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Quarter 4 Lesson1

The document outlines essential tools, equipment, and utensils required for preparing desserts, emphasizing their specific functions in the kitchen. It includes a detailed list of items such as measuring cups, mixing bowls, and various types of knives, along with larger equipment like refrigerators and mixers. An individual activity is also suggested, where students are to sketch the tools and equipment used in dessert preparation.

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Leslie Delos Santos
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47 views36 pages

Quarter 4 Lesson1

The document outlines essential tools, equipment, and utensils required for preparing desserts, emphasizing their specific functions in the kitchen. It includes a detailed list of items such as measuring cups, mixing bowls, and various types of knives, along with larger equipment like refrigerators and mixers. An individual activity is also suggested, where students are to sketch the tools and equipment used in dessert preparation.

Uploaded by

Leslie Delos Santos
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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Quarter

4:
Desserts
LEARNING OUTCOME 1

PERFORM MIS EN PLACE


LECTURE NO. 1
DESSERT
•is usually sweet course or
dish (as of pastry or ice
cream) usually served at
the end of a meal.
Tools, Equipment, and Utensils needed
in preparing desserts/sweets

• Everyone should be familiar with the


tools, equipment and utensils needed
in preparing desserts. Every pastry
chef must have these tools, utensils,
and equipment for efficient
preparation of desserts. Each tools is
designed to perform a specific job in
the kitchen.
1.Measuring cup and
spoon
Individual measuring cup
for dry ingredients, glass
measuring cup for liquid
and measuring spoon for
ingredients used in small
quantity.
2. Mixing bowl
Used for mixing
ingredients. It comes in
different sizes. Small,
medium, and large
3. Cans, bottles,
cartoons opener
-used to open a food
tin, preferably with a
smooth operation,
and comfortable grip
and turning knob.
4. Cutting
board
a wooden or
plastic board
where fruits and
vegetables can
5. Double boiler –
used when
temperatures must be
kept below boiling,
such as for egg sauces,
puddings, and to keep
foods warm without
overcooking.
6. Funnels – used
to fill jars, made of
various sizes of
stainless steel,
aluminum, or of
plastic
7. Graters - used
to grate, shred,
slice and separate
foods such as
carrots, cabbage
and cheese.
8. Kitchen Knives
often referred to as
cook's or chef's knife.
Use 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 –
used to section
citrus fruits. The
blade has a two-
sided, serrated
edge
•Paring knife – used
to core, peel, and
section fruits and
vegetables. Blades
are short, concave
with hollow ground.
9. Kitchen Shears
practical for opening
food packages, cutting
tape or string to
package foods or
simply to remove
labels or tags from
10.Scraper- a
rubber or silicone
tools to blend or
scrape the food from
the bowl; metal,
silicone or plastic
egg turners or
11.Spoons – solid,
slotted, or perforated.
Made of stainless steel
or plastic, the solid ones
are used to spoon liquids
over foods and to lift
foods, including the
liquid out of the pot
12. Temperature
Scales - used to measure
heat intensity. Different
thermometers are used
for different purposes in
food preparation – for
meat, candy or deep-fat
frying.
13.Vegetable peeler.
used to scrape
vegetables, such as
carrots and potatoes and
to peel fruits. The best
ones are made of
stainless steel with sharp
double blade that swivels
14.Whisks for Blending,
Mixing used for whipping
eggs or batter, and for
blending gravies, sauces,
and soups. The beaters are
made of looped steel piano
wires which are twisted
together to form the handle
15.Wooden spoons
continue to be kitchen
essentials because of
their usefulness for
used for creaming,
stirring, and mixing.
They should be made
16.Baking pan.
One cannot bake without
bakeware. . Baking pans
like loaf pans, cake pans,
pie plates, baking sheets
and so on are necessary
for baking.
EQUIPMENT
More complicated tools are
called equipment. They
may refer to a small
electrical appliance, such
as a mixer, or a large,
expensive, power-operated
appliance such a range or a
refrigerator.
1.Refrigerators/
Freezers
are necessary in
preventing bacterial
infections from
foods.
2. Range
a kitchen
appliance used for
cooking food.
3. Mixers.
Used for mixing,
creaming, beating and
whipping ingredients.
The ultimate mixer for
anyone who bakes is,
of course, a stand
4. Blenders
are used to chop,
blend, mix, whip,
puree, grate, and
liquefy all kinds of
food. A blender is a
very useful appliance.
Note: As a rule,
never use a piece of
equipment until you
are thoroughly
familiar with its
operation and
features
INDIVIDUAL ACTIVITY

In a long bond paper,


draw/sketch the tools
and equipment used
in making desserts.
Follow the plate
activity that will be
given by your
teacher.

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