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INTELTRAVEL

ENGLISH
FOR PASTRY COOKS

(Kiegszt szakmai jegyzet)

INTELTRAVEL
Minden jog fenntartva!

sszelltotta:
Kovcs Andrsn
Lektorlta:
Vajda Tibor

INTELTRAVEL

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/Cafs: they used to be popular in Hungary in the 19 th centuary and
they are back in fashion again. In a traditional sense cafs were generally attended by
middle aged and older people. Nowadays more and more cafs are opening that direct
their services to younger people. A modern caf 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 caf 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 caf, dont dress up, dress is always informal and
casual.
Hungarys oldest coffee house is the Ruszwurm built in 1827. It still has its original
cherrywood panelling and fittings. One of the most famous cafs is the Gerbeaud, a
favourite meeting place for generations in the heart of the city.

Vocabulary
a wide variety of sg
a wide selection of sg
as well
available
bakery products
biscuits, cookies
Caf /US/
cake, pastry, cookie
coffee room
coffee house

szles vlasztk vmibl


szles vlasztk vmibl
is, szintn
confectionary
kaphat
crushed coffee-beans
pkruk
establishment
aprstemny
kvhz
stemny
kvz
kvhz

cukrszda
rlt kvbab

intzmny

force steam through


ice-cream parlour/parlor

tnyom
fagylaltoz

offer

knl, nyjt

panelling
pastry shop /US/

fval val borts


cukrszda

INTELTRAVEL

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 Caf-confectioneries.
The tradition-rich history of Gerbeud began in 1858 with Henrik Kugler who
established the caf. It soon became a wellknown meeting place. Kuglers 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 Dek and Ferenc Liszt were among the
patrons of the caf.
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 Kuglers
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 caf.
Gerbeaud stands today on Vrsmarty 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 Eszerthzy 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 caf menus or snacks.

I/1. Translate the following desserts into Hungarian.


1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.

Strawberry ice-cream with vanilla sauce


Apple Charlotte
Diplomat pudding with punch sauce
Vanilla cream puff
Poppyseed pie
Russian cream cake
Apple fritters with wine sauce
Almond Chocolate Cake
Fruit and Rice Puddings
Chestnut Swiss Roll
Hazelnut cake
Apple pie
Chestnut puree with whipped cream
Cocoa biscuit

INTELTRAVEL

THE CHOICE OF A CAF


1. BREAKFAST and TEA-TIME OFFERS

Uzsonna stemnyek

Croissant /plain, chocolate, cheese, chestnut/


Svjci kifli /csokolds, sajtos, gesztenys/
Cottage cheese pastry Trs tska
Sweet tea-biscuits des teastemnyek
Salted cheese filled tea-biscuits
Ss, sajtos teastemnyek
Savoury scones/cheese, crackling, potatoe, curd/ Sajtos, tprtys, burgonys, trs
pogcsa

2. SANDWICHES
Sandwiches with Ham, Cheese, Salami or Chicken
Sandwiches with Goose-Liver, Caviar or Smoked Salmon
3. LAYER CAKES Tortk
Dobos Layer Cake Dobos torta
Eszterhzy Layer Cake Eszterhzy torta

Black Forest Layer Cake Feketeerd torta


Fruit Layer Cake Gymlcstorta

4. DESSERTS Desszertek
Walnut Delicacy Dis csemege
Marzepan Fruit Marcipn gymlcs
Diplomat Roulade Diplomata rold
Lemon Roulade Citrom rold

Sponge Cake Soml Style Somli galuska


Marzepan Cake Marcipn szelet
Praline doughnut Pralin fnk
Fancy Cakes Mignon

5. SPECIALITIES
Cottage Cheese Cake Trs szelet
Apple/Sour Cherry Pie Alms/meggyes pite
Pozsony walnut and poppy seed crescents Pozsonyi dis, mkos kifli
Pozsony walnut and poppy seed rolls
Pozsonyi dis, mkos beigli
6. CREAMS, MOUSESS Krmek, habok
Raspberry Cream Mlnakrm
Strawberry Cream Eperkrm
Chocolate Mousse Csokold mousse
Chocolate Cream Csokoldkrm
Strawberry Mousse Eper mousse
7. ICE-CREAM SPECIALITIES, PARFAITS
Various Ice-creams with whipped cream
Ice-cream Sundae Fagylatkehely
Banana Split Banana Split
Poires Belle Helene Szp Helna
Almond and Hazelnut Parfait Mandula mogyor parf

Iced coffee
Jeges kv
Coupe Jacques Coupe Jacques
Parfait Cake
Prf torta
Peche Melba Pch Melba
Fruit Parfaits Gymlcsparf

INTELTRAVEL

8. BEVERAGES Italok
Coke
Cola
Lemonade
Limond
Tonic
Tonik
Mineral Water svnyvz
Fresh Orange/Peach/Apple/Sour Cherry Juice Friss narancs-, szibarack-, alma-, meggyl
TEA AND COFFEE SPECIALITIES
Tea s kv klnlegessgek
Espresso Coffee Pressz kv
White Coffee
Tejes kv
Cappucino
Cappucino
Turkish Coffee Trk kv
Irish Coffee
r kv
Tea Lipton/ Earl Grey Lipton/Earl Grey tea
Fruit-Tea Gymlcstea
Ice-Tea Jegestea

I/2. Complete the following dialogue with the correct word from the following list.
as well,
have got,

to buy,
how,

cash,
How much,

cake,
Ill have,

choosing,
filled and topped,
one moment,
strawberry

At a Cake Shop
Waitress:
Guest:
Waitress:
Guest:
Waitress:

Guest:
Waitress:
Guest:
Waitress:
Guest:
Waitress:
Guest:
Waitress:

Good afternoon. (1.) _______________ can I help you?


