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
©2005 National Restaurant Association Educational Foundation.
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)
©2005 National Restaurant Association Educational Foundation.
Transparency 1-3
Four Factors That Affect
Gluten Development




Selection of flour
Shortening
Liquids
Mixing methods
©2005 National Restaurant Association Educational Foundation.
Transparency 1-4
Techniques to Minimize Staling




Protect from air
Add moisture retainers
Freeze rather than refrigerate
Reheat product just before serving
©2005 National Restaurant Association Educational Foundation.
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
©2005 National Restaurant Association Educational Foundation.
Transparency 2-1
The Four Basic Types of Ovens
1.
2.
3.
4.
Deck oven
Rack oven
Mechanical oven
Convection oven
©2005 National Restaurant Association Educational Foundation.
Transparency 2-2
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
©2005 National Restaurant Association Educational Foundation.
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
©2005 National Restaurant Association Educational Foundation.
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
©2005 National Restaurant Association Educational Foundation.
Transparency 2-5
Image courtesy the Wheat Foods Council
The Structure of Wheat
©2005 National Restaurant Association Educational Foundation.
Transparency 3-1
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
©2005 National Restaurant Association Educational Foundation.
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
©2005 National Restaurant Association Educational Foundation.
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
©2005 National Restaurant Association Educational Foundation.
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
©2005 National Restaurant Association Educational Foundation.
Transparency 3-5
Twelve Steps for the Production of
Yeast Breads
1.
2.
3.
4.
5.
6.
Scaling ingredients
Mixing
Fermentation
Punching
Scaling
Rounding
©2005 National Restaurant Association Educational Foundation.
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
©2005 National Restaurant Association Educational Foundation.
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
©2005 National Restaurant Association Educational Foundation.
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
©2005 National Restaurant Association Educational Foundation.
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
©2005 National Restaurant Association Educational Foundation.
Transparency 4-5
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
©2005 National Restaurant Association Educational Foundation.
Transparency 4-6
Defining Artisan Bread





Handmade
Uses pre-ferments and sourdough starters
No chemical additives
No preservatives
Uses traditional production methods
©2005 National Restaurant Association Educational Foundation.
Transparency 5-1
Yeast Pre-ferments




Poolish
Biga
Levain-levure
Scrap dough
©2005 National Restaurant Association Educational Foundation.
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)
©2005 National Restaurant Association Educational Foundation.
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

©2005 National Restaurant Association Educational Foundation.
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
©2005 National Restaurant Association Educational Foundation.
Transparency 5-5
Crisp-Crusted Breads




Italian
Vienna
French
Hard rolls
©2005 National Restaurant Association Educational Foundation.
Transparency 6-1
Soft-Crusted Breads




Soft rolls
Braided bread
Straight-dough rye
Pan loaves
©2005 National Restaurant Association Educational Foundation.
Transparency 6-2
Make-Up for Round Rolls




Scale and round dough
Place 2 inches apart on prepared pans
Proof and wash with water
Bake with steam
©2005 National Restaurant Association Educational Foundation.
Transparency 6-3
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
©2005 National Restaurant Association Educational Foundation.
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
©2005 National Restaurant Association Educational Foundation.
Transparency 6-5
Sweet and Rich Dough Products




Sweet rolls
Cinnamon rolls
Brioche
Stollen
©2005 National Restaurant Association Educational Foundation.
Transparency 7-1
Rolled-in Dough Products


Croissants
Danish pastries
©2005 National Restaurant Association Educational Foundation.
Transparency 7-2
Pattern for Cutting
Croissant Triangles
a.
f.
d.
b.
g.
e.
c.
©2005 National Restaurant Association Educational Foundation.
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
©2005 National Restaurant Association Educational Foundation.
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
©2005 National Restaurant Association Educational Foundation.
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
©2005 National Restaurant Association Educational Foundation.
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
©2005 National Restaurant Association Educational Foundation.
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
©2005 National Restaurant Association Educational Foundation.
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
©2005 National Restaurant Association Educational Foundation.
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
©2005 National Restaurant Association Educational Foundation.
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
©2005 National Restaurant Association Educational Foundation.
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
©2005 National Restaurant Association Educational Foundation.
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
©2005 National Restaurant Association Educational Foundation.
Transparency 9-3
Guidelines for Preparing Fritters



