KEY PASTRY & CONFECTIONARY Flashcards
[ CHEESECAKE ] WHAT IS A CHEESECAKE?
1. Definition:
- Cheesecake is a s____ dessert consisting of one or more l____.
- The m___, and t____, layer consists of a mixture of soft, fresh ch____, e___, and s___.
- If there is a b____ layer, it most often consists of a c____ or base made from crushed c____, gr____ crackers, pastry, or sometimes s____ cake
2. Cheesecakes can be broadly categorized into two basic types: b____ and un____.
- sweet, layers
- main, thickest, cheese, eggs, sugar
- bottom, crust, cookies, graham, sponge
- sweet, layers
- baked, unbaked
[ CHEESECAKE ] WHAT IS A CHEESECAKE
1. The E_____ name cheesecake has been used only since the __th century, but the cheesecake did not evolve into its m____ form until somewhere around the __th century.
2. Europeans began removing y____ and adding beaten e___ to the cheesecake instead.
3. With the ov_______ yeast flavor gone, the result tasted more like a d____ treat.
- English, 15th, modern, 18th
- yeast, eggs
- overpowering, dessert
[ CHEESECAKE ] WHAT IS A CHEESECAKE?
1. Modern commercial American c___ cheese was developed in 1_72 by William Lawrence from Chester, New Y__.
2. While looking for a way to recreate the s____, French cheese Neufchâtel, he accidentally produced a way of making an “un_____ cheese” that is h____ and cr_____. Other dairymen produced similar creations independently.
- cream, 1872, New York
- soft, unripened, heavier, creamier
[ CHEESECAKE ] WHAT IS A CHEESECAKE?
1. Modern cheesecake comes in t__ different types.
2. Along with the baked cheesecake, some cheesecakes are made with un_____ cream cheese on a cr_____ cookie or gr_____ cracker base. This type of cheesecake was invented in the U____ S____.
- two
- uncooked, crumbled, graham, United States
[ CHEESECAKE ] TYPES OF CHEESECAKE: NEW YORK STYLE CHEESECAKE
1. New York cheesecake is ultra-d____ and r___, firm yet cr___, and relies on lots of cream cheese for t___ and texture, bolstered by h____ cream, eggs, and sugar.
2. Some New York cheesecakes use s____ cream instead of heavy cream, either in_______ into the filling or added in a d______ (lightly sw_____) layer on top; recipes with sour cream incorporated into the filling tend to fr_____ and thaw better than those with h_____ cream.
- ultra-dense, rich, creamy, tang, heavy
- sour, incorporated, distinct, sweetened, freeze, heavy
[ CHEESECAKE ] TYPE OF CHEESECAKE: “ REGULAR” CHEESECAKE
1. They are l____, fl____, s_____, sweet, and often flavored with all m____ of different ingredients, from chocolate to fruit, not to mention topped with all sorts of s_____, c_____, and other garnishes.
2. The Cheesecake F______ is famous for these types of Cheesecakes.
- light, fluffy, short, manner, sauces, candies
- Factory
[ CHEESECAKE ] TYPE OF CHEESECAKE: NO-BAKE CHEESECAKE
1. this kind of cheesecake doesn’t require any c_____, just m______ and ch____.
2. It’s much more h______ in texture, u_____ smooth (as long as one allows the cream cheese to fully s_____ and properly b____ it with the other ingredients).
3. Another difference and defining feature of no-bake cheesecakes is the lack of e____. Their cream cheese filling is often stabilized with g_____, but there are also versions that use c_______ milk instead or even wh_____ cream or so___ cream, for a far s____ and more d____ result.
- cooking, mixing, chilling
- homogenous, utterly, soften, blend
- eggs, gelatin, condensed, whipped, sour, softer, delicate
[ CHEESECAKE ] TYPE OF CHEESECAKE: RICOTTA( and other Non-Cream cheese ) CHEESECAKE
1. M_______ in cheesecakes yields a result quite similar to cream cheese, but the more d_____ Italian take uses ricotta.
2. Ricotta cheesecakes are dr___ and a bit less cr_____, even a little gr____
3. There are numerous other v_______ on cheesecake that uses similar soft, f_____’s style cheese, like G_____ quark, and even co____ cheese.
4. Portuguese qu_____ are individual c_____-sized tarts with deeply caramelized tops and a filling made of requeijão, a runny ricotta-type cheese.