Good afternoon. Id like (2.) _________________ some cake.
What sort of (3.) ___________ were you thinking of buying?
Well, Id like to buy some (4.) _____________________ cake.
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.) _________________.
Both sound great, (8.) __________________a whole strawberry cake.
Very well, (9.) _______ _________________ and Ill wrap it up for you.
Thank you very much. (10.) _________________ will that be?
The total sum is $ 24.50, we accept all major credit cards.
Is that so? Here, Ill pay (11.) ____________.
Heres your cake, thank you for (12.) ________________ our bakery.
Thank you. Good-bye.
Good-bye. Enjoy your cake.

INTELTRAVEL

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
grater
chefs knife

cake/pie knife
vegetable shredder
pastry cutter

knife sharpener
grinder

INTELTRAVEL

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 allover cooking.
Rice cooker it steams the rice, then keeps it warm
Vegetable steamer
Pressure cooker
Coffee maker
4. For baking:
loaf pan

5. For mixing:
hand beater
rubber spatula

baking sheet

wire whisk
wooden spatula

pie plate

coiled whip
dough mixer

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

INTELTRAVEL

blender: great for pureing soup and making milk shakes


mixing bowl
ice cream maker: makes ice-cream, frozen yoghurt or sorbet.
Juice Extractor:
It operates like a centrifuge
to extract juices from even
fibrous fruits, vegetables
and herbs

Citrus juicer extracts juice from


oranges, lemons, limes or
small grapefruit quickly.

6. Kitchen utensils
pastry brush
masher
pastry bag
pastry board
corkscrew
wire rack
pot holders

vegetable peeler
ice cream scoop
pastry scraper
rolling pin
bottle opener
electric kettle
paper towels

colander
lid
dish rack
pastry cutter
tin opener
aluminium foil
kitchen towels

bowl
canister
strainer
cake-mould
chesnut presser
dough divider
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

INTELTRAVEL

Vocabulary
(brick) oven
(cooking)range
aluminium foil
amount of time
apple corer
beat
blender
brush
cake tin
can opener
candy thermometer
chop
coiled whip
colander
coldstore
corkscrew
dish rack
egg whisk
electric juice extractor
electric kettle
electric mixer
electric shredder
ensure
essential
food processor
freezer
funnel
grater
hand beater
ice cream scoop
kitchen scales
kitchen shears
wire rack

stkemence
st
aluminium flia
idtartam
alma magoz
felver/ tojasfehrjt/
turmixgp
ecset
stforma
konzervnyit
cukorsrsgfokmr
vg, aprt
habver
szredny
htkamra
dughz
ednyszrit
krmkever
gymlcscentrifuga
elektomos vzforral
elektomos robotgp
elektromos aprtgp
biztost (eredmnyt)
lnyeges
konyhai robotgp
mlyht
tlcsr
konyhai reszel
kzihabver
fagylaltadagol kanl
konyhai mrleg
konyhai oll
fmrcs

batter
canister
defrost
dough
pie
whip

felvert hg tsztaanyag (sts eltt)


fmdoboz, bdogdoboz, plhdoboz
felolvaszt hst, felenged fagyasztott telt
tszta (stemny, kenyr)
vajastszta, pitetszta, us gymlcstorta
felver habot, kemnyre ver krmet

kitchen timer
konyhai ra
kitchen towel
konyharuha
knead
gyr, dagaszt
knife sharpener
kslez
ladle
merkanl
lemon squeezer citromfacsar
loaf tin
zgerincforma
measure
mr
measuring cup /US/ mrpohr
measuring dish /GB/ mrpohr
measuring jug mredny
mixing bowl
kevertl
paper towel
paprtrlkz
pastry bag /US/ habzsk
pastry scraper habkrtya
pastry tube/GB/ habzsk
peeler
tisztt
pot holder
lbosfog
potato masher krumplinyom
raw
nyers
reach
elr
reheat
felmelegt
rise
(fel)kel, emelkedik
rolling mill (marzipan)hengergp
rolling pin
nyjtfa
set
bellt
shred
aprt, vg
slice
szelet /elni
strainer
szr
swiss roll
pisktatekercs
tea kettle
teskanna
utensil
eszkz
workbench
munkaasztal

INTELTRAVEL

10

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
szegfbors
vanilla bean
vanliaterms
cinnamon
fahj
vanilla essence
vanilia eszencia
caraway seed
kmnymag
ginger
gymbr
nutmeg
szerecsendi
clove
szegfszeg
sesame seed
szezmmag
poppy seed
mkszem
pepper
bors
black pepper, feketebors
white pepper
fehrbors
2. Herbs:

dill kapor

marjoram majornna

3. Condiments:

salt s

mustard mustr

vinegar ecet

4. Sweeteners:

sugar cukor

honey mz

saccharin szaharin

castor/caster sugar/confectioners sugar /US/ kristlycukor


icing sugar/ powder sugar /US/ porcukor
vanilla flavoured sugar vanilis cukor
5. Vegetables:
cauliflower karfiol
pumpkin sttk
tomato
paradicsom

carrot srgarpa
mushroom gomba

potato burgonya
cabbage kposzta

6.

