Dessert Sauces

2. Term used when pooling sauce over a plate
7. a flavored liquid blend of ingredients that adds flavor and enhances the appearance of food
9. Custard sauce added to gelatin makes this dessert that was discussed last unit
11. Last course of a meal
13. This sauce comes primarily from milk and eggs
14. French word for "mixture"; cooked fruit that is served in its own cooking liquid, usually sugar syrup

1. Variations of this sauce include hot fudge and mocha
3. Sauces can be used for this, which means to decorate or embellish a food
4. Creme Anglaise sauce
5. Sauce recipe requires only three main ingredients: brown sugar, butter, and heavy cream.
6. A "liquid gold" sauce
8. Fruit sauces are made up of ___________ fruits
10. A thin fruit or vegetable puree, used as a sauce
12. Sauces made of strawberry, blueberry, raspberry, etc.