2. What was our lesson
yesterday?
What are the ingredients
needed in preparing
dessert and sweet sauces?
Why do we need to choose
a good quality ingredients?
4. Learning Outcome
At the end of the lesson, the students should
be able to;
1. Differentiate the type of sweet sauces;
2. Describe the kinds and varieties of sauces;
3. Identify the thickening agents for sauces
and categories in dessert sauces;
4. Give the importance of proper storing of
sweet sauces;
9. Sauce - a flavored liquid blend of ingredients
that adds flavor and enhances the
appearance of the food.
Sauces can give an entirely different
appearance, flavor, color, and moisture to
desserts.
10. Fudge - a soft confection made of butter,
sugar, chocolate.
11. 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.
12. Rich sauce is well suited to a simple dessert
Examples:
Strawberry Sauce
Fresh Blueberry Sauce
Caramel Dessert Sauce
Chocolate Sauce
13. Light sauce is suited to a rich dessert.
Examples:
Simple Vanilla Sauce
14. Hot fudge is a delightful contrast to a cold
cornstarch pudding or to vanilla ice
cream.
-Made of cream, butter, brown sugar, and
chocolate chips
Example:
Hot Fudge Sundae Topping
15. Hot sauces are made just before they
are to be used.
Example:
Hot Butterscotch Sauce
16. Cold sauces are cooked ahead of time,
then cooled, covered and put in the
refrigerator to chill.
Example:
Salsa-cold spicy sauce
17. Thickening Agents for Sauces
Thickening agents improve the quality
of the sauces.
5. grains
6. cornstarch
1. Starch
2. cream
3. eggs
4. rice flour
18. Most dessert sauces fall into
one of three categories:
1. Custard Sauces (made of eggs, milk,
sugar)
Vanilla custard sauce, Chocolate or other
flavor may be added to create varieties.
19. 2.Fruit Purees (Coulis)
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.
20. 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.
21. 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
22. 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.
23. 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 these ingredients
should be kept out of the temperature danger
zone.
25. 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.
27. A. Write True if the statement is correct, write
False if the statement is wrong.
___1. Sauce is a flavored liquid blend of
ingredients that adds flavor and enhances
the appearance of the foods.
___2. Hot sauces are made just before they are
to be used.
___3. Vanilla is one of the example of thickening
agents for sauces
___4. Syrup include such products as chocolate
sauce and caramel sauce.
___5. Custard sauces are simply purees of fresh
or cooked fruits, sweetened with sugar.
28. B. Direction:
Read the following statements carefully and choose the
letter that best describes the statements.
1. This is one of the three categories of most dessert
sauces that are simply purees of fresh or cooked fruits,
sweetened with sugar.
a) Syrups
b) Custard Sauce
c) Fruit Purees
29. 2. It is one of the varieties of
sauces that is delightful contrast to
a cold cornstarch pudding or to
vanilla ice cream.
a)Rich Sauce
b)Hot Fudge
c)Light Sauce
30. 3. It is one of the thickening agents that enhance
the quality of sauces.
a) Flour
b) Sugar
c) Eggs
4. Which of the following is suited to a simple
dessert?
a) Cold sauce
b) Rich sauce
c) Light sauce
31. 5. Sauces that are cooked ahead of time,
then cooled, covered and put in the
refrigerator to chill.
a)Cold sauces
b)Rich sauce
c) Light sauce
32. ASSIGNMENT:
1. Research and prepare a dessert
and sweet sauce recipe at home, and
emphasizing the sanitary practices
and safety procedures.
