PREPARING

DESSERTS
LEARNING OUTCOME #1
PERFORM Mise en Place
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 equipments for efficient preparation of
desserts. Each tools is designed to perform a specific
job in the kitchen.
MEASURING
CUPS AND
SPOONS
MIXING BOWL
• Is used for mixing ingredients .
• It comes in different sizes: small, medium, and
large.
CAN OPENER
• Is used to open food containers.
CUTTING BOARD
• Is a wooden or plastic board where fruits and
vegetables are cut.
Tools
1.DOUBLE BOILER
• Is used when temperatures must be kept below
boiling, such as for eggs sauces, puddings, and to
keep foods warm without over cooking.
2.FUNNELS
• Are used to fill jars.
• They are made of various sizes of stainless steel,
aluminum, or plastic.
3.GRATERS
• Are used to grate, shred, slice and separate foods
such as carrots, cabbage, and cheese.
4.KITCHEN KNIVES
• Are often referred to as the cook's or chef's knife .
They are use for peeling and slicing fruits and
vegetables .

•THERE ARE 3 KINDS OF

KITCHEN KNIVES:
• FRUIT AND SALAD KNIFE - is used to prepare
salad greens, vegetables, and fruits.
• CITRUS KNIFE - is used to section citrus fruits. The
blade has a two-sided, serrated edge.

• PARING KNIFE - is used to core, peel, and section

fruits and vegetables. The blades are short, concave
with hollow ground.
SPATULA
• Is used to level off ingredients when measuring and
to spread frosting.
4.KITCHEN SHEARS
• Are practical for opening food packages, cutting
tape or string to package foods or simply to remove
labels or tags from items.
5.SCRAPER
• Is a rubber or silicone tools to blend or scrape the
food from the bowl; metal, silicone, or plastic egg
turnera or flippers.
6.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.
7.TEMPERATURE SCALES
• Are used to measure heat intensity. Different
thermometers are used for different purposes in
food prepartion - for meat, candy or deep-fat
frying.
8.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.
9.WHISKS 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 to handle.
10.WOODEN SPOONS
• Continue to be kitchen essentials beacause ofbtheir
usefulness for used for creaming, stirring, and
mixing. They are made of hard wood.
11.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.
EQUIPMENTS
1.REFRIGERATORS/FREEZERS
• Are necessary in preventing bacterial infections
from foods.
2.RANGE
• Is a kitchen appliance used for cooking food.
3.MIXERS
• Are used for mixing, creaming, beating, and
whipping ingredients. The ultimate mixer foe
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.
SUGAR
the common linking virtually all
desserts is sugar.It may be wed to
sprinkle over fruit , beaten into
egg yolks for custard or into
white's for meringue.
GELATIN
is used to set many cold
moulded desserts.
It is the basis for jellies
and is also used to set
creams and mousses.
EGG YOLKS
May be mixed with flavourings,
sugar, and cream or milk to
make custard or they may be
whisked together ones hot
water to create a sabayon.
EGG WHITES
raw egg whites Are
beaten, air is tapped into
the mixture in the form of
bubbles.
FRUIT
ripe perfect fruit provides
the basis for many desserts,
with very little efforts
needed to make an
attractive colourful display.
CREAM
this ingredient is often
used as a decoration or
accompanement for both
cold and hot desserts.
BATTER
this simple mixture of flour
and water is used to make
crepes and pancakes.
NUTS
Are available whole,
ground, roasted, or
caramelized.
They are important part of
dessert cookery as they
provide flavour for creams
and Ice cream.
CHOCOLATE
May be meltedbto easily blend
into fillings and batter.
QUALITY
Many recipes will
specify the type and
quality of the
ingredients required.
SWEET SAUCES
• SAUCE - a flavored liquid blend of
ingredients thqt adds flavour and
enhances the appearance of the food.
• FUDGE - a soft confection made of
butter, sugar, and chocolate.
THICKENING AGENTS FOR
SAUCES
• STARCH
• Cream
• EGGS
• RICE
• FLAVOUR
• GRAINS
• CORNSTARCH
THANK YOU!!!