(Q4) LESSON 2: PREPARE DESSERTS AND SAUCES

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Rie

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  • INGREDIENTS NEEDED FOR SAUCES:
    1. Sugar
    2. Gelatine
    3. Egg Yolks
    4. Egg Whites
    5. Fruit
    6. Cream
    7. Batters
    8. Nuts
    9. Chocolate
  • Sugar - The common element linking virtually all desserts
  • Granulated sugar is the most used in recipes
  • Castor sugar is best in meringues and some cakes.
  • Confectioner’s sugar or icing sugar used mostly for dusting the tops of desserts.
  • Brown sugar is commonly used in hot sauce.
  • Gelatine - Used to set many cold molded desserts.
  • Egg Yolk - may be mixed with flavorings, sugar and cream or milk to make custard.
  • Egg Whites - are beaten, air is trapped in the mixture in the form of bubbles.
  • Fruits - provides the basis for many desserts, with very little effort needed to make an attractive colorful display. May be pureed, baked or poached.
  • Cream - This ingredient is often used as a decoration or accompaniment for both cold and hot desserts, but may also be used as one of the recipe ingredients.
  • Batter - This simple mixture of flour and water is used to make pancakes. Is also used to coat fruit.
  • Nuts - are available whole, ground, roasted or caramelized. They are an important part of dessert cookery as they provide flavor for creams and ice creams.
  • Chocolate - may be melted to easily blend into fillings and batters. It can also be poured over desserts such as cakes and puddings.
  • Sauces - Can give an entirely different appearance, flavor, color and moisture to dessert.
  • VARIETIES OF SAUCES
    1. Rich Sauce
    2. Light Sauce
    3. Hot Fudge
    4. Hot Sauce
    5. Sold Sauce
  • Rich sauce - well suited to a simple dessert
  • Light sauce - is suited to a rich dessert
  • Hot fudge - delightful contrast to a cold cornstarch pudding.
  • Hot sauce - made just before they are to be used.
  • Cold sauce - cooked a head of time, then cooled, covered and put in the refrigerator to chill.
  • Thickening Agent - Improve the quality of the sauces.
  • CATEGORIES OF DESSERT SAUCES
    1. Custard Sauces
    2. Fruits Purees
    3. Syrups
  • Custard Sauces - Vanilla custard sauce, Chocolate or other flavor may be added to create varieties
  • Fruits Purees - These are simply purees of fresh or cooked fruits, sweetened with sugar.
  • Syrups - Includes such products as chocolate sauce and caramel sauce.