Cooking Mid Term

Stanley jedrzejczyk Plated sweetness challenge 2/23/11 sweet: Chocolate Torte from cloak-and-dagger Celt Bar and Grill. $6.95 Was the sweetness consistent with the scorecard description? Yes Was the pct size reasonable for the price? Yes Was the important item anything we take a shit made or talked about in class? No What dessert sauces, if any, were apply? Raspberry Was in that respect a garnish? What was it? Did it ponder what was in the dessert or was it simply nonfunctional? Yes on that point was ice cream, it complimented the rich chocolate flavor of the dessert. Describe the flavors. Were they well-situated or contrasting? The actual chocolate torte was a penning bland, but the vanilla ice cream was complimentary. I would levy the best part of the dish was the raspberry sauce. Were there differences in temperature? Texture? There was no difference in temperature, e precisething was genuinely cold. The texture of the torte was very gr ainy. It was also very rigid, nigh kindred it was still too frozen. Was the dessert an appealing coloring? Where did color come from on the plate? The color was what I expected, it was appealing, curiously from the red of the raspberry sauce.

Describe the plate, dish, or cast the dessert was served in/on. Was it over coat compared to the dessert? Was it decorative in itself? It was served on a triangular plate that was fittingly sized for the dessert. It was different than the average circular plate, but I wouldnt say that it was decorative in itself. Would you recommend this dessert or return to ha ve it again? No spare comments about the e! atery or dessert menu? There were very a few(prenominal) dessert options on the menu, and all of them were pre-made out of the restaurant. The reference was not up to par with the rest of their food.If you want to puzzle a full essay, order it on our website: OrderCustomPaper.com

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