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• Dessert - is usually sweet course or dish (as of pastry or ice cream) usually served at the end of a meal
• Measuring cup and spoons- Individual measuring cup for dry ingredients, glass measuring for liquid and measuring spoon for ingredients used in small quantity
• Individual measuring cup- for dry ingredients
• Glass measuring cup- for liquid
• measuring spoon- for ingredients used in small quantity
• Mixing bowl- used for mixing ingredients
• Cans, bottles, cartoons opener- used to open a food tin preferably with a smooth operation
• Cutting board- a wooden or plastic board hen fruits and vegetable can be cut
• Double boiler- used when temperature must be kept below boiling
• Funnels- used to fill jars made of various sizes of stainless steel, aluminum, or of plastic
• Graters- used to grate, shred slice and separate foods such as carrots, cabbage, and cheese
• Kitchen knife- often reffered to as cooks or chefs knife
• Fruit and salad knife- used to prepare salad greens, vegetable, and fruits
• Spatula- used to level off ingredients when measuring and to spread frosting
• Citrus knife- used to section citrus fruit. The blade has two sides, serrated edge
• Paring knife- used to core, peel, and section fruits and vegetables
• Kitchen shears- they are practical for opening package, cutting tape or string to package food or simply to remove labels
• Scrapper- a rubber or silicone tools to blend or scrape the food from the bowl
• Spoons- solid, slotted, or perforated made of stainless steel or plastic
• Temeprature scales- used to measure heat in food preparation
• vegetable peeler- used to scrape vegetable, such as carrots and potatoes ans to peel fruits
• Whisks for blending, mixing- uses for whipping eggs or batter, and for blending gravies, sauces and soup.
• Wooden spoons- continue to be kitchen essentials because of their usefullness for used creaming stirring and mixing.
• Baking pan- One cannot bake without bakeware
• Refrigerators/freezers- are necessary in preventing bacterial infection from foods.
• Range- a kitchen appliance used for cooking food
• Mixers- used for mixing, creaming, beating, and whipping ingredients.
• Blenders- are used to chop, blend, mix, puree, grate, and liquefy al kinds of food
• Fruits- the sinpliest dessert and one of the best fruits because they are nutritious, appetizing and easy to prepare and serve.
• Characteristic of good fruit desserts

  •Appetizing Aroma

  •Simple

  •Clean washed appearance

  •slightly chilled
• Cheese- is another excellent dessert that is ready to serve. It is made in all parts of the world from a variety of milks from cow, goat and sheep.
• Soft

  •Unripened cheese

  • Ripened by bacteria
• Semi-soft

  •Ripened by molds

  •Ripened by bacteria
• Hard

  •With gas holes

  •Without gas holes
• Gelatin Dessert- These are easily prepared, economical and vary in many ways.
• Gelatin- is marketed in two forms. First, the unsweetened, granular type that must be softened in water before use
• Gelatin- is Marketed in two forms. Second the fruit gelatin to which flavor, color, and sugar have already been added
• Custard- Baked and soft custard vary in many ways be served in their baking cups or may be unmolded
• Characteristic of baked custard

  •Fitness of shape

  •Smooth, tender texture

  •Rich and creamy consistench

  •Excellent flavor
• Characteristic of soft custard

  •Variety smooth texture

  •Rich flavor

  •Has pouring consistency of heavy cream