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130 Cards in this Set
- Front
- Back
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What are the important values required for being a pastry chef? |
Attention to detail Being exacting with recipes Patience |
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Marie Antoine Careme was responsible for what type of service? |
Service a la francaise |
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Please explain what this particular service consisted of |
Serving multiple different dishes simultaneously. |
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List 3 achievements which escoffier was responsible for |
Simplified and change the way kitchens were organised and run Simplified presentation and flavours of courses Believed everything on the plate should be edible A la Russe |
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The principle of the 3 component rule used at the time of silver service included which 3 desert components |
One cream mousse or ice cream Fresh fruit as decoration Sauce |
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What triggered the art of plated desserts to eventually evolve into dishes of higher complexity and depth. |
Economics by making the dessert more complex to enhance appeal and value
Pastry chefs were able to have more control of what was put i front of the customer |
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Table service |
Became established after the First World War where a small table or serving cart was used in a restaurant to cook food at a table. |
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Flambeed |
To cover food with alcohol sprits and set alight briefly. |
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Culinary olympics |
In 1988 Germany, desserts for the first time were included in the international restaurant catergory |
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List 5 different types of menus where pastry chefs have an input. |
Cafe menu Restaurant dessert menu Children's menu Supper menu Lunch menu |
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When writing a menu what areas of representation must be taken in to account to clearly reflect dishes |
Quality Quantity Price Brand names Points of origin Dietary and nutritional claims |
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List 2 items which gaston Lenotre invented |
Charlottes, macarons |
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Service a la francaise |
The practice of serving various dishes at the same time |
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A la russe |
Courses are served consecutively rather than all at once |
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Marie Antoine careme |
1783-1835 one of the great chefs responsible for service a la francaise |
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Auguste escoffier |
1846-1935 responsible for a la russe and simplifying kitchens and meals |
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Gaston lenotre |
1920-2009 innovated items such as charlottes and macarons
Opened own school which is the leading school in France for gastronomy training |
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Explain the term gueridon |
A small table or serving cart that is used to cook food at the table |
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Give three examples of desserts prepared as part of the gueridon service. |
Crepes Suzette Poached fruits flamed Flamed raspberries |
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Apart from the visual appeal of flambeing with alcohol what other beneficial aspect is there to using alcohol. |
The alcohol is burned off but the flavours remain and intensify flavours in dessert |
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Give 5 guidelines which will help create a successful menu |
Accurately represent what is served Keep menu description honest in its wording of the item Size of menu is appropriate to style and decor of establishment Printing of menu is professionally done Create menus according to availability of seasonal products |
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Give 5 guidelines which will help create a successful menu |
Accurately represent what is served Keep menu description honest in its wording of the item Size of menu is appropriate to style and decor of establishment Printing of menu is professionally done Create menus according to availability of seasonal products |
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When constructing a balanced dessert menu what type of patisserie compositions would you include |
Hot and cold Baked and set Frozen Custard based Fruit based Chocolate |
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Menu writing guidelines |
What you should consider when creating a dessert menu |
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Menu writing guidelines |
What you should consider when creating a dessert menu |
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Dessert menu |
Consider flavours textures execution seasons and temps |
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What is the most important aspect for success as a pastry chef |
Experience |
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What is the most important aspect for success as a pastry chef |
Experience |
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List five different philosophies in regards to style applied by a pastry chef |
Mixing temps of components Keep fresh ingredients Knowing your ingredients Look east and west for influences Sense of humour |
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What is the most important aspect for success as a pastry chef |
Experience |
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List five different philosophies in regards to style applied by a pastry chef |
Mixing temps of components Keep fresh ingredients Knowing your ingredients Look east and west for influences Sense of humour |
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The success of a pastry chef can demonstrate itself in various ways list 2 possibilities |
A pastry chef with strong opinions who can convey those
Equal partnership with head chef and staff. |
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Explain the development and progression more experienced pastry chef will go through in their career. |
At first learn to understand ingredients, presentation is kept simple
Flavour and presentation are then taken to next level with constructing and deconstructing
Returning to less complicated dishes keeping it simple |
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Explain the development and progression more experienced pastry chef will go through in their career. |
At first learn to understand ingredients, presentation is kept simple
Flavour and presentation are then taken to next level with constructing and deconstructing
Returning to less complicated dishes keeping it simple |
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Experience |
The amount of time that one has spent working in a kitchen as a pastry chef |
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Explain the development and progression more experienced pastry chef will go through in their career. |
At first learn to understand ingredients, presentation is kept simple
Flavour and presentation are then taken to next level with constructing and deconstructing
Returning to less complicated dishes keeping it simple |
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Experience |
The amount of time that one has spent working in a kitchen as a pastry chef |
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Familiarity |
Becoming comfortable with techniques and ingredients |
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Explain the development and progression more experienced pastry chef will go through in their career. |
