Lesson Five

Lesson Five Evaluation

Lesson Five: Plated Desserts with James Kubie of Coquette

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1. Chef James mixes sorbet ingredients straight together rather than making a sorbet syrup for what reason? *

To get a higher yield

To save money

To save time

To avoid adding water

2. What consistency is the flan base that Chef James makes compared to? *

Pastry cream

Whipped cream

Fruit glaze

Crème Anglaise

3. What ingredient does Chef James use as a “trick” for savory flavors to work well in a dessert? *

Cinnamon stick

Dark Chocolate

Vanilla bean

Salt

4. Why does Chef James Use Versawhip + Xanthan Gum for foam stabilization in desserts? *

Because it is clear

Because it holds for long periods

Because it is cost effective

Because it works well in a cream whipper

5. What percentage of Versawhip (a modified soy protein) does Chef Zak recommend using in a baking formula? *

1-2%

2-3%

3-4%

4-5%

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