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Class 12 Food Processing Chapter 3 Pastry Crafts
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Pastry Crafts
Chapter: 3
| SESSION 1: PREPARATION OF DESSERT BASES |
| Check Your Progress |
A. Multiple choice questions:
1. A pie shell or tart is a base which is made from short crust pastry dough.
(a) Short crust pastry dough.
(b) Laminated pastry dough.
(c) Fermented dough.
(d) None of the above.
Ans: (a) Short crust pastry dough.
2. Choux pastry is also referred to as.
(a) Coulis.
(b) Pâte à choux.
(c) Butter cream.
(d) Tart.
Ans: (b) Pâte à choux.
3. Profiteroles, eclairs and swans are prepared using.
(a) Sweet paste dough.
(b) Choux pastry batter.
(c) Coulis.
(d) Fruit compote.
Ans: (b) Choux pastry batter.
4. Dairy cream doubles in volume whereas the non-dairy cream …….. in volume after whipping.
(a) Triples.
(b) Remain the same.
(c) Doubles.
(d) None of the above.
Ans: (a) Triples.
5. Pastry cream is a classical ___________.
(a) Italian cream.
(b) Swiss cream.
(c) French cream.
(d) None of the above.
Ans: (c) French cream.
B. Fill in the Blanks:
1. Italian cream, Swiss cream and French cream are variations of the __________.
Ans: Butter cream.
2. ____________ is used to check the temperature of the sugar syrup.
Ans: Candy / Probe thermometer.
3. ______________ is made by combining pastry cream with whipped cream and gelatin.
Ans: Diplomat cream.
4. ______________ is also known as vanilla sauce, English cream and Bavarian crème.
Ans: Crème anglaise.
5. __________ is made from pureeing cooked fruits and vegetables, which are strained to obtain a smooth sauce.
Ans: Coulis.
C. Mark the statement True or False:
1. A dessert is generally served as an accompaniment to the meal.
Ans: False.
2. Phirni, rabdi faluda and shahi tukda are Indian desserts.
Ans: True.
3. Whipped cream is made using chilled heavy dairy cream with a fat content 20-26%.
Ans: False.
4. Crème Chantilly is a sweetened whipped cream flavored with vanilla beans.
Ans: True.
5. Creme Chantilly is also referred to as creme pâtissier.
Ans: False.
Additional:
A. Short Answer Questions:
1. What is the most important part of a dessert?
Ans: The most important part of a dessert is its base which is like its foundation.
2. What is whipped cream made from?
Ans: Whipped cream is made using chilled heavy dairy cream with a fat content 32–36% or a non-dairy cream.
3. What is sweetened whipped cream flavored with vanilla beans called?
Ans: Sweetened whipped cream that has been flavored with vanilla beans is referred to as a Chantilly cream or crème Chantilly.
4. What is another name for pastry cream?
Ans: It is also referred to as crème pâtissier.
5. What is choux pastry used in preparing?
Ans: It is used in preparing French desserts like Eclairs, Paris Brest, Swans and profiteroles which are hollow pastries filled with vanilla cream, diplomat cream, Chantilly cream etc.
B. Long Answer Questions:
1. Describe the method of making whipped cream.
Ans: The cream is whipped in a chilled bowl, using a manual hand whisk, or a planetary mixer with a whisk attachment, till it becomes light and fluffy. Generally, the dairy cream doubles in volume whereas the non-dairy cream triples in volume after whipping. The dairy cream takes less time to whip as compared to non-dairy cream and hence it will curdle if it is over whipped.
2. What is pastry cream and how is it used?
Ans: This is a cooked cream made using milk, egg yolks or whole eggs, sugar, corn starch/custard powder or flour. It is also referred to as crème pâtissier. This is a classical French cream used in many French desserts, cakes and pastries. It is used as a filling in Choux pastry (Éclair, cream puffs, swans etc.), individual cakes and pastries, raisin swirl, flan and can be used as a base for other desserts.
