Dessert sauce drizzled or poured on the plate. Dessert sauce examples include caramel sauce, custard, crème anglaise, chocolate sauce, dulce de leche, fruit sauces such as blueberry sauce, raspberry sauce and strawberry sauce. Raspberry sauce may be strained using a sieve to remove the seeds from the sauce. Dessert sauce adds flavor, moisture, texture, and color to desserts. It may be cooked or uncooked. Dessert sauce is sometimes prepared as a hard sauce with the addition of alcoholic beverages, such as bourbon, brandy or liqueur. Desserts with hard sauces can be served flambéed because the ethyl alcohol in distilled beverages is flammable.
Mess CPO Mess or officers' wardroom, respectively. At sea aboard naval vessels, messing is still separate, with E-6 and below utilizing the ship's mess decks, E-7 through E-9 utilizing the ship's CPO Mess, and commissioned officers being part of the wardroom. Certain large vessels (e.g., aircraft carriers, amphibious assault ships) may also include a First Class Mess for E-6, typically a separate dining area adjacent to the mess decks. This is considered a chance for future CPOs to learn how to be a part of a mess before they enter the CPO Mess, often called by the sobriquet of "goat locker."