Fruits:
grapes szl
apple alma
crab-apple vadalma
coconut kkusz
bananas bann
lemon/lime citrom
pineapple anansz
mango mang
papaya papaya
grapefruit grpfrt
orange narancs
strawberry eper
gooseberries egres
blackberries szeder
raspberries mlna
cranberries tzegfony
blueberries fekete fonya quince birsalma
red-, black currant piros- feketeribizli apricot srgabarack
peach szibarack
cherry cseresznye
morello cherries meggy
greenage ringl
pear krte
plum szilva
chestnut gesztenye
peanut fldimogyor
walnut di
hazelnut mogyor
almond mandula
passion fruit golgotavirg gymlcs
honeydew melon srgadinnye
watermelon grgdinnye
dried fruits:
fig fge
raisin mazsola
date datolya
prune aszalt szilva
7. Dairy products:
cream tejszin
single cream: nem zsros tejszn
milk tej
sour cream tejfl
cottage/curd cheese
tr

double cream: zsros tejszn


yoghurt
joghurt

INTELTRAVEL

11

8. Fats and oils:


butter vaj
oil olaj
9.

cocoa butter kakavaj


lard sertszsr

margarine margarin
goose fat libazsr

Cereals and cereal products:


flour liszt
wholemeal flour korps liszt
cornflour kukoricaliszt
wheat bza
crescent kifli
brioche bris
sweet cookie crumbs desmorzsa

maize kukorica
semolina bzadara
crumbs morzsa, przli
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
leszt
cream of tartar tiszttott bork
coffee
kv
cornstarch kemnyt

baking powder/baking soda


gelatine zselatin
liqueur likr
rum

stpor

How to use the recipes


Weights and Messures
1 pound =
453,6 grams
1 ounces =
28,35 grams
1 USA cup
= 8 ounces =

1 pint
1 inch

=
=

568,2 ml
2,54 cm

230 ml.

Abbreviations used in the recipes


tsp.
tbs.
c.
pt.
qt.
lb.

=
=
=
=
=
=

teaspoon
tablespoon
cup
pint
quart
pound

oz.
S.R.
temp.
g.
kg.

=
=
=
=
=

ounce
self-raising
temperature
gram (s)
kilogram

Quantity, portion
mennyisg, adag
a pinch of
kshegynyi, csipet
a quarter of a kilo
negyed kil
bag
zacsk
bar (of chocolate, etc.)
tbla
drop
csepp

cm.
mm.
l.
dl.
ml.

=
=
=
=
=

centimetre
millimetre
litre
decilitre
millilitre

glass of milk
pohr tej
slice of
szelet
spoonful
evkanlnyi
tin, can
konzervdoboz (bdog)
pack, package
csomag

INTELTRAVEL

12

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
blanch
boil
boil down
break (egg)
bring to the boil
chill
clot
cream
crumble
cut into cubes
cut into pieces
cut out (pastry)
dip into
dissolve
drizzle over
dust
fluffy

sszekever
blansroz
forral
besrt
felt tojst
felforral
fagyaszt, ht
besrt (krmet)
krmm kever ki
sztmorzsol
kockra vg
darabokra vg
kiszaggat (tsztt)
belemrt vmibe
(fel)olvaszt, felold vmit
rfecskendez (itt)
meghint
knny (fajsly)

mash
paszroz
melt
(meg)olvaszt vmit
pare fruit
gymlcst hmoz
pass through a sieve
paszroz
peel
hmoz
pierce
kiszr
pit
kimagoz
plait
sodor, sszefon
poach
buggyant (tojst)
powder
megszr
preheat
elmelegt
raise (dough)
keleszt
roll
felgngyl
roll out
kinyjt
rub
drzsl
separate from
sztvlaszt vmitl
sift
szitl
soak
beztat

INTELTRAVEL

fold
frosting (US)
glaze
grease
grind
halve
hull (walnuts)
icing (GB)
shred
remove from the heat
whip (up) into a cream

IV/1. a)
b)
c)
d)

13

vatosan sszekever
cukormzzal bevon
mzzal bevon
kizsroz
rl
felez
dit tisztt
cukormzzal bevon
aprt, vg, reszel almt, rpt
tzrl levesz
krmm ver

sprinkle
spread over
stone
thicken
zest
whisk

(meg)hint, szr
beken
kimagoz
1. besrt
2. srsdik
narancsot hmoz
habot ver

How can dry cooking dough be corrected?


How can dry cooking dough be prevented?
How can soft cooking dough be corrected?
How can soft cooking dough be prevented?

IV/2. Match the food with unit name.


a pinch of
a slice of
a bunch of
a jar of
a drop of
a few
1 tablespoon of

baking powder
salt
vanilla essence
lemon
whole raspberries
marmalade
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

INTELTRAVEL

14

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,
Sweets
use
sparingly

Milk,
Yogurt
and Cheese
Vegetables

Meat, Fish,
Poultry,

Dry Beans
Eggs, Nuts
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.

