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1. GOOD MORNING CLASS!

2. Objectives
At the end of the lesson the students should be able to:
a. Discuss the sauces and its different types
b. Share and value the importance of identifying the right
sauce for a particular dish
c. Create a simple sauce using the basic ingredients in
preparing Glazes and Sweet Sauces

3. GALSEZ SUAECS
GLAZES SAUCES

4. YSPUR GEE LKOYS
SYRUP EGGYOLKS

5. HOCOCLTEA HITCKEINGN AENGT
CHOCOLATE THICKENING
AGENTS

6. RUFIT URPEES
FRUIT PUREES

7. ACTIVITY:
CONCEPT MAPPING

9. GLAZES
AND
SWEET SAUCES

10. GLAZES SWEET SAUCES
Glazes are used to give
desserts a smooth or
shiny finish. A glaze is
usually shower onto a
cake or applied with a
pastry brush to give a
glisten to pastries.
A thick and sugary sweet
liquid that is created from
sugar and other sweet
ingredients and is used as a
sauce.

11. Sauce
- a flavored liquid blend of
ingredients that adds flavor and
enhances the appearance of the
food. Sauce can give entirely
different appearance, flavor,
color, and moisture to desserts.
Fudge
-a soft confection
made from butter,
sugar and chocolate.
 S
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12. THICKENING AGENTS FOR SAUCES
Thickening agents improves the quality of the sauces.
Starch
Starchy foods are our main source of
carbohydrate and have an important role in a healthy
diet. Starchy foods – such as potatoes, bread, rice,
pasta, and cereals

13. THICKENING AGENTS FOR SAUCES
Thickening agents improves the quality of the
sauces.
Eggs
Eggs play an important role in
everything from cakes and cookies to
meringues and pastry cream

14. THICKENING AGENTS FOR SAUCES
Thickening agents improves the quality of
the sauces.
Cream
cream is used to give a creamy touch to
soups and sauces.

15. THICKENING AGENTS FOR SAUCES
Thickening agents improves the quality of
the sauces.
Rice flour
Some of the popular ways rice flour is used
are to make noodles, pastries, cakes, and as a
thickening agent for soups and stews.

16. THICKENING AGENTS FOR SAUCES
Thickening agents improves the quality of
the sauces.
Grains
to give you that chewy texture that
you want with many baked goods

17. THICKENING AGENTS FOR SAUCES
Thickening agents improves the quality of
the sauces.
Corn starch
It's used as a thickening agent for gravies,
marinades, sauces, soups, and
casseroles.

18. THE THREE CATEGORIES OF SWEET SAUCE
Custard Sauce
-this sauce is prepared
using milk, custard powder,
egg yolk, vanilla essence
and caster sugar perfectly
for making cake, bread
pudding.Vanilla custard
sauce, chocolate or other
flavor may be added to
create varieties
Fruit purees
-these are simply purees of
fresh or cooked fruits,
sweetened with sugar. Other
flavorings and spices are
sometimes added.
Syrups
-a thick liquid made by
dissolving sugar in boiling
water, often use for
preserving fruit. Includes
such products as chocolate
sauce or caramel sauce.

19. BASIC INGREDIENTS IN PREPARING GLAZES AND
SWEET SAUCES.
Sugar
- The common element in
all dessert is sugar. It may
be use to sprinkle over
fruit, beaten into egg yolks
for custard or egg white
for meringue. Many
desserts use sugar syrups,
which involves boiling
sugar and water to the
desired temperature.

20. BASIC INGREDIENTS IN PREPARING GLAZES AND
SWEET SAUCES.
Gelatin
- Is use to set many cold
molded desserts. It is the
basis for jellies and also
use for creams and
mousses.

21. BASIC INGREDIENTS IN PREPARING GLAZES AND
SWEET SAUCES.
Egg yolks
- Egg yolks can be mixed
with flavorings such sugar
and cream or milk to make
custard or they may be
whisked together.

22. BASIC INGREDIENTS IN PREPARING GLAZES AND
SWEET SAUCES.
Fruit
- Ripe perfect fruit provides
the basis for many dessert,
with very little effort
needed to make an
attractive colorful display.

23. BASIC INGREDIENTS IN PREPARING GLAZES AND
SWEET SAUCES.
Chocolate
- Chocolate may be melted
easily blend into fillings
and batters. It can also be
poured over desserts such
as cakes and puddings.

