LM-Cookery
Quarter IV
Lesson 1
PREPARATION OF DESSERT
At the end of the lesson, you are expected to:
1. perform Mise en place;
2. prepare desserts and sweet sauces;
3. plate/present desserts; and
4. store desserts.
Dessert is usually sweet course or dish (as exemplified by
pastry or ice cream) usually served at the end of a meal.
Learning Outcome 1
Perform Mise’en Place
At the end of the lesson, you are expected to:
1.
identify tools and equipment needed in preparing dessert;
2.
give the importance of dessert in a meal;
3.
classify dessert according to types of ingredients used; and
4.
give the characteristics of desserts.
Tools, Equipment, and Utensils needed in preparing desserts/sweets
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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
ingredients used in small quantity.
2. Mixing bowl. Use for mixing ingredients.
comes in different sizes. Small, medium, and
large
3. Cans opener use to open food
containers
for
It
4. Cutting board a wooden or plastic board where
fruits and vegetables are cut.
5. Double boiler – used when temperatures must be kept below boiling,
such as for egg sauces, puddings, and to keep foods warm without
overcooking.
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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
•
9.
Paring knife – used to core, peel, and section fruits and
vegetables. Blades are short, concave with
hollow ground
Kitchen Shears They are practical for opening food
packages, cutting tape or string to package foods or
simply to remove labels or tags from items.
10. Scraper- a rubber or silicone tools to blend or scrape
the food from the bowl; metal, silicone or plastic egg
turners or flippers
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
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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
swivels.
that
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 of hard wood
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, poweroperated
appliance such a range or a refrigerator.
.
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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
mixer.
4.
Blenders are used to
blend, mix, whip, puree, grate,
liquefy all kinds of food. A
is a very useful appliance.
chop,
and
blender
.
Note: As a rule, never use a piece of equipment until you are thoroughly familiar with
its operation and features.
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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. You can make interesting
mixtures that you otherwise may not have thought of.
Classification/types of desserts and their characteristics
A. Fruits
The simplest dessert and one of the best are fruits because they are nutritious,
appetizing, and easy to prepare and serve.
Characteristics of good fruit desserts:
▪
appetizing aroma
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▪
▪
B.
simple
slightly chilled
Cheese
Cheese is another excellent dessert that is ready to serve. It is 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
cheesemaking procedures, the seasonings and the ripening processes also
distinguish its variety. Each variety has a definite character, a special appeal
and particular uses.
The three general types of cheese based on consistency are:
1. Soft
a. unripened cheese
b. ripened by bacteria
2. Semi – hard
a. ripened by mold
b. ripened by bacteria
3. Hard
a. with gas holes
b. without gas holes
C.
Gelatin Dessert
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These are easily prepared, economical and vary in many ways. Gelatin
is marketed in two forms. First, the 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.
D.
Custard
Baked and soft custards vary in so many ways. Creamy, delicate, baked
custards may be served in their baking cups or may be unmolded and served
with
fruit
garnishes
or
with
dessert
sauces.
Characteristics of baked custard
▪
▪
▪
▪
firmness of shape
smooth, tender texture
rich and creamy consistency
excellent flavor
Characteristics of soft custard
▪
▪
velvety smooth texture
rich flavor
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▪
E.
has pouring consistency of heavy cream
Puddings
Puddings are relatively simple to prepare and vary with sauces. These are
classified as:
1. Cornstarch pudding, sometimes called blancmange
2. Rice pudding
3. Bread pudding
Characteristics of Pudding
▪
▪
▪
▪
▪
F.
attractive appearance
excellent consistency
well – blended flavor
firmness of shape
an accompanying sauce to add interest
Fruit Cobblers
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These are not fruit pies. They have a depth of two or three inches and
are topped with biscuit dough rather than being made with pie crust. They may
be served either hot or cold.
G.
Frozen Desserts
1. Ice cream- smooth frozen mixture of milk, cream, sugar, flavorings and
sometimes eggs.
2. Sherbet and Ices – made from fruit juices, water and sugar. American
sherbet contains milk and cream and sometimes egg white. The egg
whites increase smoothness and volume. Ice contains only fruit juice
water, sugar and sometimes egg white.
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3. 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.
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LAS IN TLE 9
(WEEK 1)
NAME: ___________________________
A.
SECTION:____________
Name the Tool
Direction: Identification type. Write the correct name of the tool/equipment given its
uses and function below.
Tools/Equipment
Uses and Functions
1.
Use for measuring small quantity of ingredients like salt,
baking powder, baking soda
2.
Use to grate, shred, slice and separate foods such as
carrots, cabbage and cheese.
3.
Use for whipping eggs or butter, and for blending gravies,
sauces, and soups.
4.
Used to fill jars, made of various sizes of stainless steel,
aluminum, or of plastic
5.
They are practical for opening food packages, cutting tape
or string to package foods or simply to remove labels or tags
from items
6.
are used to chop, blend, mix, whip, puree, grate, and liquefy
all kinds of food
7.
Used for mixing, creaming, beating and whipping
ingredients
8.
chef's tools, use for all types of kitchen tasks, from
peeling an onion and slicing carrots, to carving a roast or
turkey
9.
Used for creaming, stirring, and mixing. They should be
made of hard wood
10.
A kitchen appliance used for cooking food.
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B. Direction: Give an example for each type of dessert..
1.
Frozen Desserts _________________________________________
2.
Fruit cobblers
_________________________________________
3.
Pudding
_________________________________________
4.
Fruit
5.
Custard
_________________________________________
6.
Gelatin
_________________________________________
7.
Cheese
_________________________________________
_________________________________________
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