidelines for Handling
Commercial Phyllo Dough
 Thaw

frozen phyllo completely before opening
package
 After opening, keep leaves covered
 Remove only one sheet at a time


Transparency 12-5

Procedure for Making Tart Shells
Remove refrigerated dough and let rest until pliable
 Roll out dough on floured canvas
 Pick up dough using rolling pin
 Drape dough over tart pan
 Press dough into corners without stretching
 Flute edges and trim excess dough
 Fill and bake
If baking empty:
 Line with parchment paper and dry beans
 Bake until light brown
Transparency 13-1


Making Tartlet Shells
 Roll

dough as for tart shells
 Drape dough over all shells
 Let dough settle into tins
 Run rolling pin over dough to cut
 Press dough firmly into shells
 Bake as for larger tarts


Transparency 13-2

Assembly for Unbaked Tarts
 Prepare

fruit; drain well
 Spread a layer of pastry cream
 Arrange fruit on pastry cream
 Brush fruit tops with glaze
 Refrigerate until sold or served


Transparency 13-3

Unbaked Tart Variations
1.
2.
3.

Sprinkle bottom of shell with chopped nuts,
cake crumbs, cookie crumbs, or breadcrumbs
Spread frangipane cream or pastry cream
on the bottom of the shell
For hard fruits, poach fruits in syrup or sauté
them in butter or syrup


Transparency 13-4

Cake Mixing Methods





High-fat or shortened
cakes:
Creaming method
Two-stage method
Flour-batter method






Low-fat or foam-type
cakes:
Sponge method
Angel food method
Chiffon method

Transparency 14-1

Three Goals of Cake Batter Mixing
1.
2.
3.

Combine all ingredients into a smooth,
uniform batter
Form and incorporate air cells into the batter
Develop the proper texture in the finished
product


Transparency 14-2

Causes of Curdling in Cake Batters
 Using

the wrong type of fat
 Using ingredients that are too cold
 Mixing the first stage of the procedure
too quickly
 Adding the liquids too quickly
 Adding too much liquid


Transparency 14-3

Developing Proper Cake Texture
 Use

cake flour: low gluten levels help create a
fine, light product
 Strictly observe all mixing times
 Add flour toward the end of the creaming,
sponge, and angel food mixing methods
 Add flour in the first step of the two-step mixing
method
 Always scale ingredients accurately

Transparency 14-4

The Function of Cake
Batter Ingredients
Tougheners:
 Flour
 Eggs
Tenderizers:
 Sugar
 Fats
 Chemical leaveners


Moisteners:
 Water
 Liquid milk
 Syrup and liquid sugars
 Eggs
Driers:
 Flour
 Starches
 Cocoa
 Milk solids

Transparency 14-5

Cakes are done when:
 Center

of top springs back when
touched lightly
 Wooden pick inserted into center
comes out clean
 Shortened cakes pull away slightly
from the sides of the pan


Transparency 14-6

Seven Types of Icings
 Fondants
 Buttercreams
 Foam-type

icings
 Fudge-type icings
 Flat-type icings
 Royal, or decorator’s, icings
 Glazes

Transparency 15-1

Guidelines for Frosting Cakes









Cool cakes completely
Trim ragged edges and large bumps
Brush all crumbs from cake
Place bottom cake upside-down on cake circle
Spread filling on bottom layer
Place top layer right-side up on bottom layer
Ice exterior of cake
Push, do not pull, icing from center out to edges


Transparency 15-2

Paper Cone Falling Method
Used to make lines of even thickness on
horizontal surfaces
Hold cone vertically.
Touch tip to cake’s surface to attach
Lift cone 1 inch
Trace pattern


Transparency 15-3

Paper Cone Contact Method
Used to vary the thickness of lines and to
decorate vertical surfaces.
 Hold cone as if holding a pen
 Touch tip to surface at a 30- to 45-degree
angle
 Draw lines as though writing
 Control thickness by squeezing