INTELTRAVEL

15

SUBSTANCES

TYPES OF FOOD YOU SHOULD WHAT THEY DO


EAT TO GET THEM

Proteins

Meat, fish, eggs, cheese bean

Carbohydrates

Bean

Starch
Sugar

Bread, pasta
Sugar, honey, fruit, white sugar

Give us energy very quickly.

Butter, ice-cream, cheese, meat,


Olive oil, margarine,

Give us energy and helps to


keep us warm in cold weather.

e.g. Vitamin A
Vitamin B

Egg yolk, liver, carrots,


Milk, spinach, cheese, liver, cabbage

Vitamin C
Vitamin D

Fresh fruit and vegetables


Eggs, cheese, fish, butter,

Helps us see better in the dark.


Helps us do many things like
digest our food better.
Helps us fight illnesses
Makes bones and teeth strong.

e.g. calcium
iron

Milk, cheese,
Meat, spinach,

Strong bones and teeth


Necessary for healthy blood.

Fibre

Fruit, vegetable,

Necessary for good digestion.

Build our bodies and make


muscle and hair.

Fat
Fat
Oil
Vitamins

Minerals

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
carbonhydrate
digestion
fibre
in moderation
iron

kiegyenslyozott
sznhidrt
emszts
rostanyag
mrtkkel, mrtkletesen
vas

minerals
nutrition
protein
serving
lean
trim off

svnyi anyagok
tpllkozs
fehrje
adag /tel/
sovny/hs/
levg

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17

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
450 g/1 lb flour
20 g/ 3 oz. yeast
milk
pinch of salt
1 egg
1 egg yolk
4-5 sugar lumps
50 g/ 2 oz. melted butter

1.
2.
3.
4.
5.
6.
7.
8.

9.

Blend the yeast and 1 tbsp. of milk.


Sieve the flour and salt into a bowl.
Add the yeast mixture, the egg and egg yolk
Dissolve the sugar in a little milk and add.
Add enough milk to make a soft dough. Work
well with the hands until smooth.
Gradually add the melted butter and leave in a
warm place to rise.
Turn out onto a floured board and divide into
3 or 5 strips for plaiting. Plait the strips.
Place it on a greased baking sheet and leave
to prove.
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/ pigs cracklings
5.
cottage- cheese pastry
6.
poppyseed crescent/square
7.
wallnut roll
8.
jam filled sweet pastry
9.
cinnamon roll
.

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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/
Makes 225 g/oz/
225 g/8 oz/ plain flour
2 tablespoons icing sugar
1 teaspoon salt
150 g/5 oz/ butter, cut into small
pieces
1 egg yolk
1 teaspoon lemon juice
1 tablespoon iced water

Sift together the flour, icing sugar and salt into a


mixing bowl.
Rub the butter into the flour with the fingertips.
Beat together the egg yolk, lemon juice and
water. Sprinkle over the flour mixture and mix
with a fork until the dough is beginning to hold
together. Lightly gather all the dough together
into a ball, using one hand. Wrap the dough in
greaseproof paper and chill in the refrigerator for
a minimum of one hour but not more than 24
hours.

Grape tart
Serve 4-5
225 g/ 8 oz/ sweet shortcrust pastry /
see above/
1 egg white, lightly beaten
350 g /12oz/ large green grapes,
seeded
50 g /2oz/ castor sugar
3 tablespoons greengage, quince or
crab- apple jelly

Roll out the pastry and use it to line a 20 cm flan


tin. Brush the inside of the pastry case with some
of the egg white. Arrange the grapes. Sprinkle
over the sugar. Bake for 35-45 minutes. Remove
the tin from the oven.
Put the jelly in a saucepan over low heat until
becomes liquid. Brush it over the fruit. Serve the
tart warm or cold.

Hungarian Shortcake
500 g /1 lb/ flour, 250 g/9 oz sugar
3 egg yolks, 1 egg white, jam
100 g / 4 oz/ lard, the grated peel of a
lemon
2 tbsp. sour cream, pinch of baking
soda
4 tbsp. ground walnuts or hazelnuts

Knead the flour, sugar, 3 egg yolks and egg


white, lard, lemon peel, sour cream and baking
soda together, and roll out in two pieces.
Put one into a greased baking tin, spread with jam
and sprinkle with 3 tbsp. grated walnuts or
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.

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19

VI/2. Read the following recipe. The lines are jumbled; your task is to unjumble them.
Baked Cheesecake Rkczi
____ 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 sodaand 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.

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20

Muffins
2 cups all- purpose flour
2 tablespoons sugar
1 tablespoon doubleacting baking
powder
1 teaspoon salt
1 egg
1 cup milk
1 cup salad oil

1. Preheat the oven to 400 o F.


With pastry brush grease well 2 1 -inch muffinpans cups.
2. In a large bowl mix flour, sugar, baking
powder and salt.
3. In a small bowl beat egg slightly, then stir milk
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
1 cup cocoa
1 tbsp. double acting baking powder
1 teasp salt
sugar
3 cup water
3 cup water
1 cup oil salad
1 teasp. vanilla extract
6 eggs, separated at room
temperature
1 teasp. cream of tartar
confectioners sugar

Stir flour, cocoa, baking powder, salt, and 1 1


cups sugar in a bowl with wire whisk.
With same wire whisk or spoon stir in water,
salad oil, vanilla and egg yolks until smooth.
Preheat oven to 350 oF.
Beat egg whites and cream of tartar until soft
peaks form with mixer at high speed, gradually
sprinkle in 1 cup sugar.
Gently fold flour mixture into beaten egg whites.
Pour batter into 10-inch tube pan. Bake 60 to 65
minutes until top springs back when lightly
touched with finger.
Place it on cake plate. Sprinkle it with
confectionerss 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.

