I am fairly new to the culinary world of pastry and am a pastry chef at a grocery store. We have a display case which we fill with assortments of eclairs, fruit tarts, napoleon, cheesecake etc. I was wondering if there is a way to best display each dessert. Sorting by color, by type...is there a way that makes the most sense? I suppose the main goal would be to sell the most desserts where I work. For me though, I would like to know a few best ways of organizing the layout regardless of the goal at hand. I love pastry and am hoping to make this a career and I believe presentation is very important. Are there any books or research on plating/presentation for a display case? I am also wondering if there is a general rule on the expiration date of fillings such as some whip creams, pastry cream, mousse...some people have suggested using the expiration date of the cream used, some say by taste? I store them in pastry bags in a refrigerator. Lastly, this may be an ignorant question but as I make fillings is it okay to just rinse the bowl with hot water and use it right away again to mix something else without washing it with soap? Probably a few basic questions but I would like to know and get a good foundation for developing my passion! I am finding my pastry case is starting to feel like my child and I want to take good care of it! Thank you all and I would appreciate any feedback!