3. Explain the preparation of butter cream.
Ans: This cream is made by beating butter and icing sugar using a paddle attachment in a planetary dough mixer. This cream is used for layering and icing cakes and pastries, filling cream rolls, making designer piping etc. It can be flavored and colored as desired. It must be kept in an air tight container and can be stored for up to 15 days in the refrigerator and 2-3 days at room temperature (22 to 24 deg C). Italian, Swiss, French etc. are other variations of the butter cream.
4. How is custard traditionally prepared?
Ans: Traditionally, custards are made by boiling milk with sugar and thickened with whole eggs or egg yolks. These custards can also be served as sauces or used as a base for making desserts such as bavarois, mousse, souffle etc. Custards can also be made without eggs using proprietary custard powder or corn starch as a thickening agent.
5. What are the steps to prepare choux pastry?
Ans: Heat the water, milk, salt, sugar and butter in a sauce pan. Once the butter is melted completely, bring to a fast boil. Remove from heat and pour in all the flour and mix with a wooden spatula. Return the pan to the flame and on a medium heat, start cooking the dough until it leaves the sides of the pan and comes together as a ball of a dough. Put this dough in a mixing bowl. Stir for a few minutes to cool it down. Once cooled to 50 degree C, start adding the eggs one by one while continuously mixing the dough to incorporate the eggs resulting in a paste.
| SESSION 2: PREPARATION OF DESSERTS |
| Check Your Progress |
A. Multiple Choice Questions:
1. A mousse can be ________.
(a) Sweet.
(b) Savory.
(c) Bitter.
(d) Sweet and salty both.
Ans: (a) Sweet. and (b) Savory.
2. Sabayon is made up of.
(a) Whipped cream.
(b) Eggs.
(c) Butter cream.
(d) Flour.
Ans: (b) Eggs.
3. Soufflé can be served.
(a) Hot or cold both.
(b) Cold only.
(c) Hot only.
(d) None of the above.
Ans: (a) Hot or cold both.
4. The word soufflé is derived from the ____________. verb “Soufflir.”
(a) French.
(b) Italian.
(c) English.
(d) None of the above.
Ans: (a) French.
5. ________ gives and holds the shape of chilled lemon soufflés.
(a) Lemon zest.
(b) Whipped cream.
(c) Gelatin.
(d) None of the above.
Ans: (c) Gelatin.
B. Fill in the Blanks:
1. A pineapple upside down cake has its origin from __________.
Ans: America.
2. Crème brulee is baked at________ temperature for a long time.
Ans: Low.
3. Crème caramel is also known as_________________.
Ans: Caramel custard.
4. A _______________is a combination of fresh fruits, diplomat cream or cream chantilly assembled inside a sweet pastry baked tart shell.
Ans: Fruit tart.
5. _______________pastry is used for making apple pie.
Ans: Sweet short crust pastry.
C. Mark the statement True or False:
1. Soufflir means to rise.
Ans: True.
2. Crème brulee is a classic Swiss dessert.
Ans: False.
3. Caramelization of sugar is done with the help of a blow torch.
Ans: True.
4. Fruits high in moisture content are used for fruit tart preparation.
Ans: False.
5. Cold souffle is baked.
Ans: False.
A. Short Answer Questions:
1. What does the French word “Soufflir” mean?
Ans: The word souffle is derived from the French verb “Soufflir” which means to rise.
2. What is a mousse made from?
Ans: A mousse is light and airy textured dessert typically made with whipped egg whites, whipped cream, or both, and flavored with one or more of chocolate, coffee, caramel, puréed fruits, or various herbs and spices, such as mint or vanilla.
3. Why should a soufflé be served straight from the oven?
Ans: The souffle is aerated with whipped egg whites. The heat of the oven coagulates the protein of the egg white and holds the structure due to hot air entrapped in it. If it is allowed to rest, the air will cool down resulting in the collapse of soufflé.
4. What is Crème Brulee made up of?
Ans: It is a French classic dessert made up of egg yolks, sugar, milk, cream and any flavoring agent and is baked at low temperature for a long time.