At first learn to understand ingredients, presentation is kept simple
Flavour and presentation are then taken to next level with constructing and deconstructing
Returning to less complicated dishes keeping it simple |
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Experience |
The amount of time that one has spent working in a kitchen as a pastry chef |
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Familiarity |
Becoming comfortable with techniques and ingredients |
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What considerations are taken into account when developing a new dish |
Ingredients knowledge taste and texture style/type goal |
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Explain the development and progression more experienced pastry chef will go through in their career. |
At first learn to understand ingredients, presentation is kept simple
Flavour and presentation are then taken to next level with constructing and deconstructing
Returning to less complicated dishes keeping it simple |
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Experience |
The amount of time that one has spent working in a kitchen as a pastry chef |
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Familiarity |
Becoming comfortable with techniques and ingredients |
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What considerations are taken into account when developing a new dish |
Ingredients knowledge taste and texture style/type goal |
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Where do you need to be careful when juggling with different flavours |
Having too many flavours Understanding the essence of your ingredients |
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Explain the development and progression more experienced pastry chef will go through in their career. |
At first learn to understand ingredients, presentation is kept simple
Flavour and presentation are then taken to next level with constructing and deconstructing
Returning to less complicated dishes keeping it simple |
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Experience |
The amount of time that one has spent working in a kitchen as a pastry chef |
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Familiarity |
Becoming comfortable with techniques and ingredients |
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What considerations are taken into account when developing a new dish |
Ingredients knowledge taste and texture style/type goal |
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Where do you need to be careful when juggling with different flavours |
Having too many flavours Understanding the essence of your ingredients |
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Explain the contrast wheel |
It is a visual guide to understanding basic contrasting flavours temp and textures it is decided between delicate and robust tastes and mouth feels |
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Why do pastry chefs use contrasting elements on a dish |
To keep the palate interested and excited |
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Why do pastry chefs use contrasting elements on a dish |
To keep the palate interested and excited |
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List one ingredient that would work well with coffee |
Chocolate, amaretto |
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Do you agree with the statement the more whimsical complicated you get with food the more you have to do ahead of time. Explain why. |
Yes because the more complicated the dessert the more elements there are to prepare and plate |
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Do you think that customers are influenced by good presentation when perceiving a dish. |
Yes it's all part of the way we taste food if food looks good we have already decided it's going to taste good. |
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Do you agree with the statement the more whimsical complicated you get with food the more you have to do ahead of time. Explain why. |
Yes because the more complicated the dessert the more elements there are to prepare and plate |
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Do you think that customers are influenced by good presentation when perceiving a dish. |
Yes it's all part of the way we taste food if food looks good we have already decided it's going to taste good. |
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List 3 guidelines Lines when plating a dessert |
Creating negative and positive space Leaving a boarder around the edge of the plate Have the elements of dessert close enough together so they make sense |
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How do you determine portion size |
Depending on what kind of dessert is being served creamy rich fruit light |
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List a weight indication for an appropriate dessert option |
An appropriate portion size for most desserts would weigh between 150-180 grams |
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List a weight indication for an appropriate dessert option |
An appropriate portion size for most desserts would weigh between 150-180 grams |
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Why is it important to create a well defined shape for the main component. |
Add visual tension and excitement the goal is to engage the eye |
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List a weight indication for an appropriate dessert option |
An appropriate portion size for most desserts would weigh between 150-180 grams |
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Why is it important to create a well defined shape for the main component. |
Add visual tension and excitement the goal is to engage the eye |
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Explain the rule of 3 |
Using odd numbers of elements on a plate are visually pleasing groups of 3 provide the right degree of complexity |
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Visual presentation |
The way the dessert is put on the plate to be eye catching for the customer |
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Visual presentation |
The way the dessert is put on the plate to be eye catching for the customer |
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Portion size |
Size of the main item on dessert plate |
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Visual presentation |
The way the dessert is put on the plate to be eye catching for the customer |
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Portion size |
Size of the main item on dessert plate |
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The rule of 3 |
Using odd numbers of elements to create the right degree of complexity. |
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Visual presentation |
The way the dessert is put on the plate to be eye catching for the customer |
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Portion size |
Size of the main item on dessert plate |
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The rule of 3 |
Using odd numbers of elements to create the right degree of complexity. |
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Is the use of savoury ingredients something radically new or has it been done before? |
In 17 th century France flowers herbs and veges were essential ingredients in many sweet dishes. Chefs are taking the old and putting a new spin on it. |
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Visual presentation |
The way the dessert is put on the plate to be eye catching for the customer |
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Portion size |
Size of the main item on dessert plate |
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The rule of 3 |
