314-127 Custards/Mousse/Souffle/Fr Des
Custards, mousse (light and heavy), souffle and egg foams, panna cotta and frozen desserts (gelato, ice cream, bombes, sorbet, sherbet). Instruction also covers specialty equipment use, temperature, foam control, application of heat and cold to proteins and fats.
Sections this Semester
Course NotesCRN: 11271
Seats Open: 16
Instructor: Oliver, Rachel N
Days: Monday Tuesday Wednesday Thursday