Desserts

• Tools, Equipment, and Utensils needed in preparing desserts/sweets


  • Measuring cup and spoon
  • Mixing bowl
  • Can opener
  • Cutting board
  • Double boiler
  • Funnels
  • Graters
  • Kitchen Knives
  • Kitchen Shears
  • Scraper
  • Spoon
  • Temperature Scales
  • Vegetable peeler
  • Whisks
  • Wooden spoons
  • Baking pan

  
• Measuring cup and spoon

  Individual measuring cup for dry ingredients, glass measuring cup for liquid, and measuring spoon for ingredients used in small quantity
• Mixing bowl


  • Used for mixing ingredients
  • Comes in different sizes: small, medium, and large
• Can opener


  Used to open food containers
• Cutting board


  Wooden or plastic board where fruits and vegetables are cut
• Double boiler


  Used when temperatures must be kept below boiling, such as for egg sauces, puddings, and to keep foods warm without overcooking
• Funnels


  Used to fill jars and are made of various sizes of stainless steel, aluminum, or of plastic
• Graters


  Used to grate, shred, slice, and separate vegetables such as carrots, cabbage, and cheese
• Kitchen Knives


  • Cook's or chef's knife
  • Fruit and salad knife
  • Spatula
  • Citrus knife
  • Paring knife
• Kitchen Shears


  Practical for opening food packages, cutting tape, or string to package foods, or simply to remove labels or tags from items
• Scraper


  Rubber or silicone tools to blend or scrape the food from the bowl; metal, silicone, or plastic egg turners or flippers
• Spoon


  • Solid
  • Slotted
  • Perforated
• Temperature Scales


  Used to measure heat intensity. Different thermometers are used for meat, candy, or deep-fat frying
• Vegetable peeler


  Used to scrape vegetables, such as carrots and potatoes, and to peel fruits. The best blade that swivels
• Whisks


  For blending, mixing; used for whipping eggs or batter, and for blending gravies, sauces, and soups. The beaters are made of looped steel piano wires which are twisted together to form the handle
• Wooden spoons


  Made of hardwood which is used for creaming, stirring, and mixing
• Baking pan


  Necessary for baking, such as loaf pans, cake pans, pie plates, baking sheets
• Equipment


  Small electrical appliance such as a mixer or a large, expensive, power-operated appliance such as ranges or a refrigerator
• Refrigerator/freezer


  • Insulated box equipped with a refrigeration unit and control to maintain the proper temperature inside for food storage
• Blenders


  Used to chop, blend, mix, whip, puree, grate, and liquefy all kinds of food
• Range


  Kitchen appliance used for cooking food
• Mixer


  Used for mixing, creaming, beating, and whipping ingredients. The ultimate mixer for anyone who bakes is, of course, a stand mixer
• Classification/Types of Desserts


  • Fruits
  • Cheese
  • Gelatin Dessert
  • Custard
  • Puddings
  • Fruit Cobblers
  • Frozen Desserts

  
• Fruits


  • Nutritious
  • Appetizing
  • Easy to prepare and serve
• Good fruit desserts


  • Appetizing
  • Aroma
  • Simple
  • Slightly chilled
• Cheese


  An excellent dessert that is ready to serve, made from a variety of milk from cow, goat, and sheep
• Types of cheese based on consistency


  • Soft
  • Semi-hard
  • Hard
• Soft cheese


  • Unripened
  • Ripened by bacteria
• Semi-hard cheese


  • Ripened by mold
  • Ripened by bacteria
• Hard cheese


  • With gas holes
  • Without gas holes
• Gelatin Dessert


  Easily prepared, economical, and vary in many ways
• Gelatin


  Marketed in unsweetened, granular type that must be softened in water before use, and the fruit gelatin to which flavor, color, and sugar have already been added
• Baked custard


  Creamy, delicate, may be served in their baking cups or maybe unmolded and served with fruit garnishes or with dessert sauces

  
• Characteristics of baked custard


  • Firmness of shape
  • Smooth, tender texture
  • Rich and creamy consistency
  • Excellent flavor

  
• Ingredients needed in preparing desserts and sweet sauces

  • Sugar
  • Gelatine
  • Egg yolks
  • Egg whites
  • Cream
  • Batters
  • Nuts
  • Chocolate
• Sugar


  The common element linking virtually all desserts. It may be used to sprinkle over fruit, beaten into egg yolks for custard, or into whites for meringue. Many desserts use sugar syrup, which involves boiling sugar and water to the desired temperature.

  
• Granulated sugar


  • Used in most recipes
• Castor sugar


  • Best for meringues and some cakes because it dissolves more easily
• Confectioner's sugar or icing sugar


  • Used mostly for dusting the tops of desserts

  
• Brown sugar


  • Commonly used in hot sauce as it produces a lovely rich caramel flavor