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Lesson 4

The document discusses different types of sweet sauces that can be used for desserts. It covers categories like custard sauces, fruit purees, and syrups. It also provides guidelines for making vanilla custard sauce and storage instructions for various sauces. The document includes an activity with multiple choice questions about sauces and a second activity requiring students to collect original sweet sauce recipes.

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manueldale0915
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147 views

Lesson 4

The document discusses different types of sweet sauces that can be used for desserts. It covers categories like custard sauces, fruit purees, and syrups. It also provides guidelines for making vanilla custard sauce and storage instructions for various sauces. The document includes an activity with multiple choice questions about sauces and a second activity requiring students to collect original sweet sauce recipes.

Uploaded by

manueldale0915
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Lesson 2 SELECT AND PREPARE SWEET SAUCES

Sauce - a flavored liquid blend of ingredients that adds flavor and enhances the
appearance of the food.
Fudge - a soft confection made of butter, sugar, chocolate.
Sauces can give an entirely different appearance, flavor, color, and moisture to
desserts.

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 a 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


Thickening agents improve the quality of the sauces.
1. starch 5. flavor
2. cream 6. grains
3. eggs 7. cornstarch
4. rice

Most dessert sauces fall into one of three categories:


1. Custard Sauces
Vanilla custard sauce, Chocolate or other flavor may be added to create varieties.
2. Fruit Purees
These are simply purees of fresh or cooked fruits, sweetened with sugar. Other
flavorings and spices are sometimes added.
3. Syrups
Includes such products as chocolate sauce and caramel sauce.

Lesson 4 Follow workplace safety procedures

Guidelines in Preparing Vanilla Custard Sauce


1. Use clean, sanitized equipment and follow procedure.
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 creates 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 one (1) to two (2) ounces cold milk, transfer
the sauce to a 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. 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.

Activity No. 1
Direction: Answer the following.
1. What is the primary purpose of sauces in desserts?
a) Adding texture
b) Enhancing appearance
c) Decreasing flavor
d) Reducing moisture
2. Which confection is typically made of butter, sugar, and chocolate?
a) Sauce
b) Fudge
c) Custard
d) Syrup
3. Which type of sauce is well-suited to a simple dessert?
a) Rich sauce
b) Light sauce
c) Hot fudge
d) Cold sauce
4. When are hot sauces typically made?
a) Just before they are to be used
b) The day before use
c) A week in advance
d) After the dessert is served
5. What do thickening agents primarily improve in sauces?
a) Texture
b) Color
c) Flavor
d) Aroma
6. Which of the following is a thickening agent for sauces?
a) Cream
b) Rice
c) Flavor
d) Grains
7. Which category of dessert sauces typically includes vanilla custard sauce?
a) Custard Sauces
b) Fruit Purees
c) Syrups
d) None of the above
8. What are fruit purees primarily sweetened with?
a) Starch
b) Eggs
c) Sugar
d) Cream
9. Which type of sauce is a delightful contrast to a cold cornstarch pudding or vanilla ice cream?
a) Rich sauce
b) Light sauce
c) Hot fudge
d) Cold sauce
10. What is the primary characteristic of cold sauces?
a) They are made just before use
b) They are cooked ahead of time and chilled
c) They are never refrigerated
d) They are always served hot
11. Which kind of sauce is best suited to a rich dessert?
a) Rich sauce
b) Light sauce
c) Hot fudge
d) Custard sauce
12. Which of the following is not a thickening agent for sauces?
a) Cornstarch
b) Cream
c) Flavor
d) Eggs
13. Which category of sauce includes chocolate sauce and caramel sauce?
a) Custard Sauces
b) Fruit Purees
c) Syrups
d) None of the above
14. What is typically added to fruit purees to enhance flavor?
a) Sugar
b) Starch
c) Cream
d) Eggs
15. What is the primary characteristic of hot sauces?
a) They are cooked ahead of time and chilled
b) They are never refrigerated
c) They are made just before use
d) They are always served cold

Activity No. 2
Collect 5 different sweet sauces recipes. The recipe must have ingredients, and
procedures. Make it creative as possible. You will be graded based on the given rubrics.
Note: use pad paper

Completeness - 10 points
Neatness - 10 points
Attractiveness - 10 points
Total - 30points
.

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