- Mascarpone, distinct
- drier, creamy, granular
- variations, farmer, German, cottage
- queijadas, cupcake
[ CHEESECAKE ] TYPE OF CHEESECAKE: JAPANESE “ COTTON “ CHEESECAKE
1. Japanese cheesecake isn’t called c____-soft for nothing. It’s incredibly l____ and a__, like an edible c___, thanks to lofty w_____ egg whites f____ into the batter.
2. It has no cr____. Sometimes known as s____ cheesecake, “angel food cheesecake” would also be an accurate moniker.
3. Interestingly, Japanese cheesecake shares some p_____ with German cheesecake, which also uses whipped egg w_____ in the batter.
4. It’s much fluffier though, and tastes more like A_____ cheesecake since it uses our favorite cream cheese.
- cotton -soft, light, airy, cloud, whipped, folded
- crust, soufflé
- properties, whites
- American
[ CHEESECAKE ] TYPE OF CHEESECAKE: VEGAN CHEESECAKE
1. Vegans and other non-dairy folks can still enjoy a delicious cheesecake-E___ dessert as well, usually made from so____, soaked c_____ blended with c_____ milk.
2. Sometimes these so-called cheesecakes are made with s____ tofu instead, or with st____-bought vegan cream cheese s_______.
3. The addition of ci__ can help ev___ the tang of regular cheesecakes, but this style also takes well to other fl_____ and various styles of crust.
- cheesecake-esque, softened, cashews, coconut
- silken, store-bought, substiutes
- citrus, evoke, flavors
[ CRÊPES ] WHAT IS A CRÊPES?
1. Br____ crêpes (k______ in Breton) is a very famous Breton culinary specialty, and Br______ has many crêperies.
2. There are t___ kinds of Crêpes:
- W_____ wheat: The batter is traditionally made with e____, f_____, s____, and m____: Mostly consumed s____.
- B_____ Wheat or B_______ flour: The batter is traditionally made of exclusively buckwheat flour, water, and s____. Some may also add e_____ or milk, and it is usually consumed with salty and add various ingredients (such as sausages, ham, cheese, tomato, mushrooms, etc.). Traditionally, it’s acc______ by an egg.
1, Breton, krampouezh, Brittany
2. two:
- Whole, eggs, flour, sugar, milk, sweet
- Black, Buckwheat, salt, eggs, accompained
[ CRÊPES ] WHAT IS A CRÊPES?
1. In U_____ Brittany (G_____), the «galette de blé noir» (black wheat) or «galette de sarrasin» (buckwheat) is exclusively a s______ dish.
- Prepared with w____, buc______ flour, and salt.
- The batter is thick and s____ when it has finished cooking and presents little w_____ on the surface.
3. In L_____ Brittany (pays bretonnant), the buckwheat crêpe is a s______ dish and has a s______ variation made of whole wheat or all-pu_____ flour. It is prepared with m____, eggs, w_____ wheat, and buckwheat flour. The batter is th_____ and crispy when cooked with a sm_____ surface
- Upper, Gallo, savory:
- water, buckwheat
- soft, whole - Lower, savory, sweet, all-purpose, milk, whole, thicker, smooth
[ CRÊPES ] WHAT IS A CRÊPE?
1. With the Crepe, traditionally the be_____ of choice is water, ci___, or si____ (buttermilk).
2. The Breton crêpes are made on a «bil____» a type of traditional crêpe maker. The batter is sp_____ out on the surface with the help of a «ro___le» and the crêpe is un_____ with a skliñsell
- beverage, cider, sister
- billig, spread, rozelle, unstuck
[ CRÊPES] THE EVOLUTION OF CRÊPES
The oldest traditional recipe recorded is from a m______ book called Le Me______ de Paris published in the 1__th century
medieval
Le menagier
14th
[ CRÊPES ] ORIGINAL RECIPE TRANSLATION: ( by Janet Hinson )
Step 1:
- Take flour and mix with eggs both y___ and w____, but throw out the g_____
- Moi_____ with water, and add salt and w___
- Beat together for a long time
Step 2:
- Then put some o__ on the fire in a small iron sk____, or half oil and half fresh bu_____, and make it si____
- Then have a bowl pi____ with a hole about the size of your little finger, and then put some of the ba_____ in the bowl beginning in the m_____, and let it run out all a_____ the pan
Step 3:
- Then put it on a plate, and sprinkle powdered s____ on it.
