Title: Prepare dessert products in large quantities.
Course: Catering/Banquet Specialization (16052-IV) > Section: Applying Catering/Banquet Food-Preparation Techniques

Preparation should include methods of quantity production for different desserts and pastries.

Process/Skill Questions:

Thinking

- What is the effect of weather and location on dessert planning?
- How does one choose desserts to match clientele?
- How does preparation and plating increase the appeal of desserts?

Communication

- Why is a well-articulated description of available desserts important to customer service?
- Why is following a standardized recipe critical when preparing desserts?

Leadership

- Why is ingredient identification key to dessert preparation?
- How do time-management skills affect production of desserts?

Management

- How does portioning affect the price of a dessert item?
- Why is an awareness of food allergies an important consideration when preparing and serving dessert items?