A foundational mixture of flour, fat, and water, used to create various pastry types like puff, shortcrust, and choux.

A technique to stabilize chocolate by heating and cooling, ensuring a glossy finish and snap when set.

The art of combining different flavors to enhance the overall taste of a dessert, creating memorable experiences.

The process of arranging food aesthetically on a plate, crucial for elevating the visual appeal of desserts.

The study of chemical reactions in baking, essential for achieving consistent and high-quality results.

A type of pastry dough that is crumbly and tender, often used for tarts and pies.

A flaky pastry made by layering dough with butter, creating a light and airy texture when baked.

A light pastry dough used to make éclairs and cream puffs, known for its airy structure.

Decorative elements added to desserts for visual appeal, enhancing both presentation and flavor.

A curated collection of unique dessert creations, showcasing a chef's skills and creativity.

Techniques used to evaluate students' understanding and mastery of course content and practical skills.

The skill of arranging and decorating desserts to enhance their visual appeal and overall impact.

A detailed account of ingredients and processes used to create a dish, essential for consistency.

A method of evaluating flavors and textures in desserts, often involving feedback from others.

A visual representation of flavor profiles, aiding in the selection of complementary flavors.

Various techniques and approaches to presenting food on a plate, impacting the overall dining experience.

An organized and visually appealing arrangement of a dessert portfolio, highlighting key elements.

Recording steps, challenges, and adjustments made during baking to ensure consistency and improvement.

Creative combinations of flavors and techniques that result in unique and memorable dessert experiences.

Trying different decorative elements to enhance the presentation and flavor of desserts.

The continuous process of acquiring skills and knowledge to advance one's career in pastry arts.

Reflective practice where students evaluate their own understanding and skills to identify areas for improvement.

Constructive criticism provided by fellow students, aimed at enhancing learning and skill development.

Assessment tools that outline criteria for grading, ensuring fair and objective evaluation of student work.