English for Pastry Cooks

ENGLISH

FOR PASTRY COOKS

(Kiegészítő szakmai jegyzet)

Összeállította: Kovács Andrásné

Lektorálta: Vajda Tibor

I. Types of eating and drinking establishments

There are many different types of places where you can enjoy delicious pastries and drink as well.

Pastry shop is a place where you can buy a wide variety of different cakes, desserts, ice-cream, coffee, tea and non-alcoholic drinks, like fruit juices, milk shakes. Liqueur, sweet wine, champagnes and sherry are often available, too. Most people go to get the pastry and take it home, but some people eat it at the pastry shop.

Espressos: the word espresso, originally meant a cup of coffee made by forcing steam through crushed coffee-beans by machine. As a catering unit it is something like a coffee house where coffee, tea, cakes and sometimes light meals are served. Alcoholic and non-alcoholic drinks are available as well.

Coffee Houses/Cafés: they used to be popular in Hungary in the 19 th centuary and they are back in fashion again. In a traditional sense cafés were generally attended by middle aged and older people. Nowadays more and more cafés are opening that direct their services to younger people. A modern café plays loud music and is decorated in the latest fashion. They offer a wide selection of coffee, tea, cakes and biscuits, home made pastry and bakery products fresh from the oven. The price ranges of café can fall into any category, expensive, inexpensive, it usually depends on what part of the city you are in. Services are almost informal and friendly. The types of people you tend to run into are never in a hurry, they have time to read the newspaper and have some coffee and cakes. If you go to a café, don’t dress up, dress is always informal and casual. Hungary’s oldest coffee house is the Ruszwurm built in 1827. It still has its original cherrywood panelling and fittings. One of the most famous cafés is the Gerbeaud, a favourite meeting place for generations in the heart of the city.

Vocabulary a wide variety of sg széles választék vmiből a wide selection of sg széles választék vmiből as well is, szintén confectionary cukrászda available kapható crushed coffee-beans őrölt kávébab bakery products pékáruk establishment intézmény biscuits, cookies aprósütemény force steam through átnyom Café /US/ kávéház ice-cream parlour/parlor fagylaltozó cake, pastry, cookie sütemény offer kínál, nyújt coffee room kávézó panelling fával való borítás coffee house kávéház pastry shop /US/ cukrászda

Presentation of a famous coffee-house

The legendary Gerbaud is situated in the heart of Budapest. It is one of the largest, most traditional and most famous Café-confectioneries. The tradition-rich history of Gerbeud began in 1858 with Henrik Kugler who established the café. It soon became a wellknown meeting place. Kugler’s frothy coffee with chocolate his special liqueurs and his bon-bons drew in crowds. His tortes and mignons were not only well-loved, but could be wrapped on a paper tray to takeaway. Famous personalities such as Ferenc Deák and Ferenc Liszt were among the patrons of the café. Henrik Kugler met Emil Gerbeaud in Paris 1882. He invited Emil Gerbeaud to Budapest in order to make him his business partner. In 1889, he entered Kugler’s business, which he gradually overtook. Emil Gerbeaud was an artist in his profession. He created hundred of biscuits, sweets, bon-bons and cherry liqueur bon-bons. He equipped his bakery with modern machines. His secret lay in his constant attention to the quality and perfection of his products. He brought a French spirit and a Parisian atmosphere to his splendid café. Gerbeaud stands today on Vörösmarty square, with a complete offer of modern hospitality. It was fully renovated to its original glory in 1997. Guests can admire its magnificient chandeliers, marble tables and the original pastry desks. Gerbeaud specialities include famous cakes such as Eszertházy and Dobos tortes, as well as all kinds of cream cakes, delicious bakery goods and refreshing ice-creams. Up to 330 guest can enjoy the classic coffee-house atmosphere in the various salons. On warm days there is room on the terrace for an additional 300 guests. For groups of 10 or more, they offer café menus or snacks.

I/1. Translate the following desserts into Hungarian. 1. Strawberry ice-cream with vanilla sauce 2. Apple Charlotte 3. Diplomat pudding with punch sauce 4. Vanilla cream puff 5. Poppyseed pie 6. Russian cream cake 7. Apple fritters with wine sauce 8. Almond Chocolate Cake 9. Fruit and Rice Puddings 10. Chestnut Swiss Roll 11. Hazelnut cake 12. Apple pie 13. Chestnut puree with whipped cream 14. Cocoa biscuit © INTELTRAVEL 4

THE CHOICE OF A CAFÉ

1. BREAKFAST and TEA-TIME OFFERS Uzsonna sütemények

Croissant /plain, chocolate, cheese, chestnut/ Svájci kifli /csokoládés, sajtos, gesztenyés/ Cottage cheese pastry Túrós táska Sweet tea-biscuits Édes teasütemények Salted cheese filled tea-biscuits Sós, sajtos teasütemények Savoury scones/cheese, crackling, potatoe, curd/ Sajtos, töpörtyűs, burgonyás, túrós pogácsa

2. SANDWICHES

Sandwiches with Ham, Cheese, Salami or Chicken Sandwiches with Goose-Liver, Caviar or Smoked Salmon

3. LAYER CAKES Torták

Dobos Layer Cake Dobos torta Black Forest Layer Cake Feketeerdő torta Eszterházy Layer Cake Eszterházy torta Fruit Layer Cake Gyümölcstorta

4. DESSERTS Desszertek

Walnut Delicacy Diós csemege Sponge Cake Somló Style Somlói galuska Marzepan Fruit Marcipán gyümölcs Marzepan Cake Marcipán szelet Diplomat Roulade Diplomata rolád Pralinée doughnut Praliné fánk Lemon Roulade Citrom rolád Fancy Cakes Mignon

5. SPECIALITIES

Cottage Cheese Cake Túrós szelet Apple/Sour Cherry Pie Almás/meggyes pite Pozsony walnut and poppy seed crescents Pozsonyi diós, mákos kifli Pozsony walnut and poppy seed rolls Pozsonyi diós, mákos beigli

6. CREAMS, MOUSESS Krémek, habok

Raspberry Cream Málnakrém Strawberry Cream Eperkrém Chocolate Mousse Csokoládé mousse Chocolate Cream Csokoládékrém Strawberry Mousse Eper mousse

7. ICE-CREAM SPECIALITIES, PARFAITS

Various Ice-creams with whipped cream Iced coffee Jeges kávé Ice-cream Sundae Fagylatkehely Coupe Jacques Coupe Jacques Banana Split Banana Split Parfait Cake Párfé torta Poires Belle Helene Szép Heléna Peche Melba Péché Melba Almond and Hazelnut Parfait Mandula mogyoró parfé Fruit Parfaits Gyümölcsparfé

8. BEVERAGES Italok Coke Cola Lemonade Limonádé Tonic Tonik Mineral Water Ásványvíz Fresh Orange/Peach/Apple/Sour Cherry Juice Friss narancs-, őszibarack-, alma-, meggylé

TEA AND COFFEE SPECIALITIES Tea és kávé különlegességek Espresso Coffee Presszó kávé White Coffee Tejes kávé Cappucino Cappucino Turkish Coffee Török kávé Irish Coffee Ír kávé Tea Lipton/ Earl Grey Lipton/Earl Grey tea Fruit-Tea Gyümölcstea Ice-Tea Jegestea

I/2. Complete the following dialogue with the correct word from the following list.

as well, to buy, cash, cake, choosing, filled and topped, have got, how, How much, I’ll have, one moment, strawberry

At a Cake Shop

Waitress: Good afternoon. (1.) ______can I help you? Guest: Good afternoon. I’d like (2.) ______some cake. Waitress: What sort of (3.) ______were you thinking of buying? Guest: Well, I’d like to buy some (4.) ______cake. Waitress: Okay, we (5.) ______two sorts of strawberry cake: Deluxe strawberry shortcake (6.) ______and ______with layers of whipped cream and whole berries, and strawberry cake made with whipped cream, strawberry, vanilla flavouring and sugar. On top there are whole berries (7.) ______. Guest: Both sound great, (8.) ______a whole strawberry cake. Waitress: Very well, (9.) ______and I’ll wrap it up for you. Guest: Thank you very much. (10.) ______will that be? Waitress: The total sum is $ 24.50, we accept all major credit cards. Guest: Is that so? Here, I’ll pay (11.) ______. Waitress: Here’s your cake, thank you for (12.) ______our bakery. Guest: Thank you. Good-bye. Waitress: Good-bye. Enjoy your cake.

II. Kitchen equipment

1. For measuring:

Candy Thermometer Measuring Spoons

Kitchen Timer

A recipe usually tells you how long to bake something for example, for forty minutes. On the timer you set the amount of time you want. When the time is up, a bell on the timer rings. That tells you the cake is done.

2. For cutting and grating:

kitchen shears cake/pie knife knife sharpener grater vegetable shredder grinder chef’s knife pastry cutter © INTELTRAVEL 7

food processor:

It can chop raw and cooked fruits, vegetables, meat, fish, cheese, and nuts. It can puree and mix batters, slice or shred ingredients like carrots, zucchini, or cheese, it can knead bread dough as well.