5. What is a fruit tart made of?
Ans: A fruit tart is a combination of fresh fruits, diplomat cream or cream chantilly assembled inside a sweet pastry baked tart shell.
B. Long Answer Questions:
1. Describe the preparation method of vanilla mousse.
Ans: Whip the chilled cream till soft peak is achieved and keep it refrigerated. Take egg, milk, vanilla extract and sugar in a mixing bowl and whisk the entire mixture until mixed well. Place another pan with water in it on the stove at medium heat, this is called a double boiler. Allow the water to heat up. Meanwhile bloom the gelatin in 25 gm of water for 10–15 minutes. Place the bowl of eggs on the double boiler pan, make sure the bowl does not touch the water in the pan. With the help of a whisk start whipping the mixture till it turns pale and thick. This mixture is called Sabayon. It takes around 10–15 minutes to cook a small batch of sabayon. Keep removing from heat from time to time to control the heat or else the sabayon will curdle. Place the gelatin in the microwave and heat at full power for 30 seconds until it’s dissolved. Once the gelatin is melted, pour it into the sabayon and mix well. Remove the sabayon from the heat and allow it to cool down. Take out the cream from the fridge, fold with sabayon and the mousse is ready to be piped into glasses.
2. Explain how chilled lemon soufflé is prepared.
Ans: Bloom the gelatin in 40 ml water for 10 minutes. Line a 2.5 inch ramekin mould of about 2 inch height with a lightly oiled acetate sheet strip so that it is higher by 1 centimeter from the mould. Cook the lemon juice and sugar together and bring to a boil. Remove the boiled mixture from heat and allow it to cool till it reaches to 35 degree C. Whip the cream. Fold the juice in the cream. Melt the gelatin in the microwave. Fold in the gelatin quickly but evenly. Meanwhile whip the egg whites and gently fold in the soufflé mixture. Pour the soufflé mixture into the prepared ramekin mould. Place it in the refrigerator for 3–4 hours until set.
3. What is Crème caramel and how is it made?
Ans: Crème caramel or caramel custard as it is widely known is quite similar to a crème brule in terms of preparing its custard. A golden caramel is first prepared and then poured into individual dariole moulds. A custard of whole eggs, milk, and vanilla is then prepared and poured over the caramel and then baked in the same manner as crème brulee. After baking, it is demoulded and the caramel forms a layer of sauce on top.
4. Describe the preparation of Apple Pie.
Ans: It is a classic dessert made up of stewed apples stuffed in a sweet short crust pastry. The dessert is traditionally served warm with a scoop of vanilla ice cream and custard sauce. Peel and dice apples. Place butter in a sauce pan, put sugar and place the apple and cinnamon on top of it. Stir everything slowly until mixed. Keep the mixture on a low flame and cover the surface of the apple mixture with a butter paper to trap the steam within the apples. Cook for about 10–15 minutes until the apples are cooked and the mixture looks glossy. Allow the mixture to cool down. Set the oven temperature to 180 degrees C. Pin the sweet pastry dough, place in pie mold, blind bake, fill apple mixture, cover with pastry, bake again, and serve with vanilla ice cream.
5. How is a fruit tart prepared and garnished?
Ans: Pin the sweet paste to 3 mm thickness. Cut a round disc with the help of a plain cutter which is slightly bigger than the diameter of the tart mold. Place the disc in the tart moulds and press it gently at the bottom and move your fingers to the sides of the mould applying even pressure so that the dough spreads evenly on all sides and there are no air pockets between the dough and the tart. Once done, trim off the excess dough with the help of the back of a knife. Place rice bean bags in each shell and bake it blind at 170 degree C for 12–15 minutes. Meanwhile whip the cream and blend it with pastry cream and vanilla extract. Once the tart shell is baked, allow it to cool down. Apply the melted white chocolate inside the baked tart shells with the help of a paint brush and allow to set. Pipe the cream inside the chocolate lined tart shells. Cut the fruits in desired shapes and arrange on the cream aesthetically. Apply cold gel glaze to the edges of the tart shell with the help of a paint brush. Stick crushed pistachios over the edges of the tart. Finally glaze the fruits on top with the cold glaze and serve immediately.
| SESSION 3: PREPARATION OF GARNISHES/ DECORATIONS FOR DESSERTS |
| Check Your Progress |
A. Multiple Choice Questions:
1. A tuile is derived from _________ word.
(a) French.