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21

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

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22

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

whip,
stiff,

whole,
bake,

separate,
shrink,
grate,
cocoa powder,

sprinkle,
fold in

Black Forest gteau


(serves 6-8 people)
6 large eggs
5 oz caster sugar (150g)
2 oz sieved cocoa powder (50g)

For the filling and topping:


10 fl oz double cream (275 ml)
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. (Dont 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
palatte knife, spread about 1/3 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 Vnkoscscske
(with or without filling)
Almond puffs Manduls levl
Ladys Caprice with puff pastry Niszeszly
Cream Cakes Krmes pite
Salty Scones made from Cheese Sajtos pogcsa
Cheese Straws Sajtos rudacskk

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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 (clnak) megfelel foam
hab
angel food
fehr piskta
gluten
sikr
chiffon
kevert tsztk
leavening
keleszts, kovszols
choux pastry
forrzott tszta
linzertortes
linzerkarikk
cream puff
kpvisel fnk
malleable
alakthat
crisp
ropogs
milk loaf
kalcs
crumbly
omls
muffin
kerek teastemny
crust
kenyrhj
paste
tszta, massza
danish pastry
uzsonna stemny
phyllo paste
vajastszta
doughnut
fnk
puff pastry
vajas, leveles tszta
enrich
tartalmasabb, dsabb tesz short crust pastry omlstszta
even
egyenletes
sponge
piskta
fancy biscuit
aprstemny, teastemny strudel
rtes
flaky pastry
leveles tszta (rteges)
tart
gymlcslepny, torta
flavour
z, zesteni
texture
szerkezet, jelleg
foam cakes
felvertek
turnover
gymlcszes pite
swissroll, jelly roll (us) pisktatekercs
shortcake
omlstorta /gymlccsel/
tartlet
gymlcslepny, tortcska
petit fours
kvstemnyek (reggelihez, uzsonnhoz)

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24

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 pured 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 pure- or, evaporated milk or cream cheese.
Custard: sweetened mixture of eggs and milk baked or steamed

Strawberry cream
500 g/1 lb. strawberries
180 g/6 oz castor sugar
10 g/1 oz. gelatine
100ml/4fl. oz. milk
1 1/1pt. cream
juice of 1 lemon

Sieve the freshly picked strawberries and mix


with the sugar and lemon juice. Melt the gelatine
in a very little water, add to the cold milk, then
stir into the strawberry pulp. Beat the cream until
stiff and fold it in. Portion out into stemmed
glasses amd put into the refrigerator for a few
hours. Some whipped cream and a nice
strawberry for each glass may be set aside for
decoration.

Blackberry Fool: pured 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.

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25

Raspberry Fool

450 g/1 lb raspberries


100 g/4 oz sugar
300 ml/1/2 pint cream
a few whole raspberries to
decorate

Place the fruit in a saucepan with the sugar and heat


gently until the juice runs. Cook for 15 minutes, then
pure the fruit in a liquidiser and press it through a fine
sieve to remove all the seeds. Leave to cool completely.
Whip the cream until stiff, then carefully fold in the
raspberry pure. 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

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26

Chocolate and Orange Mousse


350 g/12 oz plain chocolate
15 g/ 1 oz unsalted butter
grated rind of 1 orange
1 tablespoon Cointreau
4 eggs, separated
chocolate curls to decorate

Break the chocolate into squares and place them


in a basin. Stand the basin over a saucepan of
simmering water and leave until the chocolate has
melted, stirring occasionally.
Remove the basin from the heat and stir in the
butter, orange rind and Cointreau. Mix in the egg
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 glac 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

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27

Fruit Salads
Winter Fruit Salad
2 bananas
2 oranges
2 tangerines
1 apple
1 lemon
5 ozs castor sugar
21 tbs. Grand Marnier
Cordon Rouge

Peel all the fruit. The oranges should be peeled


right down to the fruit with a sharp knife. Slice
the bananas and soak in lemon juice.
Cut the oranges and tangerines into rounds and
cut the apple into thin slices. Put a layer of fruit
into a bowl. Sprinkle with sugar and with a
tablespoon Grand Marnier. Continue with layers
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 icecream 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 its delicious with ice-cream, too.

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28

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.