Transparency 15-4

Pastry Bag Decorating Technique
 Fit

desired tip into pastry bag
 Roll down top of bag to create a collar
 Hold under collar with thumb and forefinger
 Fill bag ½ to ¾ full
 Turn bag over and gather top together
 Force icing out by squeezing top with palm


Transparency 15-5

Components in a European-Style
Layer Cake
 Optional

bottom layer
 Cake layers
 Additional specialty layers
 Dessert syrup
 Fillings
 Icings and coatings


Transparency 16-1

Common European-Style Tortes
 Black

Forest torte
 Moch! torte
 Fruit torte
 Dobos torte
 Napoleon gâteau
 Kirsch torte
 Sachertorte

Transparency 16-2

Procedure for Making Swiss Rolls
 Similar,

though more delicate than American
jelly rolls
 Use Swiss roll sponge formula
 Fill with jam, jelly, buttercream, or other dessert
cream
 Roll as for jelly rolls
 Ice with fondant or other sweet topping


Transparency 16-3

Common Forms of French Pastries
 Slices:

chilled portion sizes of layer cakes,
Swiss rolls, or other rolls
 Triangles: layered sponge cake filled with
contrasting colors of buttercream
 Squares: layered sheet cake filled with icing in
contrasting colors
 Othellos: sponge roll batter mounded, baked,
and sandwiched together, then coated


Transparency 16-4

Versions of Othellos








Othellos: filled with chocolate pastry cream, iced with
chocolate fondant
Iagos: filled with coffee-flavored pastry cream, iced with
coffee-flavored fondant
Desdemonas: filled with vanilla pastry cream, iced with
kirsch-flavored fondant
Rosalinds: filled with rose water-flavored whipped
cream, iced with rose water-flavored pink fondant


Transparency 16-5

Factors That Contribute
to Crispness
 Low

moisture content
 High sugar and fat content
 Long baking periods
 Small size or thin shape
 Storing in a cool, dry place


Transparency 17-1

Factors that Contribute to Softness
 Low

sugar and fat content
 Honey, molasses, or corn syrup in formulas
 Underbaking
 Large or thick shapes
 Storing tightly covered or wrapped


Transparency 17-2

Factors That Contribute
to Chewiness
 High

sugar and liquid content,
but low fat content
 High proportion of eggs
 Strong gluten development


Transparency 17-3

Factors That Encourage Spread
 High

sugar content
 High baking soda or baking ammonia content
 Well-creamed fat and sugar
 Low oven temperatures
 Slack butter (butter with high liquid content)
in formula
 Strong flour
 Heavily greased pans

Transparency 17-4

Eight Basic Cookie Types









Bagged
Dropped
Rolled
Molded
Icebox
Bar
Sheet
Stencil


Transparency 17-5

Custard Types
Rangetop custards:
 Cooked on stove top
 Stirred while cooking
 Remain pourable
once cooked


Baked custards:
 Baked in an oven
 Not stirred during
cooking
 Hold firm when done

Transparency 18-1

Guidelines for Baked Puddings
 Scald

milk before adding to eggs
 Remove foam
 Bake in a water bath at 325˚F (163˚C)
 Pudding is done when a knife comes out clean


Transparency 18-2

Baking Puddings in a Water Bath
 Set

pudding mold in a large, deep pan
 Fill pan halfway up sides of molds
with hot water
 Bring water to a boil
 Lower heat, cover, and simmer gently
 Add hot water as needed


Transparency 18-3

Procedure for Preparing Bavarians
 Soften

gelatin in cold liquid
 Stir gelatin into hot custard sauce
until dissolved
 Chill until almost set
 Fold in whipped cream
 Pour into molds


Transparency 18-4

Guidelines for Successful Mousses
 Fold

in egg whites before adding
whipped cream
 Egg whites folded into a hot base will
coagulate and make the mousse firmer
and more stable
 Never add whipped cream to a hot base


