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

CTE Resource Center - Verso

Virginia’s CTE Resource Center

Prepare advanced dessert sauces.


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

  • 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.


Culinary Arts


Professional Presentation


National Standards for Family and Consumer Sciences Education


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