KEY PASTRY & CONFECTIONARY 2 Flashcards
[ MACARONS ] FRENCH AND ITALIAN METHODS
1. There are t___ main methods for making a macaron:
- The “F____” method
- The “It_____” method.
2. The difference between the two is the way the me______ is made.
- two:
- “ French “
- “ Italian “ - meringue
[ MACARONS ] THE FRENCH METHOD:
1. Egg whites are whisked until s____-peaked meringue forms.
2. From there, si____, ground almonds, and powdered sugar are fo____ in slowly until the desired co________ is reached.
3. This process of knocking out a___ and folding is called macaro_____.
- stiff-peaked
- sifted, folded, consistency
- air, macaronage
[ MACARONS ] THE ITALIAN METHOD
1. This involves whisking the egg whites with h__ sugar s____ to form a meringue.
2. Sifted al______ and i_______ sugar are also mixed with raw egg whites to form a p____.
3. The me_______ and almond p_____ are mixed together to form the macaron mixture.
4. This method is often deemed more str_______ sound yet also sw______ and also requires a candy thermo______ for the sugar syrup.
- hot, syrup
- almonds, icing, paste
- meringue, paste
- structurally, sweeter, thermometer
[ MACARONS ] FRENCH AND ITALIAN METHODS
1. Either Italian or French meringue can be combined with gr_____ al_____.
2. A macaron is made by combining ic______ sugar and ground al_______ into a fi__ mixture.
3. In a separate bowl, egg w______ are beaten to a meringue like con_________.
4. The two elements are then fo______ together until they are the consistency of “sh______ foam”, and then are piped, left to form a sk__, and baked.
- ground almonds
- icing, almonds, fine
- whites, consistency
- folded, “ shaving foam “, skin
[ TARTS ] WHAT IS A TART?
1. A tart is a ba___ dish consisting of a fi_______ over a pastry base with an open top not covered with p_____.
2. The pastry is usually sh_____crust pastry; the filling may be sw____ or sa______, though modern tarts are usually fr____-based, sometimes with custard.
3. Tartlet refers to a mini______ tart; an example would be e__ tarts.
4. The categories of “tart”, “flan”, “quiche”, and “pie” over____, with no sharp distinctions.
- baked, filling, pastry
- shortcrust, sweet, savory, fruit-based
- miniature, egg tarts
- overlap
[ TARTS ] WHAT IS A TART?
The French word tarte can be translated to mean either p___ or t___, as both are mainly the same except for a pie usually co______ the filling in p______, while fl___ and tarts leave it open.
- pie, tart, covering, pastry, flans
[ TARTS ] WHAT IS A TART?
1. Tarts are thought to have either come from a tradition of lay______ food or to be a product of Me_______ pie making.
2. En______ dough (i.e. shortcrust) is thought to have been first commonly used in 15___, approximately 200 years after pies. In this period, they were viewed as h_____-cuisine, popular with no______, in contrast to the view of a commoner’s pie.
3. While originally sa______, with meat fillings, culinary tastes led to sweet tarts to prevail, filling tarts instead with fruit and cu_____.
4. Early medieval tarts generally had m_____ fillings, but later ones were often based on fruit and custard.
- layering, Medieval
- Enriched, 1550, high-cuisine, nobility
- savory, custard
- meat
[ TARTS ] WHAT IS A TART?
1. An early tart was the Italian cros_____, dating to at least the m__ -15th century.
2. It has been described as a “rustic fr____-form version of an open fruit tart”.
3. There are many types of tarts, with popular varieties including Treacle tart, meringue tart, Ta_____ Tatin, and Bak______ tart.
4. A jam tart uses jam in place of fresh fr____.
- crostata, mid
- free-form
- Tarte, Bakewell
- fruit
[ TARTS ] WHAT IS A TART?
1. Tarte Tatin is an u________-d______ tart, of apples, other fruit, or onions.
2. Sa_____ tarts include quiche, a family of savory tarts with a mostly cu______ filling; German Zwiebelkuchen ‘o______ tart’, and Swiss ch_____ tart made from Gruyère.
- upside-down
- Savory, custard, onion, cheese
[ TYPES OF TARTS ] CHOCOLATE TART
1. Chocolate tart, also known as chocolate cr_____ pie, is a dessert consisting of dark ch________, cream, and e_____, bea____ together, poured into a cr___, sweetened pastry sh____, and baked until firm.
