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Advanced Pastry Final Exam Study Guide 2023 with complete solution What are the components of a plated dessert? Ice Garnish Crunch Main component Sauce Frozen (optional) Flavoring added in when making a chocolate mousse? Rum What is couverture? Chocolate$10.61
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Advanced Pastry Final Exam Study Guide 2023 with complete solution What are the components of a plated dessert? Ice Garnish Crunch Main component Sauce Frozen (optional) Flavoring added in when making a chocolate mousse? Rum What is couverture? Chocolate
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Course
Advanced Pastry
Institution
Advanced Pastry
Advanced Pastry Final Exam Study Guide 2023 with complete solution
What are the components of a plated dessert?
Ice
Garnish
Crunch
Main component
Sauce
Frozen (optional)
Flavoring added in when making a chocolate mousse?
Rum
What is couverture?
Chocolate that contains higher amounts of...
advanced pastry final exam study guide 2023 with complete solution what are the components of a plated dessert ice garnish crunch main component sauce frozen optional flavoring added in when makin
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Advanced Pastry Final Exam Study Guide 2023 with
complete solution
What are the components of a plated dessert?
Ice
Garnish
Crunch
Main component
Sauce
Frozen (optional)
Flavoring added in when making a chocolate mousse?
Rum
What is couverture?
Chocolate that contains higher amounts of cocoa butter.
How should chocolate be stored and what are the working temperatures of dark
chocolate?
-Avoid contact with moisture
-Chop fine and melt slowly over a water bath
-Do not overheat
- Store in a cool dark place, air tight at
Melting temperature of dark chocolate
122 ºF
Working temp of dark chocolate
90 ºF
Melting temperature of milk chocolate
113 ºF
Working temperature of milk chocolate
86 ºF
Melting temperature of white chocolate
113 ºF
Working temperature of white chocolate
86 ºF
How far should whipped cream be whipped when being used as an ingredient?
soft peaks
What are the two biggest enemies of chocolate?
Water and humidity
What is coating or compound chocolate?
Contains vegetable fat or cocoa butter
Describe the seeding method when tempering chocolate
1. Bring chocolate to melting temperature
2. Add chopped tempered chocolate (about 1/3)
3. Stir and cool down to the working temperature
4. Take a set test and make sure you have no lumps
5. CHECK to be sure chocolate is tempered
How is classic chocolate mousse stabilized?
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