CAIBOK 4214 Custards, Mousses, and Gelées

The CAIBOK 4214 Competency Exam in Custards, Mousses, and Gelées evaluates a chef’s skill in preparing, combining, and presenting these three foundational dessert elements. It covers the science behind emulsification, coagulation, and aeration, as well as how to control texture and temperature for consistent results. Chefs are tested on classic recipes like crème brûlée, chocolate mousse, and fruit gelée, along with advanced techniques including layering, infusions, and using stabilizers like gelatin or agar. The exam checks whether chefs can troubleshoot issues such as curdling or syneresis, and how to balance flavors and textures across different dessert formats.

The exam also focuses on modern applications, menu design, and cost control. Chefs must demonstrate the ability to batch-produce components for service, adjust recipes for dietary needs, and create plated desserts that are visually appealing and profitable. Topics include vegan alternatives, savory uses, cocktail pairings, and global influences. The goal is to confirm that chefs can master classic techniques while adapting to current culinary trends and business needs in a professional kitchen environment.