Day 1

Mini-Lesson
for Learners
COOKERY 9
FOURTH QUARTER
Week 1, Day 1-4

MELC: Perform mise en place

(TLE_HECK9-12PD-Iva-15)

Objectives:

1. Identify tools and equipment needed in preparing desserts.

2. Give the importance of eating desserts during a meal.
3. Classify desserts according to types of ingredients used.
4. Identify the characteristics of dessert.

Written by:
Marque Awali Arven Troy T. Moreno

San Antonio NHS San Isidro NHS

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 tool is designed to perform a specific job in the
kitchen.

1. Measuring Cup and Spoon- is an individual measuring cup for dry

ingredients, glass measuring cup for liquid and measuring spoon
for ingredients used in small quantity.

2. Mixing Bowl- is used for mixing ingredients. It comes in different

sizes: small, medium, and large.

3. Can Opener- is used to open food containers.

4. Cutting Board- a wooden or plastic cutting board where fruits and

vegetables are cut.

5. Double-boiler- is used when temperatures must be kept below

boiling, such as for egg sauces, puddings, and to keep foods
warm without overcooking.

6. Funnels- are used to fill jars. They are made of various sizes of
stainless steel, aluminum, or plastic.

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7. Graters- are used to grate, shred, slice and separate foods such as
carrots, cabbage and cheese.

8. Kitchen Knives- often referred to as the cook's or chef’s knife. They

are used for peeling and slicing fruits and vegetables.

9. Fruit and Salad Knife- is used to prepare salad greens, vegetables,

and fruits.

10. Spatula- is used to level off ingredients when measuring and

spreading frosting.

11. Citrus Knife- is used to section citrus fruits. The blade has a two-
sided, serrated edge.

12. Paring Knife- is used to core, peel, and section fruits and
vegetables. The blades are short and concave with hollow
ground.

13. Kitchen Shears- are practical for opening food packages, cutting
tapes or strings to package foods or simply to remove labels or
tags from items.

14. Scraper- is a rubber or silicone tool to blend or scrape the food

from the bowl; metal, silicone or plastic egg turners or flippers.

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15. Spoons- are solid, slotted, or perforated. They are 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.

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 frying.

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 sharp double-blade that swivels.

18. Whisks- for blending and mixing. They are used for whipping
eggs or batter, and for blending gravies, sauces, and soups.
The beaters are made of looped-1steel piano wires which are
twisted together to form the handle.

19. Wooden Spoons- continue to be kitchen essentials because of

their usefulness for creaming, stirring, and mixing. They are
made of hard wood.

20. Baking Pan- one cannot bake without bakeware. Baking pans
like loaf pans, cake pans, pie plates, and baking sheets and
so on are necessary for baking.

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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 of foods.

2. Range- is a kitchen appliance used for cooking food.3

3. Mixers- are 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 chop, blend, mix, whip, puree, grate, and
liquefy all kinds of food. A blender is a very useful appliance.

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.

• Desserts can be an opportunity to be creative. You can make

interesting mixtures that you otherwise may not have thought
of.

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 • Dessert isn’t “fattening”. Remember, there is no such thing as a
fattening food.

• It will make you feel like a kid again. Forget anti-aging creams
or long and sweaty work-out sessions at the gym, the fastest way
to recapture your youth, or embrace a more youthful spirit is to
eat like a kid.

• It is romantic. Desserts are designed for romance. After all, you

can’t really order a salad with two forks. But, when it comes to
cake, that is a different matter.

Classification of Desserts According to the Types of Ingredients

Used
.
A. Fruit Dessert
This is the simplest dessert as they are easy to prepare and
serve. These are commonly composed of different variety of fruits.

Characteristics of good fruit dessert

• Appetizing aroma
• Simple
• Clean, washed appearance
• Slightly chilled

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 B. Cheese

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 cheese-making procedures, the seasonings and the ripening

processes also distinguish its variety.

C. Gelatin

Are easily prepared, economical and variety in many ways.

Gelatin desserts are desserts made with sweetened and flavored

gelatin.

D. Custard

Baked and soft custards vary in many ways. Creamy, delicate-

baked custard may be served in their baking cups or may be unmolded

and served with fruits or dessert sauces.