Transparency 18-5

Popular Frozen Desserts
Ice cream: milk, cream, sugar, flavorings, and
sometimes eggs
 Ice milk: ice cream with a lower butterfat content
 Frozen yogurt: ice cream with added yogurt
 Sherbet: fruit juice, water, sugar, and sometimes milk
and/or egg whites
 Ices: fruit juice, water, sugar, sometimes egg whites,
but never any dairy
 Granite: coarse crystallized ices with no egg whites
 Sorbetto: Italian ice
 Gelato: Italian ice cream
Transparency 19-1


Ice Cream Quality Factors
 Smoothness:

size of crystals in the product
 Overrun: percentage of air incorporated
while freezing product
 Mouth feel: should be smooth, but not too
heavy as it melts


Transparency 19-2

Guidelines for Storing and Serving
Ice Cream and Sherbets
1.
2.
3.
4.

Store below 0˚F (-18˚C)
To prepare for serving, temper between 8˚F and 15˚F
(-13˚C and -9˚C) for 24 hours before serving
To serve, draw scoop across top of product so the
product rolls into a ball inside the scoop
Use standard scoops and ladles for portioning ice
creams and toppings


Transparency 19-3

Still-Frozen Desserts
 Frozen

mousses
 Frozen soufflés
 Original parfaits
 Bombes


Transparency 19-4

Assembling a Bombe
 Line

a chilled mold with ice cream or sherbet
and freeze
 Fill center with bombe mixture, cover, and
freeze again
 Remove from mold and turn out onto a sheet
of genoise
 Decorate with whipped cream
 Serve immediately

Transparency 19-5

Fresh Fruit Desserts
 Uncooked

and plain
 Uncooked with cream
 Uncooked with sabayon
 Uncooked with flavored syrup, liqueurs, or wine


Transparency 20-1

Fruit Storage









Fruits that ripen after
purchase:
Bananas
Kiwi fruit
Mangoes
Papayas
Pears
Peaches
Pineapples








Fruits to refrigerate
immediately:
Blueberries
Strawberries
Raspberries
Grapes
Cherries

Transparency 20-2

Traditional American Fruit Desserts
 Cobblers:

large fruit pies without a bottom crust
 Crisps: no bottom crust with a crumbly
streusel topping
 Betties: alternate rich cake crumbs and fruit
 Compote: small slices of cooked fruit served
in its own liquid


Transparency 20-3

Fruit Garnish Examples
 Jams

and jellies
 Marmalades
 Compotes
 Candied citrus zest


Transparency 20-4

Simple Dessert Presentations
 Dessert

alone
 Dessert plus garnish
 Dessert plus sauce
 Dessert plus garnish and sauce


Transparency 21-1

Dessert Garnishes
 Fresh

or poached fruit
 Ice cream or sorbet
 Whipped cream dollop
 Petits fours sec
 Chocolate curls
 Confections


Transparency 21-2

Complex Dessert Presentations
 Contain

one or more dessert items, sauce,
garnish, or both
 Use small portions, but combined to create
an appearance of abundance
 Desserts must complement and harmonize
with each other
 Use large dinner plates to avoid overcrowding
desserts


Transparency 21-3

Examples of Matching
Dessert Elements
 Chocolate

soufflé with chocolate sauce
 Medley of chocolate desserts
 Fruit dessert with matching fruit sherbet


Transparency 21-4

Examples of Contrasting
Dessert Elements
 Poached

pears with vanilla ice cream and
chocolate sauce
 Hot desserts served with frozen desserts
 Creamy desserts with a slightly tart sauce


Transparency 21-5

Chocolate





True chocolate
couverture:
Cocoa solids
Sugar
Cocoa butter






Chocolate coating:
Some cocoa butter
replaced by other fats
While easier to handle
and less expensive, it
lacks the shine, texture,
and flavor of genuine
couverture

Transparency 22-1

Chocolate Tempering Temperatures
 115˚F

to 118˚F (46˚C to 48˚C) – melting
temperature
 78˚F to 79˚F (26˚C) – cooling or tempering
temperature
 86˚F to 88˚F (30˚C to 31˚C) – reheating
temperature
 Do not reheat above 88˚F (31˚C)


