Pies, Tarts & Frozen Desserts Quiz Review PDF

Pies Vs. Tarts Pies - Pies are composed of sweet or savory fillings in baked crusts. - Pies are generally made in round, slope-sided pans. Tarts - Tarts are similar except they are made in shallow,straight-sided pans. - Tarts can be almost any shape and often have glazed frui...

Pies Vs. Tarts Pies - Pies are composed of sweet or savory fillings in baked crusts. - Pies are generally made in round, slope-sided pans. Tarts - Tarts are similar except they are made in shallow,straight-sided pans. - Tarts can be almost any shape and often have glazed fruits, piped cream or chocolate decorations. 3 basic types of dough: Flaky Pie Dough - made by cutting fat into large, irregular pieces. Mealy Pie Dough - made by cutting fat into, fine uniform pieces. Less liquid needed Best for fruit custard pies Crumb Crust - made from crushed cookie or other crumbs and butter, used for cheesecakes or custard pies. Sweet tart dough (Pate Sucree) sturdier than flakey or mealy pie dough. Shortbread tart dough (Pate Sablee) sweet tart dough with a high percentage of fat; Crust for Pies Single Crust Pie - The crust and the filling can be baked together. Double crust pies - are fruit filled such as apple and cherry or savory such as chicken pot pie. Fillings - make pies and tarts distinctive and flavorful. Shaping Crust – Crusts can be filled and then baked unfilled (baked blind) then filled Troubleshooting for Pies: Soggy Crust Crumbly Crust Tough Crust Runny Filling Custard Filling or “Weep” or separate 4 types of pie fillings: Cream Fruit (Ex. Cooked Fruit, Cooked Juice, Baked Fruit) Custard Chiffon Starches for Pies - Flour can be used with fruits that are not excessively juicy - Cornstarch sets up into a clear firm gel but breaks down when frozen - Tapioca withstands freezing, sets up at a lower temperature than cornstarch Waxy maize can be frozen Petit Fours - Petit fours originated in France. When translated, the name means, “little oven” or “small oven”. - Made in a smaller oven next to the main oven. - Cakes were 1st made during the 18th century when French bakers would put them in the oven after baking bread, while the oven was cooling from high temperature. Categories of Petit Fours: Petit Fours Sec - means dry Petit Fours Glace - means ice Petit Fours Frais - means salted or savory Petit Fours Deguise - designed to mimic the design coated either with fondant, marzipan, chocolate. Petit Fours Prestige - make use of the base of any of the following: cake, biscuit, meringue, crémeux or créme mousseline, and fresh fruits. Bases Used for Petit Fours: 1. Cake -includes the unshortened (e.g, sponge) and shortened cake (eg, chiffon, butter cake, and its variations. 2. Shortbreads - Because these are breads, they serve as the most stable type of base. 3. Puff Pastry - sophisticated and expensive-looking and crispy. 4. Marzipan - can be shaped into any design desired. 5. Chocolate - can be melted and shaped into any form as desired. Frozen Desserts - Ice cream - made from milk fats while a frozen dessert is made from vegetable oil fats. - Frozen desserts - made from vegetable oil fat, it does not contain the exact nutrinional value as found in “Milk”. Classification of Frozen Dessert: Still Frozen - Desserts that are not churned during the frozen process. (Ex: Parfait Glace, Souffle Glace Semifreddos) Churned Frozen Desserts- stirred as they freeze constantly being churned or rotated. Flavourings are added before freezing Frozen Custard - Cold dessert similar to Ice Cream and has denser consistency. Sorbet - frozen dessert made from sugar sweetened water and also known as Water Ices. Gelato - Popular Frozen Dessert of Italian Origin. Served in a semi-frozen. Sherbet - According to FDA, sherbet must contain between one and two percent milk fat. Quiescently Frozen Confection - frozen novelty such as a water novelty on a stick. (Example is popsicle) Frozen Yogurt - Is a frozen dessert made with yogurt and sometimes dairy and non-dairy products. Ice Cream - It consists of a mixture of dairy ingredients. Ingredients for frozen Dessert: Sugar Honey Maple Syrup Artificial Sweeteners Cream Milk Problems while making Frozen Desserts: - Lumps - Mixture will not be smooth before being frozen. - Granular Texture - Finished dessert was stored for a long time - Poor Flavour - Blunt taste due to freezing.