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

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

These are closely related to both parfaits and soufflé glace.

Frozen desserts in different shapes and combinations.

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

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

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

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

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