Cookery: Desserts

• Dessert sauce


  A sauce used for desserts
• Dessert sauce


  • Drizzled or poured atop various desserts
  • Used for plate decoration
• Three Types of Sauce for Desserts:

  • Sweet Sauces
  • Creamy Sauces
  • Buttered sauces
• Made of Sugar and water brought to a boil. It can be thin, medium or thick.

  SugarSyrup
• FruitSyrup - It is a syrup drained from can and process fruits it may added or not with more sugar and fruit juice
• FruitPuree - this sauce is made by blending the flesh of ripe fruits with sugar or syrup into a smooth and thick consistency, other flavorings and thickening may be added.
• Vanilla Sauce


  A mixture of vanilla, milk, eggs, sugar and with cream
• Sweet Cream


  Also called "cheese sauce", a mixture of heavy cream, cream cheese, vanilla, sugar and egg white
• Chantilly Cream


  A basic chantilly cream which is a mixture of whipping cream, confectioner sugar
• Caramel Sauce


  A mixture of butter, condensed milk, brown sugar and syrup
• Hard Sauce


  A mixture of butter, confectioner sugar, and brandy
• Hot Fudge Sauce


  A mixture of butter, sugar, milk, cocoa, flour, salt and sugar
• Scald


  To heat a liquid until just below the boiling point, 180 degrees, or to blanch fruits and vegetables like tomatoes, for instance, to facilitate the removal of the skin
• Simmering


  A cooking method gentler than boiling, referring to cooking food in liquid (or cooking just the liquid itself) at a temperature slightly below the boiling point-around 180 to 190 degrees
• Sauces


  Flavored liquid blend of ingredients that adds flavor and enhances the appearance of food
• Fudge


  A soft confection made of butter, sugar, chocolate
• Sauces can give an entirely different appearance, flavor, color, and moisture to desserts
• Custard sauce


  A sauce that is thickened by eggs and milk
• Fruit purees


  Sweet sauces made up of fruits and berries
• Thickening agents for sauces

  • Starch
  • Cream
  • Eggs
  • Rice flour
  • Grains
  • Cornstarch
• Thickening agents

  Improve the quality of sauces
• Guidelines in preparing vanilla custard sauce

  1. Use clean, sanitized equipment and follow procedure

  2. When combining egg yolks and sugar, whip the mixture as soon as the sugar is added

  3. Scald milk before combining with the yolks

  4. Slowly beat the hot milk into the beaten eggs and sugar
• (Storage of Sauces) 1. Sauces should be kept in airtight containers and stored in a cool dry place away from moisture, oxygen, light and pests
• (Storage of Sauces) 2. Food made with starches that contain egg, milk, cream and other dairy products are prone to bacterial contamination and to food-borne illness
• (Storage of Sauces) 2. Sauces made with these ingredients should be kept out of the temperature danger zone
• (Storage Of Sauces) 3. 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
• 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.

  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
• Three categories of dessert sauces

  • Custard Sauce
  • Fruit Purees
  • Syrups
• Custard Sauce


  Vanilla custard sauce, Chocolate or other flavor may be added to create varieties
• Fruit Purees

  Purees of fresh or cooked fruits, sweetened with sugar. Other flavorings and spices are sometimes added
• Syrups


  Includes such products as chocolate syrup, caramel syrup and strawberry syrup
• Rich sauce


  Well suited to a simple dessert
• Light sauce


  Suited to a rich dessert
• Hot fudge


  • Delightful contrast to a cold cornstarch pudding
  • Delightful contrast to vanilla ice cream
• Hot sauces


  • Made just before they are to be used
• Cold sauces

  • Cooked ahead of time, then cooled, covered and put in the refrigerator to chill