3. For cooking:

Microwave oven is great for reheating food, defrosting cooked food and cooking. Stirring is very important in microwave cooking. Since microwaves do not heat all areas of the food in a container evenly, stirring during the course of cooking and reheating helps ensure an all–over cooking. Rice cooker it steams the rice, then keeps it warm Vegetable steamer Pressure cooker Coffee maker

4. For baking: loaf pan baking sheet pie plate

5. For mixing: hand beater wire whisk coiled whip rubber spatula wooden spatula dough mixer

electric mixer: essential for beating egg-whites or for whipping cream, also useful for mixing cake batter. © INTELTRAVEL 8

blender: great for puréeing soup and making milk shakes mixing bowl ice cream maker: makes ice-cream, frozen yoghurt or sorbet.

Juice Extractor: Citrus juicer extracts juice from It operates like a centrifuge oranges, lemons, limes or to extract juices from even small grapefruit quickly. fibrous fruits, vegetables and herbs

6. Kitchen utensils

pastry brush vegetable peeler colander bowl masher ice cream scoop lid canister pastry bag pastry scraper dish rack strainer pastry board rolling pin pastry cutter cake-mould corkscrew bottle opener tin opener chesnut presser wire rack electric kettle aluminium foil dough divider pot holders paper towels kitchen towels cake stand

II/1. Here is a list of some compound words used in baking, match two halves. 1. baking a.) spatula 2. egg b.) pin 3. wooden c.) powder 4. citrus d.) bowl 5. whipped e.) bag 6. wire f.) cream 7. mixing g.) cup 8. measuring h.) beater 9. decorating i.) rack 10. rolling j.) juicer

Vocabulary

(brick) oven sütőkemence kitchen timer konyhai óra (cooking)range sütő kitchen towel konyharuha aluminium foil aluminium fólia knead gyúr, dagaszt amount of time időtartam knife sharpener késélező apple corer alma magozó ladle merőkanál beat felver/ tojasfehérjét/ lemon squeezer citromfacsaró blender turmixgép loaf tin őzgerincforma brush ecset measure mér cake tin sütőforma measuring cup /US/ mérőpohár can opener konzervnyitó measuring dish /GB/ mérőpohár candy thermometer cukorsűrűségfokmérő measuring jug mérőedény chop vág, aprít mixing bowl keverőtál coiled whip habverő paper towel papírtörölköző colander szürőedény pastry bag /US/ habzsák coldstore hűtőkamra pastry scraper habkártya corkscrew dugóhúzó pastry tube/GB/ habzsák dish rack edényszáritó peeler tisztító egg whisk krémkeverő pot holder lábosfogó electric juice extractor gyümölcscentrifuga potato masher krumplinyomó electric kettle elektomos vízforraló raw nyers electric mixer elektomos robotgép reach elér electric shredder elektromos aprítógép reheat felmelegít ensure biztosít (eredményt) rise (fel)kel, emelkedik essential lényeges rolling mill (marzipan)hengergép food processor konyhai robotgép rolling pin nyújtófa freezer mélyhűtő set beállít funnel tölcsér shred aprít, vág grater konyhai reszelő slice szelet /elni hand beater kézihabverő strainer szűrő ice cream scoop fagylaltadagoló kanál swiss roll piskótatekercs kitchen scales konyhai mérleg tea kettle teáskanna kitchen shears konyhai olló utensil eszköz wire rack fémrács workbench munkaasztal batter felvert híg tésztaanyag (sütés előtt) canister fémdoboz, bádogdoboz, pléhdoboz defrost felolvaszt húst, felenged fagyasztott ételt dough tészta (süteményé, kenyéré) pie vajastészta, pitetészta, us gyümölcstorta whip felver habot, keményre ver krémet

III. Ingredients

1. Spices should be stored in containers with well fitting lids in a dark, cool place, away from the heat of the stove. Red spices hold their colour and keep their flavour longer if refrigerated. Whole spices retain their aroma and flavour almost indefinitely.

allspice szegfűbors vanilla bean vaníliatermés cinnamon fahéj vanilla essence vanilia eszencia caraway seed köménymag ginger gyömbér nutmeg szerecsendió clove szegfűszeg sesame seed szezámmag poppy seed mákszem pepper bors black pepper, feketebors white pepper fehérbors

2. Herbs: dill kapor marjoram majoránna

3. Condiments: salt só mustard mustár vinegar ecet

4. Sweeteners: sugar cukor honey méz saccharin szaharin

castor/caster sugar/confectioners’ sugar /US/ kristálycukor

icing sugar/ powder sugar /US/ porcukor vanilla flavoured sugar vaniliás cukor

5. Vegetables:

cauliflower karfiol carrot sárgarépa potato burgonya pumpkin sütőtök mushroom gomba cabbage káposzta tomato paradicsom

6. Fruits: grapes szőlő apple alma crab-apple vadalma coconut kókusz bananas banán lemon/lime citrom pineapple ananász mango mangó papaya papaya grapefruit grépfrút orange narancs strawberry eper gooseberries egres blackberries szeder raspberries málna cranberries tőzegáfony blueberries fekete áfonya quince birsalma red-, black currant piros- feketeribizli apricot sárgabarack peach őszibarack cherry cseresznye morello cherries meggy greenage ringló pear körte plum szilva chestnut gesztenye peanut földimogyoró walnut dió hazelnut mogyoró almond mandula passion fruit golgotavirág gyümölcs honeydew melon sárgadinnye watermelon görögdinnye

dried fruits: fig füge raisin mazsola date datolya prune aszalt szilva

7. Dairy products: cream tejszin single cream: nem zsíros tejszín double cream: zsíros tejszín milk tej sour cream tejföl yoghurt joghurt cottage/curd cheese túró © INTELTRAVEL 11

8. Fats and oils: butter vaj cocoa butter kakaóvaj margarine margarin oil olaj lard sertészsír goose fat libazsír

9. Cereals and cereal products: flour liszt wholemeal flour korpás liszt maize kukorica cornflour kukoricaliszt wheat búza semolina búzadara crescent kifli brioche briós crumbs morzsa, prézli sweet cookie crumbs édesmorzsa roll zsemle

Cereals: are rich in carbohydrate, and of a high calorie content.

15. Rice: is rich in carbohydrate, and of a high calorie content .It is one of the most important grains.

16. Egg is an important culinary ingredient for baking. It consists of two parts: egg white and egg yolk. Powdered eggs are commonly used in bakery.

17. Cheese: Cheese is a concentrated food, containing most of the nutrients of milk and protein of the same high quality as that in meat, fish and eggs.

Supplementary ingredients: yeast élesztő baking powder/baking soda sütőpor cream of tartar tisztított borkő gelatine zselatin coffee kávé liqueur likör cornstarch keményítő rum

How to use the recipes

Weights and Messures 1 pound = 453,6 grams 1 pint = 568,2 ml 1 ounces = 28,35 grams 1 inch = 2,54 cm

1 USA cup = 8 ounces = 230 ml.

Abbreviations used in the recipes tsp. = teaspoon oz. = ounce cm. = centimetre tbs. = tablespoon S.R. = self-raising mm. = millimetre c. = cup temp. = temperature l. = litre pt. = pint g. = gram (s) dl. = decilitre qt. = quart kg. = kilogram ml. = millilitre lb. = pound

Quantity, portion mennyiség, adag a pinch of… késhegynyi, csipet glass of milk pohár tej a quarter of a kilo negyed kiló slice of szelet bag zacskó spoonful evőkanálnyi bar (of chocolate, etc.) tábla tin, can konzervdoboz (bádog) drop csepp pack, package csomag

IV. Preparations and basic techniques of preparing cakes and desserts

1. Baking: cooking in dry heat in the oven 2. Blending: mixing completely into a single product 3. Blanching: cooking a food/ such as fruit or vegetable/ very briefly 4. Chilling: putting cakes, cream, etc. in a fridge to make it cold 5. Creaming: mixing a softened ingredient, like butter, alone or with other ingredients until well-blended 6. Grinding: reducing to powder, like nut, poppy seed 7. Folding: mixing ingredients gently 8. Frosting: powdering /cake etc./ with frostlike coating of sugar 9. Glazing: coating pastry with a liquid, thin icing or jelly to give the pastry a shiny and pleasant appearance. Pastry can be glazed with egg white or egg yolk etc. 10. Poaching: cooking a food such as fruit gently in simmering water 11. Whipping: beating rapidly egg whites, or cream until stiff. 12. Caramelizing: heating sugar until it is melted and brown. 13. Greasing: rubbing surface of dish or pan with fat 14. Cutting in: distributing solid fat in flour or flour mixture by using pastry blender 15. Kneading: Folding, pushing and turning dough to produce a smooth texture 16. Whisking: Beating air into a soft mixture untill fluffy.

Vocabulary blend összekever mash paszíroz blanch blansíroz melt (meg)olvaszt vmit boil forral pare fruit gyümölcsöt hámoz boil down besűrít pass through a sieve paszíroz break (egg) felüt tojást peel hámoz bring to the boil felforral pierce kiszúr chill fagyaszt, hűt pit kimagoz clot besűrít (krémet) plait sodor, összefon cream krémmé kever ki poach buggyant (tojást) crumble szétmorzsol powder megszór cut into cubes kockára vág preheat előmelegít cut into pieces darabokra vág raise (dough) keleszt cut out (pastry) kiszaggat (tésztát) roll felgöngyöl dip into belemárt vmibe roll out kinyújt dissolve (fel)olvaszt, felold vmit rub dörzsöl drizzle over ráfecskendez (itt) separate from szátválaszt vmitől dust meghint sift szitál fluffy könnyű (fajsúlyú) soak beáztat © INTELTRAVEL 13 fold óvatosan összekever sprinkle (meg)hint, szór frosting (US) cukormázzal bevon spread over beken glaze mázzal bevon stone kimagoz grease kizsíroz thicken 1. besűrít grind őröl 2. sűrűsödik halve felez zest narancsot hámoz hull (walnuts) diót tisztít whisk habot ver icing (GB) cukormázzal bevon shred aprít, vág, reszel almát, répát remove from the heat tűzről levesz whip (up) into a cream krémmé ver

IV/1. a) How can dry cooking dough be corrected? b) How can dry cooking dough be prevented? c) How can soft cooking dough be corrected? d) How can soft cooking dough be prevented?

