713 - Hot and Cold Desserts Recap

Why would we use a bain marie when baking a custard?

• To ensure an even cook

• to slowly scramble the egg

• To keep the product cold

Why Might ice cream be bought in rather than made fresh?

• Consistent product

• Saves Time

• Healthier option

• Less staff required

How would we finish a Creme Brulee?

• Sprinkle with sugar and caremelise

• Top with caramel and bake

• Blow torch the top and Serve

Custard tart, Crème Brulee, Crème Caramel are types of what dessert?

Pavlova is ________ Based Dessert

• Meringue Based

• Egg Based

• Custard Based

• Ice-Cream Based

Steps for Producing vanilla Ice cream...

Two advantages of Preserving through bottling

• Extended Shelf life

• Cost Effective

• reduced flavour and colour

• remove flavours

Quality Points of Strawberries

• Soft and squishy

• firm and bright in colour

• no blemishes

• uneven sizes

Nuts are a common Allergen within Desserts

• True

• False

Caviar is a common allergen within Fine dining restaurant desserts

• False

• True