Scientific Principles and Techniques Used in Modern Pastry

6 Activities

Activities

  • Use the spherification method (both direct and reverse) to create a component for a dessert plate.
  • Use the sous-vide process to cook a custard.
  • Use the vacuum-seal process to compress fruit.

 

License

Icon for the Creative Commons Attribution 4.0 International License

Modern Pastry and Plated Dessert Techniques Copyright © 2015 by The BC Cook Articulation Committee is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted.

Share This Book