sauces

4. PREPARE
DESSERTS
Sauces can give
entirely different
•appearance,
•flavor,
•color, and
•moisture to
desserts

5. Sweet Sauces
•Sauce- a flavored liquid
blend of ingredients that
adds flavor and
enhances the
appearance of the food.
•Fudge- a soft confection
made of butter, sugar,
chocolate.

6. Kinds and Varieties of
Sauces
•1. Rich sauce is well
suited to a simple
dessert
• 2. Light sauce is well
suited to a rich dessert

7. •3. Hot fudge is a
delightful contrast
to a cold cornstarch
pudding or to
vanilla ice cream
•4. Hot sauces are
made just before
they are to be used

8. •5. Cold sauces
are cooked ahead
of time, then
cooled, covered
and put in the
refrigerator to
chill

9. Thickening Agents for Sauces
Thickening agents improve the quality of the sauces.
1. Starch 2. Cream 3. Eggs 4. rice
5. flavor 6. grains
7.
cornstarch

10. Most dessert sauces
fall into one of three
categories:
•1. Custard Sauces It is a variety
of culinary preparations based
on milk or cream cooked with
egg yolk to thicken it.
•Example of this are vanilla
custard sauce, Chocolate or
other flavor may be added to
create varieties.

11. 2.Fruit
Purees
•These are simply purees of fresh
or cooked fruits, sweetened
with sugar. Other flavorings and
spices are sometimes added

12. 3.Syrups
•Is a thick sweet liquid
made by dissolving sugar
in a boiling water, often
used for preserving fruit.
It includes such products
as chocolate sauce and
caramel sauce.

13. Storage of Sauces
Sauces should
be kept in
airtight
containers and
stored in a cool
dry place away
from moisture,
oxygen, light,
and pests.
Food made with
starches that
contain egg,
milk, cream, and
other dairy
products
bacterial
contamination
and to food-
borne illness.

14. •Sauces made with cheese
ingredients should be kept
out of the temperature
danger zone.
•Thickened sauce should also
be prepared, served, and
stored with caution.
•These products should be
stored in the refrigerator and
never left to stand at room
temperature too long.

15. Activity 1: Let’s challenge your memory by
filling the blanks with the correct words to
complete the kinds and varieties of sauces.
•1. _______________ is well suited to a
simple dessert
•2. _______________is well suited to a rich
dessert
•3. _______________is a delightful contrast to
a cold cornstarch pudding or to vanilla ice
cream

16. •4. _______________are made
just before they are to be used
•5. ________________are
cooked ahead of time, then
cooled, covered and put in the
refrigerator to chill

17. True or False
• ______________1. Sauces are a great way to highlight
flavours
• ______________2. Hot sauces are made just before they
are to be used
• ______________3. Sauces should not be kept in airtight
containers and stored in a cool dry place away from
moisture, oxygen, light, and pests
• ______________4. Sauce is a flavored liquid blend of
ingredients that adds flavor and enhances the appearance of
the food.
• ______________5. Sauces can give entirely different
appearance, flavor, color, and moisture to desserts.

18. •___________6. Fudge is a soft
confection made of butter, sugar,
chocolate.
•___________7. Cold sauces are cooked
ahead of time, then cooled, covered and
put in the refrigerator to chill.

19. •___________8. Fruit puree are simply
purees of fresh or cooked fruits,
sweetened with sugar. Other flavorings
and spices are sometimes added.
•___________9. Thickening Agent is a
delightful contrast to a cold cornstarch
pudding or to vanilla ice cream
• __________10. Butter also serves as
thickening agent.