(b) Italian.
(c) English.
(d) None of the above.
Ans: (a) French.
2. Lemon juice is applied on apples and bananas to avoid it.
(a) Ripening.
(b) Oxidation.
(c) Spoilage.
(d) Staling.
Ans: (b) Oxidation.
3. Nuts add.
(a) Crunchiness.
(b) Nutritional value.
(c) Crispiness.
(d) All of the above.
Ans: (d) All of the above.
4. For piping the whipped cream over desserts _________ is used.
(a) Piping nozzles.
(b) Piping bag.
(c) Spatula.
(d) Both a and b.
Ans: (d) Both a and b.
5. Meringue is made by whipping egg whites and.
(a) Sugar.
(b) Whipped cream.
(c) Gelatin.
(d) Chocolate.
Ans: (a) Sugar.
B. Fill in the Blanks:
1. Preparation of __________ meringue is easiest of all meringues.
Ans: French.
2. The 3 basic types of meringues are__________, ____________ and Swiss.
Ans: Italian, French.
3. A swiss meringue is first cooked over a __________until warm.
Ans: Double boiler.
4. _______________ is done to make desserts more attractive.
Ans: Garnishing or decoration.
5. Tuille becomes brittle and ______ after cooling.
Ans: Crisp.
C. Mark the statement True or False:
1. French meringue can be used for preparing airy sponges.
Ans: True.
2. Italian meringue is made in three stages.
Ans: False.
3. A tuille is a thin arched wafer which is crisp and can be sweet or savory.
Ans: True.
4. After drying, meringues become soft.
Ans: False.
5. In the second stage of Italian meringue preparation, sugar syrup is cooked at 150 degree C.
Ans: False.
A. Short Answer Questions:
1. What is the primary purpose of decorating or garnishing a dessert?
Ans: Every dessert needs to be decorated or garnished to make it more attractive. The garnish and decoration must be edible and should compliment the final dessert.
2. What is a tuille?
Ans: A tuille is a thin arched wafer which is crisp and can be sweet or savory. It is a French word for a tile and resembles the shape of arched roof tiles.
3. Which fruits can be used to decorate desserts?
Ans: Fruits of various types like mango, watermelon, kiwi, strawberry, blueberry, raspberry, dragon fruit, star fruit, pineapple etc. can be used to decorate any dessert, cake or pastry.
4. What are the three types of meringue?
Ans: There are three types of meringue namely Italian, French and Swiss and each of these have their own methods of preparation and application in confectionery.
5. What gives crunchiness or crisp texture to desserts?
Ans: Nuts add crunchiness or crisp texture and increase the nutritional value of the dessert.
B. Long Answer Questions:
1. Describe the preparation method of Plain Tuille.
Ans: Beat the egg whites and sugar until sugar dissolves. Add the melted butter and mix in the flour. Add vanilla or any other flavor of choice. Refrigerate the batter for 4-5 hours. Set the oven to 170 degrees C. Prepare a baking tray with a non-stick baking paper. Spread the batter on the silpat or a non-stick baking paper with the back of a spoon in circular motion and as thin as possible. Bake in the oven at 170 degrees for 7-8 minutes until lightly golden on the sides. Once baked, remove from the oven. With the help of an offset spatula, lift the tile and place it on a rolling pin or a pipe or a curved tray to give it the shape of an arched tile. The cone and cylinder can be filled with fruits and pastry cream. Baked Tuille must be stored at room temperature in an airtight container.
