Title: Prepare creams, custards, and mousses.
Course: Culinary Arts II (16052-II) > Section: Performing Baking Techniques

Preparation should include

- identifying the type of product to be prepared
- determining the use of the product
- assembling mise en place
- making the product, following standard procedures
- cooling the product
- storing the product.

Process/Skill Questions:

Thinking

- Why are these products particularly vulnerable to food-borne bacteria?
- How can one prevent a skin from forming on the surface of these products?
- What are the similarities and differences among creams, custards, and puddings?

Communication

- What is tempering?
- How could proper tempering techniques be communicated to employees?
- What is folding?
- How could proper folding techniques be communicated to employees?

Leadership

- What thickening agents can be used in creams, custards, and mousses?
- How does the end use of the product determine choice of product?

Management

- What is the proper cooling procedure for custard-based products?
- How do cooling procedures affect food safety?
- Can any of these products be used as an ice-cream base?
- What role can gelatin play in creams, custards, and mousses?