Label
All
0
Clear all filters

Questions for Discussion

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About
  1. Discuss how the quality of ingredients affects dessert plating presentations.
  2. Discuss the advantages and disadvantages of simple presentations and of elaborate or complex presentations.
  3. What are the three basic elements of a plated dessert? Is it necessary to have all three of these elements in each presentation?
  4. Each component of a dessert can be said to have five characteristics. What are they? Which are visual characteristics, and which are flavor or mouth-feel characteristics? Suggest examples of how to balance each of these characteristics when designing a plated dessert.
  5. What is a quenelle of ice cream? Describe how to make it.
  6. Name four types of items that can be used as garnish for a dessert.
  7. Describe how to marble or feather a sauce.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

'Brilliant app for foodies'
'Spotify of cookbooks'

Part of

The licensor does not allow printing of this title