Title: Prepare advanced mousses, creams, and custards.
Course: Baking and Pastry Specialization (16052-III) > Section: Applying Baking and Pastry-Preparation Techniques

Preparation should include

- mousse (e.g., chocolate, fruit)
- crème Chantilly
- pastry crème production and various custards
- crème caramel (flan)
- crème brûlée
- Bavarian crème components (e.g., crème anglaise, gelatin, Chantilly).

Process/Skill Questions:

Thinking

- Why are these products particularly vulnerable to food-borne bacteria?
- What are the similarities and differences among creams, custards, and puddings?
- What are some examples of dessert mousses?
- How are mousses and cream-based desserts served?

Communication

- What procedures must be followed to ensure quality production of cream-based desserts?
- How could proper tempering and folding techniques be communicated to employees?

Leadership

- What strategies may be used in producing and serving quality cream-based desserts?

Management

- Who determines the quality of the finished product?