24. TYPES OF DESSERT SAUCES
Caramel Sauces
- are prepared by
melting and
caramelizing
sugar to the
desired color, then
by adding a liquid
to achieve.

25. TYPES OF DESSERT SAUCES
Chocolate Sauces
- used extensively. It maybe
hot or cold and either thin
for masking a plate or very
thick sauce is made from
chocolate and/or cocoa
powder, sugar and water
cooked together.
Richer versions contain
the addition of cream or
butter.

26. TYPES OF DESSERT SAUCES
Coulis
- The term coulis is used
for berry juices and fruit
purees that are sweetened
or strained gravy served
with savory dishes. It
comes from an old
French word “colies”
meaning straining,
pouring, flowing or
sliding.

27. TYPES OF DESSERT SAUCES Fresh Cream or Sour
Cream Sauces
- this type of cream are
all used as dessert
sauces and toppings
sometimes thinned
and/or sweetened. The
most frequently
accompany fresh fruit
but are also served with
warm baked fruits
desserts such apple.

28. TYPES OF DESSERT SAUCES
Sabayon Sauces
- can be hot or cold and
are made by thickening
wine by whipping it
over heat together with
egg yolks and sugar.
Sabayon sauces are
served with fruit and
with souffles.

29. GUIDELINES IN PREPARING SWEET OF
DESSERT SAUCES VANILLA CUSTARD SAUCE.
• Use clean sanitized equipment and follow procedure.

30. GUIDELINES IN PREPARING SWEET OF
DESSERT SAUCES VANILLA CUSTARD SAUCE.
• 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.

31. GUIDELINES IN PREPARING SWEET OF
DESSERT SAUCES VANILLA CUSTARD SAUCE.
• Scald milk before combining with the yolks.

32. GUIDELINES IN PREPARING SWEET OF
DESSERT SAUCES VANILLA CUSTARD SAUCE.
• Slowly beat the hot milk into the beaten eggs and sugar.

33. GUIDELINES IN PREPARING SWEET OF
DESSERT SAUCES VANILLA CUSTARD SAUCE.
• Place bowl with egg mixture in a pan of simmering water and stir
constantly to prevent curding.

34. GUIDELINES IN PREPARING SWEET OF
DESSERT SAUCES VANILLA CUSTARD SAUCE.
• Stirring occasionally. Remove from heat and cool to room temperature.

35. GUIDELINES IN PREPARING SWEET OF
DESSERT SAUCES VANILLA CUSTARD SAUCE.
• Keep in mind sauce will thicken up slightly as it cools and even more
after refrigeration.

36. GUIDELINES IN PREPARING SWEET OF
DESSERT SAUCES VANILLA CUSTARD SAUCE.
• The finished sauce can be stored in the refrigerator for up to a day and
used as needed.

37. 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 are prone to bacterial contamination and to food-borne illness.
Sauces made with theses ingredients should be kept a cold temperature.
 Thickened sauce should also be prepared, served and stored with caution.
These products should be stored with caution. These products should be
stored in a cooled temperature and never left to stand at room temperature

38. ACTIVITY:
DIRECTION: QUESTIONS WILL BE SHOWN
ON THE SCREEN AND IF YOUR ANSWER IS
TRUE SHOW ME YOUR THUMBS UP IF THE
QUESTION IS FALSE YOUR THUMBS
DOWN.

39. 1. GLAZES ARE USED TO GIVE DESSERTS
A SMOOTH OR SHINY FINISH.

40. 2. SWEET SAUCES IS A THICK AND
SUGARY SWEET LIQUID THAT IS CREATED
FROM SUGAR AND OTHER SWEET
INGREDIENTS AND IS USED AS A SAUCE.

41. 3. Eggs play an important role in
everything from cakes and cookies
to meringues and pastry cream

42. 4. CHOCOLATE IS USE TO SET
MANY COLD MOLDED
DESSERTS.

43. 5. GELATIN MAY BE MELTED
EASILY BLEND INTO
FILLINGS AND BATTERS

44. ACTIVITY: What I can Do
DIRECTION: Create an example of recipe that
includes type of glazes by supplying the different
parts of recipe.
Ingredients:
Materials and tools used:
Procedure:

45. THANK YOU FOR
LISTENING!!