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 menu description? Yes Was the pct size reasonable for the price? Yes Was the of import item anything we take a shit made or talked about in class? No What dessert sauces, if any, were utilise? Raspberry Was in that respect a garnish? What was it? Did it deliberate what was in the dessert or was it simply ornamental? Yes in that respect was ice cream, it complimented the rich chocolate flavor of the dessert. Describe the flavors. Were they fortunate or contrasting? The actual chocolate torte was a report bland, but the vanilla ice cream was complimentary. I would cast away 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 actually cold. The texture of the torte was very gra iny. It was also very rigid, close kindred it was still too frozen. Was the dessert an appealing colorize? 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 roll 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 befittingly 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 have it again? No spare comments about the 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 property was not up to par with the rest of their food.If you want to kick the bucket a full essay, order it on our website: OrderCustomPap er.com

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