| Introduction -- Chapter 32 -- Chapter 34 -- Chapter 8 -- Chapter 21 -- Supplementary Reading on Beverages -- Lesson Assignments |
In Lesson Eight you continue to learn about bakeshop items, including pies, pastries, cookies, custards, frozen desserts, and sauces in Chapters 32 and 34. These chapters discuss the characteristics that make each of the desserts distinct. Techniques to prepare all of the dessert items are also covered, and delicious dessert recipes are offered as well.
This lesson also discusses eggs and dairy products, which are both versatile and offer food service operations numerous options in menu offerings. Eggs can be used as a stand-alone dish and many times are used as ingredients in other food products. Chapter 21 discusses techniques used to prepare egg dishes and offers tips on specific egg recipes. Chapter 8 focuses on dairy products and the importance of handling them properly since they spoil easily. Just like eggs, dairy products can be served as is or incorporated into a variety of other dishes. The chapter also discusses preparation techniques for dairy products.
Beverages are also discussed in this lesson. Nearly all food service operations offer a selection of beverages that are served with meals. In the United States these typically include hot coffee and tea, iced tea, soft drinks, lemonade, milk, hot chocolate, fruit juice, and bottled water. The supplementary reading on beverages discusses these nonalcoholic drinks in relation to types of drinks offered, uses in restaurants, and consumption trends. Alcoholic beverages are also important in many foodservice operations; however, the discussion of this type of beverage is beyond the focus of this class.
Chapter 32: Pies, Pastries, and Cookies
Chapter 32 objectives
After studying this chapter, you will be able to:
- prepare a variety of pie crusts and fillings;
- prepare a variety of classic pastries;
- prepare a variety of meringues;
- prepare a variety of cookies;
- prepare a variety of dessert and pastry items, incorporating components from other chapters.
Chapter 32 topics
- Pies and tarts
- crusts
- flaky and mealy doughs
- sweet dough
- shaping crusts
- baking crusts
- crumb crusts
- fillings
- cream fillings
- fruit fillings
- cooked fruit fillings
- cooked juice fillings
- baked fruit fillings
- custard fillings
- chiffon fillings
- assembling pies and tarts
- storing pies and tarts
- Classic pastries
- puff pastry
- shaping vol-au-vents and bouchées
- shaping feuilletées
- éclair paste
- meringues
- Cookies
- mixing methods
- make-up methods
- drop cookies
- icebox cookies
- bar cookies
- cut-out or rolled cookies
- pressed cookies
- wafer cookies
- cookie textures
- storing cookies
Key terms from Chapter 32
| bake blind | cream puffs | Italian meringue | pâté sucrée | |||
| beignets | croquembouche | meringue | pie | |||
| bouchées | crullers | Paris-Brest | profiteroles | |||
| chiffon | detrempe | pâté à choux | tart | |||
| churros | dock | pâté brisée | vol-au-vents | |||
| cookies | éclairs | pâté feuilletée |
Related websites for Chapter 9
http://www.pastrychef.com/
http://www.piecouncil.org/
Neiman Marcus Chocolate Chip Cookie Recipe
http://www.girlscoutcookies.org/
