# CTE Resource Center - Verso - Culinary Arts Specialization Task 197218416

CTE Resource Center - Verso

Virginia’s CTE Resource Center

Prepare advanced dessert sauces.

Definition

Preparation should include
  • cooked sauces
  • 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 for the production of 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 for a particular dish?
  • What could happen if the inappropriate sauce is used on a dessert?

Other Related Standards

FCCLA National Programs

Career Connection: My Career

 

Career Connection: My Life

 

Career Connection: My Path

 

Career Connection: My Skills

 

Power of One: A Better You

 

Power of One: Working on Working

 

FCCLA: STAR Events (2019)

Check the national FCCLA portal.

 

Culinary Arts

 

Professional Presentation

 

National Standards for Family and Consumer Sciences Education

8.5.10

Prepare breads, baked goods, and desserts using safe handling and professional preparation techniques.