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29

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
coulis
custard
easy to digest
economic
evaporated milk
fool

csokoldhab
ntet
(tej)sod
knnyen emszthet
gazdasgos
srtett tej
tejsznhabos gymlcsfelfjt

mint sprig
mentag
mousse
krmes hab
plain
egyszer, sima
raspberry fool
mlnakrm
sponge fingers
babapiskta
stemmed glass
talpas pohr
stunning
pomps

INTELTRAVEL

glac fruits
luscious
mingle well with sg
pipe on

30

cukrozott gymlcs
triangle
hromszg
zes, zamatos
tilt
(meg)billent, megdnt
jl elvegyl vmivel
nyomzskkal zsnorszeren dszit

VII. Translate the following recipes. Use your dictionary.

7/A

Vienna Strudel

Ingredients:
600 g Filo Pastry with butter
2 eggs to brush

Filling:
1 kg tinned sour cherries/without
juice/
250 g sugar
40 g ground cinnamon
Yellow cream: 600 ml milk
5 egg yolks
170 g sugar
50 g custard powder
50 g coarse grained flour
1 vanilla pod

7/B
Ingredients:
400 g Filo Pastry with Butter
2 eggs to brush
Filling: 800 g tinned sour
cherries/ without juice/
200 g sugar
30 ground cinnamon

Bring 3 milk with sugar, vanilla flavoured


sugar, and vanilla pod to boil. Stir remaining
milk well with custard powder, coarse-grained
flour and egg yolks. Add to boiled mixture and
thicken, avoid to get lumpy. Set aside to cool
down. Roll out 1/3 of pastry into a rectangle.
Brush with egg and place a thin sponge cake
strip in the middle. Press yellow pastry on this
strip using a pastry bag, coat with sour cherry
filling, and cover with the remaining short
pastry. Brush with egg and cut in top. Bake in
preheated oven at 180-200 OC for 50 minutes.

Tyrol Cherry Srudel


Roll out short pastry to an oblong form and 3 mm
thickness. Place filling on the centre, brush edges
of pastry with egg, fold over filling, with the
edges covering each other. Pierce with fork on
the centre and bake in preheated oven at
180-200 oC for 40 minutes.

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31

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
1 cup confectionerssugar
1 teaspoon vanilla extract

In small bowl with mixer at medium speed,


beat cream with sugar until stiff peaks
form; fold in vanilla extract. Keep frosted
cake refrigerated until serving time.

Chocolate
One 6-ounce package
Semi sweet-chocolate pieces
(1cup)

1 teaspoon instant coffee

Over hot, (not boiling,) water, melt


chocolate pieces; cool completely.
Prepare frosting as above, but fold in
cooled chocolate.
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
1 vanilla pod
70 g/3 oz. icing sugar
5 yolks
70 g/ 3 oz. butter
30 g custard powder

Put the vanilla, the egg yolks and the


custard powder into the cream and bring it
to boil. Take off the heat and stir until cool,
then remove the vanilla. Cream the sugar
and butter and stir in the cooked cream.

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32

Mocha Cream
3 egg yolks
150 g/5oz. castor sugar
4tbsp. black coffee
200g/7 oz. butter

6 egg yolks
6 whole eggs
250g/9 oz. sugar
1 l/1pt. milk, 1 pod vanilla
1 tbsp. flour
1 liqueur glass orange liqueur
250-300g/9-11 oz. raspberry
or strawberry jam or jelly
cochineal, whipped cream

Mix the egg yolks, sugar and black coffee


in bowl. Place over boiling water and
stirring constantly, cook till the mixture
thickens. Take off and go on stirring until
half cooled, then stir in the creamed butter.

Raspberry or Strawberry Cream


Beat the egg yolks, eggs, suggar, milk, vanilla,
flour, liqueur and jam with a whisk over heat till
the mixture thickens without ever coming to the
boil. Take off the heat, remove the vanilla and go
on beating until cool. Add a few drops of
cochineal to make it pink, then fold in the stiffly
whipped cream.

Butter cream frosting


Butter cream frosting
1 16-ounce package
confectionerssugar
6 tablesopoons butter or margarine
softened
3 to 4 tablespoons milk or half-andhalf
1 1 teaspoons vanilla extract

In large bowl with spoon or with mixer at


medium speed, beat all ingredients until
very smooth, adding more milk if
necessary to make the icing of good
spreading consistency.

Lemon cream frosting


Lemon juice

Prepare as above, but subsitute lemon


juice for milk and omit vanilla.

Mocha cream frosting


1

1 cup cocoa
/3 cup hot coffee

Prepare as above, but add cocoa;


substitute coffee for milk and reduce
vanilla to 1 teaspoon.

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33

Orange cream frosting


2 egg yolks
1 teaspoon grated orange peel

Prepare as above but add egg yolks and


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
final
flan
cochineal

halmazllapot
purpose
vgs
omit
pisktatszta
substitute for sg
kokcsinella /bbortet festanyaga/

cl
elhagy, kihagy
helyettest vmit

VIII/1. Fill in the missing information.


Cake

Filling

1. Black Forest

cherry fruit

2. Mocha

_____________

3. Bluberry

_____________

4. Amaretto Cheese ___________

Frosting/glaze

Decoration

________________ ________________
coffee glaze

________________

_________________

blueberries

________________ ________________

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

coffee,

filling,

for instance,

sweet,

Ordering dessert
Waiter:
Guest:
Waiter:
Guest:
Waiter:
Guest:
Waiter:

Would you like a (1.) ______________, madam?


Yes, but nothing too (2.) _________________. What do you suggest?
An ice, perhaps. The lemon sorbet, (3.) _________ ______________?
No, not that. Ill have the (4.) _______________.
Creme caramel. And would you like (5.) ______________ afterwards?
Yes, please.
Thank you, madam.

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34

IX.

