Prepare Desserts and Sweet Sauces | COOKERY 9 Quarter 4

Descriptor There are a wide variety of ingredients that may be used in the preparation and cooking of cold and hot desserts. Some of the most common ingredients include:

Ingredients Needed in Preparing Desserts and Sweet Sauces

Sugar

Sugar is a key ingredient in virtually all desserts, providing sweetness and flavor. It can be sprinkled over fruit for added sweetness, or incorporated into egg yolks for custard or egg whites for meringue. 

Sugar syrup is also a popular ingredient in many desserts, created by boiling sugar and water to the desired temperature, adding richness and moisture to baked goods and other sweet treats.

Gelatine

Gelatine is used to set many cold molded desserts. It is the basis for jellies and is also used to set creams and mousses.

Egg Yolks

Egg yolks may be mixed with flavorings, sugar, cream or milk to make a custard, or they may be whisked together over hot water to create a sabayon.

Egg Whites

When raw egg whites are beaten, air is trapped in the mixture in the form of bubbles. Egg whites beaten to soft peaks will support soufflés and mousses, while whites beaten to firm peaks are ideal for meringues.

Fruit

Ripe, perfect fruit provides the basis for many desserts, with very little effort needed to make an attractive, colorful display. Fruit may be pureed, baked, or poached and used for pies, soufflés, and puddings.

Cream

This ingredient is often used as a decoration or accompaniment for both cold and hot desserts but may also be used as one of the recipe ingredients. Whipped cream may also be used as a delicious layer for a trifle. 

The cream may be combined with rice, sugar, and milk to make a delicious rice pudding.

Batters

This simple mixture of flour and water is used to make crepes and pancakes. The batter is also used to coat fruit for fritters.

Nuts

Nuts are available whole, ground, roasted, or caramelized. They are an important part of dessert cookery as they provide flavor for creams and ice creams.

Chocolate

Chocolate may be melted to easily blend into fillings and batters. It can also be poured over desserts such as cakes and puddings. 

When melted chocolate is cooled it can be shaped and moulded into many attractive decorations.

Quality

Many recipes will specify the type and quality of the ingredients required. It is important that you observe these requirements if you are to achieve quality desserts

Quality Points to Look for When Selecting Dessert Ingredients Sugar

•  Granulated sugar is used in most recipes.
•  Castor sugar is best for meringues and some cakes because it dissolves more easily.
•  Confectioner's sugar or icing sugar is used mostly for dusting the tops of desserts.
•  Brown sugar is commonly used in hot sauce as it produces a lovely rich caramel flavor.

Gelatine

•  Many desserts are prepared using commercial leaf or powdered gelatine.
•  Gelatines may be plain or flavored and colored for effect.

Egg Yolks

•  Take eggs out of the refrigerator prior to use so they are at room temperature. This way they will whisk up better and incorporate more air.

Egg Whites

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•  Egg whites should be fresh and A-grade quality.
•  They may be purchased in bulk frozen or you may freeze them in small quantities if you have excess.
•  If egg whites have not been cleanly divided and contain traces of yolk, they will not whip up to satisfactory foam. A pinch of salt helps the whites to whip up better.

Cream

•  The characteristics of cream will differ according to whether it is pure cream, double cream, reduced cream, or cream that has had a stabilizer or gelatine added to it to make the texture seem thicker and to improve the whipping qualities.
•  Creams vary in taste and texture so choose according to recipe specifications.
•  Used only pasteurized cream.
•  Pay particular attention to use-by dates.

Batters

•  Batters should be made up of fresh ingredients.
•  The batter is often rested at room temperature after it is made to reduce its elasticity so that it flows more freely over the pan.
•  Batters can be flavored with vanilla and other spices.

Nuts

•  Nuts may be purchased natural or blanched
•  Freshness is always important. Keep nuts well-wrapped and store them in the refrigerator to prevent the oils in the nuts from becoming rancid.
•  If you require toasted nuts, toast them yourself to ensure the nuts are fresh in the first place.

Chocolate

•  Chocolate is available in various types, namely bitter-sweet, semi-sweet, white, dark, and milk chocolate.
•  Milk and white chocolate because of their milk content are more difficult to work with than dark chocolate.

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, and 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.

• starch
• flavor
• cream
• grains
• eggs
• cornstarch
• 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.

Guidelines for Preparing Vanilla Custard Sauce

1. Use clean, sanitized equipment and follow procedures.
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 it 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 of cold milk, transfer the sauce to a blender, and blend at high speed.

Storage of Sauces

To prevent contamination and spoilage, sauces should be stored in airtight containers in a cool, dry place, away from moisture, oxygen, light, and pests. Sauces made with starches that contain egg, milk, cream, and other dairy products are particularly susceptible to bacterial growth and foodborne illness.

To minimize these risks, such sauces should be kept out of the temperature danger zone.

Thickened sauces require extra care in preparation, serving, and storage. It's important to refrigerate them promptly and not leave them at room temperature for too long.