Title: Prepare frozen desserts.
Course: Baking and Pastry Specialization (16052-III) > Section: Applying Baking and Pastry-Preparation Techniques

Preparation may include

- American and French ice cream
- sorbet, sherbet, and granita
- Soufflé Glacé (i.e., frozen mousse)
- gelato.

Process/Skill Questions:

Thinking

- What are the differences between American and French ice creams?
- What are the differences between sorbet and sherbet?
- How is granita prepared?
- How does a gelato differ from ice cream?

Communication

- What resources are available to determine the different uses of frozen desserts?

Leadership

- Why is training crucial to the success of preparing a frozen dessert?
- How does the availability of equipment affect the preparation of frozen desserts?

Management

- Who determines which frozen desserts to prepare?