Most recipes call for multiple layers of ice cream in different flavors and contrasting colors.

• Coupes

• Bombes

• Parfaits

• Ice cream

Used to describe two different desserts – one European and the other American.

• Coupes

• Bombes

• Parfaits

• Ice cream

This popular and practical individual ice cream serving are made to look attractive by specialty serving dishes.

• Coupes

• Frozen mousses

• Parfaits

• Ice cream

These are closely related to both parfaits and soufflé glace.

• Coupes

• Frozen mousses

• Parfaits

• Ice cream

Frozen desserts in different shapes and combinations.

• Coupes

• Frozen mousses

• Parfaits

• Ice cream

Techniques to produce hot, cold and frozen desserts; to incorporate air into liquids like cream and egg whites into meringues.

• Beating 

• Whisking

• Folding

• Baking

Techniques to produce hot, cold and frozen desserts; mixing vigorously to incorporate air into an ingredient or mixture.

• Beating 

• Whisking

• Folding

• Baking

Techniques to produce hot, cold and frozen desserts; gentle movement that incorporates one product into another.

• Beating 

• Whisking

• Folding

• Baking

Techniques to produce hot, cold and frozen desserts; subjecting unbaked product to heat in an enclosed area such as an oven.

• Beating 

• Whisking

• Blending

• Baking

Techniques to produce hot, cold and frozen desserts; combining two or more ingredients.

• Beating 

• Whisking

• Blending

• Baking