Title: Prepare advanced dessert sauces.
Course: Baking and Pastry Specialization (16052-III) > Section: Applying Baking and Pastry Preparation Techniques

Preparation should include

- cooked sauces (e.g., caramel sauce)
- crème anglaise (i.e., egg-thickened)
- various chocolate sauces
- fruit starches (i.e., starch-thickened)
- reductions
- uncooked sauces
- fruit purees (i.e., coulis).

Process/Skill Questions:

Thinking

- What are some examples of advanced dessert sauces?
- What are the benefits of offering advanced sauces?

Communication

- What is sauce painting?
- How can sauce placement be communicated to employees?
- How can dessert sauces be used in conjunction with other dessert preparations?

Leadership

- What are some convenience items available to produce dessert sauces?
- What are the trade-offs between made-from-scratch and convenience items?
- What steps are involved in the production of various dessert sauces?

Management

- What factors should be considered when choosing a dessert sauce?
- What could happen if the inappropriate sauce is used on a dessert?