2. Explain how fruits should be used for garnishing desserts.
Ans: Fruits of various types like mango, watermelon, kiwi, strawberry, blueberry, raspberry, dragon fruit, star fruit, pineapple etc. can be used to decorate any dessert, cake or pastry. It may be cut into various shapes and sizes to compliment the dish. One must be careful whilst using fresh fruits such as apples and bananas as they oxidise very easily and this can make them unappetizing and unappealing. You may want to brush them with lime juice or glaze them with a clear gel immediately after cutting. A combination of soft and firm fruit can add an interesting texture to the desserts.
3. What are the uses and advantages of nuts in dessert garnishing?
Ans: Nuts add a lot of versatility in garnishing desserts and cakes. They are primarily toasted and sprinkled on top of many desserts like ice creams, puddings etc. and are applied on the sides of the cakes too, for example cashew nibs, almond flakes, chopped hazelnuts or nibs etc. Nuts can also be used in making tuille, butterscotch which is also used to decorate the cakes. Apart from garnishing they add crunchiness or crisp texture and increase the nutritional value of the dessert.
4. Describe the process of preparing Italian Meringue.
Ans: Preheat the oven to 90 degrees C. Line a baking sheet with silpat or non-stick paper. Ensure the whisk and bowl are free of any grease and water as it will spoil the meringue. Dissolve the 180 g of sugar in the water and boil to 117-119 degree C. When the temperature of the syrup reaches 110 degrees C begin whisking the egg whites with 20 g of sugar and a pinch of salt in the stand mixer with a whisk attachment, at speed 3 until firm and frothy. When the required temperature of the syrup is achieved, very carefully pour it over the partially whisked egg whites in a thin, steady stream, from the sides of the bowl, taking care not to let the syrup touch the whisk and keep whipping continuously until the meringue is stiff and shiny. When you lift the whisk, the mixture should hold firm peaks. Reduce to speed 2 after 2 minutes and whisk for another minute or two. Once the meringue is ready, use it to make macarons, mousses and other cold desserts.
5. Explain the method of preparing Swiss Meringue.
Ans: Prep the oven to 70 degrees C. Line a baking sheet with silpat or non stick paper. Ensure the whisk and bowl are free of any grease and water as it will spoil the meringue. Place a sauce pan with water on a medium heat. Put the egg white and castor sugar in the mixing bowl and put this bowl over the double boiler. Whisk the egg white and castor sugar continuously and vigorously with a hand whisk until all the sugar is dissolved and take care the egg whites do not get cooked due to heat. Heat the mixture upto 45 degree C. Transfer the bowl to the machine and whisk at speed no 3 until whites are stiff and shiny. When you lift the whisk, the mixture should hold firm peaks. Spoon the meringue into piping bags fitted with a nozzle. Pipe on the tray in desired shape and size. Dust the meringue with icing sugar and bake in the oven at 90 degrees for 2-4 hours depending on the size or overnight at 50-60 degrees C. Once done, cool and store in an airtight container. Use it to garnish desserts and cakes.
| SESSION 4: PREPARATION OF BASIC CAKES |
| Check Your Progress |
A. Multiple Choice Questions:
1. Cake gel is used as a –
(a) Stabilizer.
(b) Sweetener.
(c) Preservative.
(d) None of the above.
Ans: (a) Stabilizer.
2. Genovese cake is another name of –
(a) Sponge cake.
(b) Genoise cake.
(c) Cream cake.
(d) Butter cream cake.
Ans: (b) Genoise cake.
3. Mousse cakes are commonly known as –
(a) Vanilla cake.
(b) Chocolate cake.
(c) Entremet.
(d) Sponges.
Ans: (c) Entremet.
4. Black forest cake is iced with ________ cream.
(a) Gelatin.
(b) Chantilly.
(c) Vanilla cream.
(d) Butter cream.
Ans: (b) Chantilly.
5. Kirsch liquor is a –
(a) Cherry flavored liquor.
(b) Cream.
