Lesson 1 (TLE 4TH QUARTER)

• Measuring Cups and Spoon - Individual Measuring Cup for dry ingredients, Glass Measuring Cup for liquid and Measuring Spoon for ingredients used in small quantities.
• Mixing bowl - Use for mixing ingredients. It comes in different sizes. Small, Medium and Large.
• Can opener - is used to open can food containers.
• Cutting Board - a wood or plastic board where fruits and vegetables are cut.
• Double boiler - used when temperature must be kept below boiling, such as for egg sauces, puddings and to keep foods warm without overcooking.
• Funnels - used to fill jars, made of various sizes of stainless steel, aluminum, or plastic.
• Graters - used to grate, shred, slices and separate foods like carrots, cabbage and cheeses.
• Blenders - use to chop, blend, mix, whip, puree, grate and liquefy all kinds of food.
• Mixers - used for mixing, creaming, beating and whipping ingredients.
• Baking pan - used to hold batters, such as cake batter and thick solid masses of food.
• Reason for Eating Desserts:

  • Desserts balances out of a meal and gives "closure" to the meal.

  • Eating Desserts is an opportunity to experience different flavors and textures.

  • it can be opportunity to be creative.

  • it is not fattening.

  • it will make you feel like a kid again.

  • it is romantic.
• Classification/Types of Desserts

  • Fruits

  • Custard

  • Frozen Desserts

  • Fruit Cobblers

  • Cheese

  • Puddings

  • Gelatin
• Fruit Dessert - Appetizing aroma, simple, clean washed appearance, slighty chilled.
• Cheese - Soft, semi-hard, hard.
• Gelatin - Unsweetened and with flavor.
• Custard - Baked Custard : firmness of shapes, smooth, tender texture, rich and creamy consistency, excellent flavor. Soft Custard : velvety smooth texture, rich flavor, has pouring consistency of heavy cream.
• Puddings - Cornstarch, rice and bread puddings, Attractive appearance, excellent consistentcy, well blended.
• Fruit Cobblers - can be served either hot or cold.
• Frozen Desserts - Sweet and Cold Dessert