T.L.E Q4

• Measuring cup and spoon


  • 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
  • Comes in different sizes: small, medium, and large
• Cans, bottles, cartoons opener


  • Used to open a food tin
  • Preferably with a smooth operation
  • Comfortable grip and turning knob
• Cutting board


  • Wooden or plastic board where fruits and vegetables can be 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
  • 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 Knives


  • Often referred to as cook's or chef's knife
  • Used for peeling and slicing fruits and vegetables
• 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


  • Blade has a two-sided, serrated edge
  • Used to section citrus fruits
• Paring knife


  • Blades are short, concave with hollow ground
  • Used to core, peel, and section fruits and vegetables
• 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
• Spoons


  • Solid, slotted, or perforated
  • Made of stainless steel or plastic
  • Solid ones used to spoon liquids over foods and to lift foods, including the liquid out of the pot
• Temperature Scales


  • Used to measure heat intensity
  • Different thermometers used for different purposes in food preparation for meat, candy or deep-fat frying
• Vegetable peeler


  • Used to scrape vegetables, such as carrots and potatoes and to peel fruits
  • Best ones made of stainless steel with sharp double blade that swivels
• Whisks


  • Used for whipping eggs or batter, and for blending gravies, sauces, and soups
  • Beaters made of looped steel piano wires which are twisted together to form the handle
• Wooden spoons


  • Kitchen essentials
  • Useful for creaming, stirring, and mixing
  • Should be made of hard wood
• Baking pan


  • Necessary for baking
  • Includes loaf pans, cake pans, pie plates, baking sheets and so on
• Equipment


  • More complicated tools
  • May refer to a small electrical appliance, such as a mixer, or a large, expensive, power-operated appliance such a range or a refrigerator
• 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
  • The ultimate mixer for anyone who bakes is, of course, a stand mixer
• Blenders


  • Used to chop, blend, mix, whip, puree, grate, and liquefy all kinds of food
  • A very useful appliance
• Dessert


  Usually sweet course or dish (as of pastry or ice cream) usually served at the end of a meal
• Reasons for eating desserts and sweets


  • Dessert balances out a meal and gives "closure" to the meal
  • Eating dessert is an opportunity to experience different flavors and textures that you cannot get in other foods like vegetables, meats, and fruits
  • Dessert can be an opportunity to be creative
  • Dessert isn't "fattening". Remember, there is no such thing as a fattening food
  • It will make you feel like a kid again
• Fruits as dessert


  • Simplest dessert and one of the best
  • Nutritious, appetizing, and easy to prepare and serve
• Characteristics of a good fruit dessert


  • Appetizing aroma
  • Simple
  • Clean washed appearance
  • Slightly chilled
• Cheese as dessert


  • Excellent dessert that is ready to serve
  • Made in all parts of the world from a variety of milks from cow, goat and sheep
  • Cheese differs depending on the kind of milk used, the kinds of cheese-making procedures, the seasonings and the ripening processes also distinguish its variety
  • Each variety has a definite character, a special appeal and particular uses
• Types of cheese based on consistency


  • Soft (unripen cheese, ripened by bacteria)
  • Semi-hard (ripened by mold, ripened by bacteria)
  • Hard (with gas holes, without gas holes)
• Gelatin desserts


  • Easily prepared, economical and vary in many ways
  • Gelatin is marketed in two forms: 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 custards


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


  • Velvety smooth texture
  • Rich flavor
  • Has pouring consistency of heavy cream
• Types of puddings


  • Cornstarch pudding, sometimes called blancmange
  • Rice pudding
  • Bread pudding
• Characteristics of puddings


  • Attractive appearance, excellent consistency
  • Well-blended flavor
  • Firmness of shape
  • An accompanying sauce to add interest
• Fruit cobblers


  Not fruit pies, have a depth of two or three inches and are topped with biscuit dough rather than being made with pie crust, may be served either hot or cold
• Frozen desserts


  • Ice cream (smooth frozen mixture of milk, cream, sugar, flavorings and sometimes eggs)
  • Sherbet and Ices (made from fruit juices, water and sugar, American sherbet contains milk and cream and sometimes egg white)
  • Frozen Soufflés and Frozen Mousses (made like chilled mousses and Bavarians, whipped cream, beaten egg whites or both are folded to give lightness and allow to be still frozen in an ordinary freezer)
• Ingredients needed in preparing desserts and sweet sauces


  • Sugar
  • Gelatine
  • Egg yolks
  • Egg whites
  • Fruit
  • 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 a meringue. Many desserts use sugar syrup, which involves boiling sugar and water to the desired temperature.