IV/2. Match the food with unit name. a pinch of baking powder a slice of salt a bunch of vanilla essence a jar of lemon a drop of whole raspberries a few marmalade 1 tablespoon of grapes

IV/3. Match the action with the product. Cut with white icing Whip all the ingredients Knead the flour into a bowl Brush the yeast in a little milk Cover in the stiffly beaten egg whites Mix with grated walnuts or almonds Sieve the pie into squares Dissolve the egg whites Fold the butter, flour, sugar and almonds Sprinkle with egg yolks

V. Healthy nutrition

Eating a variety of food in moderation can help you stay healthy. Nowadays healthy foods are very popular. You can hear a lot about it on TV and radio.

Food Guide Pyramid

Fats, Oils, Swe ets us e spari ngly

Meat, Fish, Milk, Poultry, Yogurt Dry Beans and Cheese Eggs, Nuts

Vegetables Fruit

Bread, Cereal

Rice and Pasta

This graphic shows that healthy nutrition is based on grains, pasta, fruit, vegetables, protein food and dairy products. If you want long and healthy life, then you should have balanced meals every day. A balanced meal has many different kinds of food in it. Different foods give your body different kinds of nutrients. Each kind of nutrients helps your body in different way. They keep your body working normally.

SUBSTANCES TYPES OF FOOD YOU SHOULD WHAT THEY DO EAT TO GET THEM Proteins Meat, fish, eggs, cheese bean … Build our bodies and make muscle and hair. Carbohydrates Bean

Starch Bread, pasta … Give us energy very quickly. Sugar Sugar, honey, fruit, white sugar … Fat

Fat Butter, ice-cream, cheese, meat, … Give us energy and helps to Oil Olive oil, margarine, … keep us warm in cold weather. Vitamins e.g. Vitamin A Egg yolk, liver, carrots, … Helps us see better in the dark. Vitamin B Milk, spinach, cheese, liver, cabbage Helps us do many things like digest our food better. Vitamin C Fresh fruit and vegetables Helps us fight illnesses Vitamin D Eggs, cheese, fish, butter, … Makes bones and teeth strong. Minerals e.g. calcium Milk, cheese, … Strong bones and teeth iron Meat, spinach, … Necessary for healthy blood. Fibre Fruit, vegetable, … Necessary for good digestion.

In Hungary, we have traditional foods like stews which are unhealthy. We use fat for cooking, instead of oil. Also, we use a lot of spices and we eat more than enough pork, instead of fish and poultry. Unfortunately, the vegetables are cooked too long, so they lose their vitamins. Hungarian people should change their eating habits.

Here is the recipe for a healthy life:

TRY TO CUT DOWN ON FAT:

Trim the fat off meat and buy leaner cuts. Grill, boil or bake rather than fry. Use more low fat spreads. Switch to lower fat milk.

TRY TO EAT MORE FIBRE:

Try more whole grain products. Eat more fruit and vegetables. Look out for high fibre cereals. Use more beans and pulses. © INTELTRAVEL 16

TRY TO CUT DOWN ON SUGAR AND SALT:

Choose lower sugar drinks. Add less sugar to food and drinks. Switch from salt to herbs for flavouring. Choose less salty snacks.

Besides eating healthy food, we have to drink also healthy drinks, like pure fruit juices and mineral water

V/1. Complete the following according to the text. What kind of nutrients do we get from the following food? 1. from beans, eggs, cheese, milk yoghurt ______2. from fresh fruit vegetables, cheese, fish ______3. from cereals, pasta bread ______

Vocabulary balanced kiegyensúlyozott minerals ásványi anyagok carbonhydrate szénhidrát nutrition táplálkozás digestion emésztés protein fehérje fibre rostanyag serving adag /étel/ in moderation mértékkel, mértékletesen lean sovány/hús/ iron vas trim off levág

VI. Classification of pastries

1. Yeast Breads

Baking yeast breads is one of those basic skills that people have mastered through the centuries and throughout the world. Yeast make these breads rise. The texture of a yeast bread largely depends on the gluten in the flour. The gluten content varies from flour to flour: ”hard” wheat flour is richer in gluten than ”soft” wheat flour, and will give a better rise and more open and even-textured loaf. All-purpose flour is a blend of hard and soft wheats.

Water makes the crust crisp, while milk produces a soft crust. It takes a few hours to prepare yeast breads like croissants, doughnuts with jam filling, danish pastry, scones, milk loaves etc.

Easter Loaf

1. Blend the yeast and 1 tbsp. of milk. 450 g/1 lb flour 2. Sieve the flour and salt into a bowl. 20 g/ 3 oz. yeast 3. Add the yeast mixture, the egg and egg yolk milk 4. Dissolve the sugar in a little milk and add. pinch of salt 5. Add enough milk to make a soft dough. Work 1 egg well with the hands until smooth. 1 egg yolk 6. Gradually add the melted butter and leave in a 4-5 sugar lumps warm place to rise. 50 g/ 2 oz. melted butter 7. Turn out onto a floured board and divide into 3 or 5 strips for plaiting. Plait the strips. 8. Place it on a greased baking sheet and leave to prove. 9. Brush the loaf with beaten egg and bake in a slow oven until golden brown.

VI/1. Find a Hungarian equivalent for the following breads and other bakery products in Hungary.

1. bread topped with sesame seeds. 2. dark brown rye bread with a slightly sour taste 3. butter crescent 4. salty scone made from cheese/ pig’s cracklings 5. cottage- cheese pastry 6. poppyseed crescent/square 7. wallnut roll 8. jam – filled sweet pastry 9. cinnamon roll

. © INTELTRAVEL 18

2. Shortcrust pastry: is crisp dry crumbly cake made with flour, butter and sugar, usually filled with fruit. It is the easiest, quickest, cheapest and most adaptable type of pastry. It can be used for pies, tartlets, linzertortes, shortcakes.

Sweet shotrcrust pastry /English/

Sift together the flour, icing sugar and salt into a Makes 225 g/oz/ mixing bowl. 225 g/8 oz/ plain flour Rub the butter into the flour with the fingertips. 2 tablespoons icing sugar Beat together the egg yolk, lemon juice and 1 teaspoon salt 150 g/5 oz/ butter, cut into small water. Sprinkle over the flour mixture and mix pieces with a fork until the dough is beginning to hold 1 egg yolk together. Lightly gather all the dough together 1 teaspoon lemon juice into a ball, using one hand. Wrap the dough in 1 tablespoon iced water greaseproof paper and chill in the refrigerator for a minimum of one hour but not more than 24 hours.

Grape tart

Serve 4-5 Roll out the pastry and use it to line a 20 cm flan 225 g/ 8 oz/ sweet shortcrust pastry / tin. Brush the inside of the pastry case with some see above/ of the egg white. Arrange the grapes. Sprinkle 1 egg white, lightly beaten over the sugar. Bake for 35-45 minutes. Remove 350 g /12oz/ large green grapes, the tin from the oven. seeded Put the jelly in a saucepan over low heat until 50 g /2oz/ castor sugar becomes liquid. Brush it over the fruit. Serve the 3 tablespoons greengage, quince or tart warm or cold. crab- apple jelly

Hungarian Shortcake

500 g /1 lb/ flour, 250 g/9 oz sugar Knead the flour, sugar, 3 egg yolks and egg 3 egg yolks, 1 egg white, jam white, lard, lemon peel, sour cream and baking 100 g / 4 oz/ lard, the grated peel of a soda together, and roll out in two pieces. lemon Put one into a greased baking tin, spread with jam 2 tbsp. sour cream, pinch of baking and sprinkle with 3 tbsp. grated walnuts or soda 4 tbsp. ground walnuts or hazelnuts hazelnuts and cover with the other. Brush with egg white and sprinkle with 1 tbsp grated walnuts or hazelnuts mixed with sugar. Bake in a moderate oven.

VI/2. Read the following recipe. The lines are jumbled; your task is to unjumble them.

Baked Cheesecake Rákóczi ____ Slice into squares when cold. ____ Roll out and place in a greased baking tin. ____ Add the egg and the grated lemon peel. Mix until the mixture becomes pliable. ____ Cream the butter and sugar, then fold in the flour. ____ Prick with a fork and bake until half cooked. ____ Prepare the filling: Put the cottage cheese in a bowl, then add the semolina, the 3 egg yolks and the sugar. ____ Spread on top of the cottage cheese mixture and bake in the oven until golden brown. ____ Spread on to the partly cooked pastry. ____ For the topping separate 2 eggs. Beat the egg whites stiffly in a bowl then add the egg yolks, the sugar, flour and melted butter.