Mixing method:
Muffin
Frying temperature: 375˚F (190˚C)
Frying time:
Until golden brown on all
sides
©2005 National Restaurant Association Educational Foundation.
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
©2005 National Restaurant Association Educational Foundation.
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
©2005 National Restaurant Association Educational Foundation.
Transparency 10-1
Basic Ratios for Whipped Cream



Heavy cream
Sugar
Flavorings:
– Vanilla
– Liquors
1 quart
2–4 ounces
½ ounces
2–4 ounces
©2005 National Restaurant Association Educational Foundation.
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
©2005 National Restaurant Association Educational Foundation.
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
©2005 National Restaurant Association Educational Foundation.
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
©2005 National Restaurant Association Educational Foundation.
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
©2005 National Restaurant Association Educational Foundation.
Transparency 10-6
Pie Dough Ingredients
1.
2.
3.
4.
Flour
Fat
Liquid
Salt
©2005 National Restaurant Association Educational Foundation.
Transparency 11-1
Pie Dough Mixing Consistencies


Mealy pie dough:
Flaky pie dough:
– Short-flake:
– Long-flake:
Coarse corn meal
Thin layers
Peas
Walnuts
©2005 National Restaurant Association Educational Foundation.
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
©2005 National Restaurant Association Educational Foundation.
Transparency 11-3
Fruit Filling Cooking Methods
and Their Uses

Cooked juice method:

Cooked fruit method:

Old-fashioned method:
©2005 National Restaurant Association Educational Foundation.
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
©2005 National Restaurant Association Educational Foundation.
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
©2005 National Restaurant Association Educational Foundation.
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
©2005 National Restaurant Association Educational Foundation.
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
©2005 National Restaurant Association Educational Foundation.
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
©2005 National Restaurant Association Educational Foundation.
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
©2005 National Restaurant Association Educational Foundation.
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
©2005 National Restaurant Association Educational Foundation.

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
©2005 National Restaurant Association Educational Foundation.
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
©2005 National Restaurant Association Educational Foundation.
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
©2005 National Restaurant Association Educational Foundation.
Transparency 13-4
Cake Mixing Methods



High-fat or shortened
cakes:
Creaming method
Two-stage method
Flour-batter method
©2005 National Restaurant Association Educational Foundation.



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
©2005 National Restaurant Association Educational Foundation.
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
©2005 National Restaurant Association Educational Foundation.
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
©2005 National Restaurant Association Educational Foundation.
Transparency 14-4
The Function of Cake
Batter Ingredients
Tougheners:
 Flour
 Eggs
Tenderizers:
 Sugar
 Fats
 Chemical leaveners
©2005 National Restaurant Association Educational Foundation.
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
©2005 National Restaurant Association Educational Foundation.
Transparency 14-6
Seven Types of Icings







Fondants
Buttercreams
Foam-type icings
Fudge-type icings
Flat-type icings
Royal, or decorator’s, icings
Glazes
©2005 National Restaurant Association Educational Foundation.
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
©2005 National Restaurant Association Educational Foundation.
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
©2005 National Restaurant Association Educational Foundation.
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
©2005 National Restaurant Association Educational Foundation.
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
©2005 National Restaurant Association Educational Foundation.
Transparency 15-5
Components in a European-Style
Layer Cake






Optional bottom layer
Cake layers
Additional specialty layers
Dessert syrup
Fillings
Icings and coatings
©2005 National Restaurant Association Educational Foundation.
Transparency 16-1
Common European-Style Tortes







