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Section 1 | Section 2 | Section 3 | Section 4 |
Section 5 | Section 6
Section V - Dessert Sauces, Dessert
Containers & Plated Desserts
Sauces; Custards & Puddings; Dessert Containers;
Charlottes, Creams & Mousses; Frozen Desserts This segment will further the student’s
knowledge of many cooking methods as they use these techniques to produce a
variety of custards, puddings, creams and frozen desserts. Beginning with
an in depth look at dessert sauces, dessert containers and garnishes, this
section also explores the importance of texture, flavor and temperature in
dessert presentations. Standards such as Crème Caramel, Puddings,
Charlottes and Mousses will be produced along with nouvelle creations
including Panna Cotta with Warm Strawberry Salsa, and Passion Fruit Crème
Brulee with Bubble Sugar Garnish. In the Frozen Dessert portion, the class
will produce custard-based ice creams, sorbets, sherbets and granites.
Presentations for these frozen creations will utilize the dessert containers
the students learned to produce in an earlier class. Production will
include traditional frozen desserts such as Baked Alaska, Soufflé Glace and
Vacherin plus contemporary selections including Chilled Red Fruit Soup with
Lemon Thyme and Mascarpone Sherbet.
Poached, Fried & Sautéed Desserts; Baked and Chocolate
Desserts; Warm Desserts; Soufflés
In this part of Section V the class learns to
execute desserts using many different techniques - poaching, frying, sautéing
and baking. They will be shown how to plan dessert compositions with regard to
seasonal availability of ingredients and how to set up an a la carte plating
station. The latter is always important but never more so than when serving hot
desserts such as the classic liqueur soufflé. Recipes produced in this segment
include baked chocolate Mousse, Saffron Poached Pears, Crepes Vienna, Pineapple
Fritters with Gingered Pineapple Frozen Yogurt, Chianti Poached Figs with
Lavender Mascarpone and others. The students will also be guided in using the
latest equipment including Flexi pans, Silk Screens and Transfer Sheets.
Section 1 | Section 2 | Section 3 | Section 4 |
Section 5 | Section 6
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