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

Characteristics of soft custard

• Velvety, smooth texture
• Has a pouring consistency of heavy cream
• Rich flavor

E. Puddings
Are relatively simple to prepare and vary with sauces. These are
classified
as: cornstarch pudding, rice pudding and bread pudding.

Characteristics of Pudding
• Attractive appearance
• Excellent consistency
• Well – blended flavor
• Firmness of shape
• An accompanying sauce to add interest

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 F. Fruit Cobblers

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, cream and sometimes egg

white. The egg whites increase smoothness and volume. Ice

contains only fruit juice water, sugar and sometimes egg white.

3. Frozen Soufflés and Frozen Mousses- made like chilled

mousses and Bavarians, whipped cream, beaten egg whites or

both are folded to give freezer.

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Day 2
Guided Practice Activity

Directions: Identify the tools and equipment. Write your answer on the second
column.

Image Name

1. ________________________

http://static.dudeiwantthat.com/img/household/kitchen/soup3rb-cook-
blend-blender-23068.jpg

2. ________________________
http://i.stack.imgur.com/b60Kq.jpg

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 Image Name

3. __________________________

2.bp.blogspot.com/-paAt066PnTQ/T3tDVcbxW9I/AAAAAAAAD-
k/ALbCC-tfWCs/s1600/whisk.jpg.jpg

4.______________________
https://www.onecommunityglobal.org/wp-
content/uploads/2015/11/8e3777af-b8eb-41d8-
9e745de46ddb088a_1000-300x300.jpg

5. ____________________________

http://i.stack.imgur.com/M9PCam.jpg

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Day 3
Independent Practice Activity

Directions: Classify the desserts by writing it in the corresponding box and give its
characteristics.

Dessert Classification/Type Characteristics

Coconut Jelly Fruit Dessert

Banana Split
Choco Jelly
Maja Blanca
Fruit Cobbler
Apple Crumble
Egg Pie
Ice Cream Bar
Banana Split Frozen Dessert

Halo - Halo
Cassava Cake
Leche Flan
Gelatin
Mixed Fruit Cobbler
Mango Sago
Corn Pudding
Fruit Salad Custard
Mais con Heilo

Pudding

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Day 4
Evaluation

Directions: Read the questions carefully. Encircle the letter of the

correct answer.

1. Why are tools important in preparing dessert?

a. It helps us accomplish our task easier and more convenient.

b. It improves the taste and quality of the product.
c. It gives us a feeling of happiness.
d. It makes good food.

2. Which tool is NOT needed in preparing dessert?

a. Scraper
b. Spatula
c. Butcher knife
d. Chopping board

3. What dessert is easy to prepare, economical and vary in many ways?

a. Pudding
b. Gelatin
c. Custard
d. Cheese

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4. Which of these desserts is made of eggs, sugar and milk either baked,
boiled or frozen?

a. Sherbet
b. Gelatin
c. Cheese
d. Pudding

5. Why is dessert important in every meal?

a. It balances out a meal and gives “closure” to the meal.

b. Desserts complete the nutrients needed.
c. It gives another flavor to the meal.
d. Dessert balances our diet.

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Reference:
• Kong, Anecita and Domo, Anicita,2016. Technical-Vocational-
Livelihood-Home Economics Cookery Manual, pp. 163-169

http://static.dudeiwantthat.com/img/household/kitchen/soup3rb-
cook-blend-blender-23068.jpg

http://i.stack.imgur.com/b60Kq.jpg

2.bp.blogspot.com/-paAt066PnTQ/T3tDVcbxW9I/AAAAAAAAD-
k/ALbCC-tfWCs/s1600/whisk.jpg.jpg

https://www.onecommunityglobal.org/wp-
content/uploads/2015/11/8e3777af-b8eb-41d8-
9e745de46ddb088a_1000-300x300.jpg

http://i.stack.imgur.com/M9PCam.jpg

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 Quality assured by the following:

SHEILA I. TOMAS
JAESIL C. BALACUIT
DITTA ROUAN C. ARREOLA

GRACE BETA D. LEDDA

Education Program Supervisor in T.L.E.

Reviewed by:

EVELYN F. IMPORTANTE
OIC-CID Chief EPS

AURELIO A. SANTISAS
OIC-Assistant Schools Division Superintendent

JERRY C. BOKINGKITO
OIC-Assistant Schools Division Superintendent

DR. JEANELYN A. ALEMAN, CESE VI

OIC-Schools Division Superintendent

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