3. Foam Cakes

Foam cakes are made with a large number of eggs or egg whites. The light fluffy texture of foam cakes comes from the air beaten into the eggs and from steam that forms during baking. The 3 types of foam cakes are a.) Angel Food Cakes use only egg whites b.) Chiffon Cakes contain oil and use only egg yolks and whites c.) Sponge Cakes use egg yolks and whites b.) Chiffon Cakes are made with quick acting leavening – baking powder, baking soda- and are mixed, shaped and baked. They can be prepared in a short time. Most of them like muffins, biscuits, doughnuts etc. are a welcome addition to breakfast, lunch and dinner.

Muffins 2 cups all- purpose flour 2 tablespoons sugar 1. Preheat the oven to 400 o F. 1 tablespoon doubleacting baking With pastry brush grease well 2 1 -inch muffin- powder pans cups. 1 teaspoon salt 2. In a large bowl mix flour, sugar, baking 1 egg powder and salt. 1 cup milk 3. In a small bowl beat egg slightly, then stir milk 1 cup salad oil and salad oil into beaten egg. 4. Add egg mixture all at once to flour mixture and stir just until flour is moistened. 5. Spoon batter into greased muffin-pan cups. 6. Bake muffins 20 to 25 minutes until they are well risen and golden. 7. Immediately remove muffins from pan onto wire rack, serve at once. Blueberry muffins Prepare muffins/ above/ but use 1 cup sugar and add 3 cup fresh or frozen unsweetened blueberries with egg mixture.

Chocolate Chiffon Cake

2 cups cake flour Stir flour, cocoa, baking powder, salt, and 1 1 1 cup cocoa cups sugar in a bowl with wire whisk. 1 tbsp. double acting baking powder With same wire whisk or spoon stir in water, 1 teasp salt salad oil, vanilla and egg yolks until smooth. sugar o 3 cup water Preheat oven to 350 F. 3 cup water Beat egg whites and cream of tartar until soft 1 cup oil salad peaks form with mixer at high speed, gradually 1 teasp. vanilla extract sprinkle in 1 cup sugar. 6 eggs, separated at room Gently fold flour mixture into beaten egg whites. temperature Pour batter into 10-inch tube pan. Bake 60 to 65 1 teasp. cream of tartar minutes until top springs back when lightly confectioners’ sugar touched with finger. Place it on cake plate. Sprinkle it with

confectioners’s sugar

c.) Sponge Cakes The majority of the finest tasting and most splendid dessert cakes are based on a whisked sponge, piled together in layers with almond, hazelnut, walnut, chocolate or fruit flavoured cream. The success depends on the lightness of the ”folding – in” technique.

Sponge Cake

6 eggs, 4 tbsp. flour, 6 tbsp. sugar Whip the egg yolks and sugar together. Then add the stiffly beaten egg whites and the flour. Butter a cake tin and dust with flour. Pour in the mixture and bake it at law

temperature.

Swiss Roll/ Jelly Roll Prepare following the recipe for Sponge Cake / see above/. Bake in an oblong tin. Remove from the oven and place on a tea towel. Sprinkle the towel with sugar and spread the cake quickly with jam or chocolate cream. Roll up with the help of the tea towel.

Variation: Swiss roll with jam filling /lemon butter cream/ chocolate butter cream

Cake specialities: Dobos Cake Russian Cream Cake Sacher Cake Punch Cake Black Forest Cake Cheese Cake

VI/3. Fill in the gaps with the correct word from the following list.

whisk, whip, whole, separate, shrink, sprinkle, spread, stiff, bake, grate, cocoa powder, fold in

Black Forest gâteau (serves 6-8 people)

6 large eggs For the filling and topping: 5 oz caster sugar (150g) 10 fl oz double cream (275 ml) 2 oz sieved cocoa powder (50g) 1 level tablespoon caster sugar 1 lb tin (or jar) morello cherries (450 g) 1 or 2 tablespoon Kirsch (or rum) 2 oz plain chocolate (50g)

(1.) ______the eggs and put the egg whites into a clean bowl. Put the egg yolks into another bowl and (2.) ______them with the caster sugar until they begin to thicken. (Don’t mix it too much, be careful.) Now mix in the sieved (3.) ______. Beat the egg whites until they are (4.) ______. Put a heaped tablespoon of the egg whites into the chocolate mixture and stir. (5.) ______the rest of the egg whites into the chocolate mixture. Divide the mixture in half and fill each of the two baking tins. (6.) ______them for 15-20 minutes. When you remove from the oven they will (7.) ______, this is normal. Let the cakes cool, but take them out while they are warm and take the paper off the buttom. (8.) ______the cream with the caster sugar until the mixture is spreadable. Next empty the tin of cherries into a sieve set over a bowl and combine 2 tablespoons of the juice with the kirsch or rum. (9.) ______this over the cake layers, using a 1 palatte knife, spread about /3 of the whipped cream over the cake. Slice the cherries and take out the pits. Leave about 12 cherries (10.) ______for decoration. Now, arrange the cherries all over the cake. Then put the other cake on the top of the one with the cherries and (11.) ______the rest of the cream over the entire cake. Now, arrange the whole cherries on the cake and (12.) ______the chocolate and sprinkle it all over the cake.

4. Phyllo paste

Puff pastry: light flaky pastry, it requires repeated rolling, folding and turning. The pastry may be folded either three or four times. It is suitable for tarts, strudels, turnovers, etc. Pastries made from puff pastry: Fried Jam Turnovers Vánkoscsücske (with or without filling) Almond puffs Mandulás levél Lady’s Caprice with puff pastry Nőiszeszély Cream Cakes Krémes pite Salty Scones made from Cheese Sajtos pogácsa Cheese Straws Sajtos rudacskák © INTELTRAVEL 23

5. Choux pastry is a very light pastry enriched with eggs. Pastries based on choux pastry – a butter, egg and flour mixture – are the followings:

 Cream Puffs filled with vanilla cream  Eclairs filled with vanilla cream and topped with a semi-sweet chocolate glaze

6. Marzipan: is a fine mixture of ground almonds, sugar, etc. made up into small cakes, etc. or used for cake decorations. Marzipan is popular with pastry chefs and confectioners not only for the delicious taste, but also because it is malleable, can be shaped easily and you can colour it as well. Classic marzipan candies are filled with fruit and coated in chocolate.

Vocabulary adaptable (itt) alkalmas (célnak) megfelelő foam hab angel food fehér piskóta gluten sikér chiffon kevert tészták leavening kelesztés, kovászolás choux pastry forrázott tészta linzertortes linzerkarikák cream puff képviselő fánk malleable alakítható crisp ropogós milk loaf kalács crumbly omlós muffin kerek teasütemény crust kenyérhéj paste tészta, massza danish pastry uzsonna sütemény phyllo paste vajastészta doughnut fánk puff pastry vajas, leveles tészta enrich tartalmasabbá, dúsabbá tesz short crust pastry omlóstészta even egyenletes sponge piskóta fancy biscuit aprósütemény, teasütemény strudel rétes flaky pastry leveles tészta (réteges) tart gyümölcslepény, torta flavour íz, ízesíteni texture szerkezet, jelleg foam cakes felvertek turnover gyümölcsízes pite swissroll, jelly roll (us) piskótatekercs shortcake omlóstorta /gyümölccsel/ tartlet gyümölcslepény, tortácska petit fours kávésütemények (reggelihez, uzsonnához)

VII. Fruit desserts

There is nothing better than a piece of fresh, sun-ripened fruit – expect, of course, a delicious dessert made from it. Fresh fruit offers an endless opportunity for tasty, nutritionally balanced, economic and really stunning desserts. They are low in calories and high in vitamins, they are easy to digest and have natural colour. They make desserts look and taste fabulous.

The wide variety of fruit requires specific techniques for preparing each kind. There are many things you need to know for preparing ingredients: how to make Chantilly cream, how to make fruit jam glaze, how to fold mixtures together, how to make different pastry dough, how to stiffly whisk egg whites, how to fill a pastry bag and pipe rosettes etc.

Cold desserts Fruit Creams and Fools: the basic method for making a cream or fool is simple to combine puréed or crushed, and generally sweetened, fruit with cream or egg custard. More modern day alternatives to these last ingredients are yoghurt-either plain or flavoured to complement the fruit of the purée- or, evaporated milk or cream cheese.

 Custard: sweetened mixture of eggs and milk baked or steamed

Strawberry cream

Sieve the freshly picked strawberries and mix 500 g/1 lb. strawberries with the sugar and lemon juice. Melt the gelatine 180 g/6 oz castor sugar in a very little water, add to the cold milk, then 10 g/1 oz. gelatine stir into the strawberry pulp. Beat the cream until 100ml/4fl. oz. milk stiff and fold it in. Portion out into stemmed 1 1/1pt. cream glasses amd put into the refrigerator for a few juice of 1 lemon hours. Some whipped cream and a nice strawberry for each glass may be set aside for decoration.

Blackberry Fool: puréed fresh blackberries are mixed with smooth pastry cream, and whipped cream. It is decorated with a blackberry and a mint sprig and served chilled in stemmed glasses.

Variation: Red Currant Fool Rhubarb Fool Raspberry Fool

 Pastry cream is made with milk, egg yolks, sugar and flour for thickening.

