Commercial Cooking 10, 20, 30

(a)	Discuss examples of desserts that are derivatives of pastry creams, crème anglaise and sabayons.
(b)	Differentiate between a mousseline, crème St. Honoré, Bavarian cream and sweet soufflés.
(c)	Review food safety guidelines applicable to the handling and storing of pastry creams due to the danger of bacterial contamination.
(d)	Create and prepare a mousseline (i.e., pastry cream folded with whipped cream).
(e)	Create and prepare crème St. Honoré (i.e., pastry cream with egg whites and stabilized with gelatin).
(f)	Discuss the three basic elements (i.e., custard sauce, gelatin and whipped cream) that make up Bavarian cream.
(g)	Create and prepare Bavarian cream.
(h)	Create and prepare a French cheesecake based on crème anglaise.
(i)	Use sabayon to create a dessert.
(j)	Discuss the parts and preparation of a sweet soufflé including the base, egg yolks, flavour and meringue.
(k)	Prepare a soufflé and reflect on the process and quality of the product.
(l)	Practise safe and proper use of bakeshop tools and equipment.
(m)	Practise food safety standards when handling, preparing, cooking, serving and storing custards, creams and puddings.