Cooking Mid Term

Stanley jedrzejczyk Plated sweetness challenge 2/23/11 dessert: Chocolate Torte from cloak-and-dagger Celt Bar and Grill. $6.95 Was the sweetness consistent with the add-in description? Yes Was the pct size reasonable for the price? Yes Was the main 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 believe what was in the dessert or was it simply decorative? Yes on that point was ice cream, it complimented the rich chocolate flavor of the dessert. Describe the flavors. Were they approbative or contrasting? The actual chocolate torte was a paper bland, but the vanilla ice cream was complimentary. I would turn over 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 very(prenominal) cold. The texture of the torte was very g rainy. It was also very rigid, well-nigh kindred it was still too frozen. Was the dessert an appealing modify? 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 scroll 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 fitly 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 redundant comments about t! he eatery 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 timberland was not up to par with the rest of their food.If you want to go a full essay, order it on our website: OrderCustomPaper.com

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