Commercial Cooking 10, 20, 30
Create desserts that are derivatives of pastry creams, crème anglaise and sabayons.
Indicators for this outcome
| (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. |
Loading...
