Lab Reflection: Final Prep
Results For lab this week, we worked on prepping and getting things together for next week’s final practical exam. My partner and I prepared and assembled our opera cake, and we also prepared and froze our cookie dough. Evaluation of Results For next week, my partner and I will be preparing a “Salted Caramel” menu,…
Lab Reflection: Custard Desserts
Results For this lab, we prepared two classic custard-based desserts: baked cheesecake and crème brûlée. Our cheesecake baked evenly, had a smooth texture, and developed a rich yet balanced flavor. The structure held well, with no cracking and a creamy interior. The crème brûlée, while ultimately successful, took significantly longer to bake than expected. Despite the extended bake time,…
Custard Desserts
Introductions Custard-based desserts represent an essential category in pastry arts, relying on the precise coagulation of eggs to create smooth, rich textures. In this unit, our focus centered on two foundational custard preparations: baked cheesecake and crème brûlée. These desserts not only demonstrate different techniques within the custard family—stabilized custards versus stirred and baked custards—but…
Jack Burke 