Hotel, tourism, hospitality management, business administraion
Thursday, April 12, 2012
Photo 3
Lesson In flambé.
In these pictures is the
teacher introducing one student to flambé of glace au four. They do this so the
guests that order it can watch every step. Glace au four is a sponge-cake and ice
cream dessert covered in meringue, in this case served with bits of
fresh fruits and warm chocolate sauce.
In this lesson the teacher is starting up the
flambé pan and guides the student during al the steps toward a perfect flambé glace
au four. First they are heating up the spoon with the alcohol inside, in this
case is a French liqueur called Benedictin, D.O.M. After when the liqueur
is hot enough they light it and pour it together with the chocolate sauce over
the cake. And the cake sets on fire, the cake is now flambéed and can be served
to the guests.
Hello Petra! So nice to see this occasion as you flaming glace au four, i was just in this moment in the kitchen, where students cooked this dessert. Is the teacher carefully so that all students will have opportunity to try to flambé? Is it only in third grade that students receive the trap to try this?
In these pictures is the
teacher introducing one student to flambé of glace au four. They do this so the
guests that order it can watch every step. Glace au four is a sponge-cake and ice
cream dessert covered in meringue, in this case served with bits of
fresh fruits and warm chocolate sauce.
Hello Petra! So nice to see this occasion as you flaming glace au four, i was just in this moment in the kitchen, where students cooked this dessert. Is the teacher carefully so that all students will have opportunity to try to flambé? Is it only in third grade that students receive the trap to try this?
ReplyDeleteSometimes students in grade two are allowed to try this, but it is mostly up to whitch teacher they have...
ReplyDelete