The document lists different types of desserts like angel food cake, brownies, lemon meringue pie, and includes brief descriptions of each. It then discusses various baking terms related to ingredients, techniques, and types of dough. The document concludes with definitions of common pastry creams and fillings.

2. Angel Food Cake
Brownies
Lemon Meringue Pie
Vanilla Cake with Chocolate Icing
Strawberry Shortcake
Chocolate Cake with Chocolate Icing
Ice Cream
Carrot Cake

3. Angel Food Cake
Sweet, loving, cuddly. You love all warm and fuzzy items. A little nutty at times. Sometimes you
need an ice cream cone at the end of the day. Others perceive you as being childlike and immature
at times.
Brownies
You are adventurous, love new ideas, are a champion of underdogs and a slayer of dragons. When
tempers flare up, you whip out your saber. You are always the oddball with a unique sense of
humor and direction. You tend to be very loyal.
Lemon Meringue Pie
Smooth, sexy and articulate with your hands, you are an excellent after- dinner speaker and a good
teacher. But don’t try to walk and chew gum at the same time. A bit of a diva at times, but you
have many friends.
Vanilla Cake with Chocolate Icing
Fun-loving, sassy, humorous. Not very grounded in life; very indecisive and lack motivation.
Everyone enjoys being around you, but you are a practical joker. Others should be cautious in
making you mad. However, you are a friend for life.

4. Strawberry Short Cake
Romantic, warm, loving. You care about other people and can be counted on in a pinch. You tend
to melt. You can be overly emotional and annoying at times.
Chocolate Cake with Chocolate Icing
Sexy, always ready to give and receive. Very creative, adventurous, ambitious and passionate. You
have a cold exterior but are warm on the inside. Not afraid to take chances. Will not settle for
anything average in life. Love to laugh.
Ice Cream
You like sports, whether it be baseball, football, basketball or soccer. If you could, you would like to
participate, but you enjoy watching sports. You don’t like to give up the remote control. You tend to
be self centered and high maintenance.
Carrot Cake
You are a very fun loving person, who like to laugh. You are fun to be with. People like to hang out
with you. You are a very warm hearted person and a little quirky at times. You have many loyal
friends.

5.  Lean Dough
 Rich Dough
 Straight Mix
 Sponge Mix
 Knead
 Gluten
 Proof
 Fermentation

6.  Bread flour – high in gluten (protein – that
when kneaded becomes elastic and stretchy)
 Cake flour – low in gluten, pure white in color
 Pastry flour – not as strong as bread flour, not
as delicate as cake flour
 All purpose – falls between pastry and bread
flour

7.  Fat
 Sweetener
 Leavener – name 3 common leaveners Air –
how does it leaven?
 Thickeners
 Flavorings
 Liquid

8. Weight of ingredient
------------------------------ = % of ingredient
Weight of flour x 100%
For Example:
10 lb of flour x 20% = 2 lb sugar

9. Why sift?
Alternatives to sifting?

10.  Lean Dough – flour,
yeast and water
 Rich Dough – addition of
fat, sugar, eggs, milk,
etc…

11.  Develops the gluten in the dough and gives the
dough the stretch and give it needs to develop
the proper texture.

12.  Allowing the dough to rise. Between 95-115 F.
Should double in size.

13.  Uses chemical leaveners rather than organic
ones, so they don’t need to proof.
Name some quick breads!

14.  Straight dough – all ingredients at once
 Creaming – fat and sugar are creamed
together.
 Two-Stage – ½ of liquid is added and mixed.
Then remaining liquid is gradually added.
 Foaming – foam of whole eggs, yolks or white
provide structure, as in angel food cake

15.  Improve qualities by protecting the cake
 Contribute flavor and richness
 Improve appearance

16.  3-2-1 – 3 parts flour, 2 parts fat, 1 part water
 Baking Blind: preparing a pre-baked pie shell.
Why would you do that?

17.  Roll in dough for Danish, croissants and puff
pastry – rolling in lots of butter
 Phyllo – layered dough
 Pate a choux –
cream puffs and eclairs

18.  Dropped: Chocolate Chip
 Bagged: Macaroons
 Rolled: Sugar
 Molded: Peanut Butter
 Icebox: Chocolate Icebox
 Bar: Peanut butter fingers
 Sheet: Brownies

19.  Bloom: white coating, no effect on quality
 Tempering: melting gently and gradually to
ensure that both fats melt smoothly – double
boiler – no water in chocolate (buy tempered
chocolate – it’s easier)

20.  Crème anglaise – vanilla flavored custard
sauce made from milk, egg yolks and sugar
 Pastry Cream – filling for eclairs, eggs, sugar,
flour or cornstarch, milk and cream – this is a
basic is many kitchens.
 Bavarian Cream – vanilla sauce, gelatin and
whipped cream. Used as a filling.

21.  Thank You …………………………
 Any Questions????
 By Chef Manoj Srivastava