Raspberry Fool

Place the fruit in a saucepan with the sugar and heat gently until the juice runs. Cook for 15 minutes, then 450 g/1 lb raspberries purée the fruit in a liquidiser and press it through a fine 100 g/4 oz sugar 300 ml/1/2 pint cream sieve to remove all the seeds. Leave to cool completely. a few whole raspberries to Whip the cream until stiff, then carefully fold in the decorate raspberry purée. Spoon the fool into individual glasses and chill thoroughly. Decorate with few whole raspberries and serve with delicate biscuits.

Yoghurt desserts: yoghurt is a versatile ingredient for desserts. Combine plain yoghurt with fresh berries or other fruit. Layer sweeetened fresh or canned fruits with plain, vanilla or fruit flavoured yoghurt.

Mousses: the preparation of mousses takes a little more, and the ingredients -a luscious combination of eggs, cream, chocolate, liqueurs or fruit- cost rather more. It tastes very delicious and is recommended for special occasions.

 Apricot mousse  Variation: Strawberry Mousse with Fresh Plum Sauce

Chocolate and Orange Mousse

Break the chocolate into squares and place them 350 g/12 oz plain chocolate in a basin. Stand the basin over a saucepan of 15 g/ 1 oz unsalted butter simmering water and leave until the chocolate has grated rind of 1 orange melted, stirring occasionally. 1 tablespoon Cointreau Remove the basin from the heat and stir in the 4 eggs, separated butter, orange rind and Cointreau. Mix in the egg chocolate curls to decorate yolks. Whisk the whites until stiff, then fold into the chocolate. Spoon the mousse into individual dishes and chill for at least 1 hour. Decorate with chocolate curls,

if used, and serve with crisp dessert biscuits.

Charlottes: both have an egg yolk and sugar mousse-type base and thereafter may be flavoured with a variety of fruit, liqueurs, vanilla, coffee or chocolate or perhaps chopped glacé fruits. Charlottes: are generally made in a round mould, the sides of which are lined with sponge fingers. They can be decorated with rosettes of whipped cream e.g. Apple Charlottes

Pavlova with tropical fruit: meringue puff is filled with Chantilly cream and fruits/ pineapple, mangoes, kiwi fruit/. Flower rosettes- made from the set aside Chantilly cream- are piped on top of the fruits.

Variation: Pavlova with mixed berries

 Merinque: a mixture of stiffly beaten egg whites and sugar.

Strawberry Shortcakes: crumbly biscuits are filled with luscious strawberries and Chantilly cream, with fresh strawberry coulis – it may be flavoured with a liqueur such as kirsch – all around. Real strawberry shortcake is made with a biscuit dough. A tangy strawberry coulis mingles well with the biscuit and cream. Variation: Blueberry Shortcakes with Lemon Biscuit

Fruit Salads

Winter Fruit Salad

Peel all the fruit. The oranges should be peeled 2 bananas right down to the fruit with a sharp knife. Slice 2 oranges the bananas and soak in lemon juice. 2 tangerines Cut the oranges and tangerines into rounds and 1 apple cut the apple into thin slices. Put a layer of fruit 1 lemon into a bowl. Sprinkle with sugar and with a 5 ozs castor sugar 21 tbs. Grand Marnier tablespoon Grand Marnier. Continue with layers Cordon Rouge of fruit and layers of sugar and Grand Marnier until all the fruit has been used. Keep cool place until ready to serve. Just before serving, tilt the bowl. Dip the tablespoon in the juice and pour it over the fruit.

Fruit Dessert Sauces: a clever choice of fruit dessert sauce like Melba sauce, Jam Sauce, Strawberry Marsala Sauce can turn an ordinary pudding or ice- cream into something really special.

Strawberry –Marsala sauce

Marsala and other sweet wines make wonderful flavourings, but they are very rich, so you must use them with discretion and pour this delicious sauce in small doses over muffins or other dry pastries.

1 pound ripe strawberries, chopped 1 cup Marsala 2 tablespoons honey In a small saucepan, combine strawberries, Marsala, and honey. Simmer for about 8-10 minutes, until the fruit is soft. Remove from the heat and let cool.

Melba Sauce 1 cup red currant jelly 1 1 10 ounce packages frozen raspberries 2 tsp. cornstarch 1 tsp. cold water red food colouring

1. Melt jelly over low heat, add frozen berries and heat. 2. Mix cornstarch with water, stir into berries. Cook mixture until slightly thickened. Stir in a few drops of red food colouring. Cover and refrigerate until serving time. It can be served with ice-cream or with fresh fruit, like melon.

Jam sauce is a ‘classic’ with steamed pudding, but it’s delicious with ice-cream, too.

Hot desserts Pies, tarts and pastries

Pies: baked with a pastry crust Peach Pie Cherry Pie

Tarts: containing fruit or sweet filling: Normandy Peach Tart Grape Tart Apple Tart Fruit Tart

Many open tarts are decorated with strips of pastry in attractive patterns

Pastries: Turnovers: a type of small pie made by folding a piece of pastry round a fruit, jam, etc.

Phyllo Apricot Turnovers: Triangles of phyllo enclose little bits of apricots spiced with cinnamon, nutmeg and cloves

Fresh Fruit Tartlets: Colourful fresh fruits are displayed in individual pastry shellls lined with vanilla pastry cream and brushed with jam glaze. Contrasting colours, such as red raspberries, golden peaches, and green kiwi fruit look especially attractive.

Strudel: Strudel is one of the most famous traditional Hungarian pastries. Strudel can be made only from flour which has a high amounts of gluten and starch. A lot of skill is required in the rolling and streching out of the pastry into paper thinness. Well prepared strudels have several layers.

a., Apple Strudel, Cottage Cheese Strudel Poppy Seed Strudel, Sour Cherry Strudel b., Special Strudel: Almond Strudel Sopron Style

Tortes

Hazelnut Torte with Strawberries: A three-layer of hazelnut pastry has strawberry and fluffy Chantilly cream filling. The top of the cake has crisp hazelnut pastry wedges.

Variation: Almond Torte with Peaches Almond replace the hazelnuts in Hazelnut Torte with Strawberries and the pastry is layered with sliced fresh peaches instead of the berries.

Vocabulary (fruit desserts) chocolate mousse csokoládéhab mint sprig mentaág coulis öntet mousse krémes hab custard (tej)sodó plain egyszerű, sima easy to digest könnyen emészthető raspberry fool málnakrém economic gazdaságos sponge fingers babapiskóta evaporated milk sűrített tej stemmed glass talpas pohár fool tejszínhabos gyümölcsfelfújt stunning pompás © INTELTRAVEL 30 glacé fruits cukrozott gyümölcs triangle háromszög luscious ízes, zamatos tilt (meg)billent, megdönt mingle well with sg jól elvegyül vmivel pipe on nyomózsákkal zsínorszerűen díszit

VII. Translate the following recipes. Use your dictionary.

7/A Vienna Strudel Ingredients: 600 g Filo Pastry with butter Bring 3 milk with sugar, vanilla flavoured 2 eggs to brush sugar, and vanilla pod to boil. Stir remaining Filling: milk well with custard powder, coarse-grained 1 kg tinned sour cherries/without flour and egg yolks. Add to boiled mixture and juice/ thicken, avoid to get lumpy. Set aside to cool 250 g sugar 1 down. Roll out /3 of pastry into a rectangle. 40 g ground cinnamon Brush with egg and place a thin sponge cake Yellow cream: 600 ml milk 5 egg yolks strip in the middle. Press yellow pastry on this 170 g sugar strip using a pastry bag, coat with sour cherry 50 g custard powder filling, and cover with the remaining short 50 g coarse grained flour pastry. Brush with egg and cut in top. Bake in O 1 vanilla pod preheated oven at 180-200 C for 50 minutes.

7/B Tyrol Cherry Srudel

Ingredients: Roll out short pastry to an oblong form and 3 mm 400 g Filo Pastry with Butter thickness. Place filling on the centre, brush edges 2 eggs to brush of pastry with egg, fold over filling, with the Filling: 800 g tinned sour edges covering each other. Pierce with fork on cherries/ without juice/ the centre and bake in preheated oven at 200 g sugar 180-200 oC for 40 minutes. 30 ground cinnamon

VIII. Fillings, Toppings, Frostings and Icings

Fillings and toppings serve a double purpose. First they add to the flavour of the cake, making it richer and often moister. Second, they decorate the cake.

Whipped cream is the most popular choice both for fillings, toppings and frostings. Cream is whisked until it forms stiff peaks. You can keep it plain or flavour it with liqueurs, coffee, orange or vanilla.

Whipped Cream Frosting

2 cups heavy or whipped cream In small bowl with mixer at medium speed, 1 cup confectioners’sugar beat cream with sugar until stiff peaks 1 teaspoon vanilla extract form; fold in vanilla extract. Keep frosted

cake refrigerated until serving time.

Chocolate One 6-ounce package Semi sweet-chocolate pieces Over hot, (not boiling,) water, melt (1cup) chocolate pieces; cool completely. Prepare frosting as above, but fold in

cooled chocolate.

Coffee 1 teaspoon instant coffee Prepare as above, but add coffee with sugar.

Chantilly cream is whipped cream flavoured with sugar and vanilla, brandy, rum, or a liqueur such as Grand Marnier. Chantilly cream is used for sandwiching layered cake or decorating desserts.

Fruit like strawberries, raspberries, peaches, pineapple are often used with whipped cream for fillings and toppings and frosting. Fresh and good quality fruit is for the final decoration of the desserts.