Classification of ice-creams

Fruit ice-cream, cream ice-creams, and rich ice-creams are the 3 basic types of icecreams. Each one is made a different way.
Fruit ice-cream: the fruit you use must be pured or it must be sieved. Pureing the fruit adds
more texture to the final ice-cream. Icing sugar should be added to sweeten the pured 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


1 kg/2lb. ripe, sweet apricots
3 egg yolks
350g/12oz. sugar
3 l / 1 1 pts. milk

Stone, peel and sieve the apricots. Cream the egg


yolks and sugar, add the milk, and beat over the
heat until the mixture comes to the boil. Take off
and stir until cold. Pour over the apricot pulp and
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 pured 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

5 medium egg yolks

3 sugar lumps
1 medium orange
75 g (3oz) caster sugar
15 ml (1 tablespoon) water
60 ml (4 tablespoons) Grand
Marnier
275 ml (1/2 pint) cream,, softly
whipped
Decoration
Segments from 1 orange
Candied orange or candied peel slices

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
saucepan with the caster sugar, and add 15 ml
(1tablespoon) of water. Put the pan over
moderate heat and stir until the sugar is
dissolved. Bring the mixture to a boil and add
the Grand Marnier. Pour this mixture over the
yolks in a slow stream, beating all the time to
keep the mixture creamy. Put this over a large
bowl of ice and beat until cold.
Fold the egg yolk mixture into the whipped
cream and pour this into the prepared container.
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
or peel.

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35

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 Hlene 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 Offenbachs opera, La Belle Hlene.

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
Its 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
(7.)__________________.

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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 melons skin. Colour raspberry ice cream with red
colouring until it looks like the colour of a water melons 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
mushy
partially
procedure
refer to
sorbet/sherbet
segment of an orange
process

szrmazik, ered vmilyen idbl


ppes
rszben
mvelet folyamat
utal vmire
szrbet
narancs gerezdje
folyamat, eljrs

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37

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 mkos 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, confectionerssugar,
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.

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

fresh,

sweet,

on the top,

tell,

what,

underneath,

Ill have

Deciding on dessert
Waiter: Would you like a (1.) _______________?
Woman: (2.) _____________ have you got?
Waiter: One moment, sir. Ill bring you the (3.) _________________. Here we are.
Man:
Can you (4.) _________ us what they are?
Waiter: (5.) _____ ______ _______, theres apple pie, chocolate gteau, or fresh
fruit salad, and (6.) ________________ there are profitroles, blackcurrant
cheese cake and of course (7.) ____________ fruit basket.
Woman: I think.(8.) _______ ___________the chocolate gteau.
Waiter: Would you like cream, madame?
Woman: No, thank you.

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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 doesnt rise:
___________________________________________
5. Dough rises too quickly: ___________________________________________

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XII. Presentation of a famous Hungarian pastry chef


Jzsef C. Dobos
Dobos Cake was named after its first maker and inventor,
Jzsef C. Dobos, the outstanding culinary artist.
Jzsef 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 Rkczi,
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 its 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.
2.

Beat together the egg yolks and sugar. Then fold in the stiffly beaten egg whites and
flour.
Divide the batter into 6 equal portions and make thin, evenly sized sponge bases.

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3.
4.

5.
6.

41

The ingredients for the buttercream and glaze: sugar, lemon, rum, butter, cocoa
powder.
Beat the butter and cocoa powder together, then add the sugar syrup and flavourings.
Spread about one-fifth of the buttercream over a sponge base.

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.

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42

XII/2. Fill in the gaps with the correct word from the following list.
bill,
coffee,
vanilla cake,
Waiter:
Guest2:
Waiter:
Guest:
Waiter:
Guest:
Waiter:
Waiter:
Guest:
Guest:
Waiter:
Guest:
Waiter:

change,
weve got,

good,

favourite,
will be

in a minute,

order,

May I take your (1.) _________________?


Yes, I would like some (2.) _____________, but also what types of cakes do
you have, they arent listed on the menu.
(3.) ___________ ________Chocolate Cake, Vanilla Cake, Hazelnut Cake,
Dobos Cake, Mocha Cake, Cherry Cake and Punch Cake.
Well, let me see, what goes (4.) ________________ with coffee?
The vanilla cake is the (5.) __________________ among regulars here.
Well, good then, Ill have the (6.) _________ ________ and a cup of coffee.
Okay, Ill be back (7.) ____ ___ ___________.
--Here you are, one piece vanilla cake and a coffee.
Thank you.
--Waiter! Waiter! May I have the (8.) ___________?
Yes, its right here, that (9.) _______ _______ $ 6,67.
Here is $ 10,00. Keep the (10.) ______________.
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 chefs 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.

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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
Purcell Court
Hempton Road
Deddington
Oxford OX5 4 QJ

23 September, 1978

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

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44

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
503-742-58O6 / work/
503-988-2673/ home/
9. 9. 1984
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
Pastry chef at Smithson Hotel,
Portland - now
Pastry Cookss assistant in restaurants in Astoria and other
coastal towns in 1985 and 1986 / holiday work /
Travelling, reading, learning languages, swimming
The Personnel Manager
Smithson Hotel

Telephone:
Date of birth:
Education:

Experience:

Interests:
References:

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.

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45

Key
I/1.
2.
3.
4.
5.
6.
7.

