TLE

• Measuring cups/Graduated measuring glass - used for measuring liquids
• Individual cups - used for solid dry ingredients
• Measuring spoons - a set of individual measuring spoons. used to measure small quantities of dry ingredients
• cans,bottles, and cartons opener - used to open a food container easily, and comfortably grip and turn the knob
• Cutting Board - Wooden or plastic boards where meat, fruits, and vegetables can be cut
• Red - Raw meat

  Blue - Raw Fish

  Brown - Vegetables

  Green - Fruit

  White - Dairy
• Double Boiler - used when temperatures must be kept below boiling point
• Funnels - Used to fills jars made of various sizes
• Grater and Shredder - Used to grate vegetables
• Fruits and salad knife - used to prepare salad greens, vegetables, and fruits
• Spatula - Used to level off ingredients in measuring cups and spoons
• Citrus knife - is used to section citrus fruits the blade has a two-side, serrated edge
• Paring Knife - Used to core, peel, and section fruits and vegetables. Blades are short, and concave with hollow ground
• Kitchen Shears - are practical for opening food packages, cutting tape or string to package foods, or simply removing labels or tags from items
• Scraper - a rubber or silicone used to blend or scrape the food from the bowl
• Spoons - Are solid, slotted, or perforated. made of stainless steel or plasitc
• Temperature Scales - Are used to measure heat intensity
• Vegetable peeler - used to scrape vegetables, such as carrots and potatoes and to peel fruits
• Whisks - used for blending and mixing
• Wooden spoons - Are usre for creaming, stirring, and mixing
• Baking pan - Like loaf pans, cake pans, ple plates, baking sheets and so on are necessary for baking
• Refrigerators/Freezers - are necessary in preventing bacterial infections from foods
• Range - Is a kitchen appliance used for cooking food
• Mixers - are used for mixing, creaming, beating and whipping ingredients   
• Blenders - Are used to chop, blend, mix, whip, puree, grate, and liquefy an kinds of foods
• Fruits - the simplest dessert and one of the best dessert
• Characteristics of good fruit desserts

  • Appetizing aroma
  • Simple
  • Cleand washed appearance
  • slightly chilled
• Gelatin Dessert - thses are easily prepared, economical and vary in many ways
• Custard - Baked and soft custard vary in so many ways
• Characteristics of baked custards

  • Firmness of shape
  • Smooth, tender texture
  • Rich and creamy consistency
  • Excellent flavor
• Characteristics of soft custard

  • Velvety smooth texture
  • Rich flavor
  • Has pouring consistency of heavy cream
• Pudding - are relatively simple to prepare and vary with sauces
• Characteristics of pudding

  • Attractive apperance
  • excellent consistency
  • well-blended flavor
  • firmness or shaped
  • and accompanying sauce to add interest
• Frozen Dessert

  • Ice cream - smooth frozen mixture of milk, cream, sugar,flavorings and sometimes eggs
  • Sherbet and Ices - made from fruit juices water and sugar
  • Frozen Souffles and Frozen Mousses - made like chilled mousses and Bavarans.
• Sugar - the common element linking virtually and dessert is sugar
• Gelatin - Used to many cold molded desserts
• Egg Yolks - may be mixed with flavorings, sugar and cream or milk to make custard they may be whisked together over hot water to create a sabayon
• Egg whites - suitable for meringues
• Fruits - ripe perfect fruit provides the basis for many desserts
• Cream - often used as a decoration or accompaniment for both cold and hot desserts