Glazes-and-Sweet-Sauces-03-06-23 .pptx

tle 9

1. Good morning class!

2. Objectives At the end of the lesson the students should be able to: a. Discuss the sauces and its different types b. Share and value the importance of identifying the right sauce for a particular dish c. Create a simple sauce using the basic ingredients in preparing Glazes and Sweet Sauces

3. GALSEZ SUAECS GLAZES SAUCES

4. YSPUR GEE LKOYS SYRUP EGG YOLKS

5. HOCOCLTEA HITCKEINGN AENGT CHOCOLATE THICKENING AGENTS

6. RUFIT URPEES HITCKEINGN AENGT FRUIT PUREES THICKENING AGENTS

7. ACTIVITY: CONCEPT MAPPING

8. Glazes and sweet sauces March 06, 2023

9. Glazes sweet sauces Glazes are  used to give desserts a smooth or shiny finish . A glaze is usually shower onto a cake or applied with a pastry brush to give a glisten to pastries.  A thick and sugary sweet liquid that is created from sugar and other sweet ingredients and is used as a sauce .

10. Sauce - a flavored liquid blend of ingredients that adds flavor and enhances the appearance of the food. Sauce can give entirely different appearance, flavor, color, and moisture to desserts. Fudge -a soft confection made from butter, sugar and chocolate. Sauce - a flavored liquid blend of ingredients that adds flavor and enhances the appearance of the food. Sauce can give entirely different appearance, flavor, color, and moisture to desserts.

11. Thickening agents for sauces Thickening agents improves the quality of the sauces. Starch Starchy foods are our  main source of carbohydrate  and have an important role in a healthy diet. Starchy foods – such as potatoes, bread, rice, pasta, and cereals

12. Thickening agents for sauces Thickening agents improves the quality of the sauces. E ggs Eggs play an important role in everything from cakes and cookies to meringues and pastry cream 

13. Thickening agents for sauces Thickening agents improves the quality of the sauces. Cream cream is used  to give a creamy touch to soups and sauces .

14. Thickening agents for sauces Thickening agents improves the quality of the sauces. Rice flour Some of the popular ways rice flour is used are  to make noodles, pastries, cakes, and as a thickening agent for soups and stews .

15. Thickening agents for sauces Thickening agents improves the quality of the sauces. Grains to give you that chewy texture that you want with many baked goods

16. Thickening agents for sauces Thickening agents improves the quality of the sauces. Corn starch  It's used as  a thickening agent for gravies, marinades, sauces, soups, and casseroles . 

17. The three categories of sweet sauce Custard Sauce -this sauce is prepared using milk, custard powder, egg yolk, vanilla essence and caster sugar perfectly for making cake, bread pudding. Vanilla custard sauce, chocolate or other flavor may be added to create varieties Fruit purees -these are simply purees of fresh or cooked fruits, sweetened with sugar. Other flavorings and spices are sometimes added. Syrups -a thick liquid made by dissolving sugar in boiling water, often use for preserving fruit. Includes such products as chocolate sauce or caramel sauce.

18. Basic ingredients in preparing Glazes and sweet sauces. Sugar The common element in all dessert is sugar. It may be use to sprinkle over fruit, beaten into egg yolks for custard or egg white for meringue. Many desserts use sugar syrups, which involves boiling sugar and water to the desired temperature.

19. Basic ingredients in preparing Glazes and sweet sauces. Gelatin Is use to set many cold molded desserts. It is the basis for jellies and also use for creams and mousses.

20. Basic ingredients in preparing Glazes and sweet sauces. Egg yolks Egg yolks can be mixed with flavorings such sugar and cream or milk to make custard or they may be whisked together.

21. Basic ingredients in preparing Glazes and sweet sauces. Fruit Ripe perfect fruit provides the basis for many dessert, with very little effort needed to make an attractive colorful display.

22. Basic ingredients in preparing Glazes and sweet sauces. Chocolate Chocolate may be melted easily blend into fillings and batters. It can also be poured over desserts such as cakes and puddings.

23. Types of dessert sauces Caramel Sauces - are prepared by melting and caramelizing sugar to the desired color, then by adding a liquid to achieve.

24. Types of dessert sauces Chocolate Sauces - used extensively. It maybe hot or cold and either thin for masking a plate or very thick sauce is made from chocolate and/or cocoa powder, sugar and water cooked together. Richer versions contain the addition of cream or butter.

25. Types of dessert sauces Coulis - The term coulis is used for berry juices and fruit purees that are sweetened or strained gravy served with savory dishes. It comes from an old French word “ colies ” meaning straining, pouring, flowing or sliding.

26. Types of dessert sauces Fresh Cream or Sour Cream Sauces - this type of cream are all used as dessert sauces and toppings sometimes thinned and/or sweetened. The most frequently accompany fresh fruit but are also served with warm baked fruits desserts such apple.

27. Types of dessert sauces Sabayon Sauces - can be hot or cold and are made by thickening wine by whipping it over heat together with egg yolks and sugar. Sabayon sauces are served with fruit and with souffles.

28. Guidelines in Preparing Sweet of Dessert Sauces Vanilla Custard Sauce. Use clean sanitized equipment and follow procedure.

29. Guidelines in Preparing Sweet of Dessert Sauces Vanilla Custard Sauce. 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.

30. Guidelines in Preparing Sweet of Dessert Sauces Vanilla Custard Sauce. Scald milk before combining with the yolks.

31. Guidelines in Preparing Sweet of Dessert Sauces Vanilla Custard Sauce. Slowly beat the hot milk into the beaten eggs and sugar.

32. Guidelines in Preparing Sweet of Dessert Sauces Vanilla Custard Sauce. Place bowl with egg mixture in a pan of simmering water and stir constantly to prevent curding.

33. Guidelines in Preparing Sweet of Dessert Sauces Vanilla Custard Sauce. Stirring occasionally. Remove from heat and cool to room temperature.

34. Guidelines in Preparing Sweet of Dessert Sauces Vanilla Custard Sauce. Keep in mind sauce will thicken up slightly as it cools and even more after refrigeration.

35. Guidelines in Preparing Sweet of Dessert Sauces Vanilla Custard Sauce. The finished sauce can be stored in the refrigerator for up to a day and used as needed.

36. 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 theses ingredients should be kept a cold temperature. Thickened sauce should also be prepared, served and stored with caution. These products should be stored with caution. These products should be stored in a cooled temperature and never left to stand at room temperature

37. ACTIVITY: DIRECTION: Questions will be shown on the screen and if your answer is TRUE show me your Thumbs up if the question is FALSE your Thumbs down.

38. 1. Glazes are  used to give desserts a smooth or shiny finish .

39. 2. Sweet sauces is A thick and sugary sweet liquid that is created from sugar and other sweet ingredients and is used as a sauce .

40. 3. Eggs play an important role in everything from cakes and cookies to meringues and pastry cream 

41. 4. Chocolate Is use to set many cold molded desserts.

42. 5. GELATIN may be melted easily blend into fillings and batters

43. ACTIVITY: What I can Do DIRECTION: Create an example of recipe that includes type of glazes by supplying the different parts of recipe. Ingredients: Materials and tools used: Procedure:

44. THANK YOU FOR LISTENING!!