LEARNING

OUTCOME 2

PREPARE
DESSERTS
AND SWEET
SAUCES
PICTURES OF DESSERTS
WITH SAUCES
DESSERTS WITH SAUCES
THICKENING AGENTS FOR SAUCES

1. Starch

5. flavor
2. Cream
6. grains
3. Eggs

7. cornstarch
4. rice
3 CATEGORIES OF
DESSERT SAUCES
1. CUSTARD SAUCES - Vanilla custard
sauce, chocolate sauce
2. FRUIT PUREES - simply purees of fresh
or cooked fruits, sweetened with sugar
3. SYRUPS – chocolate sauce and caramel
sauce
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.