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    Sweet Sauces

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    Princess Joy Morales
    Sauces can add flavor, color, and moisture to desserts and come in many varieties like rich, light, hot fudge, hot or cold. Thickening agents like starch, cream, eggs, rice flour improve sauce quality and the main categories of dessert sauces are custard, fruit purees, and syrups which include chocolate sauce and caramel sauce.

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    Sweet Sauces

    Uploaded by

    Princess Joy Morales
    121 views11 pages
    Sauces can add flavor, color, and moisture to desserts and come in many varieties like rich, light, hot fudge, hot or cold. Thickening agents like starch, cream, eggs, rice flour improve sauce quality and the main categories of dessert sauces are custard, fruit purees, and syrups which include chocolate sauce and caramel sauce.

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    Sauces can add flavor, color, and moisture to desserts and come in many varieties like rich, light, hot fudge, hot or cold. Thickening agents like starch, cream, eggs, rice flour improve sauce quality and the main categories of dessert sauces are custard, fruit purees, and syrups which include chocolate sauce and caramel sauce.

    Copyright:

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

    Sweet Sauces

    Uploaded by

    Princess Joy Morales
    Sauces can add flavor, color, and moisture to desserts and come in many varieties like rich, light, hot fudge, hot or cold. Thickening agents like starch, cream, eggs, rice flour improve sauce quality and the main categories of dessert sauces are custard, fruit purees, and syrups which include chocolate sauce and caramel sauce.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 11

    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.

    Sauces can give an entirely different


    appearance, flavor, color, and moisture to
    desserts. Kinds and Variety.
    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 sauces are cooked ahead of time, then
    cooled, covered and put in the refrigerator to
    chill.
    Thickening Agents for Sauces
    Thickening agents improve the quality
    of the sauces.
    1. Starch 5. grains
    2. cream
    3. eggs
    4. rice flour
    Most dessert sauces fall into
    one of three categories:
    1. Custard Sauces
    Vanilla custard sauce, Chocolate or other
    flavor may be added to create varieties.
    2. Fruit Purees
    These are simply purees of fresh or
    cooked fruits, sweetened with sugar. Other
    flavorings and spices are sometimes added.
    3. Syrups
    Includes such products as chocolate
    sauce and caramel sauce.
    ACCOMPANIMENTS
    OF DESSERTS
    Quiz

    1. List down the kinds of sauces. (5 pts)

    2. What are the category of sauces?(3 pts)

    3. List down at least 2 thickening agents used


    for sauces. (2 pts)

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