Keeping foods in the same color palate, such as coffee ice cream with coffee custard sauce, makes an exciting dessert presentation.

When making a barquette shell, prick the dough with a fork to prevent the dough from rising as it bakes, then place the shells in an oven to brown.

In France, the word gâteau refers to

Which of the following is a major consideration when designing a dessert presentation?

An ovo-lacto vegetarian consumes a plant-based diet, including ____________________.

When making the batter for French macaron, almond macaroons, it is important to mix the batter until it falls from long thick ribbons from the spatula, a step called ____________________.

An allergy to the protein found in milk and dairy products is called

Nougat glacé is

To make clean cuts when portioning a torte, which of the following procedures should be followed?

The most artfully designed dessert presentations combine varied tastes and textures in a symmetrical arrangement.