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    3-Prepare Desserts and Sweet Sauces

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    Dessarie Busog
    This document discusses ingredients used in preparing desserts and sweet sauces. Sugar, gelatin, egg yolks, egg whites, fruits, creams, batters, nuts, chocolate are described as key ingredients used in many desserts. Common thickening agents for sauces include starch, cream, eggs, rice flour and cornstarch. Most dessert sauces fall into categories of custard sauces, fruit purees, or syrups. Proper storage of sauces is also outlined to prevent bacterial growth.

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    3-Prepare Desserts and Sweet Sauces

    Uploaded by

    Dessarie Busog
    63 views33 pages
    This document discusses ingredients used in preparing desserts and sweet sauces. Sugar, gelatin, egg yolks, egg whites, fruits, creams, batters, nuts, chocolate are described as key ingredients used in many desserts. Common thickening agents for sauces include starch, cream, eggs, rice flour and cornstarch. Most dessert sauces fall into categories of custard sauces, fruit purees, or syrups. Proper storage of sauces is also outlined to prevent bacterial growth.

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    This document discusses ingredients used in preparing desserts and sweet sauces. Sugar, gelatin, egg yolks, egg whites, fruits, creams, batters, nuts, chocolate are described as key ingredients used in many desserts. Common thickening agents for sauces include starch, cream, eggs, rice flour and cornstarch. Most dessert sauces fall into categories of custard sauces, fruit purees, or syrups. Proper storage of sauces is also outlined to prevent bacterial growth.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    63 views33 pages

    3-Prepare Desserts and Sweet Sauces

    Uploaded by

    Dessarie Busog
    This document discusses ingredients used in preparing desserts and sweet sauces. Sugar, gelatin, egg yolks, egg whites, fruits, creams, batters, nuts, chocolate are described as key ingredients used in many desserts. Common thickening agents for sauces include starch, cream, eggs, rice flour and cornstarch. Most dessert sauces fall into categories of custard sauces, fruit purees, or syrups. Proper storage of sauces is also outlined to prevent bacterial growth.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 33

    PREPARE DESSERTS

    AND SWEET SAUCES


    INGREDIENTS NEEDED
    IN PREPARING DESSERTS
    AND SWEET SAUCES
    1. SUGAR the common
    –

    element linking virtually all


    desserts is sugar. It maybe
    used to sprinkle over fruit,
    beaten into egg yolks for
    custard or into whites for a
    meringue.
    2. GELATINE - use to
    set many cold moulded
    desserts. It is the basis
    for all jellies and is also
    use to set creams and
    mousses.
    3. EGG YOLK – may be
    use for flavorings, sugar
    and cream or milk to
    make custard or they
    may be whisk together
    over hot water.
    4. EGG WHITES – when raw
    egg whites are beaten, air is
    trapped in the mixture in the
    form of bubbles. Egg whites
    beaten to soft peaks will support
    souffles and mousses while
    white beaten to firm peaks are
    suitable for meringue.
    5. FRUITS – ripe perfect fruits
    provides the basis for many
    desserts, with very little effort
    needed to make an attractive
    colourful display.
    Fruits can be pureed, baked or
    pouched and can then be used
    for pies, souffles and puddings.
    6. CREAMS – this
    ingredients 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.
    7. BATTERS – this
    simple mixture of flour
    and water is used to
    make crepes and
    pancakes. Batter is also
    used to coat fruit for
    fritters.
    8. NUTS – nuts are
    available whole, ground,
    roasted or caramelised.
    They are an important part
    of dessert cookery as they
    provide flavor for creams
    and ice creams.
    9. CHOCOLATE – may be
    melted to easily blend into
    fillings and batters. It can also
    poured over desserts such as
    cakes and puddings. When
    melted chocolate is cooled it
    can be shaped and moulded
    into many attractive
    decorations.
    SWEET SAUCES
    SAUCES – a flavored liquid blend
    of ingredients that add flavor and
    enhances the appearance of the
    food.

    FUDGE – a soft confection made


    of butter, sugar, chocolate.
    KINDS AND VARIETIES OF SAUCES
    1. Rich sauce is well suited to a simple
    dessert.
    2. Light sauce is suited to a rich dessert.
    3. Hot fudge is delightful contrast to a cold
    cornstarch pudding or to vanilla ice cream
    4. Hot sauces are made just before they are
    to be used.
    5. Cold sauces are cooked ahead of time,
    then cooled, covered and put in the
    refrigerator to chill.
    THICKENING AGENTS FOR SAUCES
    1. starch
    2. cream
    3. eggs
    4. rice flour
    5. grains
    6. cornstarch
    MOST DESSERT SAUCES FALL
    INTO ONE OF THREE
    CATEGORIES
    1. Custard Sauces
    2. Fruit Purees
    3. Syrups
    GUIDELINES IN PREPARING
    VANILLACUSTARD SAUCE
    Page 204
    STORAGE OF SAUCES
    Sauces should be kept in airtight
    containers and stored in a cool dry
    place away from moisture, oxygen,
    light, and pests. Food made with
    starches that contain egg, milk cream,
    and other dairy products are prone to
    bacterial contamination and to food-
    born 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
    stored in the refrigerator and never
    left to stand at room temperature
    too long.
    QUIZZ
    Identify the ingredients described
    in the following statements.
    __________1. Simple mixture of flour and
    butter is used to make crepes and
    pancakes.
    __________2. These ingredients available
    whole, chopped or ground, roasted or
    caramelized. They are important part of
    dessert cookery as they provide flavor for
    creams and ice cream.
    __________3. Melted to easily blend into
    fillings and butters.
    __________4. The common element for all
    desserts, It maybe sprinkle over fruit,
    beaten into egg yolks, also serves as
    sweetener.
    __________5. This is use to set many cold
    molded desserts. It is the basis for jellies
    and is also used to set creams, mousses
    and glazes
    Showing of video

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