TLE (SWEET SAUCES)

• Sweet Sauce is flavored liquid blend of ingredients that adds flavor and enhances the appearance of the food
• Fudge is a soft confection made of butter, sugar, and chocolate
• Sauces can give an entirely different appearance, flavor, color, and moisture to desserts
• Kinds and Varieties of Sauces are Rich Sauce, Light Sauce, Hot Fudge, Hot Sauces, and Cold Sauces
• 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 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
• Thickening Agents for Sauce are Starch, Eggs, Cream, Rice, Flavor, Grains, and CornStarch
• Most dessert sauces fall into 3 categories; which are Custard Sauces, Fruit Purees, and Syrups
• Custard Sauces are the vanilla custard sauce, chocolate or other flavor may be added to create varieties
• Fruit Purees 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
• How to make vanilla custard sauce

  1. Use clean and sanitized equipment

  2. When combining the egg yolks and sugar, whip the mixture as soon as the sugar is added. Letting the sugar and egg yolks stand together without mixing create lumps

  3. Scald milk before combining with the yolks

  4. Slowly beat the hot milk into the beaten eggs and sugar

  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 1 to 2 ounces of cold milk, transfer the sauce to a blender, and blend at high speed
• Sauces should be stored in Airtight Containers to prevent exposure to external factors like moisture, oxygen, light, and pests
• Sauces should be stored in a Cool, Dry Place away from Moisture, Oxygen, Light, and Pests
• Sauces made with ingredients such as eggs, milk, cream, and other dairy products are prone to bacterial contamination and foodborne illnesses
• Sauces made with ingredients prone to contamination should be kept out of the "temperature danger zone" which typically refers to temperatures between 40°F (4°C) and 140°F (60°C) where bacteria can grow rapidly
• Thickened Sauces require extra caution in Preparation, Serving and storage to prevent contamination and spoilage