Cake creams are both for fillings and frosting

Vanilla Cream

350 ml/14 fl. oz. cream Put the vanilla, the egg yolks and the 1 vanilla pod custard powder into the cream and bring it 70 g/3 oz. icing sugar to boil. Take off the heat and stir until cool, 5 yolks then remove the vanilla. Cream the sugar 70 g/ 3 oz. butter and butter and stir in the cooked cream. 30 g custard powder

Mocha Cream

3 egg yolks Mix the egg yolks, sugar and black coffee 150 g/5oz. castor sugar in bowl. Place over boiling water and 4tbsp. black coffee stirring constantly, cook till the mixture 200g/7 oz. butter thickens. Take off and go on stirring until half cooled, then stir in the creamed butter.

6 egg yolks Raspberry or Strawberry Cream 6 whole eggs 250g/9 oz. sugar Beat the egg yolks, eggs, suggar, milk, vanilla, 1 l/1pt. milk, 1 pod vanilla flour, liqueur and jam with a whisk over heat till 1 tbsp. flour 1 liqueur glass orange liqueur the mixture thickens without ever coming to the 250-300g/9-11 oz. raspberry boil. Take off the heat, remove the vanilla and go or strawberry jam or jelly on beating until cool. Add a few drops of cochineal, whipped cream cochineal to make it pink, then fold in the stiffly whipped cream.

Butter cream frosting

1 16-ounce package confectioners’sugar In large bowl with spoon or with mixer at 6 tablesopoons butter or margarine medium speed, beat all ingredients until softened very smooth, adding more milk if 3 to 4 tablespoons milk or half-and- necessary to make the icing of good half spreading consistency. 1 1 teaspoons vanilla extract

Lemon cream frosting

Prepare as above, but subsitute lemon Lemon juice juice for milk and omit vanilla.

Mocha cream frosting

1 cup cocoa 1 Prepare as above, but add cocoa; /3 cup hot coffee substitute coffee for milk and reduce vanilla to 1 teaspoon.

Orange cream frosting

2 egg yolks Prepare as above but add egg yolks and 1 teaspoon grated orange peel orange peel and use only about 2 tablespoon

milk.

Sugar icing Sift 2 1 cups / 250 g / confectioners’ sugar into a small saucepan. Add 1-2 tablespoons of water and heat it, stirring all the time, on a low heat until the sugar dissolves completely and a thick syrup forms. Drizzle over the cake immediately. Variations: chocolate icing, white icing, brown or yellow icing etc.

Fruit jelly is used for topping desserts like tarts or flans

Vocabulary

consistency halmazállapot purpose cél final végső omit elhagy, kihagy flan piskótatészta substitute for sg helyettesít vmit cochineal kokcsinella /bíbortetű festőanyaga/

VIII/1. Fill in the missing information.

Cake Filling Frosting/glaze Decoration

1. Black Forest cherry fruit ______

2. Mocha ______coffee glaze ______

3. Bluberry ______blueberries

4. Amaretto Cheese ______

VIII/2. Fill in the gaps with the correct word from the following list.

creme caramel, coffee, filling, for instance, sweet,

Ordering dessert

Waiter: Would you like a (1.) ______, madam? Guest: Yes, but nothing too (2.) ______. What do you suggest? Waiter: An ice, perhaps. The lemon sorbet, (3.) ______? Guest: No, not that. I’ll have the (4.) ______. Waiter: Creme caramel. And would you like (5.) ______afterwards? Guest: Yes, please. Waiter: Thank you, madam.

IX. Classification of ice-creams

Fruit ice-cream, cream ice-creams, and rich ice-creams are the 3 basic types of ice- creams. Each one is made a different way.

Fruit ice-cream: the fruit you use must be pureéd or it must be sieved. Puréeing the fruit adds more texture to the final ice-cream. Icing sugar should be added to sweeten the pureéd fruit. Make a custard base, combine it with the fruit, then put the mixture into an ice tray. Put it into the freezer until it is frozen, but still mushy. At this point you should beat the ice crystals, then re-freeze it. This process should be repeated, then frozen until firm.

Apricot, Peach or Honeydew Melon Ice

Stone, peel and sieve the apricots. Cream the egg 1 kg/2lb. ripe, sweet apricots yolks and sugar, add the milk, and beat over the 3 egg yolks heat until the mixture comes to the boil. Take off 350g/12oz. sugar and stir until cold. Pour over the apricot pulp and 3 l / 1 1 pts. milk mix well. Freeze. The procedure is the same for

peach ice or honeydew melon ice, but a piece of

vanilla should be boiled in the milk, then taken

out. The juice of melon may also be added.

When making cream ice-creams, a sugar syrup is combined with the pureéd fruit before freezing and also before cream is added. The amounts of sugar and water will change depending on the amount of fruit that you use. You should combine the fruit and the syrup and freeze until mushy. Beat the frozen mixture to break up the ice crystals. Cream which is whipped, should be added now, then beat the mixture, and freeze until firm.

Grand Marnier Ice-Cream

Beat the egg yolks until pale and creamy. Rub the sugar lumps on the orange peel so that they absorb the flavour. Put the sugar into a small 5 medium egg yolks saucepan with the caster sugar, and add 15 ml 3 sugar lumps (1tablespoon) of water. Put the pan over 1 medium orange moderate heat and stir until the sugar is 75 g (3oz) caster sugar dissolved. Bring the mixture to a boil and add 15 ml (1 tablespoon) water the Grand Marnier. Pour this mixture over the 60 ml (4 tablespoons) Grand yolks in a slow stream, beating all the time to Marnier keep the mixture creamy. Put this over a large 275 ml (1/2 pint) cream,, softly bowl of ice and beat until cold. whipped Decoration Fold the egg yolk mixture into the whipped Segments from 1 orange cream and pour this into the prepared container. Candied orange or candied peel slices Freeze this for 2 hours. Remove the ice-cream from the freezer, turn into a bowl and beat. Then freeze again. Decorate the ice-cream with fresh orange segments and the candied orange

Vanilla ice-cream is the most famous rich ice-cream. This ice cream is made from a custard base. Instead of vanilla you can use chocolate or coffee, as well as many others. Add flavourings such as chopped fruit or liqueurs at the same time as the cream, when the mixture is partially frozen.

Ice-cream sundae: a portion of ice-cream served with sauce, fruit, nuts, whipped cream etc.

Poires Belle Hélene Poached pears and vanilla ice- cream are coated with rich chocolate sauce, decorated with mint leaves. Variation Poached Pear Fans with Chocolate Sauce/poached pears in a pool of cream and chocolate sauce/ This dessert dates from the nineteenth century, when it was created for the star of Offenbach’s opera, „La Belle Hélene.”

Sorbets A true sorbet is based on lemon or orange flavoured syrup with extra fruit juice or puree added. Gelatine is added to stiffen the consistency, and whisked egg white is folded in half way through the freezing to give a light, fluffy consistency. A sherbet usually refers to a sorbet to which whipped cream is added.

Parfait It’s a dessert of ice-cream, fruits and fruit syrups- arranged in layers in a tall glass and topped with whipped cream. Fruit cocktail parfaits: vanilla ice-cream chilled canned fruit cocktail mixed with seedless grapes and grated orange peel Chocolate parfait: vanilla ice-cream, whipped cream and chocolate sauce

IX/1. Fill in the gaps with the correct word from the following list.

ingredients, including, offer, fresh, ice-creams, blending, Burnt Caramel.

The fabuolus Italian ice-cream: Gelato

Gelato produces the best (1.)______in the world. They use the best (2.)______, the finest heavy creams, the richest chocolates, the highest quality (3.)______fruits, nuts and imported and domestic flavourings available. Because of their ingredients and secret (4.)______techniques, the intensity of each flavour comes through in every spoonful. They (5.)______a wide variety of ice-cream (6.)______Amaretto, Cappuccino, Pistachio, Tiramisu and white chocolate. In addition they produce sorbets including Lemon, Raspberry, Mango, Champagne, Passion Fruit and Cranberry. Rumour has it that Leonardo da Vinci, on his death bed yearned for just one more spoonful of their famous

IX/2. Translate the following recipes. Use your dictionary. Melon Parfait with Vanilla Sauce

Ingredients 300 g raspberry ice cream 50 g green walnut ice cream Amaretto liqueur green food colouring red food colouring 4 servings of vanilla custard. To garnish: whipped cream, chocolate

Flavour green walnut ice cream with Amaretto and colour with green colouring until similar to the colour of a water melon’s skin. Colour raspberry ice cream with red colouring until it looks like the colour of a water melon’s flesh. Spread dome-shaped metal bowl with green ice cream, chill in freezer until firm, fill with red ice cream and freeze again. When completely frozen, put the bowl into hot water for a moment, then unmould the parfait and slice into wedges. Imitate melon seeds with chocolate drops. Serve with whipped cream and vanilla sauce.

Vocabulary date from származik, ered vmilyen időből mushy pépes partially részben procedure művelet folyamat refer to utal vmire sorbet/sherbet szörbet segment of an orange narancs gerezdje process folyamat, eljárás

X. Christmas and Easter desserts

Christmas, the family celebration, is a time for hearty eating. It is the season of baking. At home most families bake according to family recipes. The Christmas meal table would be incomplete without beigles with a poppy seed and nut filling or fruit loaf made with raisins or nuts. They can be made in advance of the big day. Some families in Hungary serve ”mákos guba”, -a dessert of bread rolls soaked in sweetened milk with poppy seeds- on December 24.

