q4

• mixing bowls - used for mixing ingredients
• measuring cup and spoon - individual measuring cup for dry ingredients
• cans opener - use to open food containers
• cutting board - a wooden or plastic board
• double boiler - used when temperatures must e kept below boiling
• grater - used to grate, shred, slice and seperate foods
• kitchen knives - chef's knife, used for peeling and slicing
• fruit and salad knife - used to prepare salad greens, vegetables , and fruits
• spatula - used to level off ingredients when measuring and to spread frostings
• citrus knife - used to section citrus fruits. two - sided serrated edge
• paring knife - used to core, peel, and section fruits. blades are short, concave with hollow ground
• kitchen shears - opening food packages, cutting tape or string to package foods
• scraper - a rubber or silicone tools to belnd or scrape the food from the bowl
• spoons - lift foods
• temperature scale - measure heat intensity
• vegetable peeler - used to scrape vegetables
• whisks - mixing used for whipping eggs or batter
• wooden spoons - used for creaming, stirring, and mixing
• baking pan - necessary for baking
• refrigerators/freezers - necessary in preventing bacterial infections
• range - a kitchen appliance used for cooking food
• mixers - used for mixing, creaming, beating
• blenders - used to chop, blend, mix, whip
• dessert balances out a meal and gives "closure" to the meal
• fruits - the simplest dessert
• cheese - it is made in all parts of the world from a variety of milks from cow, goat, and sheep.
• types of cheese

  1.soft

  a. unripened cheese

  b. ripened by bacteria

  2. semi-hard

  a. ripened by mold

  b. ripened by bacteria

  3. Hard

  a. with gas holes

  b. without gas holes
• gelatin - easily prepared
• unsweetened granular - must be softened in water before use
• fruit gelatin - flavor; color; and sugar have already been added
• custard - creamy, delicate, baked
• blancmange - cornstarch pudding
• fruit cobblers - they have a depth of two or three inches and are topped with biscuit dough rather than being made with pie crust
• ice cream - smooth frozen mixture of milk, cream, sugar, flavorings and sometimes eggs
• sherbet and ices- made from fruit juices, water, and sugar. the egg whites increase smoothness and volume
• frozen souffles and frozen mousses - whipped cream, beaten egg whites or both are folded to give lightness and allow to be still frozen in an ordinary freezer
• sugar - may be used to sprinkle over fruit, beaten into egg yolks for custard or into whites for a meringue
• gelatin - the basis for jellies and is also used to set creams and mousses
• egg yolks - may be mixed with flavorings,
• egg whites - beaten to soft peaks will support souffles and mousses while whites beaten to firm peaks are suitable for meringues