Transparency 22-2

Procedure for Tempering Chocolate








Chop chocolate into small pieces and place
in a dry saucepan
Set pan in a bowl of warm water
Stir constantly until chocolate melts and reaches
115˚F (46˚C)
Remove pan from warm water
Continue stirring until chocolate cools to 78˚F (26˚C)
Reset pan in warm-water bath
Stir until it reaches 86˚F (30˚C)


Transparency 22-3

Making Filled Chocolate
 Fill

molds as if for solid chocolates
 After a few moments, pour out liquid chocolate,
leaving a thin coating
 Let set
 Fill molds ¾ full with desired filling
 Pour tempered chocolate on top of filling
and let set


Transparency 22-4

Making Chocolate from
Two-Part Molds
 Paint

inside surface with tempered chocolate
 Clip open-bottom molds together
 Pour in chocolate until almost full
and tap the sides
 After a few moments, pour out excess
chocolate
 Leave to cool


Transparency 22-5

Working with Marzipan
 To

color, add tinted paste or food dye
while mixing
 Use stainless steel bowls, as aluminum
discolors marzipan
 When molding, keep unused portion in a bowl
covered with a damp cloth
 Store in an airtight container


Transparency 23-1

Molding Marzipan Fruits
 Divide

marzipan into equal portions
 Roll by hand into perfectly smooth balls
 Using real fruit models, shape marzipan
 Let dry overnight
 Color by applying food colors with a brush
or a sprayer


Transparency 23-2

Working with Pastillage
 Make

certain all equipment is perfectly clean
and dry
 Use stainless steel bowls, as aluminum
discolors pastillage
 Roll paste to a thickness of ⅛ inch (3mm)
 Turn objects occasionally so they dry evenly


Transparency 23-3

Working with Nougatine
 Pour

cooked nougatine onto a marble slab
 As it sets, flip with a spatula so it cools evenly
 Flatten with oiled rolling pin
 Place patterns on nougatine and cut with
heavy, oiled knife


Transparency 23-4

Basic Procedure for Boiling
Sugar Syrup







Slowly stir sugar and water in heavy pan over low heat
When sugar dissolves, raise heat to medium high
Stop stirring, place sugar thermometer tip in liquid
If coloring, add food dye at 260˚F (125˚C)
At 275˚F (135˚C), add dissolved cream of tartar
Boil rapidly until desired temperature is reached


Transparency 24-1

Procedure for Spinning Sugar









Lightly oil two wooden rods
Spread out paper on floor
Bring boiling sugar syrup to 300˚F (149˚C)
Remove from heat and plunge pan bottom
into cold water
Remove from water and let stand to thicken slightly
Dip wire whip with cut ends into hot sugar
Wave solution over rods to catch long threads
Lift mass off rod and coil or shape as desired


Transparency 24-2

Procedure for Poured/Cast Sugar









Place oiled mold on oiled marble slab
Heat boiling sugar syrup to 330˚F (165˚C)
Plunge base of pan into cold water
Remove and let stand to thicken slightly
Pour syrup into mold to desired thickness
Cool for five minutes
Remove mold
When fully cooled, remove from marble
with palette knife


Transparency 24-3

Procedure for Pulled Sugar









Heat boiling sugar syrup to 320˚F (160˚C)
Plunge base of pan into cold water
Remove and let stand to thicken slightly
Pour onto oiled marble slab; let cool
Before hardening, begin folding edges into center
When cool, lift up, and stretch and fold until it crackles
Cut into pieces and place under sugar lamp
Stretch and fold pieces 12–20 times
until they are pearled


Transparency 24-4

Procedure for Blown Sugar
 Roll

hot pulled sugar into ball.
 Indent with wooden rod.
 Replace rod with blowpipe and seal.
 Inflate slowly, shaping object as it grows.
 Heat end to detach, shape stem with fingers.
 To make round objects, hold pipe upwards.
 To make long objects, point pipe downwards.

Transparency 24-5

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