Cookery lesson 1

• Types of sweet sauces


  • Custard sauces
  • Fruit purees
  • Syrups
• Classification/types of desserts and their characteristics

  - Fruits - Cheese - Custard - Pudding - Frozen dessert - Fruit Cobblers
• • Granulated sugar is used in most recipes.
• • Castor sugar is best for meringues and some cakes because it dissolves more easily.
• • Confectioner's sugar or icing sugar is used mostly for dusting the tops of desserts.
• • Brown sugar is commonly used in hot sauce as it produces a lovely rich caramel flavour.
• Many desserts are prepared using commercial leaf or powdered gelatin.
• Take eggs out of the refrigerator prior to use so they are at room temperature. This way they will whisk up better and incorporate more air.
• Rich sauce is well suited to a simple dessert.
• Light sauce is suited to a rich dessert.
• 1. Hot fudge is a delightful contrast to a cold cornstarch pudding or to vanilla ice cream.
• Cold sauces are cooked ahead of time then cooled covered and put in the refrigerator.