Meringue
Buttercream
Sauce
More sauces and glazes
100
This is the ratio of egg white to sugar for a meringue.
What is 1 part egg white: 2 parts sugar
100
This kind of buttercream is pale yellow in colour because of the use of whole eggs, and has a short shelf life.
What is German buttercream?
100
Also known as creme anglaise, this sauce is a stirred custard.
What is vanilla sauce?
100
This type of caramel sauce involves cooking sugar to a deep caramel and adding liquid.
What is clear caramel sauce?
200
This meringue is most stable and sugar is cooked to soft ball stage before it is added to egg whites.
What is Italian meringue?
200
This type of buttercream is made with meringue, and uses egg whites so it is a good choice for wedding cakes.  The meringue is made first by cooking water and sugar together into a syrup.
what is Italian meringue buttercream?
200
This type of fruit sauce is pureed using fresh or frozen fruits.
What is coulis?
200
This is a traditional glaze for petits fours, eclairs, and doughnuts.
What is fondant?
300
This meringue is least stable and simplest to prepare. Often used for cookies.
What is common (French) meringue?
300
This buttercream contains meringue, butter and flavourings and is also good for wedding cakes because of the egg whites. The meringue is made by heating egg whites and sugar together to 165 F/ 74 C before whipping.
What is Swiss meringue buttercream?
300
This type of fruit sauce is a chunky mixture of dried, fresh or frozen fruits. 
What is compote?
300
This glaze is very shiny, made with sugar, milk water, gelatin and colouring/flavouring.
What is mirror glaze?
400
This type of peak forms sharp points and remain.
What are stiff peaks?
400
This type of buttercream uses whole eggs or egg yolks, butter, cooked sugar syrup and flavourings and is yellow in colour.
What is French buttercream?
400
This sauce is a rich sauce made of foamed egg, sugar and wine.
What is sabayon?
400
This type of sauce involves simmering juices, wines or other alcoholic beverages to thicken and develop flavour.
What is a reduction sauce?
500
For this type of peak, the peaks droop slightly and can be used to lighten mixtures such as creams and batters.
medium peak
500
Flavourings should be added at this temperature for proper incorporation.
What is room temperature?
500
This type of caramel sauce involves cooking sugar to deep caramel before adding butter or liquid dairy to add richness.
What is enriched caramel sauce?
500
This is the ratio of sugar to liquid when making caramel sauce.
What is 2 parts sugar: 1 part liquid?
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