Baking & Pastry Certificate
		Back To Main Page 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. Students will also be guided in using the latest equipment including Flexi pans, Silk Screens and Transfer Sheets. Back To Main Page	Student's plated desserts demonstrates learned skills.
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