TOOLS, EQUIPMENT, AND

UTENSILS NEEDED IN
PREPARING
DESSERTS/SWEETS

As we prepare every special food we should familiarize ourselves 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.
Measuring cup and spoon - individual
measuring cup for dry ingredients, glass
measuring cup for liquid and measuring
spoon for ingredients used in small
quantity.

Mixing bowl – is use in mixing

ingredients. It comes in different sizes.
Small, medium, and large

Can opener - is used to open food

containers

Double boiler - is used when

temperatures must be kept below boiling,
such as for egg sauces, puddings, and to
keep foods warm without overcooking.
Cutting board - is made of wooden or
plastic board where fruits and vegetables
are cut.

Funnel – is used to fill jars, made of

various sizes of stainless steel,
aluminium, or of plastic

Scraper – is a rubber or silicone tools to

blend or scrape the food from the bowl;
metal, silicone or plastic egg turners or
flippers

Wooden spoon - is a kitchen essential

because of their usefulness for used for
creaming, stirring, and mixing. They
should be made of hard wood.
Spoon- is a solid, slotted, or perforated
and used to spoon liquids over foods and
to lift foods, including the liquid out of the
pot.

Kitchen Shears – are used practical for

opening food packages, cutting tape or
string to package foods or simply to
remove labels or tags from items.

Kitchen Knives – are often referred to as

cook's knife or chef’s knife. It is used for
peeling and slicing fruits and vegetables

Grater – is used to grate, shred and slice

foods such as carrots, cabbage and
cheese
Temperature Scale - is used to measure
heat intensity. Different thermometers
are used for different purposes in food
preparation for meat, candy or deep-fat
frying.

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

Whisk - is used for blending, mixing used

for whipping eggs or batter, and for
blending gravies, sauces, and soups. The
beaters are made of looped steel wires
which are twisted together to form the
handle

Baking pan - is like loaf pans, cake pans,

pie plates, baking sheets which are
necessary for baking.
Equipment are 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.

Refrigerator - is necessary in preventing bacterial

infections from foods and keeping them stay fresh
longer.

Range - a kitchen appliance used for cooking food.

Mixer – is used for mixing, creaming, beating and

whipping ingredients. The ultimate mixer for
anyone who bakes is, of course, a stand mixer.

Blender - is 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.

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 feel like a kid again. 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.

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/TYPES OF
DESSERTS AND THEIR
CHARACTERISTICS
 Fruits- The simplest dessert and one of
the best are fruits because they are
nutritious, appetizing, and easy to
prepare and serve.

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. Each
variety has a definite character, a special
appeal and particular uses.

Gelatine dessert- These are easily prepared,

economical and vary in many ways. Gelatine
is marketed in two forms. First, the
unsweetened, granular type that must be
softened in water before use, and the other
one is fruit gelatine to which flavor, color,
and sugar have already been added.

Custard- 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.
 Fruits- The simplest dessert and one of
the best are fruits because they are
nutritious, appetizing, and easy to
prepare and serve.

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. Each
variety has a definite character, a special
appeal and particular uses.

Gelatine dessert- These are easily prepared,

economical and vary in many ways. Gelatine
is marketed in two forms. First, the
unsweetened, granular type that must be
softened in water before use, and the other
one is fruit gelatine to which flavor, color,
and sugar have already been added.

Custard- 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.
SAUCES
 Sweet sacues - are flavourful liquid blend of
ingredients that adds flavor and enhances
the appearance of the food. Sauces can give
an entirely different appearance, flavor,
color, and moisture to desserts.

Fudge - used as a topping for desserts,

particularly ice cream. It’s made by combining
butter, cream, sugar, and chocolate, then
cooking them together until the sauce thickens
slightly.
KINDS AND VARIETIES OF SAUCES

Rich sauces work best with simpler desserts.

They add depth and complexity to otherwise
plain dishes, enhancing their flavor and
making them more indulgent.
Example : Béarnaise Sauce

Light sauces are ideal for richer desserts.

They provide a contrast that prevents the
dessert from becoming overwhelming,
balancing the dish with a lighter, more
refreshing taste.
Example : Fruit Coulis

Hot fudge - pairs beautifully with cold

desserts like cornstarch pudding or vanilla
ice cream. The contrast between the warm
sauce and cold dessert creates an enjoyable
experience, adding a rich and velvety
texture to the creamy base.
Example: Chocolate Hot Fudge
KINDS AND VARIETIES OF SAUCES

Hot sauces are generally prepared right

before serving, ensuring they are fresh and
maintain their desired consistency. They are
typically poured over desserts like cakes or
ice cream to provide a warm, gooey finish.
Example: Caramel Sauce

Cold sauces are usually made in advance.

After cooking, they are cooled and stored in
the refrigerator, allowing them to chill before
being served alongside the dessert. These
sauces are perfect for adding a smooth and
refreshing element to dishes without affecting
their temperature.
Example: Crème Anglaise
THICKENING AGENTS

Roux – A mixture of fat (usually butter)

and flour, cooked together and used to
thicken sauces. Roux is the base for
many classic sauces like Béchamel and
Espagnole, offering both structure and
flavor.

Cream – Adds richness and smoothness to

sauces, making them thicker while giving a
velvety texture. It's widely used in creamy
dishes such as Alfredo sauce or cream soups.

Eggs – Particularly egg yolks, which are

used to thicken sauces through
emulsification, as seen in Hollandaise sauce.
They contribute a rich and glossy texture.