- And let the ir___ or brass skillet hold three chopines, and the sides be half a fi____ tall, and let it be as br____ at the bottom as at the top, neither more nor less; and for a reason
Step 1:
- yolks, whites, germ
- Moisten, wine
Step 2:
- oil, skillet, butter, sizzle
- pierced, batters, middle, around
Step 3:
- sugar
- iron, finger, broad
[ CRÊPES ] Recipe today:
1. Batters usually consist of rather s____ ingredients such as: b____, m___, w___, e___, fl___, sa__, and sugar.
2. Although wheat flour can be replaced with bu______ flour for the famous “Galette”, usually for s____.
3. During the crêpe preparation, many variations add b___, r___, vanilla, orange bl____ or ci___ to add flavor to an otherwise quite ne____ taste.
4. The crêpe can be eaten on its own or completed with various fi_____.
- simple: butter, milk, water, eggs, flour, salt
- buckwheat, savory
- beer, rum, blossom, cider, neutral
- fillings
[ CRÊPES ] CRÊPE AROUND THE WORLD: US BUTTERMILK PANCAKE
1. The name “pancake” started during the 1_th century but became st_____ in 1_th century America.
2. Previously, they were called In___ cakes, h__ cakes, J_____ cakes, journey cakes, gri_____ cakes, and f___jacks.
3. Traditionally made with: m___, egg, fl___, salt, and b____ powder.
- 15th, standard, 19th
- Indian, hoe, Johnny, griddle, flapjacks
- milk, flour, baking
[ CRÊPES ] CRÊPE AROUND THE WORLD: GERMANY: PFANNKUCHEN
1. The th_______ of pfannkuchen is in between Am____ but_______ pancakes and Fr_____ crêpes.
2. And while it can be made sw___ or sa____, it’s usually eaten for lunch or dinner.
- Thickness, American, buttermilk, French
- sweet, savory
[ CRÊPES ] CRÊPE AROUND THE WORLD: ITALY: PIADINA
1. Piadina is a thin Italian f___bread, prepared in the Romagna historical r____.
2. It is usually made with w___ flour, la__ or ol____ oil, salt and water.
3. The dough was traditionally cooked on a te______ dish, although nowadays flat pans or electric gr_____ are commonly used.
- flatbread, region
- white, lard ( mỡ lợn ), olive
- terracotta, griddles
[ CRÊPES ] CRÊPE AROUND THE WORLD: CENTRAL AMERICA: THE TORTILLA
1. A tortilla is a type of t___ flatbread, typically made from w____ flour or n____malized corn.
2. First made by the ind_____ people of Mesoamerica before European contact.
3. Tortillas are a big part of the cu______ of many American countries.
- thin, wheat, nixtamalized
- indigenous ( bản xứ )
- cuisines
[ CRÊPES ] CRÊPE AROUND THE WORLD: China: Cong You Bing (Scallion Pancake)
1. C___ you b____, a popular st____ food.
2. It is made with d_____ instead of batter.
3. These savory fl___ pancakes are served with a soy or ga____ sauce.
- Cong you bing, street
- dough
- flaky, garlic
[ CRÊPES ] CRÊPE AROUND THE WORLD: Ethiopia: Injera
1. This Ethiopian st____ is made with t_ff, a nutritious E___ African grain.
2. Injera batter, which is fe________ before cooking, makes a remarkably sp_____ pancake.
- staple, teff, East
- fermented, spongey
[ CRÊPES ] CRÊPE AROUND THE WORLD: Easter Europe:
Blinis
1.A bl___ or, sometimes, blin, is a R____ and Uk_______ pancake traditionally made from w____ or b_____ flour and served with smetana, tvor___, butter, ca____ and other garnishes.
2. Blini are among the most po_____ and most-e_____ dishes in Russia.
- blini, Russian, Ukraine, wheat, buckwheat, tvorog, caviar
- popular, eaten
[ CHOUX PASTRY ] WHAT IS CHOUX PASTRY ?
1. Choux pa____ or pâte à choux is a paste made from bu___, water, fl___ and e___ .
2. It’s slightly th____ than ba___, but not quite as thick as d____ .
3. Instead of a ra_____ agent, it employs high mo______ content to create s_____ during cooking to p___ the pastry
- paste, butter, flour, eggs
- thicker, batter, dough
- raising, moisture, steam, puff
[ CHOUX PASTRY ] WHAT IS CHOUX PASTRY?
1. According to some cookbooks, a chef by the name of Pa______ or Pantanelli invented the dough in 1_40 , s_____ years after he left Florence with Catherine de’ Medici and her court.
