Category Archives: ACA 14

(14) The student demonstrates and practices the basic procedures for the production of chocolate, sugars, confections, and sauces. The student is expected to:
(A) differentiate between the types of advanced confections;
(B) model methods of preparation in each type of confection;
(C) use chocolate as a major ingredient in dessert or food production;
(D) temper chocolate;
(E) use tempered chocolate in dessert preparation;
(F) cook sugar syrups to various stages of hardness;
(G) prepare dessert sauces such as custard, chocolate, caramel, fruit fillings, and coulis; and
(H) serve attractively plated desserts with appropriate sauces and garnishes.