2.1.4 Pies, Candy, & More

Pies, Candy, & More
2.1.4

Learners will be able to...

• identify the characteristics of pies

• recognize the types of candies and explain sugar stages

• identify the methods of making different pastries like galettes and tarts

Match

Today we will learn about pies, candy, chocolates, tarts, and gallete. Match each description with the appropriate topic included in today's lesson.

• baked dish, usually made of a pastry dough casing that contains a filling of various sweet or savory ingredients

• a confection that features sugar as a principal ingredient

• one of the most popular food types and flavors in the world, used in many types of baked goods

• baked dish consisting of pouring a filling over a pastry base, and it is kept open on the top

• various types of flat round or freeform crusty desserts

Pie

Candy

Chocolate

Tart

Galette

• Pie

• Candy

• Chocolate

• Tart

• Galette

​Pie

A pie is a baked dish made of pastry dough casing containing a sweet or savory filling.

History
- Medieval England - pyes, savory parcels for food, filled with meat (beef, lamb, or pigeon)
- Cornish Pastry: portable lunch, hand-held pie pocket filled w/ meat & potatoes
- Recipes published cookbooks: 1675 pumpkin pie, 1796: three types of sweet pies, 1800s: eight sweet pie varieties, and 1947: 65 varieties

To learn more about the history of pies, watch the video on the next slide.

Match

Match each popular type of pie with the appropriate image.

Fruit Pie

Pumpkin Pie

Lemon Meringue Pie

Pecan Pie

Coconut Cream Pie

• Fruit Pie

• Pumpkin Pie

• Lemon Meringue Pie

• Pecan Pie

• Coconut Cream Pie

has a thick and creamy coconut filling, crispy pie crust, mounds of sweet whipped cream, and toasted coconut.

1. bake the pie crust
2. chill the pie filling until thick and ready

​

Coconut Cream Pie

filled with fresh, frozen, cooked, canned or even dried fruit

assembled in a prebaked or unbaked bottom crust, with or without a top crust

Fruit Pie

a dessert pie consisting of a shortened pastry base filled with lemon curd and topped with meringue

​

​Lemon Meringue Pie

a pie of pecan nuts mixed with a filling of eggs, butter and sugar

commonly served at holiday meals in the US

considered a specialty of Southern U.S

​

Pecan Pie

a dessert pie with a spiced, pumpkin-based custard filling, generally eaten during the fall and early winter

The pumpkin and pumpkin pie are both a symbol of harvest time.

​

​Pumpkin Pie

Multiple Choice

What type of water should be used to create the pie crust?

• warm

• cold

• lukewarm

​History of Candy

18th Century: 1st candy came to America from Britain and France

 

Industrial Revolution (1830s): technological advances, availability of sugar opened up the market

 

The Candy Store: a favorite of the child of the American working-class; penny candy became the first material good that children spent their own money on

Match

Match the descriptions with the appropriate type of candy.

• a confectionery made from sugar, water and gelatin whipped to a solid-but-soft consistency

• stretch and/or pull a sticky mass of a soft candy base, made of boiled sugar, butter, vegetable oil, flavorings, & colorings, until it becomes aerated, resulting in a light, fluffy, chewy candy

• sugar candy prepared from one or more sugar-based syrups that is heated to a temperature of 300-310 °F to make candy

Marshmallow

Taffy

Hard Candy

• Marshmallow

• Taffy

• Hard Candy

Match

Match the descriptions with the appropriate type of candy.

• small bean-shaped sugar candies with soft candy shells and thick gel interiors

• brightly colored pectin-based pieces, shaped like a narrow dome, often coated in granulated sugar and having fruit and spice flavors

• orange-brown confectionery product made by heating sugar to a range of 330-340 F

Jelly Beans

Gum Drops

Caramel

• Jelly Beans

• Gum Drops

• Caramel

Candy: Sugar Stages

As a sugar syrup is cooked, water boils away, the sugar concentration increases, and the temperature rises.

 

The highest temperature the sugar syrup reaches tells you what the syrup will be like when it cools (higher temperatures = hard, brittle candies & lower temperatures = softer candies)

 

For the best results and most accuracy, it is recommended that you use a candy thermometer. 

 

Candy: Sugar Stages

• Soft-Ball Stage 235° F–240° F (fudge, pralines)

• Firm-Ball Stage 245° F–250° (caramels)

• Hard-Ball Stage 250° F–265° F (nougat, gummies, rock candy)

• Soft-Crack Stage 270° F–290° F (saltwater taffy, butterscotch)

• Hard-Crack Stage 300° F–310° F (lollipops, nut brittles)

• Caramelization 320°F-338°F

 

Multiple Choice

At what temperature does sugar become too hot, and caramel would start to burn?

• 200°F

• 340°F or above

• 
  275°F

Match

Match the parts of the Cacao Nut to the chocolate-making process

Cacao Nibs (after roasting)

Cacao Pod

Cacao Seed

Chocolate Liquor

• Cacao Nibs (after roasting)

• Cacao Pod

• Cacao Seed

• Chocolate Liquor

Tart

• baked dish consisting of pouring a filling over a pastry base

• kept open on the top

• base pastry is usually short crust

• sweet or savory filling

Galette

• various types of flat round or freeform crusty desserts

• rustic looking

• basically like a pie, without having been baked in the pie dish

Review

• identify the characteristics of pies

• recognize the types of candies and explain sugar stages

• identify the methods of making different pastries like galettes and tarts

Match

Match each description with the appropriate topic discussed in today's lesson.

• baked dish, usually made of a pastry dough casing that contains a filling of various sweet or savory ingredients

• a confection that features sugar as a principal ingredient

• baked dish consisting of pouring a filling over a pastry base, kept open on the top

• various types of flat round or freeform crusty desserts

• one of the most popular food types and flavors in the world, used in many foods includingcakes, pudding, mousse, chocolate brownies, and chocolate chip cookies

Pie

Candy

Tart

Galette

Chocolate

• Pie

• Candy

• Tart

• Galette

• Chocolate

Multiple Choice

What type of water should be used to create the pie crust?

• warm

• cold

• lukewarm

Multiple Choice

If you had some ingredients and tools like a candy thermometer and a blender, you can make your own hard crack candy, or even chocolate, in your home kitchen.

• True

• False

Match

Match the sugar stage with the appropriate temperatures and examples.

• 235° F–240° F (fudge, pralines)

• 245° F–250° (caramels)

• 250° F–265° F (nougat, gummies, rock candy)

• 270° F–290° F (saltwater taffy, butterscotch)

• 300° F–310° F (lollipops, nut brittles)

Soft Ball Stage

Firm Ball Stage

Hard Ball Stage

Soft Crack Stage

Hard Crack Stage

• Soft Ball Stage

• Firm Ball Stage

• Hard Ball Stage

• Soft Crack Stage

• Hard Crack Stage

Up Next:
Frostings & Fillings