The document discusses ingredients and techniques for making different types of dessert sauces. It describes three main categories of dessert sauces: custard sauce, fruit purees, and syrups. For each category, it provides a list of ingredients and step-by-step instructions for preparation, such as combining milk, cream, eggs, and sugar to make a custard sauce or blending berries with sugar and cornstarch to create fruit syrups. The document also notes that thickeners like starch, cream, eggs, and cornstarch can improve sauce quality without altering other properties.

1. VARIETIES OF
INGREDIENTS IN
PREPARING DESSERTS

2. EXPLORE:
ANALYZE THE
PICTURE AND TELL
ME THE INGREDIENTS
BEING USED IN THE
DESSERT.

4. LET'S
START!

5. •
SUGAR

7. GELATINE

9. EGG
YOLKS

11. EGG
WHITES

13. •
FRUIT

15. CREAM

17. BATTERS

19. NUTS

21. CHOCOLATES

23. DEEPEN:
WHAT DO YOU THINK
IS THE IMPORTANCE OF
KNOWING THE RIGHT
INGREDIENTS IN
PREPARING DESSERTS?

24. THE IMPORTANCE OF
KNOWING THE RIGHT
INGREDIENTS IS TO
HAVE THE RIGHT TASTE
AND DELICIOUS FOOD OR
DESSERT.

25. TRANSFER:
DIRECTIONS: 50 POINTS
LOOK AROUND YOUR HOUSE FOR AT
LEAST THREE INGREDIENTS THAT CAN
BE USED TO MAKE DESSERT. TAKE A
PHOTO OF YOU HOLDING THE
INGREDIENTS AND LABEL IT, PRINT AND
PASTE IT ON A LONG BOND PAPER.

26. THANK YOU
AND GOD
BLESS!

27. SAUCES FOR
DESSERTS

28. EXPLORE:
WHAT IS
DESSERT SAUCE?

29. DESSERT SAUCE
A DESSERT SAUCE IS A SAUCE USED
FOR DESSERTS. IT IS DRIZZLED OR
POURED ON TOP OF VARIOUS DESSERTS,
AND IS ALSO USED FOR PLATE
DECORATION. DESSERT SAUCE ADDS
FLAVOR, MOISTURE, TEXTURE AND COLOR
TO DESSERTS, MAY BE COOKED OR
UNCOOKED, AND IS SOMETIMES PREPARED
AS A HARD SAUCE WITH THE ADDITION
OF ALCOHOLIC BEVERAGES. IT IS USED IN
VARIOUS MANNERS TO ADD FLAVOR TO

30. THREE
CATEGORIES OF
DESSERT SAUCES

31. 1.CUSTARD
SAUCE
2. FRUIT
PUREES

32. 1.CUSTARD
SAUCE

33. INGREDIENTS
• 2 CUPS WHOLE MILK
• 1 CUP CREAM
• 5 LARGE EGG YOLKS
• 4 TABLESPOON CASTER
SUGAR
• 1 TABLESPOON CORN
FLOUR

34. PROCEDURES:
Step 1. Combine the cream and milk
in a saucepan.
Step 2. Combine the egg yolks,
sugar and corn flour. Whisk until
the sugar has dissolved.
Step 3. Add one ladle of hot milk
to the egg mixture as you whisk
hard. Once combined, add the
remainder of the milk mixture as
you continue whisking.

35. Step 4. Pour the mixture back into
the same saucepan on low heat
and mix well with a wooden spoon
until it thickens. Approximately 5 minutes, do
not boil. Run your finger through the center
of the wooden spoon to test if it’s thick
enough. It should live a clean line
otherwise cook a little longer.
Step 5. Strain, and cover. Keep
refrigerated once cooled down.

36. 2. FRUIT
PUREES

37. INGREDIENTS
• ½ CUPS FRUIT PUREE
• ½ CUP SUGAR, MORE OR
LESS, DEPENDING ON
SWEETNESS OF FRUIT
• 1 TEASPOON FLAVORINGS
OR EXTRACTS SUCH AS
VANILLA, ALMOND

38. STEPS:
STEP 1. WASH AND PREPARE THE FRUIT.
FOR STRAWBERRIES, HULL OR CUT OFF
TOPS; THEN HALVE OR QUARTER. FOR
PEACHES, MANGOES ETC. PEEL AND PIT
FRUIT, THEN CUT INTO CHUNKS. LEAVE
SMALL BERRIES WHOLE (BLACKBERRIES,
RASPBERRIES, BLUEBERRIES).
STEP 2. PUT THE FRUIT INTO A
BLENDER OR FOOD PROCESSOR AND
PROCESS UNTIL THE FRUIT IS SMOOTH

39. Step 3. Pour puree into an
appropriate size sauce pot and add
sugar. Stir to mix the fruit puree
and sugar.
Step 4. Over medium or medium – low heat,
bring the fruit mixture to a simmer and cook for
5 – 10 minutes, stirring frequently so
that the fruit will not stick to the
bottom of the pan. Do not boil
because the sauce will burn quite

40. Step 5. If you find that the sauce is
thicker than you’d like, simply thin
it a little with either water or
a fruit juice of choice such as
apple, pear, orange juice.
Remember that the sauce thickens
as it cools. If by chance,
however, you find that the sauce
is too thin after it cools, simply
reheat and allow sauce to

41. 3. SYRUPS

42. INGREDIENTS
• ½ CUP GRANULATED
SUGAR
• 1 TABLESPOON
CORNSTARCH
• ½ CUP WATER
• 1 CUP INDIVIDUALLY
FROZEN BERRIES OR

43. STEPS:
STEP 1. WHISK THE SUGAR AND
CORNSTARCH TOGETHER IN A HEAVY
SAUCEPAN.
STEP 2. COOK THE SYRUP UNTIL IT
BUBBLES AND THICKENS WASHING DOWN
THE SIDES OF THE PAN WITH WATER
AND A PASTRY BRUSH TO SUGAR
CRYSTALS. REMOVE FROM THE HEAT.

45. INGREDIENTS
• ½ CUP WATER,
PREFERABLY FILTERED
• 1 CUP GRANULATED
SUGAR, BROWN SUGAR,
OR HONEY

46. STEPS:
STEP 1. BOIL
• POUR THE SUGAR AND THE WATER
IN A SMALL SAUCEPAN, STIR TO
COMBINE AND THEN BRING TO A
BOIL OVER MEDIUM HEAT.
STEP 2. SIMMER
• REDUCE THE HEAT AND LET THE
MIXTURE SIMMER, STIRRING
OCCASIONALLY, UNTIL THE SUGAR IS
COMPLETELY DISSOLVED AND THE

47. STEP 3. COOL
• TURN OFF THE HEAT, COVER
THE PAN AND ALLOW THE
SYRUP TO COOL.

48. WHAT ARE THE THICKENING
AGENTS THAT IMPROVE THE
QUALITY OF THE SAUCES?

49. A thickening agent or
thickener is a substance
which can increase the
viscosity (the state of
being thick, sticky, and
semifluid in consistency) of
a liquid without substantially
changing its other

50. Thickening agents improve the quality of the
sauces
• Starch
• Cream
• Eggs
• Rice flour
• Grains
• Cornstarch