H.E 3RD QUARTER EXAMINATION

• Agar-agar - settings agent derived from seaweed.
• Agar-agar - much stronger and harder to use in compared to gelatine
• Agar-agar, - More Stable
• Compound Chocolate - Cocoa mass+ Vegetable Fats. Without Tempering
• Compound Chocolate - a good quality chocolate made with cocoa mass + vegetable fat
• Couvertue Chocolate - cocoa mass + cocoa butter. Needs to be tempered
• Dacquoise - cake sponge made with meringue and folded nuts through
• Fillings - an insert in between of the cake to enhance the taste and the layering of the cake 
• Ganache - chocolate paste) fillings made from boiling kf cream and stirring it into the chocolate
• French Pastries -Individual cake/pastries with approximate size of 5 to 6 cm 
• French Pastries - Assorted French Pastries
• Gateau - French name given to structured layered cake
• Jellying Agent - used to set soft and solid food
• Jaconde Sponge - thin sponge sheet made from almond and marzipan paste
• Kahlua - coffee liqueur
• Marzipan - Almond paste made from Icing sugar and almonds
• Tempering - process of heating, cooling, and warming up chocolate
• Gateau and Tortes are described as cake or sponge soaked with syrup of liqueur
• Components of Cake

  Base

  Filling

  Icing

  Decoration
• Commodity - required to meet a need of the end user
• Patisserie - Professional Pastry Cook 
• Gateua - sponge cakes that had 3 laters of sponge and layers of cream and flavoured syrup
• Tortes - Pastry based with a filling inside and another mixture might act as a topping over the filling
• Stalling - loss of moisture from starch based product such as bread and cake
• Black Forest Cakes:

  • Chocolate sponge cake

  • Cream

  • Kirchliquer

  • Sugar syrup

  • Cherrie

  • Chocolate strips and shaving
• Creme Chibouste - varies in actual composition byt it is usually Creme Patisserie and Italian Meringue Mixed in Varying proportion
• Fruit feeling can be used in conjunction with creams
• Creme Patisserie - used as filling for some gateua
• Finished Gateua should not be higher that 5 Cm without decoration
• Gateua - generally 3 layers of sponge and 2 layers of filing
• Engadiner Nusstorte - Classical pie of rich shortbread with a caramel fillings loaded up with walnuts
• Aargauer Rueblitorte - Carrot cake 
• Datteltorte -, Pastry based filling with meringues containing dates chocolate and peel. Icing applied after baking
• Butter Creams - flavoured with liqueur, pulps, and other flavors
• Boiled Creams - creme, Chibouste, whine creams
• Chocolate - used as ganache either fresh or butter creams
• Fresh and cooked cheese feelings


  Sweet mixture of cottage cheese
• Fruit


  Used fresh, poached, as a pulp
• Marzipan and Nougat


  Used by itself or with addition of Liqueur
• Puff pastry


  Used as a base for Gateua St Honore