DESSERT SAUCES

SAUCE

A flavored liquid blend of ingredients

that adds flavor to food.

It also enhances the appearance of the

food.

Sauces can give an entirely different

apperance, flavor, color and moisture

to desserts.

KINDS AND VARIETIES

OF SAUCES
RICH SAUCE

is well suited to a simple dessert.

LIGHT SAUCE

is suited to rich dessert.

HOT FUDGE

gives a contrast to a cold or frozen

type of dessert.
HOT SAUCE

are made just before to be used.

COLD SAUCE

are cooked ahead of time, then cooled

and chilled.

THICKENING AGENTS

improve the quality of the sauces.

CATEGORIES
OF DESSERT SAUCES
CUSTARD SAUCE

is made with milk and eggs and has

pouring consistency.

Crème anglaise (French for English cream)

is a light pouring custard.

FRUIT PUREES

purees of fresh or cooked fruits, added with

sugar.
PUREES

is a smooth, creamy stuff made of blended

fruits or vegetables.

SYRUP

is a thick, sweet, flavored liquid with a lots

of sugar in it.

some flavors are chocolate, vanilla and maple.

are used to sweeten and flavor hot and cold drinks.
is also poured on desserts and breakfast foods.

DIFFERENT KINDS OF
DESSERT SAUCES
CARMEN, DEAN MALEECK B.

G9- LOYALTY

MR. RAYMOND FLORA

TLE