(c) Gelatin.
(d) Chocolate mousse.
Ans: (a) Cherry flavored liquor.
B. Fill in the Blanks:
1. Black Forest cake is also known as ________________ torte in Germany.
Ans: Schwartz Walder Kirschen.
2. Fresh cream cakes consist of _______________, __________________ and a _______________ of choice as key ingredient.
Ans: Sponge, filling, and a garnish.
3. Butter cream is used in ____________ , and _____________ a cake.
Ans: Layering, and icing.
4. A ________________ is generally poured over a cake to give it a mirror-like effect.
Ans: Chocolate glaze.
C. Mark the statement True or False:
1. Butterscotch is prepared by layering chocolate genoise sponge.
Ans: False.
2. Dark chocolate is used for garnishing chocolate truffle cake.
Ans: True.
3. Ganache is prepared with chocolate and cream.
Ans: True.
4. Chantilly cream is a mixture of whipped cream and vanilla extract.
Ans: True.
5. Caramelized almonds are used in butterscotch cake.
Ans: False.
Additional:
A. Short Answer Questions:
1. What are cakes usually made with?
Ans: Cakes are a form of dessert usually made with flour, butter, sugar, eggs and cream.
2. What are pastries?
Ans: The cut pieces from the cakes are typically pastries which are smaller portions of the whole cake.
3. What is a typical cake composed of?
Ans: A typical cake is composed of a sponge, filling, icing and a garnish.
4. What are sponges traditionally made with?
Ans: Sponges are traditionally made with eggs, flour, sugar and baking powder or soda.
5. What is Genoise sponge also referred to as?
Ans: It is also referred to as Genovese cake which is an Italian sponge cake named after the city Genoa in Italy.
B. Long Answer Questions:
1. Describe the characteristics and preparation of a sponge cake.
Ans: Sponge is by itself a cake which can be eaten as it is and it can also be layered and frosted with cream, fruits, nuts etc to form many other varieties of cake. Sponges are traditionally made with eggs, flour, sugar and baking powder or soda, however there are many sponges made without eggs too which are getting popular. All sponges vary in taste and texture due to different ingredients and quantities being used but the basic requirements of a sponge are the same i.e. it has to be soft, light, and must have a well-knit structure.
2. Explain the process of making a Genoise sponge.
Ans: Instead of using any chemical leavening agent like baking soda or baking powder, the egg and sugar is beaten or whisked with a wire whisk in a machine on a medium to high speed to trap as much air as possible and then the flour is folded in and lastly melted butter is folded, ensuring the batter doesn’t deflate. It is then baked in a pan or sheet tray.
3. What are cream cakes and how are they made?
Ans: Cream cakes are made with a variety of sponges, which are layered with freshly whipped dairy or non-dairy creams, and flavored with jams, compotes, fruits, chocolate ganache etc. A basic vanilla cream cake is made with vanilla sponge layered with crème Chantilly and iced with more cream from top and sides. It can be garnished with a variety of garnishes like nuts, chocolates, swirls of cream and sometimes fresh fruits are used to enhance the appearance.
4. What are butter cream cakes and their features?
Ans: Butter cream cakes are prepared in the same way as cream cakes. The only difference is that it is layered and iced with butter cream instead of crème Chantilly. Butter cream recipe has been explained in the previous session of this unit. Butter creams are very versatile, stable, rich and low in moisture content and hence it is used when making fondant cakes. A variety of sponges such as genoise, pound cake etc. are layered with butter cream which can also be flavored or colored as per the theme. Care must be taken not to mix any water based color or flavor as they would not combine with the fat of the butter cream.
5. Describe mousse cakes and their preparation.
Ans: Mousse cakes are made by layering various types of sponges with creamy mousse fillings. In France, the modern trend is to layer varieties of sponges with different fillings providing a combination of different textures and tastes. Such cakes are commonly known as Entremet. They are more complex in taste, texture and technique and therefore regarded as superior than the simply layered cream or butter cream cakes.
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