Beigle/Walnut and poppy seed roll/. .Ingredients for nut filling: milk, nuts, raisins, cinnamon, honey, lemon zest, vanilla sugar. .Add milk, sugar, and vanilla sugar and bring to a boil. .Add the lemon zest, raisins and cinnamon. .Add the honey and stir in the walnuts. Stir until a mixture is formed. .For the dough: flour, eggs, butter, lard, sugar, salt, yeast, confectioners’sugar, milk, lemon zest. .Dissolve the sugar in the lukewarm water, crumble the yeast onto the milk, and leave to react. .Make a hollow in the middle of the flour. .Add the remaining dough ingredients and mix everything together. .Quickly knead the dough throughly. .Roll out the dough into a sausage shape, cover with a dish towel and leave to rise in a warm place. .After thirty minutes cut the dough roll into 4 equal pieces. .Roll out each piece of dough into a thin rectangle about 1 inch/5 mm thick. .Spread the dough with the nut or poppy seed filling and roll up. .Grease a baking sheet and carefully transfer the rolls onto the sheet and brush with egg yolk. .Bake in a preheated oven until golden brown.

Easter desserts

Easter loaf / see on page 17./ This is a light yeast bread with golden crust, made in the form of a circular braid. In the Hungarian countryside, people have been baking such a loaf for special occasions for six hundred years. More elegant than standard bread, it is an essential feature at Easter, Christmas, and country weddings. It is made in basically the same way everywhere, with a slight regional variation in the dough, and variation in appearance according to the occasion. Pozsony walnut and poppy seed crescents, Gerbeaud slices, Sweet tea biscuits are traditional Easter desserts in Hungary as well.

X./1. Fill in the gaps with the correct word from the following list.

dessert trolley, fresh, sweet, on the top, tell, what, underneath, I’ll have Deciding on dessert Waiter: Would you like a (1.) ______? Woman: (2.) ______have you got? Waiter: One moment, sir. I’ll bring you the (3.) ______. Here we are. Man: Can you (4.) ______us what they are? Waiter: (5.) ______, there’s apple pie, chocolate gâteau, or fresh fruit salad, and (6.) ______there are profitroles, blackcurrant cheese cake and of course (7.) ______fruit basket. Woman: I think.(8.) ______the chocolate gâteau. Waiter: Would you like cream, madame? Woman: No, thank you.

XI. The qualities of a good pastry cook

Pastry cooks prepare sweets and pastries. They work with different ingredients. They must have skilful hands. They need an artistic vein preparing desserts, particularly for special occasions, like Christmas, weddings, and birthdays. They must have a good sense of taste. To be a good pastry cook you need a little creativity as well. They must be physically strong. They can stand high temperature and must stand for long hours. Cleanliness is very important. They must know the production techniques, the ingredients, and about healthy food. They should have a lot of knowledge on diet. Heavy cream cakes should be replaced by fruity, lighter ones. More wholemeal flour, brown sugar, honey should be used, less colouring, preservatives, and additives. Good pastry cooks must love their profession.

Most pastry cooks are multi-skilled and produce a wide range of baking products such as, cakes, pies, buns, biscuits and confectionery. Some specialise in fields, such as chocolate making, cake decorating or recipe development. Some pastry cooks successsfully run their own business.

XI/1. You get an order for a birthday party. How would you arrange the choice of the confectionery?

XI/2. You are an experienced pastry cook. Tell your younger colleague what he should do. Problem: Action: 1. Dough is too soft: ______2. Cake sticks to the pan: ______3. Batter sticks to cutter: ______4. Dough doesn’t rise: ______5. Dough rises too quickly: ______

XII. Presentation of a famous Hungarian pastry chef

József C. Dobos

Dobos Cake was named after its first maker and inventor, József C. Dobos, the outstanding culinary artist. József C. Dobos was born in Budapest, on 18th January, 1847. He came from a family of cooks, his great-grandfather was master chef in the Szerencs Palace of Prince Ferenc Rákóczi, his grandfather, too stayed in the trade and he himself was interested in cooking from an early childhood. He preferred stirring food to learning. He became the best cook of his age. He was a many sided man, published books on gastronomy and even wrote a cookbook. He had a restaurant, where gourments were served with every kind of delicacy. But what will preserve his name for the longest is the Dobos Cake, the splendid cake, a favourite of everybody.

Its appearence, the shining, yellowish-brown caramel which forms the top, is just as attractive as its contents, the thin layers of especially fine sponge and the rich chocolate butter cream spread between them and covering the sides. This cake speciality was first put on the market in 1885 and it’s still very popular all over Europe. This cake can be found in the pastry shops of Germany, England, France and Belgium, just as in Austria, Sweden and in the Netherlands.

Dobos Cake This famous cake consists of six, individually baked jelly roll bases, filled with chocolate butter cream, coated with a caramel glaze on top, and the sides decorated with crumbled sweet cookie crumbs.

The ingredients for the batter: eggs, confectioners’ sugar, vanilla sugar, lemons 1. Beat together the egg yolks and sugar. Then fold in the stiffly beaten egg whites and flour. 2. Divide the batter into 6 equal portions and make thin, evenly sized sponge bases. © INTELTRAVEL 41

3. The ingredients for the buttercream and glaze: sugar, lemon, rum, butter, cocoa powder. 4. Beat the butter and cocoa powder together, then add the sugar syrup and flavourings. 5. Spread about one-fifth of the buttercream over a sponge base. 6. Cover with another layer of sponge. Continue until 5 layers are sandwiched together. 7. Spread the buttercream around the sides of the cake. 8. Decorate the sides of the cake with cookie crumbs, slivered almonds, ground hazelnuts, or ground almonds. 9. Melt the sugar in a saucepan with the lemon juice and boil until the sugar caramelizes, stirring all the time. 10. Quickly spread the caramel glaze over the sixth sponge layer. 11. Refrigerate the cake until just before serving.

XII/1. What is a wedding and a birthday cake like? Describe them.

XII/2. Fill in the gaps with the correct word from the following list.

bill, coffee, change, good, favourite, in a minute, order, vanilla cake, we’ve got, will be

Waiter: May I take your (1.) ______?

Guest2: Yes, I would like some (2.) ______, but also what types of cakes do you have, they aren’t listed on the menu. Waiter: (3.) ______Chocolate Cake, Vanilla Cake, Hazelnut Cake, Dobos Cake, Mocha Cake, Cherry Cake and Punch Cake. Guest: Well, let me see, what goes (4.) ______with coffee? Waiter: The vanilla cake is the (5.) ______among regulars here. Guest: Well, good then, I’ll have the (6.) ______and a cup of coffee. Waiter: Okay, I’ll be back (7.) ______. - - - Waiter: Here you are, one piece vanilla cake and a coffee. Guest: Thank you. - - - Guest: Waiter! Waiter! May I have the (8.) ______? Waiter: Yes, it’s right here, that (9.) ______$ 6,67. Guest: Here is $ 10,00. Keep the (10.) ______. Waiter: Thank you.

XIII. My experiences as an International Pastry Chef

My name is Roy Benoit and I was born in Astoria, Oregon. The year I was born was 1950 and now I am 51 years old. When I turned 16 in 1966 I began to develop an interest in the food industry. Right after I graduated from high school I enrolled in a culinary arts school in Portland, Oregon. It took me four years of hard work and dedication to graduate from this school with a chef’s certificate and a major in desserts and pastries. I found a job in a three star Portland hotel/ Smithson Hotel/ where I headed all of the preparation and making of their desserts and pastries. It was a great job and I gained a lot of experience in making pastries and working with others. After having spent 6 years at this job I saw an advertisement for a job at a luxury hotel in Oxfordshire, Great Britain in 1978. © INTELTRAVEL 43

Advertisement for station Pastry Chefs

Purcell Court Hampton Road, Deddington Oxfordshire, OX 5 4 QJ

Pastry Chefs

Required for luxury hotel, situated 12 miles from Oxford. We are looking for a young person with experience as pastry chef who now wishes to further his career. Position offers excellent career opportunities. Excellent accomodation and uniform provided. 5 day week. Salary accodding to experience.

Please write with CV and photograph Mr J. Rover, Personnel Manager Tel.: O869- 12583

Here is my cover letter

4O Alexandra Street Portland

Mr. J: R: Rover 23 September, 1978 Purcell Court Hempton Road Deddington Oxford OX5 4 QJ

Dear Sir,

I am writing to apply for the position of Pastry Chef in your hotel, which you advertised in the Catering Journal of 21 September. As you will see from my enclosed curriculum vitae, I have had over 6 years experience as a pastry chef in a three- star Portland hotel. I am now the head pastry chef there. I would like to develop my professional and social skills in a superior establishment overseas and I am therefore interested in the position you are offering. I look forward to hearing from you.

Yours faithfully,

Roy Benoit

When you apply for a job you need to send a curriculum vitae (C. V.)

