Sweet Sauce

Cookery 9 Quarter 4
Sauce:
A flavoured liquid blend of ingredients that adds flavour and enhances the appearance of the
food, can give an entirely different appearance, flavor, color, and moisture to desserts.

Fudge:
A soft confection made of butter, sugar, chocolate.
Kind and Varieties of Sauces
Rich Light Hot Hot Cold
Sauce Sauce Fudge Sauces Sauces

Rich sauce is Light sauce Hot fudge is Hot sauces Cold sauces
well suited to is suited to a a delightful are made just are cooked
a simple rich dessert. contrast to a before they ahead of time,
dessert. cold corn- are to be then cooled,
starch used. covered and
pudding or to put in the
vanilla ice refrigerator to
cream. chill.
 Thickening Agents for
1.Starch
Sauces
2.Cream
3.Eggs
4.Rice
5.Flavour
6.Grains
7.Corn-starch
 Most dessert sauces fall into one of three
categories:

Custard Sauce Fruit Purees Syrups

Vanilla custard sauce, These are simply Includes such as chocolate
pureeing of fresh or sauce and caramel sauce.
chocolate or other
flavour may be added cooked fruits,
to create varieties. sweetened with sugar.
Other flavourings and
spices are sometimes
added.
Guidelines in Preparing Vanilla Custard Sauce
1. Use clean, sanitize equipment and follow procedure.
2. When combining the egg yolks and sugar, whip the mixture as soon as the sugar
is added.
3. Scald milk before combining with yolk.
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 a spoon.
7. Immediately cool the sauce by setting the pan or the bowl in ice water. Stir
occasionally to cool evenly.
8. If the sauce curdles, immediately stir in one (1) to two (2) ounces cold milk,
transfer the sauce to blender, and blend at high speed.
 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-borne illness. Sauce made
with these ingredients should be kept out of the temperature danger
zone. Thickened sauce should 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.
Thank
you!