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• SAUCE

  Thinner in consistency compared to fudge.
• FUDGE

  a soft confection made of butter, sugar, chocolate. - Thicker in consistency
• RICH SAUCE - is well suited to a simple dessert.
• LIGHT SAUCE

  • is suited to a rich dessert.
• HOT FUDGE

  is a delightful contrast to a cold cornstarch pudding or to vanilla ice cream
• HOT SAUCE

  • are made just before they are to be used.
• COLD SAUCE

  • are cooked ahead of time, then cooled, covered and put in the refrigerator to chill.
• THICKENING AGENT FOR SAUCES

  STARCH

  2. CREAM

  3. EGGS

  4. RICE FLOUR

  5.CORNSTARCH
• CUSTARD SAUCE OR CRÈME ANGLAISE Vanilla custard sauce, Chocolate or other flavor may be added to create varieties.
• FRUIT PUREE These are simply purees of fresh or cooked fruits, sweetened with sugar. Other flavorings and spices are sometimes added.
• SYRUPS Includes such products as chocolate sauce and caramel sauce.
• FRUITS

  The simplest but one of the best because they are nutritious, appetizing, and easy to prepare and serve
• CHEESE

  It is a consisting dessert of creamy filling usually containing cheese baked in a pastry or pressed-crumb shell
• CUSTARD

  It is a dessert or sweet sauce made with milk, eggs, and sugar

  Creamy, delicate, baked custards may be served in their baking cups or may be unmolded and served with fruit garnishes or with dessert sauces.
• PUDDING

  It is a sweetened milk or cream-based mixture, thickened with a gelatinized starch (usually cornstarch or flour) that's cooked on the stove.
• SAUCE is a liquid, cream, or semi- solid food served on or used in preparing other foods. It is a French word taken from the Latin word salsa meaning salted
• FUDGE is a soft confection made of butter, sugar and chocolate.
• Hot fudge is a delightful contrast to a cold cornstarch pudding or to vanilla
• HOT SAUCES are made just before they are to be used
• COLD SAUCES are cooked ahead of time, then cooled, covered and put in the refrigerator to chill
• TESTIMONIALTESTIMONIAL

  a type of evidence that comes from a person's testimony or statement. It is used to support a claim or argument.
• ANECDOTAL evidence is evidence based only on personal observation, collected in a casual or non-systematic manner. When used in advertising or promotion of a product, service
• ANOLOGICAL

  are comparisons between two things, usually for the purpose of explanation or clarification. By providing analogical evidence, you are using a subject or topic
• BEFORE YOU READ

  scan the reading text to get an idea of what the main argument is.

  *introduction

  *subheading
• WHILE YOU READ

  keep a running dialogue with the author through annotation
• AFTER YOU READ

  look over your annotations to get an overall idea of the text
• RESPONDING TO THE TEXT

  develop your own ideas perhaps into an essay of your own
• INDIRECT SPEECH

  which tell you what someone said but does not use the person's actual words
• DIRECT SPEECH

  used to report or rather repeat the words spoken by the speaker or writer in the way it is told by the speaker it uses " "