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8 Cards in this Set
- Front
- Back
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Temp. for caramel |
320°-340° |
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Ex of texture |
-crunchy -fruit -creams -sauces |
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Five components of well balanced plates |
-texture -temp -color -flavor -design |
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Who is star on plate? |
-main item |
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Describe an essence sauce |
-gastrique: reduction of simple syrup & flavor -couli: reduction of raw sauce |
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Sauces |
2 oz |
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Main item |
5 oz |
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Fine dining plated desserts |
-main item -sauce -cream -crunch -chocolate |