2. He used the dough to make a gâ____ and named it pâte à Pantanelli
- Pantarelli, 1540, seven
- gâteau
[ CHOUX PASTRY ] WHAT IS CHOUX PASTRY?
1. Over time, the recipe of the dough evolved, and the name changed to pâte à pop___, which was used to make popelins, small cakes made in the shape of a woman’s br____.
2. Then, Avice, a pâtissier in the 1_th century, created what was then called choux b___.
3. The name of the dough changed to pâte à ch___, as Avice’s buns resembled cab_____, choux in French.
- popelin, breasts
- 18th, buns
- choux ,cabbages
[ CHOUX PASTRY ] WHAT IS CHOUX PASTRY?
Profiteroles, croquembouches, éclairs, religieuses, beignets, St.Honoré cake, and cheesy gougères have one thing in common, they are all made from pâte à choux, a st____ of the French pastry kitchen.
staple
[ CHOUX PASTRY ] TYPES OF CHOUX PASTRY DESSERTS: PROFITEROLES
1. A profit_____, cream p____, or chou à la crème is a fi___ French choux pastry b___ with a typically s____ and m____ filling of wh____ cream, cus____, pa_____ cream, or ice cream.
2. The puffs may be de______ or left pl___ or gar______ with chocolate sauce, caramel, or a dusting of po_____ sugar.
3. S____ profiteroles are also made, filled with pu____ meats, cheese, and so on. These were formerly common garnishes for so____.
- profiterole, puff, filled, ball, sweet, moist, whipped, custard, pastry
- decorated, plain, garnished, powdered
- Savory, pureed, soups
[ CHOUX PASTRY ] TYPES OF CHOUX PASTRY: ÉCLAIRS
1. An éclair is an ob____ pastry made with ch___ dough filled with cr____ and topped with chocolate ic_____.
2. The dough, which is the same as that used for profiterole, is typically p_____ into an oblong shape with a pastry bag and baked until it is cr___ and ho___ inside.
3. Once cool, the pastry is then filled with va____, coffee, or chocolate-flavored cus___ (crème pâtissière), whipped cream, or chi____ cream; afterward being iced with fo____ icing.
1.oblong, choux, cream, icing
2. piped, crisp, hollow
3. vanilla, custard, chiboust, fondant
[ CHOUX PASTRY ] TYPES OF CHOUX PASTRY: CROQUEMBOUCHES
1. A cro_______ or Croque-enbouche is a French dessert consisting of choux pastry puffs piled into a c____ and bound with threads of ca____.
2.In Italy and France, it is often served at weddings, bap______, and first communions.
- croquembouches, cone, caramel
2.baptisms
[ CHOUX PASTRY ] TYPES OF CHOUX PASTRY: RELIGIEUSES
1. Re_______ is a French pastry made of t__ choux pastry buns, one la____ than the other, filled with crème pâtissière, most commonly chocolate or mo___.
2. Each bun is covered in a ga_____ of the same flavor as the fil____, and then joined, decorated with piped butter_____ frosting.
3. The pastry, whose name means “n__”, is supposed to represent the pa___ mitre.
- Religieuses, two, larger, mocha
- ganache, filling, buttercream
- “nun”, papal mitre ( một loại mũ )
[ CHOUX PASTRY ] TYPES OF CHOUX PASTRY: St. Honoré Cake
1.The St. Ho____ cake, usually known by its French name gâteau St.Honoré.
2. This classic French dessert is a ci____ of puff pastry at its base with a r____ of pâte à choux piped on the outer ed__.
3. Small baked cream puffs are di____ in caramelized sugar and att______ side by side on top of the circle of the pâte à choux.
4. This base is traditionally filled with crème chi____ and finished with wh____ cream using a special St. Honoré piping tip.
- Honeré
- circle, ring, edge
- dipped, attached
- chiboust, whipped
[ CHOUX PASTRY ] TYPES OF CHOUX PASTRY: BEIGNETS
1. Be______, synonymous with the English fr____, is the French term for a pastry made from dee______ choux pastry.
2. The term beignet can be applied to two varieties, depending on the t_____ of pastry.
- The French-style beignet in the U__, has the specific meaning of de_____ choux pastry.
