Praline
A praline is a special type of confection that pastry chefs work with regularly. In European pastry-making, it usually refers to a paste or filling made from nuts (typically hazelnuts or almonds) that have been caramelized and ground into a smooth paste. In American, particularly Southern cooking, it might refer to candies made with pecans. Pastry chefs use pralines as fillings in chocolates, as cake layers, or in various dessert preparations. It's a fundamental skill in professional pastry-making, similar to knowing how to make caramel or chocolate ganache. When you see this term in a resume, it indicates experience with both candy-making techniques and refined pastry work.
Examples in Resumes
Developed new dessert menu featuring Praline and chocolate combinations
Created signature Praline paste for in-house chocolate production
Trained junior staff in Praline making techniques and applications
Typical job title: "Pastry Chefs"
Also try searching for:
Where to Find Pastry Chefs
Professional Associations
Online Communities
Job Resources
Example Interview Questions
Senior Level Questions
Q: How would you develop a new praline-based product line for a retail bakery?
Expected Answer: A senior pastry chef should discuss cost analysis, ingredient sourcing, production scheduling, shelf life considerations, and training requirements for staff. They should also mention quality control measures and potential seasonal variations.
Q: How do you ensure consistency in praline production across large batch sizes?
Expected Answer: Should explain temperature control, ingredient ratios, proper equipment usage, and quality checking procedures. Should also discuss training methods for team members and troubleshooting common issues.
Mid Level Questions
Q: What are the key factors in making a successful praline paste?
Expected Answer: Should discuss proper nut selection, roasting temperatures, sugar cooking stages, and grinding techniques. Should also mention common problems and solutions.
Q: How do you store pralines and what's their typical shelf life?
Expected Answer: Should explain proper storage conditions, temperature control, humidity considerations, and how different applications affect shelf life. Should also discuss packaging methods.
Junior Level Questions
Q: What's the difference between French and American pralines?
Expected Answer: Should explain that French pralines typically involve ground nuts and caramel made into a paste, while American pralines are usually individual candies made with pecans.
Q: What safety precautions do you take when making pralines?
Expected Answer: Should mention handling hot sugar safely, proper use of thermometers, protective equipment, and basic kitchen safety procedures.
Experience Level Indicators
Junior (0-2 years)
- Basic praline making techniques
- Understanding of sugar cooking stages
- Basic nut preparation and handling
- Following established recipes and procedures
Mid (2-5 years)
- Creating different praline variations
- Troubleshooting production issues
- Training others in basic techniques
- Quality control procedures
Senior (5+ years)
- Developing new praline-based recipes
- Managing large-scale production
- Creating training programs
- Cost control and inventory management
Red Flags to Watch For
- No knowledge of basic sugar cooking stages
- Lack of understanding about nut allergies and cross-contamination
- No experience with temperature control in confectionery
- Unable to explain basic food safety procedures
Related Terms
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