Questions for Discussion

Appears in

Published 2008

Discuss how the quality of ingredients affects dessert plating presentations.
Discuss the advantages and disadvantages of simple presentations and of elaborate or complex presentations.
What are the three basic elements of a plated dessert? Is it necessary to have all three of these elements in each presentation?
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.
What is a quenelle of ice cream? Describe how to make it.
Name four types of items that can be used as garnish for a dessert.
Describe how to marble or feather a sauce.

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