KEY PASTRY & CONFECTIONARY Flashcards
(41 cards)
[ 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