Eperfagylalt vanillia ntettel


Charlotte almval
Diplomata puding puncs ntettel
Kpviselfnk
Mkos lepny
Oroszkrmtorta
Rntott almakarikk borhabbal

I/2.
At a Cake Shop
1. how
2. to buy
6. filled and topped
10. How much
II/1. 1. c

2. h

8. Manduls csokoldtorta
9. Gymlcsrizs
10. Gesztenys tekercs
11. Mogyortorta
12. Almspite
13. Gesztenyepr
14. Kakas piskta

3. cake
7. as well
11. in cash

3. a

4. j

4. strawberry
8. Ill have
12. choosing

5. f

6. i

5. have got
9. one moment

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 shouldnt 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, dont use melted shortening.

IV/2.

a pinch of
a slice of
a bunch of
a jar of
a drop of
a few
1 tablespoon of

IV/ 3.

Cut
Whip
Knead
Brush
Cover
Mix
Sieve
Dissolve
Fold
Sprinkle

V/1.

1. Proteins

baking powder
salt
vanilla essence
lemon
whole raspberries
marmalade
grapes
with white icing
all the ingredients
the flour into a bowl
the yeast in a little milk
in the stiffly beaten egg whites
with grated walnuts or almonds
the pie into squares
the egg whites
the butter, flour, sugar and almonds

with egg yolks


2. Vitamins

3. Carbohydrates

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VI/1. 1. szezmmagos kenyr

4.
5.
6.

2. bakonyi barna kenyr


3. vajas kifli

sajtos/ teperts pogcsa


trs tska
mkos patk/ kocka

7.
8.
9.

dis csiga
zes bukta
fahjas tekercs

VI/2. 9, 3, 2, 1, 4, 5, 8, 6, 7
VI/3. Black Forest Gateau
1. separate
6. bake
11. spread

2. whisk
7. shrink
12. grate

3. cocoa powder
8. whip

4. stiff
9. sprinkle

5. fold in
10. whole

VII. A. Bcsi rtes


Hozzvalk: 60dkg vajastszta, 2 db tojs a kenshez. A tltelkhez: 1 kg meggybeftt
(meggyl nlkl) 25 dkg kristalycukor, 4 dkg rlt fahj. A srgakrmhez: 600 ml tej, 5 db
tojssrga, 17 dkg kristlycukor, 3 dkg vanilis cukor, 5 dkg pudingpor, 5 dkg rtesliszt, 1 db
vanliard
A tej 3 rszt felforraljuk a cukorral, a vanlis cukorral s a vanlia rddal. A maradk tejjel
kikeverjk a pudingport, a rteslisztet s a tojssrgkat. Hozzntjk a felforrt rszhez, majd
csommentesen srtjk, s kihlsig llni hagyjuk. A vajastsztnak az 1/3-t tglalap
alakra nyjtjuk. Tojssal megkenjk, majd a kzepre egy vkony pisktacskot helyeznk.
Habzskkal srgakrmet formzunk a pisktra, aztn a meggytltelkkel bevonjuk s
befedjk a maradk vajastsztval. A tsztt bekenjk tojssal, majd a tetejt bevagdossuk.
Elmelegtett stben 180-200 fok C on stjk. 50 percig.

VII. B. Tiroli meggyesrtes


Hozzvalk: 40 dkg vajastszta, 2 db tojs a kenshez A tltelkhez: 80 dkg meggybeftt/
meggyl nlkl/, 20 dkg kristlycukor, 3 dkg rlt fahj
A vajastsztt kinyjtjuk hosszks tglalap alakra., s 3 mm vastagsgra. A tltelket
kzpre helyezzk, majd a tszta szleket tojssal megkenjk. s egymsra hajtjuk. Kzpen
villval vgigszrkljuk, majd 180-200fok C-on, elmelegtett stben, 40 percig stjk

VIII/1. Cake

Filling

1. Black Forest
2. Mocha

coffee cream

3. Bluberry

blueberry

4. Amaretto Cheese

cream cheese

Frosting/glaze

Decoration

whipped cream

chocolate curls

whipped cream

basic powdered sugar

___________

slices of peach, almonds

VIII/2. Ordering dessert


1. sweet

IX/1.

2. filling,

1. ice-creams
6. including

3. for instance

2. ingredients
3. fresh
7. Burnt Caramel

4. creme caramel,

5. coffee

4. blending

5. offer

IX/2. Dinnyeparf vanliantettel


Hozzvalk: 30 dkg mlnafagylalt, 5dkg zlddifagylalt, amaretto likr, zld telsznezk,
piros telsznezk, 4 adag vanliamrts. A dsztshez: tejsznhab, csokold

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A zlddifagylaltot Amaretto likrrel zestjk, s a grgdinnye hjhoz hasonl zld


sznre megfestjk. A mlnafagylaltot a grgdinnye belsejre hasonl pirosra sznezzk.
Egy flgmb alak fmtlat kikennk zld fagylalttal, mlyhtben kifagyasztjuk. Ha
teljesen megfagyott, a tlat egy pillanatra forr vzbe mrtjuk, a parft kibortjuk, s
cikkekre vgjuk A magokat csokoldval imitljuk. Tejsznhabot s vanliamrtst adunk
hozz.

X/1. Deciding on dessert


1. sweet,
6. underneath

2. What
7. Fresh

3. dessert trolley
8. Ill have

4. tell

5. on the top

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
6. vanilla cake

2. coffee
7. in a minute

3. Weve got
8. bill

4. good
9. will be

5. favourite
10. change

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48

CONTENTS
I.

Types of eating and drinking establisments

II.

Kitchen equipment

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