This category of dessert sauce includes such products as chocolate sauce and caramel sauce.

(a)  

It is a delightful contrast to a cold cornstarch pudding or to vanilla ice cream.

(a)  

Used as decoration for both cold and hot desserts.

(a)  

It is used to set many cold molded desserts.

(a)  

These are simply purees of fresh /cooked fruits, sweetened with sugar.

(a)  

A soft confection made of butter, sugar, chocolate.

(a)  

This type of sugar is best for meringues and some cakes because it dissolves more easily

(a)  

Keep it well wrapped and store in refrigerator to prevent oils in the (a)   becoming rancid.

It is commonly used in hot sauce as it produces a lovely rich caramel flavor.

(a)  

This classification of sugar is composed of 3-9 sugar unit molecules.

(a)  

It is another excellent dessert that is ready to serve. It is made in all parts of the world from a variety of milks from cow, goat and sheep.

(a)  

Smooth frozen dessert with mixture of milk, cream, sugar, flavorings and sometimes eggs.

(a)  

Simple mixture of flour and water and used to make crepes and pancakes.

(a)  

Confectioner Sugar is also known as (a)   .

Starch, Cream, Rice Flour, Eggs, etc. are examples of (a)   for Sauces.

A pinch of (a)   helps the whites to whip up better.

This tools is used to separate egg yolk from the egg white.

(a)  

(a)   is also known as fruit sugar.

Custard Sauces, Fruit Purees and Syrups are 3 Categories of (a)   .