CURRICULUM VITAE

Name: Roy Benoit

Address: 4o Alexandra Street Portland 97128 Telephone: 503-742-58O6 / work/ 503-988-2673/ home/ Date of birth: 9. 9. 1984 Education: Beamont Secondary School, Portland School /with Grade A in English and mathematics/ City and Guilds Diplomas in baking skills and pastry making National Catering Board courses in cake decorating, and recipe development Experience: Pastry chef at Smithson Hotel, Portland - now Pastry Cooks’s assistant in restaurants in Astoria and other coastal towns in 1985 and 1986 / holiday work / Interests: Travelling, reading, learning languages, swimming

References: The Personnel Manager Smithson Hotel Belsize Avenue Portland

My application was accepted immediately. I gained valuable experience at this hotel, making important decisions and heading a large staff of pastry chef. Since this hotel’ s reputation was one of the best in the world, the expectations for the quality of the pastries was extremely high. In order to attain the utmost perfection in the pastries, my employer sent me on business trips to several world-known pastry shops in France. The French are among the best in the world when it comes to making pastries, and I was able to attain an array of abilities in making delicious French pastries.

When I returned home I took a job at the Danish Made Bakery’ where I was in charge of all their pastry making. I also headed their catering service. After working here for 10 years I bought the business from the owner and expanded its services. Now it is a Bakery chain that has locations all over the Oregon coast. Even now I make pastries at the main Bakery in Astoria and I love it. I think I will always work here because of my passion for pastries. If I could give a piece of advice to an aspiring pastry chef, I would say always remember what you love to do, be passionate about your work and always work hard to become better.

Key

I/1. Eperfagylalt vanillia öntettel 8. Mandulás csokoládétorta 2. Charlotte almával 9. Gyümölcsrizs 3. Diplomata puding puncs öntettel 10. Gesztenyés tekercs 4. Képviselőfánk 11. Mogyorótorta 5. Mákos lepény 12. Almáspite 6. Oroszkrémtorta 13. Gesztenyepüré 7. Rántott almakarikák borhabbal 14. Kakaós piskóta

I/2. At a Cake Shop

1. how 2. to buy 3. cake 4. strawberry 5. have got 6. filled and topped 7. as well 8. I’ll have 9. one moment 10. How much 11. in cash 12. choosing

II/1. 1. c 2. h 3. a 4. j 5. f 6. i 7. d 8. g 9. e 10. b

IV/1. a) Work one or two tbsp. soft butter, margarine or milk into dough with your hands. b) Measure all ingredients carefully and accurately. Keep shortening at room temperature, however shortening shouldn’t be melted. c). Chill dough until firm enough to handle, then work with it in small portions, leaving the rest of the dough in refrigerator until needed. If the dough is still soft after chilling, work in more flour. d) Measure each ingredient accurantely and follow mixing directions exactly. Use soft butter, shortening or margarine, don’t use melted shortening.

IV/2. a pinch of baking powder a slice of salt a bunch of vanilla essence a jar of lemon a drop of whole raspberries a few marmalade 1 tablespoon of grapes

IV/ 3. Cut with white icing Whip all the ingredients Knead the flour into a bowl Brush the yeast in a little milk Cover in the stiffly beaten egg whites Mix with grated walnuts or almonds Sieve the pie into squares Dissolve the egg whites Fold the butter, flour, sugar and almonds Sprinkle with egg yolks

VI/1. 1. szezámmagos kenyér 4. sajtos/ tepertős pogácsa 7. diós csiga 2. bakonyi barna kenyér 5. túrós táska 8. ízes bukta 3. vajas kifli 6. mákos patkó/ kocka 9. fahéjas tekercs

VI/2. 9, 3, 2, 1, 4, 5, 8, 6, 7

VI/3. Black Forest Gateau 1. separate 2. whisk 3. cocoa powder 4. stiff 5. fold in 6. bake 7. shrink 8. whip 9. sprinkle 10. whole 11. spread 12. grate

VII. A. Bécsi rétes

Hozzávalók: 60dkg vajastészta, 2 db tojás a kenéshez. A töltelékhez: 1 kg meggybefőtt (meggylé nélkül) 25 dkg kristalycukor, 4 dkg őrölt fahéj. A sárgakrémhez: 600 ml tej, 5 db tojássárga, 17 dkg kristálycukor, 3 dkg vaniliás cukor, 5 dkg pudingpor, 5 dkg rétesliszt, 1 db vaníliarúd

A tej 3 részét felforraljuk a cukorral, a vaníliás cukorral és a vanília rúddal. A maradék tejjel kikeverjük a pudingport, a réteslisztet és a tojássárgákat. Hozzáöntjük a felforrt részhez, majd csomómentesen sűrítjük, és kihűlésig állni hagyjuk. A vajastésztának az 1/3-át téglalap alakúra nyújtjuk. Tojással megkenjük, majd a közepére egy vékony piskótacsíkot helyezünk. Habzsákkal sárgakrémet formázunk a piskótára, aztán a meggytöltelékkel bevonjuk és befedjük a maradék vajastésztával. A tésztát bekenjük tojással, majd a tetejét bevagdossuk. Előmelegített sütőben 180-200 fok C –on sütjük. 50 percig.

VII. B. Tiroli meggyesrétes Hozzávalók: 40 dkg vajastészta, 2 db tojás a kenéshez A töltelékhez: 80 dkg meggybefőtt/ meggylé nélkül/, 20 dkg kristálycukor, 3 dkg őrölt fahéj

A vajastésztát kinyújtjuk hosszúkás téglalap alakúra., és 3 mm vastagságúra. A tölteléket középre helyezzük, majd a tészta széleket tojással megkenjük. és egymásra hajtjuk. Középen villával végigszúrkáljuk, majd 180-200fok C-on, előmelegített sütőben, 40 percig sütjük

VIII/1. Cake Filling Frosting/glaze Decoration

1. Black Forest whipped cream chocolate curls

2. Mocha coffee cream – whipped cream

3. Bluberry blueberry basic powdered sugar _____––______

4. Amaretto Cheese cream cheese – slices of peach, almonds

VIII/2. Ordering dessert 1. sweet 2. filling, 3. for instance 4. creme caramel, 5. coffee

IX/1. 1. ice-creams 2. ingredients 3. fresh 4. blending 5. offer 6. including 7. Burnt Caramel

IX/2. Dinnyeparfé vaníliaöntettel

Hozzávalók: 30 dkg málnafagylalt, 5dkg zölddiófagylalt, amaretto likőr, zöld ételszínezék, piros ételszínezék, 4 adag vaníliamártás. A díszítéshez: tejszínhab, csokoládé © INTELTRAVEL 47

A zölddiófagylaltot Amaretto likőrrel ízesítjük, és a görögdinnye héjához hasonló zöld színűre megfestjük. A málnafagylaltot a görögdinnye belsejére hasonló pirosra színezzük. Egy félgömb alakú fémtálat kikenünk zöld fagylalttal, mélyhűtőben kifagyasztjuk. Ha teljesen megfagyott, a tálat egy pillanatra forró vízbe mártjuk, a parfét kiborítjuk, és cikkekre vágjuk A magokat csokoládéval imitáljuk. Tejszínhabot és vaníliamártást adunk hozzá.

X/1. Deciding on dessert 1. sweet, 2. What 3. dessert trolley 4. tell 5. on the top 6. underneath 7. Fresh 8. I’ll have

XI/1. For children birthday party: you can bake a cake/ Walt Disney figures, car, train, Barbie, etc./ with colourful decoration, with figures, fireworks candles depending on what the child likes. Drinks: orange juice, fruit juice like peach juice, lemonade. Meanwhile for picking sweets: small salty or sweet biscuits, small fancy cakes, petit fours.

In summer: parfait, parfait torte, ice-cream, ice-cream sundaes. For adults: fabulous layer cake frosted with marzipan, decorated according to the taste of the celebrity, Punch Torte, Three Layered Pastry Filled with cream or pudding, Black Forest Cake with whipped cream frosting, Pastry-shells filled with either pudding or whipped cream or some other kinds of filling. Drinks: champagne, punch

XI/2. 1. refrigerate briefly 2. return to the oven and heat one minute 3. flour the cutter 4. transfer to a warmer place 5. punch it down and let it rise again

XII/1. Wedding Cake: A wedding cake is generally made of multiple layers, therefore it is very tall. At the base, there is one very thick, wide piece. From there it gets skinnier. At the top usually there is a little statue made of wax or some other malleable material. The statue is usually of the bride and the groom. Wedding cakes are almost always made of white frosting and are always very large in order to feed large numbers of people. As well as being large, they are extravegantly decorated, thus, they are very expensive.

Birthday Cake: This type of cake can be of any size or shape. The traditional look for a birthday cake is round and about three layers tall, each layer about 1,9 inches thick. As for the icing and filling, it is completely a personal preference. Usually it is either vanilla or chocolate frosting. Sometimes people put some kind of fruit filling between layers.

XII/2. 1. order 2. coffee 3. We’ve got 4. good 5. favourite 6. vanilla cake 7. in a minute 8. bill 9. will be 10. change © INTELTRAVEL 48

CONTENTS

I. Types of eating and drinking establisments 2

II. Kitchen equipment 6

III. Ingredients 10

IV. Preparations and basic techniques of preparing cakes and desserts 12

V. Healthy nutrition 14

VI. Classification of pastries 17

VII. Fruit desserts 24

VIII. Filling, Toppings, Frostings and Icings 31

IX. Classification of ice-creams 34

X. Christmas and Easter desserts 37

XI. The qualities of a good pastry cook 39

XII. Presentation of a famous Hungarian pastry chef 40

XIII. My experiences as an International Pastry Chef 42