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• Desert Sauces


  A dessert sauce used for desserts, drizzles or poured atop various desserts and is also used for plate decoration to add flavor and enhance the visual proportion of dessert
• Sweet Sauces


  • Sauce - flavored liquid blend ingredients that add the flavor and enhance the appearance of the food
  • Fudge - Soft confection made with butter and sugar and chocolate
• Kinds and Varieties Of sauces

  • Rich sauce - Well suited for a simple dessert
  • Light sauce - is served to a rich dessert
  • Hot fudge - delightful contrast to a cold cornstarch pudding
  • Hot sauces - are made just before they are to be used
  • Cold sauces - are cooked ahead of time then cooled covered and put on the refrigerator
• THICKENING AGENTS FOR SAUCES

  • Cornstarch
  • Cream
  • Eggs
  • Rice flour
  • Grains
• Sauces for dessert

  • Sweet sauces - Sugar syrup, Fruit syrup, Fruit puree
  • Creamy sauces - Vanilla sauce, Sweet cream, Basic chantitilly cream
  • Buttered sauces - Caramel sauce, Hard sauce, Hot fudge sauce
• Guidelines in preparing vanilla custard sauce

  1. Use clean sanitized equipment and follow procedures

  2. When combining the 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

  5. Place a 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

  8. If the sauce curdles, transfer the sauce to a blender and blend at high speed
• Sauce should be kept in the airtight containers and stored in a cool dry place away from moisture oxygen light and pests
• Food made with stretches that contains 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
• Thickened sauce should also be prepared, served and stored with caution these products should be in the refrigerator and never left to stand at room temperature too long
• Guidelines in storing cold and hot desserts

  1. Never leave an egg mixture in a bain-marie for any length of time

  2. If milk and cream are used on deserted trifle and custards they must not be left to stand at room temperature for any length of time

  3. An dessert that is not required for immediate consumption must be cooled rapidly and stored in the cool room until required

  4. If you planned to keep a pre-prepared dessert hot until service, make sure that the temperature of the food is over 65°C

  5. Dessert containing uncooked egg should be handled with extreme care, as raw egg is a medium in which dangerous bacteria such as salmonella can thrive

  6. Egg custards contains high protein which provide good food for bacteria if custard if custard not heated are fooled properly and quickly bacteria that are present in the custard can grow quickly to dangerous of numbers
• Primary package


  The individual package that immediately contains the product of the individual end user. High portion controlled for individual use which means it has definite amount of content allowed for number of servings
• Secondary package


  The bigger package which contains a number of individual packages contains a dozen two or more smaller packages and can be sold wholesale
• Tertiary Package


  The biggest package which contains products in secondary packages in secondary packages this is the packages that is ready for shipping or transportation to super markets, malls and big markets
• Packaging has three levels: primary, secondary, and tertiary. All levels of the packaging system for a food product coordinate together
• Types of packaging materials


  • Papers
  • Vegetable fibers
  • Leaves
  • Wood
  • Glass
  • Earth ware
  • Metal
  • Plastics
• Preparation of glass containers

  1. Inspection

  2. Washing

  3. Rinsing

  4. Sterilization

  5. Sealing and capping

  6. Cooking
• Arts of dessert plating


  • Desserts should turn heads in the dining room. Should not be an afterthought, it should be an integral part of the recipe
• Guidelines in plating dessert

  • Make garnishes edible. Everything on the dessert plate should be edible and delicious
  • Keep it clean and simple. Do not crowd the plate if your dessert is beautiful it should not need a lot of garnishes
  • Make your garnishes relate to the dessert on your plate the only time you should garnish with fresh mint if you are serving mint ice cream
  • Consider flavors and textures in your dessert, textures and flavors hit the plate differently
  • Try different plates-various sizes and shapes the right plate can add or enhance the theme well
• Plating and presenting tips and techniques

  • Plate - The choice of the plate is critical to the final presentation. The plate frames the presentation
  • Color - Always consider color as the important part of plate presentation. Green is fresh and cool, Red is passion and excitement, Black is sophisticated and elegant, Blue can make the food look unappealing
  • Texture - Texture is critical for food presentation as the enjoyment of contrasting hard and soft, smooth and coarse adds visual interest to your foods
  • Keep things Clean - Neatness counts, food should be contained within the rim of the plate yet it shouldn't be crowded in the center
  • Garnish to impress - Garnish should be used tastefully, if overused it destroys the effect and ruins the dessert
• Components of plated dessert

  • The Sauce
  • The crunch component
  • The Garnish
• Goals of plated dessert

  • To satisfy the customers/diner, this gives emphasis on flavor
  • To complement the venue's theme, this gives emphasis on the visual, fun and expression of a dessert
  • To make a dessert affordable
• are flavored liquid blend ingredients that add the flavor and enhance the appearance of the food.

  Sauce
• Soft confection made with butter and sugar and chocolate.

  fudge
• is an inexpensive packaging material it is however highly absorptive easy torn and offers no barrier to water or gasses.

  paper