Prepare dessert sauces.

Preparation should include

• identifying the type of sauce to be prepared
• determining the use of the product
• assembling mise en place
• making the creme anglaise and coulis, 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 from-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?
• How does one choose a dessert sauce to be paired with a particular dish?