CUL266 — Ice Creams/Bavarians/Mousse/Sauces
5 , 3 lecture period 4 lab periods Professional dessert presentations using both classical and modern techniques of mousse, Bavarians, ice creams, sorbets and sauces. Includes the theory and applications necessary to prepare light desserts: the science and effects of egg coagulation, ice crystallization, and gelatin on liquids and fats in a hands-on situation. Also includes current application of fruit cookery, dessert sauces and tableside desserts. Demonstrate the fundamental principles of producing frozen stirred custards and ice creams, gelatin, Italian/ common meringue and Paté a Bomb, raw and cooked fruit sauces, caramel and chocolate sauces, chocolate and fruit mousses Outline: Frozen aerated dessert production: Ice Cream Gelato Sorbet Granita Working with Gelatin Powdered and sheet gelatin Understanding the blooming process of gelatin Understanding on how to incorporate gelatin into dessert items Meringue Common Meringue Italian Meringue Pate a Bomb How it is incorporated into a Mousse and Bavarian Sauces Fruit - cooked and uncooked Caramel Chocolate Mousses Fruit Chocolate Caramel
Prerequisites: CUL160