2. It is considered a form of cu______ tart because it includes an e___-based filling.
3. The dish is similar in composition to chocolate mo______, however, being baked gives the chocolate tart a fi_____ texture.
4. Due to the c____ of the ingredients and the dif_______ of making the pastry, the dish was, until recently (2016), relatively rare except in up______ cafés.
5. It has many variants and is considered a go_______ dessert. An early 19th-century book for “opulent families” featured a chocolate tart recipe that included cin_______ and le____ peel, taken from a 1770 book.
- cream, chocolate, eggs, beaten, crust, shell
- custard, egg
- mousse, firmer
- cost, difficulty, upscale
- gourmet, cinnamon, lemon
[ TYPE OF TARTS ] MERINGUE TART OR LEMON TART
1. Meringue tart is a sweet dessert consisting of a pastry shell that is filled with fla_______ curd and then adorned with l____ and cr____ meringue peaks on top.
2. The dessert is typically prepared with a pa____ crust made with flour, egg y____, sugar, and bu____, which is usually filled with a cu____ filling, such as l_____ curd, lemon curd, or blueberry curd.
3. Once b____ and fi_____ with the curd, the tart is covered with meringue ba_____ over the filling, and then ba___ again until the topping becomes sl_____ browned.
4. F______ meringue, which is the simplest one and is made with egg whites whipped with s_____, is the usual tart topping, although Italian and Swiss meringues can also be used.
5. Some meringue tarts use a tart shell made entirely with me______ batter instead of a pastry shell.
- flavored, light, crispy
- pastry, yolks, butter, curd, lime
- baked, filled, batter, baked, slightly
- French, sugar
- meringue
[ TYPES OF TARTS ] TREACLE TART
1. Treacle tart is a traditional Br______ dessert consisting of a s______crust pastry filled with sugar syrup, breadc_______, lemon j_____, and sp______ such as ginger, cinnamon, and cloves.
2. Originally, treacle was the most in__________ sweetener, so food historians believe that the dish was invented as a way for peasants to use up leftover br_____.
3. This classic dish is traditionally served w_____, with a dollop of cl______ cream, whipped cream, or a few scoops of i___ cream on the side.
4. Local variations include Yorkshire’s treacle tart with added dr____ fruit and gr_____ apple, and Suffolk’s, which has eggs beaten into it for a custard-like result.
- British, shortcrust, breadcrumbs, juice, spices
- inexpensive, breadcrumbs
- warm, clotted, ice
- dried, grated
[ TYPES OF TARTS ] BAKEWELL TART
1. Bakewell tart is a traditional E_______ dessert consisting of s______crust pastry filled with f_____ jam and a combination of sugar, eggs, ground a_______, and b_____.
2. The tart is baked so that it remains l____ and m_____, and it is usually served w____, with a dollop of cream or a scoop of ice cream on the side.
3. The name of the dish is a corruption of the words b__ (bath) and kw___ (source), referring to the numerous wells that used to flow in the Bakewell area of Derbyshire.
- English, shortcrust, fruit, almonds, butter
- light, moist, warm
- bad, kwell
[ TYPES OF TARTS ] TARTE TATIN
1. A dec______ version of the classic a______ pie, tarte Tatin consists of sliced apples seasoned with butter, sugar, and ci_______, topped with a bu______ pie crust pastry, and baked until the apples become go_____ and syrupy.
2. The whole cake is then in_______ upside-down on a serving platter.
3. The name of this dessert honors the Tatin si______, the owners of a restaurant near the city of Orléans who invented the recipe in the early 19___s.
4. However, the cake gained huge popularity when the famous Ma_____’s Restaurant put it on their menu.
5. Tarte Tatin is best served w______, accompanied by a scoop of vanilla ice cream, and topped with some créme fraîche that melts on contact.
- decadent, apple, cinnamon, buttery, golden
- inverted
- sisters, 1900s
- Maxim
- warm
[ TYPES OF TARTS ] QUICHE
1. This popular F______ pie consists of a pastry crust filled with eggs, cr_____, and anything from bacon, ch____, and leek to mushrooms and s______.
2. Quiche is usually very fi______ and high in ca_______, making it a frequent choice for parties and b_____ tables.
3. It can be served either h__ or c____, and is traditionally cut into sl____.
4. Numerous varieties of quiche exist today, the most popular of which are quiche Lor______, quiche Florentine, and quiche Provençale.
- French, cream, cheese, seafood
- filling, calories, buffet
- hot, cold, slices
- Lorraine
