Prepare advanced dessert sauces.
Preparation should include
- cooked sauces
- crème anglaise (i.e., egg-thickened)
- various chocolate sauces
- fruit starches (i.e., starch-thickened)
- uncooked sauces
- fruit purees (i.e., coulis).
- What are some examples of advanced dessert sauces?
- What are the benefits of offering advanced sauces?
- What is sauce painting?
- How can sauce placement be communicated to employees?
- How can dessert sauces be used in conjunction with other dessert preparations?
- 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?
- 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.
National Standards for Family and Consumer Sciences Education
Prepare breads, baked goods, and desserts using safe handling and professional preparation techniques.