(Q4) LESSON 1 PART 1

• Dessert - usually sweet course or dish (as of pastry or ice cream) usually served at the end of a meal.
• The word "dessert" originated from the French word desservir, meaning "to clear the table"
• Measuring Cup - used for dry ingeredients.
• Measuring Spoon - is for small quantity.
• Cans, Bottles, Cartoons Opener - used to open tin.
• Cutting Board - Where fruits and vegetables can be cut.
• Double Boiler - used when temperatures must be kept boiling.
• Funnels - used to fill jars.
• Graters - used to grate, slice, and separate foods.
• Kitchen Knives - Cook Chef's Knives - used for peeling and slicing fruits and vegetables.
• DIFFERENT KINDS OF KNIVES

  1. Fruit and Salad Knife
  2. Spatula
  3. Citrus Knife
  4. Paring Knife
• Fruit and Salad Knife - Used to separate salad greens, vegetables, fruits.
• Spatula - used to level off ingredients.
• Citrus Knife - used to section citrus fruits.
• Citrus knife's blade has two sided serrated blade.
• Paring Knife - used to core, peel, and section fruits and vegetables.
• Kitchen Shears - practical for opening food packages.
• Scraper - a tool to blend or scrape food from the bowl.
• Spoons - used to spoon liquids over foods to life foods.
• Temperature Scale - Used to measure heat intensity.
• Vegetable Peeler - used to scrape vegetables.
• Whisk for Blending and Mixing - used for whipping eggs or batter and for blending.
• Wooden Spoons - used for creaming, stirring, and mixing.
• Baking Pan - necessary for baking.
• EQUIPMENTS

  1. Refrigerators/Freezers
  2. Range
  3. Mixer
  4. Blender
• NOTE

  • Never use a piece of equipment until you are thoroughly familiar with its operation and features.
• Eating dessert is an opportunity to experience different flavors and textures.
• Dessert balances out a meal.
• Dessert can be an opportunity to be creative.
• Dessert isn’t “fattening”.
• It will make you feel like a kid again.