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OnCooking6CH33PPLecture_accessible.pptx
1.
On Cooking: A
Textbook of Culinary Fundamentals Sixth Edition Chapter 33 Pies, Pastries and Cookies Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
2.
Copyright © 2019,
2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Learning Objectives After studying this chapter, you will be able to: 33.1 Prepare a variety of pie and tart crusts and fillings 33.2 Prepare a variety of classic pastries 33.3 Prepare a variety of meringues 33.4 Prepare a variety of cookies 33.5 Prepare a variety of dessert and pastry items, incorporating components from other chapters
3.
Copyright © 2019,
2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Pies and Tarts • Pies – Pies are composed of a sweet or savory filling in a baked crust – Generally made in a round slope-sided pan • Tarts – Tarts are similar to pies except they are made in shallow, straight-sided pans, often with fluted edges – Can be almost any shape and size
4.
Copyright © 2019,
2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Classification of Pastry Doughs Dough French name Characteristics After Baking Flaky dough Pate brisée Very flaky; not sweet Mealy dough Pâte brisée Moderately flaky; not sweet Sweet dough Pâte sucrée Very rich; crisp; not flaky Éclair paste Pâte à choux Hollow with crisp exterior Puff pastry Pâte feuilletée Rich but not sweet; hundreds of light, flaky layers Meringue Meringue Sweet; light; crisp or soft depending on preparation Phyllo Phyllo Very thin, crisp, flaky layers; bland
5.
Copyright © 2019,
2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Flaky and Mealy Dough • Flaky pie dough takes its name from final baked texture • Best for pie top crusts and lattice coverings • Mealy pie dough takes its name from its raw texture • Use it whenever a soggy crust would be a problem – Bottom crust of custard or fruit pie
6.
Copyright © 2019,
2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Crusts • Pies can be made using – Flaky dough – Mealy dough – Crumb crust • Tarts are usually made using – Sweet dough • Crusts can be filled and baked or baked and then filled, “baked blind”
7.
Copyright © 2019,
2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Cutting in the Fat for Pie Crust • Cut the fat into the flour coarsely for flaky dough (below left) • Cut the fat into the flour finely for mealy dough (below center) • Gather up the finished dough (below right)
8.
Copyright © 2019,
2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Pie Fillings • Cream – Flavored pastry cream • Fruit – Mixture of fruit, fruit juices, spices and sugar thickened with starch ▪ Cooked fruit ▪ Cooked juice ▪ Baked • Custard – A soft filling that is baked along with the crust • Chiffon – Created by adding gelatin to stirred custard or fruit purée, then adding whipped egg whites
9.
Copyright © 2019,
2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Classic Pastries • A number of components are used to create a variety of desserts and pastry items – Puff Pastry – Éclair Paste (Fr. Pâte à Choux) – Meringue
10.
Copyright © 2019,
2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Puff Pastry • Puff pastry is also called Pâte Feuilletée, the French term • It is a rich, buttery dough that bakes into hundreds of light crispy layers • It is used for both sweet and savory preparations • It can be baked and filled or filled and baked • It is used to make many classical and modern dishes
11.
Copyright © 2019,
2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Éclair Paste (Fr. Pâte à Choux) • Éclair paste is also called Pâte à Choux, the French term • It baked into a golden brown, crisp pastry with an almost empty interior • It can be filled with sweet or savory mixtures • It is unique because the dough is cooked before it is baked • Dough is piped into shape before baking
12.
Copyright © 2019,
2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Meringue • Meringue is made from egg whites whipped with sugar • The texture - hard or soft - depends on the amount of sugar added • Can be used to create baked meringues and cookies or to top pies and other baked goods
13.
Copyright © 2019,
2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Types of Meringue Type Ratio of Sugar to Egg Whites by Weight Preparation Use Common (French)- hard 2 parts sugar (or more) to1 part egg whites Whip or fold sugar into whipped egg whites Baked into cookies, decorations or dessert shells Common (French)- soft 1 part sugar (or less) to 1 part egg whites Whip or fold sugar into whipped egg whites Pie topping; souffle; cake ingredient Swiss Varies Warm egg whites with sugar to 100°Fahrenheit, then whip Buttercream; pie topping; baked into cookies, decorations or dessert shells Italian Varies Pour hot sugar syrup into whipped egg whites Buttercream; frosting; crème Chiboust, mousse, baked into cookies, decorations or dessert shells
14.
Copyright © 2019,
2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Cookies • Small flat and versatile pastries as simple as a snack or fancy as a petit four • Linzer Cookie (below left) and Gingerbread Cookies (below right)
15.
Copyright © 2019,
2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Cookie Textures (1 of 2) Desired texture Fat Sugar Liquid Flour Crispness High High; use granulated sugar Low Strong Softness Low Low; use hygroscopic sugars High Weak Chewiness High High; use hygroscopic sugars High Strong Spread High High; use coarse granulated sugar High; especially from eggs Weak
16.
Copyright © 2019,
2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Cookie Textures (2 of 2) Desired texture Size or Shape Baking Crispness Thin dough Well done; cool on baking sheet Softness Thick dough Use parchment- lined pan; under bake Chewiness Not relevant; chilled dough Under bake; cool on rack Spread Not relevant; room temperature dough Use greased pan; low temperature
17.
Copyright © 2019,
2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Cookie Mixing Methods • Most cookies are made from dough mixed using the creaming method: • Cream the fat and sugar together to incorporate air and to blend the ingredients together • Add eggs gradually, scraping down bowl as needed • Stir in liquid ingredients • Stir in flour, salt, spices and leaveners • Fold in any nuts, chocolate chips or chunky ingredients by hand
18.
Copyright © 2019,
2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Cookie Make-Up Methods • Types of cookies are defined by way they are formed – Drop – Icebox – Bar – Sheet – Cut-Out – Piped – Rolled or molded – Wafer
19.
Copyright © 2019,
2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Makeup Methods for Cookies (1 of 7) • Drop – Dough is scooped into mounds and baked
20.
Copyright © 2019,
2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Makeup Methods for Cookies (2 of 7) • Icebox – Dough is rolled into logs, chilled and then sliced and baked – For decorative effect, log may be rolled in nuts, seeds, spices before slicing
21.
Copyright © 2019,
2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Makeup Methods for Cookies (3 of 7) • Bar – A stiff dough is rolled into a log then baked; bars are cut into thick slices
22.
Copyright © 2019,
2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Makeup Methods for Cookies (4 of 7) • Sheet – Dough is pressed, poured or layered into shallow pans, baked and then cut into portions
23.
Copyright © 2019,
2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Makeup Methods for Cookies (5 of 7) • Cut-Out Cookies – Dough is rolled out, cut into shapes and then baked
24.
Copyright © 2019,
2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Makeup Methods for Cookies (6 of 7) • Piped – Soft dough is forced through a pastry bag or a cookie press
25.
Copyright © 2019,
2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Makeup Methods for Cookies (7 of 7) • Wafer – Thin batter is poured and spread onto the sheet pan and baked
26.
Copyright © 2019,
2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Copyright This work is protected by United States copyright laws and is provided solely for the use of instructors in teaching their courses and assessing student learning. Dissemination or sale of any part of this work (including on the World Wide Web) will destroy the integrity of the work and is not permitted. The work and materials from it should never be made available to students except by instructors using the accompanying text in their classes. All recipients of this work are expected to abide by these restrictions and to honor the intended pedagogical purposes and the needs of other instructors who rely on these materials.
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