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• mise en place - french term which means settling everything in place or "to put in place"
• mixing bowl - used for mixing ingredients
• cans/bottles/cartoon opener - used to open food tin, preferably with a smooth operation
• cutting board - wooden or plastic board where fruits and vegetables can be cut
• double boiler - used when temperatures must be kept below boiling
• funnels - used to fill jars, made for various sizes of stainless steel or aluminum
• graters - used to grate, slice, shred, and separate foods such as carrots, cabbage, and cheese
• kitchen knives - often referred to as cook's or chef's knife
• 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.

  paring knife - used to core, peel, and section fruits and vegetables
• kitchen shears - they bare practical for opening food packages, cutting tape or string
• scraper - a rubber or silicone tool to blend or scrape the food from the bowl
• spoons - solid, slotted, or perforated. Made of stainless steel or plastic
• temperature scales - used to measure heat intensity
• different thermometer: Meat, candy, deep-fat frying
• vegetable peeler - used to scrape vegetables, such as carrots and potatoes and to peel fruits
• whisks - used to whipping eggs or batter, and for blending gravies, sauces, and soups
• wooden spoon - these tools continue to be kitchen essentials because of their usefulness for creaming, stirring, and mixing. Made of hardwood
• baking pan - one cannot bake without bakeware. These are like loaf pans, cake pans, pie plates, baking sheets, and so on are necessary for baking
• Equipment - they may refer to a small electrical appliance, such as mixer, or a large expensive appliance
• refrigerators/freezers - necessary in preventing bacterial infections from foods
• range - kitchen appliance used for cooking food
• mixers - used for mixing, creaming, beating, and whipping ingredients
• blenders -used to chop, blend, mix, whip, puree, grate, and liquefy all kinds of doo
• dessert - usually a sweet course or dish usually served at the end of the meal
• classifications of dessert:

  1. fruits
  2. cheese
  3. gelatin
  4. custard
  5. pudding
  6. fruit cobblers
  7. frozen dessert
• fruits - simplest dessert and one of the best because they are nutritious, appetizing, and easy to prepare.

  characteristics:

  • appetizing aroma
  • simple
  • slightly chilled
• cheese - made in all parts of the world from variety milks from cow, goat and sheep.

  types of cheese :

  • soft
  • semi-hard
  • hard
• gelatin - easily prepared, economical, and vary in many ways.

  Characteristics:

  • unsweetened - granular type must be softened in water before use
  • fruit gelatin - flavor, color, and sugar have already been added
• Custard - creamy, delicate, baked custards may be served in their baking cups or maybe unmolded and served with fruit garnishes or with dessert sauces

  Characteristics of soft custards:

  • velvety smooth texture
  • rich flavor
  • has pouring consistency of heavy cream

  Characteristics of baked custards:

  • firmness of shape
  • smooth, tender texture
  • rich and creamy consistency
  • excellent flavor
• pudding - relatively simple to prepare and vary with sauce

  Classified as:

  • cornstarch pudding, sometimes called blancmage
  • rice pudding
  • bread pudding
• fruit cobblers - has a depth of 2 or 3 inches and are topped with biscuits dough
• frozen desserts

  • ice cream - smooth frozen mixture of milk, cream, sugar, flavorings, and eggs
  • sherbet and ices - made from fruit juices, water, and sugar
• measuring cups- dry ingredients
• glass measuring cup - liquid ingredients
• measuring spoon - used in small quantity ingredients
• What is pudding classified as

  cornstarch pudding, sometimes called blancmage rice pudding bread pudding