Unit 11: Frozen Desserts, Custards, Creams and Sauces
Duration of Days: 5
Students will know how eggs and various dairy products can function and be used in a variety of culinary techniques. Students will know the cooking principles in creating several restaurant desserts and components that incorporate eggs and dairy.
Students will evaluate dairy products. Students will prepare the steps for cooking and freezing a variety of custards, puddings, and frozen dessert bases.
Students will accurately demonstrate the steps to execute a variety of custards, puddings, and frozen dessert bases.
| Lesson # | Lesson Title | Duration of Days |
|---|---|---|
| 1 | Frozen Desserts, Custards, Creams, and Sauces | 5 |