- Beignets can also be made with y____ pastry, which might be called bou___ de Berlin in French, referring to Berliner doughnuts, which lack the typical doughnut h___, filled with fruit or j___
- Beignets, fritter, deepfried
- type:
- US, deepfried
- yeast, boules, hole, jam
[ CHOUX PASTRY ] TYPES OF CHOUX PASTRY: GOUGÈRES
1. A go_____ in French cuisine, is a baked sa____ choux pastry made of choux do____ mixed with che_____.
2. There are many varieties. The cheese is commonly gr___ Gruyère, Comté, or Emmentaler, but there are many variants using other cheeses or other ing_____.
3. In Burgundy, they are generally served c____ when tasting wine in ce____ but are also served warm as an ap______.
4. This delicate dish is best for special cel_______, such as parties.
- gougères, savory, dough, cheese
- grated, ingredients
- cold, cellars, appetizer
- celebrations
[ CHOUX PASTRY ] TYPES OF CHOUX PASTRY: CHURRO
1. A churro is a fr___-dough pastry predominantly a choux-based snack.
2. Churros are traditional in Sp___ and Po_____, where they originated.
3. They are normally eaten for bre_____ dipped in champur_____, hot choc_____, dulce de leche or café con leche.
4. Churros are fried until they become cr_____ and may be sprinkled with su___.
5. The surface of a churro is rid___ due to having been piped from a churrera, a syringelike tool with a star-shaped nozzle.
- fried-dough
- Spain, Portugal
- breakfast, champurrado, chocolate
- crunchy, sugar
- ridged
[ CHOUX PASTRY ] TYPES OF CHOUX PASTRY: BOSSCHE BOL
1. A Bossche bol, (Dutch for ‘Bosch ball’), sometimes called chocol_____ (‘chocolate ball’).
2. It is a large pro______ filled with wh_____ cream and coated entirely or almost entirely with (usually dark) chocolate fo____ icing.
- chocoladebol
- profiterole, whipped, fondant
[ MACARONS ] WHAT IS A MACARON?
1. According to Larousse Gastronomique the macaron was created in 17__ in a con___ near Cormery.
2. In 1792, macarons began to gain fame when two Carmelite nuns, seeking asy____ in Nancy during the French Re______, baked and sold the macaron cookies in order to pay for their housing.
3. These nuns became known as the “Macaron Si_____”.
4. In these early stages, macarons were served without special fl____ or fi____
- 1791, convent
- asylum, revolution
- sisters
- flavors, fillings
[ MACARONS ] WHAT IS A MACARON?
1. It was not until the 1_30s that macarons began to be served t__ by-t__ with the addition of j___, liqueurs, and sp____.
2. The macaron as it is known today, composed of two al____ meringue discs filled with a layer of but_____, jam, or ga_____ filling, was originally called the “Gerb__” or the “Paris macaron.”
3. Pierre Desfontaines, of the French pâtisserie La____, has sometimes been credited with its creation in the early part of the 20th century, but another baker, Claude Gerbet, also claims to have invented it.
- 1830s, two by two, jams, spices
- almond, buttercream, ganache, “ Gerbet “
- Ladurée
[ TYPES OF CHOUX PASTRY DESSERTS ]9
1. Profit______
2. Écl_____
3. Croquemb_______
4. Religieu___
5. St. Ho_____ cake
6. Beign___
7. Goug_____
8. Chu___
9. Bossche B__
1, Profiteroles
2.
3. Croquembouches
4. Religieuses
5. St. Honoré Cake
6. Beignets
7. Gougères
8. Churros
9. Bossche Bol
[ CRÊPES ] CRÊPES AROUND THE WORLD
1. US: But______ Pancake
2. Germany: Pfannk_____
3. Italy: Pia_____
4. Central America: The To_______
5. China: Cong you B______ ( Scallion Pancake )
6. Ethiopia: Inj___
7. Easter Europe: Bli___
- US: Buttermilk Pancake
- Germany: Pfannkuchen
- Italy: Piadina
- Central America: The Tortilla
- China: Cong you Bing ( Scallion Pancake )
- Ethiopia: Injera
- Easter Europe: Blinis
[ CHOUX PASTRY ] TYPES OF CHOUX PASTRY DESSERTS
1. Profite____
2. É_____
3. Croquemb______
4. Religie_____
5. St. Ho_______ cake
6. Beig____
7. Goug____
8. Ch____
9. Boss_____ Bol
- Profiteroles
- Éclairs
- Croquembouches
- Religieuses
- St. Honoré cake
- Beignets
- Gougères
- Churro
- Bossche Bol