Using odd numbers of elements to create the right degree of complexity. |
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Is the use of savoury ingredients something radically new or has it been done before? |
In 17 th century France flowers herbs and veges were essential ingredients in many sweet dishes. Chefs are taking the old and putting a new spin on it. |
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What is the most important aspect of using savoury ingredients when implementing into a sweet dish |
Flavour combinations have to harmonious with a pleasant play of tastes on the palate Don't over do it |
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In which type of establishments do most innovative dishes start to appear |
Upscale independent level |
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Pierre herme |
French pastry chef famous for incorporating savoury and sweet together creating amazing desserts. |
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Describe the term dessert samplers |
A variety of desserts presented so the dinners may experience a wide range of flavours textures colours and temps |
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Give four names which describe dessert samplers |
Progressions Trio Quarters Tastings |
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List four reasons why you would offer dessert samplers on your menu |
Helpful to test new desserts Able to experiment with idea and see how they are received Can be useful for larger tables to share |
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Are there any drawbacks of serving dessert samplers |
Time consuming Wastage can be extensive High skill level needed Flavours can be muddled |
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Give one example of a dessert sampler |
Chocolate |
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Give one example of a dessert sampler |
Chocolate |
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What is a verrine |
A verrine is an appetiser or dessert that consists of a number of components layered artfully in a small glass |
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Give one example of a dessert sampler |
Chocolate |
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What is a verrine |
A verrine is an appetiser or dessert that consists of a number of components layered artfully in a small glass |
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Are there any differences between a banquet style and restaurant style desserts |
Ummmm |
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Give one example of a dessert sampler |
Chocolate |
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What is a verrine |
A verrine is an appetiser or dessert that consists of a number of components layered artfully in a small glass |
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Are there any differences between a banquet style and restaurant style desserts |
Ummmm |
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When considering a dessert for a function of 200 people, what changes would have to be made to an already existing dessert dish taken straight from a fine dining dessert menu. |
Complexity of dish simplify it making sure it's able to be served to 200 people with out melting or breaking. |
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Banquet |
An elaborate formal evening meal for many people |
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List 3 different traditional dessert wines from 3 different countries |
Auslese Champagne Fortified wines |
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What is a dessert wine |
Is a wine that contains a tiny percentage of sugar just enough to sweeten the palate |
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Explain the term noble rot |
In areas where fog rolls in during the night and the sun burns it off during the day there is a special type of noble rot which attacks the grapes and makes great wine possible |
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Sherry and port are what kind of wines |
Fortified wines, they have a grape sprit added to them such as brandy |
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Sherry and port are what kind of wines |
Fortified wines, they have a grape sprit added to them such as brandy |
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How do you serve a dessert wine |
In small portions 60-90ml most are chilled unless red |
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Should desserts be sweeter than the wine served |
Dessert should always be less sweet than the wine served |
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How are dessert grape wines different |
They have to stay on the vine for weeks longer than table wine grape to develop required flavours and sweetness to make a good dessert wine |
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Auslese |
German sweet wine |
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Eiswein |
Ice wine where grapes have been left on vine till first frosts |
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Sauternes |
Sweet French wine made from grapes that have noble rot |
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Spatauslese |
Lightest of the late harvest wines |
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List 3 substitutes for dairy rich ingredients |
Meringue Tofu Non fat milk |
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List 3 substitutes for dairy rich ingredients |
Meringue Tofu Non fat milk |
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List 3 issues once changes have been made to a particular recipe |
Texture Moisture Cooking time |
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List 3 substitutes for dairy rich ingredients |
Meringue Tofu Non fat milk |
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List 3 issues once changes have been made to a particular recipe |
Texture Moisture Cooking time |
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Who created the term molecular gastronomy |
Nicholas Kurti Herve |
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List 3 substitutes for dairy rich ingredients |
Meringue Tofu Non fat milk |
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List 3 issues once changes have been made to a particular recipe |
Texture Moisture Cooking time |
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Who created the term molecular gastronomy |
Nicholas Kurti Herve |
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Explain the molecular gastronomy |
That study of the physical and chemical process which occurs in cooking |
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List 3 substitutes for dairy rich ingredients |
Meringue Tofu Non fat milk |
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List 3 issues once changes have been made to a particular recipe |
Texture Moisture Cooking time |
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Who created the term molecular gastronomy |
Nicholas Kurti Herve |
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Explain the molecular gastronomy |
That study of the physical and chemical process which occurs in cooking |
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Which well known chef took a particular interest in gastronomy |
Ferrian adria Heston Blumenthal |
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List 3 ingredients often used in molecular gastronomy |
Agar agar an extract from algae Egg white powder Isomalt Lecithin |
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List 3 ingredients often used in molecular gastronomy |
Agar agar an extract from algae Egg white powder Isomalt Lecithin |
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What is an isi whipper |
Food whoppers charged with nitrous oxide cartridges creating foams |
