Title: Prepare dessert sauces.
Course: Culinary Arts II (16052-II) > Section: Performing Baking Techniques

Preparation should include

- identifying the type of sauce to be prepared
- determining the use of the product
- assembling mise en place
- making the product, following standard procedures
- cooling the product
- storing the product.

Process/Skill Questions:

Thinking

- What skills are needed to prepare sauces?
- What thickening agents are used in dessert sauces?

Communication

- What are examples of dessert sauces?
- What is sauce painting?
- How can sauce placement be communicated to employees?

Leadership

- What resources are needed in preparing dessert sauces?
- What are some convenience items available for the production of dessert sauces?
- What are the trade-offs between scratch and convenience items?

Management

- What special equipment might be used when producing dessert sauces?
- Who is responsible for making dessert sauces in the food service establishment?
- What factors should be considered in choice of dessert sauce to be paired with a particular dish?