LM-Cookery Grade 9
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
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
for ingredients used in small quantity.
2. Mixing bowl. Use for mixing ingredients. It
comes in different sizes. Small, medium, and
large
190
LM-Cookery Grade 9
3. Cans opener use to open food containers
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.
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
Paring knife – used to core, peel, and section
fruits and vegetables. Blades are short, concave
with hollow ground
191
LM-Cookery Grade 9
9. 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
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 that swivels.
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
192
LM-Cookery Grade 9
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, power-
operated appliance such a range or a refrigerator.
[Link]/Freezers are necessary in
preventing bacterial infections from foods.
2. Range a kitchen appliance used for
cooking food.
193
LM-Cookery Grade 9
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 chop, blend,
mix, whip, puree, grate, and liquefy all
kinds of food. A blender is a very useful
appliance.
.
Note: As a rule, never use a piece of equipment until you are thoroughly
familiar with its operation and features.
Review of Lesson 1 (Learning Outcome 1)
A. Name the Tool
Direction: Identification type. Write the correct name of the tool/equipment
given its uses and function below. Write your answers on you test notebook.
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.
194
LM-Cookery Grade 9
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.
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.
195
LM-Cookery Grade 9
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
simple
slightly chilled
B. 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 cheese-
making 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:
196
LM-Cookery Grade 9
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
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
197
LM-Cookery Grade 9
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
has pouring consistency of heavy cream
E. 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
attractive appearance
excellent consistency
well – blended flavor
firmness of shape
an accompanying sauce to add interest
198
LM-Cookery Grade 9
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.
199
LM-Cookery Grade 9
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.
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.
B. Direction: Give an example for each type of dessert. Write your answer on
your test notebook.
1. Frozen Desserts _________________________________________
2. Fruit cobblers _________________________________________
3. Pudding _________________________________________
4. Fruit _________________________________________
5. Custard _________________________________________
6. Gelatin _________________________________________
7. Cheese _________________________________________
200
