DESSERT

DESSERT

-is usually sweet course or dish (as

pastry or ice cream) usually serve at the
end of the meal.
TOOLS,EQUIPMENT & UTENSILS NEEDED IN PREPARING
DESSERT/SWEETS
 MEASURING CUP & SPOON -used to measured small/ large quantities.
 MIXING BOWL – used for mixing ingredients.
 CAN OPENER –used to open food container
 CUTTING BOARD –used for cutting fruits & vegetables.
 SPATULA –used to level off ingredients.

1. DOUBLE BOILER –used when temperatures must be kept below boiling,

such as for egg sauces, puddings, and to keep foods warm without cooking.
FUNNEL – are used to fill jars.
2. GRATER – used to grate, shred, slice and separate foods.
3. KITCHEN KNIVES
 FRUIT AND SALAD KNIFE- CUTRUS KNIFE – used to prepare salads green,
vegetables, and fruits.
 CITRUS KNIFE – used to citrus fruits.
 PARING KNIFE – used to core, peel, and section fruits and vegetables.
4. KITCHEN SHEARS - are practical for opening food packages, cutting tape or
string .
5. SCRAPER – is a rubber or silicone tools to blend or scrape the food from the bowl.
6. SPOON – used to spoon liquids over foods and to lift foods.
7. TEMPERATURE SCALES – used to measure heat intensity.
8. VEGETABLE PEELER – used to scrape vegetables.
9. WHISKS FOR BLENDING, MIXING – used for whipping eggs or batter.
10. WOODEN SPOONS – used for creaming, stirring, and mixing.
11. BAKING PAN – one cannot bake without bake ware, like loaf pans, cakes pans,
pie plate and so on.
EQUIPMENTS

 REFRIGERATORS/FREEZERS – are necessary in

preventing bacteria infections from foods.
 RANGE – is a kitchen appliances used for cooking
food.
 MIXERS– used for mixing, creaming, beating and
whipping ingredients.
 BLENDERS – used to chop, blend, mix, whip, puree,
grate and liquefy all kinds of food.
 REASONS FOR EATING DESSERT & SWEETS
DESSERT BALANCES OUT OF MEAL - and gives “closure” to the meal
EATING DESSERT IS AN OPPORTUNITY TO EXPERIENCE DIFFERENT
FLAVORS - and texture 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.
DESSERT ISN’T “FATTENING” - remember, there is no such thing as a
fattening food.
IT WILL MAKE YOU FEEAGAIN - forget anti-aging creams or long and
sweaty workout sessions at the gym, the fastest way to recapture your
youth, or embrace a more youthful spirit is to eat like a kid.
CLASSIFICATION/TYPES OF DESSERTS &
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 dessert:
 -appetizing aroma
 -simple
 -clean washed appearance
 -slightly chilled
B. CHEESE – is another excellent dessert that is
ready to serve.
3 general types of cheese based on consistency are:

1. SOFT
A. unripen 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 – these are easily
prepared, economical and vary in 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 sugarhave already been added.
D. CUSTARD – baked and soft custard vary in so many
ways. Creamy, delicate, baked custard may be served in
their baking cups or my 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 flavour
CHARACTERISTICS OF SOFT CUSTARD
velvety smooth texture
rich flavor
has pouring consistency of heavy cream
E. PUDDINGS – are relatively simple to prepare and
vary with sauces. These as classified as:

 Corn starch pudding, sometimes called blancmange

 Rice Pudding
 Bread Pudding
Characteristics of Pudding
 Attractive appearance
 Excellent consistency
 Well- blended flavour
 Firmness of shape
 An accompanying sauces to add interest
F. FRUIT COBBLERS - These are not fruit pies. They
have a depth of two or three inches and are topped with
biscuits dough rather than being made with pie crust.
G. FROZEN DESSERT
 ICE CREAM - smooth frozen mixture of milk, cream, sugar,
flavorings and sometimes eggs.
 SHERBET AND ICES - made from fruit juices, water and sugar.
 FROZEN SOUFFLES & FROZEN MOUSSES - 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.
INGREDIENTS NEEDED IN PREPARING DESSERT AND SWEET SAUCES.

 SUGAR – common elements linking virtually all dessert is sugar.

 GELATIN –used to set many cold moulded dessert.
 EGG YOLKS – mix with flavorings, sugar & cream or milk to make
custard or they may be whisked together over hot water to create a
sabayon.
 EGG WHITES – when raw egg whites are beaten, air Is trapped in the
mixture in the form of bubbles.
 FRUIT - ripe perfect fruit provides the basis for many desserts, with
very little effort needed to make an attractive colourful display.
 CREAM – this ingredients is often used as an decoration or
accompaniment for both cold and hot dessert.
 BATTERS – this sample mixture of flour and water is used to make
crepes and pancakes.
 NUTS - are available whole, ground, roasted or caramelised.
 CHOCOLATE – may be melted to easily blend into fillings and batters.
 QUALITY – many recipe will specify the type and quality of the
ingredients required.
SWEET SAUCES
 SAUCE – a flavoured liquid blend of ingredients that adds flavour and
enhances the appearance of the food.
 FUDGE – a soft confection made of butter, sugar, chocolate.
Sauces can give an entirely different appearance, flavour,
color, and moisture to dessert.
KIND AND VARIETIES OF SAUCES
1. Rich sauces is well suited to a simple dessert.
2. Light sauces is suited to a rich dessert.
3. Hot fudge is a delightful contrast to a cold corntstarch pudding or to vanilla ice
cream.
4. Hot sauces are made just before they are to be used.
5. Cold sauces are cooked ahead of time, then cooled, covered and put in the
refrigerator to chill.
THICKENING AGENTS FOR SAUCES
 Starch
 Cream
 Eggs
 Rice
 Flavor
 Grains
 Cornstarch
MOST DESSERT SAUCES FALL INTO ONE OF THREE CATEGORIES
1. CUSTARD SAUCES – vanilla custard sauces. Chocolate or other flavour
may be added to create varieties.
2. FRUIT PUREES –these are simply purees of fresh or cooked fruits,
sweetened with sugar. Other flavorings and spices are sometimes added.
3. SYRUP – includes such products as chocolate sauces and caramel sauces.

STORAGE OF SAUCES
 Sauces should be kept in airtight containers and stored in a
cool dry place away from moisture, oxygen, light and pests.