This includes molded and cut ice cream bases and other bases, such as dacquoise assembled using specialty molds in much the same way as mousse cakes.

(a)  

This is airy and crunchy baked meringue with ice cream.

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This is a light pastry dough which contains only butter, water, flour, and eggs. They are compared to French pastry, pate a choux puffs which have been split and filled with ice cream.

(a)  

These are layers of ice cream or ice cream and sorbet that have been sealed with thin layers of sponge cake, masked and decorated with Italian meringue and baked in a high oven until the meringue is golden brown.

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These are desserts that are served warm or hot allow for a great deal of personal interpretation. Classic hot desserts include the classic souffle and table-side flambe like crepes Suzette and banana foster. Baked desserts include crumbles, cobblers, turnovers, and phyllo parcels, whereas fried desserts can include any kind of fritter.

(a)  

variations of the basic crème Anglaise. can be served baked in specialized ramekins, molded, served in a tart shell, or served in a glass or bowl.

(a)  

Fruit generally finds its own way onto the plated dessert as a secondary component or garnish, though it can also be a major part of the main component. However, when choosing fruit as a main component, many methods of preparation can be used.

(a)  

This ripe fruit can cut, sliced, canned, macerated, or molded in a gelee. It is commonly found layered with pastry bases to make up fresh napoleons and shortcakes.

(a)  

This creates a smoky flavor and an original presentation. The fruit is commonly sliced and skewered before grilling.

(a)  

This can be baked whole or used as a filling for pies, tarts, crumbles, and cobblers.

(a)  

This can add flavor and texture in many different ways. It can be made into stuffing, candied for compote, baked into batter, and folded into a cream or mousse.

(a)  

This is a moist heat cooking method that uses transfer heat from a liquid to cook the food submerged in it. This method is best used on a fruit that is little firm that can be poached whole or in pieces, depending on the final presentation of the fruit.

(a)  

It is almost always the best seller on the menu and is also the most expensive to produce. It is used as a main dessert component in a number of ways.

(a)  

Many dessert menus include a cheese plate or a dessert with some kind of cheese ingredient.

(a)