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    PDF 20230607 145808 0000

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    jirelyn castro
    The document provides information about different types of sauces used for desserts. It discusses how rich sauce is best for a simple dessert while light sauce is suited for a rich dessert. Hot fudge sauce is described as a delightful contrast to cold pudding or ice cream. Common thickening agents for sauces like cornstarch are also outlined. The main categories of dessert sauces - custard sauces, fruit purees, and syrups - are defined. Guidelines for properly preparing and storing vanilla custard sauce are provided.

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    PDF 20230607 145808 0000

    Uploaded by

    jirelyn castro
    24 views11 pages
    The document provides information about different types of sauces used for desserts. It discusses how rich sauce is best for a simple dessert while light sauce is suited for a rich dessert. Hot fudge sauce is described as a delightful contrast to cold pudding or ice cream. Common thickening agents for sauces like cornstarch are also outlined. The main categories of dessert sauces - custard sauces, fruit purees, and syrups - are defined. Guidelines for properly preparing and storing vanilla custard sauce are provided.

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    The document provides information about different types of sauces used for desserts. It discusses how rich sauce is best for a simple dessert while light sauce is suited for a rich dessert. Hot fudge sauce is described as a delightful contrast to cold pudding or ice cream. Common thickening agents for sauces like cornstarch are also outlined. The main categories of dessert sauces - custard sauces, fruit purees, and syrups - are defined. Guidelines for properly preparing and storing vanilla custard sauce are provided.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    24 views11 pages

    PDF 20230607 145808 0000

    Uploaded by

    jirelyn castro
    The document provides information about different types of sauces used for desserts. It discusses how rich sauce is best for a simple dessert while light sauce is suited for a rich dessert. Hot fudge sauce is described as a delightful contrast to cold pudding or ice cream. Common thickening agents for sauces like cornstarch are also outlined. The main categories of dessert sauces - custard sauces, fruit purees, and syrups - are defined. Guidelines for properly preparing and storing vanilla custard sauce are provided.

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    of 11

    Pretest

    1.Which of these sauce is best for a simple dessert?


    a. cold b. light
    c. hot fudge d. rich
    2.The following are thickening agents used in the preparation of sauce, EXCEPT
    a. baking powder b. cornstarch
    c. cream d. egg
    3.This is a flavored liquid blend of ingredients that adds flavor and enhances the
    appearance of the food.
    a. Appetizer b. Sauce
    c. Dessert d. Stock
    4.This is a delightful contrast to a cold cornstarch pudding or vanilla ice cream.
    a. Hot fudge b. Hot sauce
    c. Rich sauce d. Light Sauce
    answer
    1. D
    2. A
    3. B
    4. A
    Sweet Sauces
    sauce
    A FLAVORED LIQUID
    BLEND OF INGREDIENTS fudge
    THAT ADDS FLAVOR AND
    ENHANCES THE A SOFT CONFECTION
    APPEARANCE OF THE MADE OF BUTTER,
    FOOD. SUGAR, CHOCOLATE
    Kinds and Varieties of
    Sauces
    1. Rich sauce is well suited to a simple dessert
    2. Light sauce is suited to a rich dessert
    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
    5. Cold slices are cooked ahead of time, then cooled, put
    in the refrigerator to chill
    THICKENING AGENTS IMPROVE
    THE QUALITY OF THE SAUCES

    Thickening 1. Starch 4. Rice Flour

    Agents for 2. Cream 5. Grains


    Sauces 3. Eggs 6. Cornstarch
    Most dessert sauces fall into
    one of three categories:
    Custard Sauces Fruit Purees Syrups
    Vanilla cantard saucis, These are simply purées of Includes such products
    Chocolate or other fevo fresh or cooked fruits, as chocolate sauce and
    may be added to create sweetened with sugar. Other caramel sauce.
    Varieties flavorings and spices are
    sometimes added.
    Guidelines in Preparing
    Vanilla Custard Sauce
    1. Use clean, sanitized equipment and follow procedure.
    2. When combining the egg yolks and sugar, whip the mixture as soon as the sugar is
    added. Letting the sugar and egg yolks stand together without mixing creates lumps.
    3. Scald milk before combining with the yolks.
    4. Slowly beat the hot milk into the beaten eggs and sugar
    5. Place bowl with egg mixture in a pan of simmering water and stir
    constantly to prevent curdling
    6. To test for doneness, the mixture lightly coats the back of the spoon
    7. Immediately cool the sauce by setting the pan or bowl in ice water.
    Stir occasionally to cool evenly.
    8. If the sauce curdles, immediately stir in one (1) to two (2) ounces cold milk,
    transfer the sauce to a blender, and blend at high speed
    Storage of Sauces
    Sauces should be kept in airtight containers and stored in a cool dy
    place away from moisture, oxygen, light and pests. Food made with
    starches that contain egg, milk, cream and other dairy products are
    prone to bacterial contamination and to food borne illness. Sauces
    made with these ingredients should be kept out of the temperatures
    danger zone. Thickened sauce should also be prepared, served and
    stored with caution. Those products should be stored in the
    refrigerator and never left to stand at room temperature too long
    WHAT IS THE
    Post test THREE MOST
    DESSERT SAUCES?
    Thank you

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