Prepare advanced mousses, creams, and custards.
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).
- 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?
- What procedures must be followed to ensure quality production of cream-based desserts?
- How could proper tempering and folding techniques be communicated to employees?
- What strategies may be used in producing and serving quality cream-based desserts?
- Who determines the quality of the finished product?
Other Related Standards
FCCLA National Programs
Career Connection: My Career
Career Connection: My Life
Career Connection: My Path
Career Connection: My Skills
Power of One: A Better You
Power of One: Working on Working
FCCLA: STAR Events (2019)
Check the national FCCLA portal.
National Standards for Family and Consumer Sciences Education
Prepare breads, baked goods, and desserts using safe handling and professional preparation techniques.