Desserts, tools and utensils, classification

Desserts

1. The most important principles for sandwich safety are keeping temperatures cool and avoiding cross contamination. Remember the basic formula 4-4-140

2. Some sandwich ingredients and fillings should be cooked, covered in a separate airtight containers, refrigerated until ready to use. Don’t refrigerate sandwiches.

3. Packing must be clearly labeled with the product description, use by date and storage requirement . All sandwiches should be stored at recommended chill temperature 0.5℃, soon after packing.

4. Perform Mise en Place DESSERTS Prepared by: Ms. Janine Thea Mejico

5. is  a sweet or savory course that is served at the end of a meal, it can include cakes, cookies, custards, biscuits, gelatins, ice creams, pies, puddings, sweet soups, pastries, and tarts. Desserts

6. TOOLS AND UTENSILS Every tools is designed to performed a specific job in the kitchen.

7. 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.

8. 2. MIXING BOWL Used for mixing ingredients. It comes in different sizes: small,, medium, and large.

9. 3. CAN OPENER Used to open food containers.

10. 4. CUTTING BOARD Is a wooden or plastic where fruits and vegetables are cut.

11. 5. DOUBLE BOILER Is when temperatures must be kept below boiling such as for egg sauces, pudding and to keep foods warm without overcooking.

12. 6. FUNNELS Are used to fill jars. They made of various sizes of stainless steel, aluminum, or plastic.

13. 7. GRATERS Are used to grate, shred, slice and separate foods such as carrots, cabbage, and cheese.

14. 8. KITCHEN KNIVES Are often referred to as cook’s or chef’s knife. They are use for peeling and slicing fruits and vegetables.

15. 9. FRUIT AND SALAD KNIFE Is used to prepare salad greens, vegetables and fruits.

16. 10. SPATULA Is used to level off ingredients when measuring and to spread frostings.

17. 11. CITRUS KNIFE Is used to section citrus fruits. The blade has a two-sided, serrated edge.

18. 12. PARING KNIFE Is used to core, peel, and section fruits and vegetables. The blades are short, concave with hollow ground.

19. 13. KITCHEN SHEARS Are practical for opening food packages, cutting tape or string to package food or simply to remove labels or tags from items.

20. 14. SCRAPER Is a rubber or silicon tools to blend or scrape the food from the bowl; metal, silicone or plastic egg turners or flippers.

21. 15. SPOONS Are solid, slotted, or perforated. They are made of stainless steel or plastic. The solid ones are used to spoon liquids over food and to lift foods including the liquid out of the pot.

22. 16. TEMPERATURE SCALES Are used to measure heat intensity. Different thermometers are used for different purposes in food preparation- for meat, candy or deep-fat.

23. 17. VEGETABLE PEELER Is used to scrape vegetables, such as carrots and potatoes and to peel fruits. The best ones are made of stainless steel with that swivels.

24. 18. WHISK For blending, mixing are 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.

25. 19. WOODEN SPOONS Continue to be kitchen essentials because of their usefulness for used for creaming, stirring, and mixing. They are made of hard wood.

26. 20. BAKING PAN One cannot bake without bake ware. Baking pans like loaf pans, cake pans, pie pans and baking sheets and so on are necessary for baking.

27. EQUIPMENTS They are refer to a small electrical appliance or a large power operated appliance

28. 1. REFRIGERATORS/ FREEZERS Are necessary in preventing bacterial infections from foods.

29. 2. RANGE Is a kitchen appliance used for cooking food.

30. 3. MIXERS Are used for mixing, creaming, beating and whipping ingredients. The ultimate mixer for anyone who bakes is, of course, a stand mixer.

31. 4. BLENDERS Are used to chop, blend, mix, whip, puree, grate, and liquefy all kinds of food. A blender is very useful appliance.

32. Reason for eating desserts and sweets Desserts balances out a meal and gives “ closure ” to the meal. Eating desserts is an opportunity to experience different flavors and textures that you cannot get in to other foods like vegetables, meats and fruits.

33. Classifications/ Types of Dessert and Their Characteristics

34. 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 fruits dessert: appetizing aroma, simple clean washed appearance slightly chilled.

35. B. Cheese is another excellent dessert that is ready to serve. It is made from a variety of milks from cow, goat and sheep. It differs depending on the kind of milk used, procedures, the seasoning and the ripening processes also distinguish its variety. Each variety has a definite character, a special appeal and particular uses.

36. The three general types of cheese based on consistency are: Soft Unripen cheese Ripened by bacteria Semi-Hard Ripened by mold Ripened by bacteria Hard With gas holes Without gas holes

37. C. Gelatin are easily prepared, economical and vary in many ways Gelatin are marketed into two forms: Unsweetened , granular type that must be softened in water before use Fruit Gelatin to which flavor, color, and sugar have already been added.

38. D. Custard baked and soft custards vary in many ways . Creamy, delicate, baked custards may be served in their baking pan or may be unmolded and served with fruit garnishes or with dessert sauces.

39. Custard Baked Firmness of shape smooth tender texture Rich and creamy consistency Excellent flavor Soft Custard Velvety smooth texture Rich flavor Has pouring consistency of heavy cream

40. E. Puddings are relatively simple to prepare and vary with sauces. These are classified as: - Cornstarch pudding sometimes called blancmange – Rice pudding – Bread puddings. Attractive appearance Excellence consistency Well-blended flavor Firmness of shape, an accompanying sauce to add interest

41. F. Fruit cobblers 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.

42. G. 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 whites. Ice contains only fruit juices, water, sugar and sometimes egg whites.

43. G. Frozen desserts 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.

44. ACTIVITY!

45. Directions : Describe the use of the following tools, utensils and equipment. Can opener Mixing bowl Chopping board Funnels Vegetable Peeler 6. Mixers 7. Whisks 8. Refrigerators/Freezers 9. Kitchen shears 10. Range

46. Directions : Identify the names of the following tools, utensils and equipment based on the given pictures. 1 . 2. 3. 10. 8. 6. 4. 5. 7. 9.

47. Thank You!