Prepare advanced mousses, creams, and custards.
Preparation should include
- mousse (e.g., chocolate, fruit)
- crème Chantilly
- pastry crème production and various custards
- crème caramel (flan)
- crème brûlée
- Bavarian crème components (e.g., crème anglaise, gelatin, Chantilly).
Process/Skill Questions:
Thinking
- Why are these products particularly vulnerable to foodborne bacteria?
- What are the similarities and differences among creams, custards, and puddings?
- What are examples of dessert mousses?
- How are mousses and cream-based desserts served?
Communication
- What procedures ensure quality production of cream-based desserts?
- How could proper tempering and folding techniques be communicated to employees?
Leadership
- What strategies may be used in producing and serving quality cream-based desserts?
Management
- Who determines the quality of the finished product?