Prepare desserts and sweet sauces

PREPARED BY: MISS TRISHA MARIE C. BASILIO

The common element

linking virtually all

desserts.

Sweeting agent used

in baking and comes

in variety of forms.

GRANULATED SUGAR – used in most recipes

CASTOR SUGAR – best for meringues and some

cakes because it dissolves more easily.

CONFECTIONER’S SUGAR – (Icing Sugar) used

mostly for dusting the tops of desserts.

BROWN SUGAR – commonly used in hot sauce as

it produces a lovely rich caramel flavour.

It is used to set many

cold moulded

desserts.

The basis for jellies and

used to set creams

and mousses.

Egg yolks may be

mixed with

flavourings, sugar and

cream or milk to

make custard.

SABAYON

When raw egg whites

are beaten, air is

trapped in the mixture

in the form of bubbles.

A pinch of salt helps

the whites to whip up

better.

Ripe perfect fruit

provides the basis for

many desserts, with

very little effort

needed to make an

attractive colourful

display.

Used as decoration

for both cold and hot

desserts.

The characteristics of

cream will differ

according to their

types.

Simple mixture of flour

and water

Used to make crepes

and pancakes

Batters can be

flavoured with vanilla

and other spices.

Nuts may be

purchased natural or

blanched.

Keep nuts well

wrapped and store in

refrigerator to prevent

oils in the nuts

becoming rancid.

Available in various

types, namely bitter

sweet, semi sweet,

white dark and milk

chocolate.

Milk and white

chocolate

SAUCE – a flavoured liquid blend of ingredients that adds flavour and

enhances the appearance of the

food.

FUDGE – a soft confection made of

butter, sugar, chocolate.

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 improve the quality of the

sauces.

1.Starch 5. Grains

2.Cream 6. Cornstarch

3. Eggs

4.Rice Flour

CUSTARD SAUCES

Vanilla custard

sauce, chocolate

and other flavour

may be added to

create varieties

FRUIT PUREES

These are simply

purees of fresh

/cooked fruits,

sweetened with

sugar.

SYRUPS

Includes such

products as

chocolate sauce

and caramel

sauce.

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