Black Forest torte
Moch! torte
Fruit torte
Dobos torte
Napoleon gâteau
Kirsch torte
Sachertorte
©2005 National Restaurant Association Educational Foundation.
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
©2005 National Restaurant Association Educational Foundation.
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
©2005 National Restaurant Association Educational Foundation.
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
©2005 National Restaurant Association Educational Foundation.
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
©2005 National Restaurant Association Educational Foundation.
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
©2005 National Restaurant Association Educational Foundation.
Transparency 17-2
Factors That Contribute
to Chewiness



High sugar and liquid content,
but low fat content
High proportion of eggs
Strong gluten development
©2005 National Restaurant Association Educational Foundation.
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
©2005 National Restaurant Association Educational Foundation.
Transparency 17-4
Eight Basic Cookie Types








Bagged
Dropped
Rolled
Molded
Icebox
Bar
Sheet
Stencil
©2005 National Restaurant Association Educational Foundation.
Transparency 17-5
Custard Types
Rangetop custards:
 Cooked on stove top
 Stirred while cooking
 Remain pourable
once cooked
©2005 National Restaurant Association Educational Foundation.
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
©2005 National Restaurant Association Educational Foundation.
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
©2005 National Restaurant Association Educational Foundation.
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
©2005 National Restaurant Association Educational Foundation.
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
©2005 National Restaurant Association Educational Foundation.
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
©2005 National Restaurant Association Educational Foundation.

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
©2005 National Restaurant Association Educational Foundation.
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
©2005 National Restaurant Association Educational Foundation.
Transparency 19-3
Still-Frozen Desserts




Frozen mousses
Frozen soufflés
Original parfaits
Bombes
©2005 National Restaurant Association Educational Foundation.
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
©2005 National Restaurant Association Educational Foundation.
Transparency 19-5
Fresh Fruit Desserts




Uncooked and plain
Uncooked with cream
Uncooked with sabayon
Uncooked with flavored syrup, liqueurs, or wine
©2005 National Restaurant Association Educational Foundation.
Transparency 20-1
Fruit Storage







Fruits that ripen after
purchase:
Bananas
Kiwi fruit
Mangoes
Papayas
Pears
Peaches
Pineapples
©2005 National Restaurant Association Educational Foundation.





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
©2005 National Restaurant Association Educational Foundation.
Transparency 20-3
Fruit Garnish Examples




Jams and jellies
Marmalades
Compotes
Candied citrus zest
©2005 National Restaurant Association Educational Foundation.
Transparency 20-4
Simple Dessert Presentations




Dessert alone
Dessert plus garnish
Dessert plus sauce
Dessert plus garnish and sauce
©2005 National Restaurant Association Educational Foundation.
Transparency 21-1
Dessert Garnishes






Fresh or poached fruit
Ice cream or sorbet
Whipped cream dollop
Petits fours sec
Chocolate curls
Confections
©2005 National Restaurant Association Educational Foundation.
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
©2005 National Restaurant Association Educational Foundation.
Transparency 21-3
Examples of Matching
Dessert Elements



Chocolate soufflé with chocolate sauce
Medley of chocolate desserts
Fruit dessert with matching fruit sherbet
©2005 National Restaurant Association Educational Foundation.
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
©2005 National Restaurant Association Educational Foundation.
Transparency 21-5
Chocolate



True chocolate
couverture:
Cocoa solids
Sugar
Cocoa butter
©2005 National Restaurant Association Educational Foundation.


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)
©2005 National Restaurant Association Educational Foundation.
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)
©2005 National Restaurant Association Educational Foundation.
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
©2005 National Restaurant Association Educational Foundation.
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
©2005 National Restaurant Association Educational Foundation.
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
©2005 National Restaurant Association Educational Foundation.
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
©2005 National Restaurant Association Educational Foundation.
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
©2005 National Restaurant Association Educational Foundation.
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
©2005 National Restaurant Association Educational Foundation.
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
©2005 National Restaurant Association Educational Foundation.
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
©2005 National Restaurant Association Educational Foundation.
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
©2005 National Restaurant Association Educational Foundation.
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
©2005 National Restaurant Association Educational Foundation.
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.
©2005 National Restaurant Association Educational Foundation.
Transparency 24-5