Rice – Cooked or ground rice can thicken

sauces, especially in soups or broths,
providing a hearty texture without adding
much flavor.
THICKENING AGENTS

Flavor – Certain ingredients like wine or

reduced broths can intensify the flavor of
sauces while also helping to thicken them
as they reduce in volume.

Grains – Oats, barley, or other grains can be

used to thicken sauces or soups when cooked
and pureed, offering a healthy, fiber-rich
option.

Cornstarch – A common thickening agent

that forms a gel when combined with water
and heated. It gives sauces a glossy and
smooth texture without altering the flavor
significantly.
Most Dessert Sauces fall into one of
these three categories:

Custard Sauces – These are made from

a combination of milk or cream, sugar,
and egg yolks, cooked slowly to thicken
without curdling. It’s smooth, creamy,
and often used as a base or topping for
desserts like cakes or fruit.

Fruit Purees - These sauces are made by

blending fresh or cooked fruits until smooth,
often sweetened with sugar and sometimes
flavored with spices like cinnamon or vanilla.
They can be strained for a smoother texture.

Syrups – These sauces are made by

dissolving sugar in water or another liquid
(like juice or coffee), often thickened through
reduction.
 Storage of Sauces

Sauces should be kept in airtight containers and

stored in a cool dry place away from moisture,
oxygen, light, and pests.

Food made with starches that contain eggs, milk,

cream, and other dairy products are prone to
bacterial contamination and to food-borne illnesses.
Sauces made with these ingredients should be kept
out of the temperature danger zone.

Thickened sauces should also be prepared, served, and

stored with caution. These products should be stored in
the refrigerator and never left to stand at room
temperature too long.
ACCOMPANIMENTS,
GARNISHES AND
DECORATIONS FOR
DESSERTS
Accompaniments – These are side items
served alongside the dessert to
complement its flavor or texture.
Accompaniments enhance the overall
dish, often providing contrast or balance,
but they are not part of the main dessert.

Garnishes – These are smaller, often edible

decorative elements that add a final touch to a
dessert. They are usually simpler than
decorations and serve to enhance both the
appearance and taste.

Decorations – These are visually appealing

elements that make desserts more
attractive. They are often elaborate and
focus primarily on aesthetics, although some
may add flavor or texture.
Accompaniments, Garnishes and
Decorations for Desserts:

Dessert Syrup - Flavored simple syrup is

used to moisten cakes. Flavorings maybe
extracts like vanilla, liquors like rum. Add
flavor to syrup. Lemon or orange may
add flavor to syrup.

Cream Anglaise - Stirred vanilla custard

sauce; consists of milk, sugar, egg yolks, and
vanilla. Stirred over low heat until lightly
thickened.

Pastry Cream - Contains starch as well as

eggs, resulting in a much thicker and more
stable product. It is used as a cake and
pastry filling, for cream pies and pudding.
With additional liquid, it is used to make
custard sauce.

Custards - Consist of milk, sugar, eggs, and

flavorings. Used as pie fillings, as a dessert
by itself, and as a basis for many bake
puddings.
Art of Dessert Plating:
Desserts should turn heads in the dining room. Garnishing
and plating should not be an afterthought. It should be an
integral part of how you build your recipe.

Garnishes that add attraction

Fruit Garnish Nut Garnish

Chocolate Garnish Cookie Garnish

 Guidelines in plating dessert:

Make garnishes edible. Everything on the dessert plate should be edible and
delicious.

Keep it clean and simple. Don’t crowd the plate. If your dessert is beautiful, it
shouldn’t need a lot of garnishes. And keep the rim of the plate clear, so the
servers aren’t touching the food when they place the desserts in front of the
customers.

Make your garnishes relate to the dessert on the plate. The only time you
should garnish with fresh mint is if you’re serving mint ice cream. Don’t put it
on there just because you think the dessert needs color. If you have a brown
dessert, like apples in puff pastry, then make sure all of those elements are
executed well—puff pastry should look beautiful and crisp.

Layer flavors and textures in your dessert. Textures and flavors hit the
palate at different times. Ask yourself, "How can I make this better?" If the
answer is a little lemon zest, then add it as a garnish. All the components on
the plate should build on the dessert, making it better.

Try different plates—various sizes and shapes. The right plate can add or
enhance the theme really well.

Here are some other techniques to

keep in mind when garnishing:

Never decorate a plate with something inedible.

Ensure the garnish complements and enhances the dish.

Choose garnishes that are the correct size; they should be easy to eat.
Plating and presenting tips and techniques
There are many factors and techniques to consider in food plating that affect the overall
appearance of a dessert. Applying one of the tips may enhance presentation.

The plate – when plating desserts, the choice of plate is

critical to the final presentation. Remember, the plate is the
frame of the presentation. There are many sizes, shapes,
and colors available. Choosing the right size of plate is
important because food should not be crowded onto the
plate.

Color – always consider color as an important part of

plate presentation. Always try to have a variety of
colors on the plate.

Texture – texture is critical to food presentation, as

well as enjoyment. Contrasting hard and soft, smooth
and coarse, adds visual interest to your food, and it
will enhance your customers' enjoyment of the food.

Keep things clean – Remember that neatness counts.

Food should be contained within the rim of the plate,
yet it should not be crowded in the center. Take a look
at the plate and ask yourself if it is pleasing to the eye.
It should not look sloppy and dirty.

Garnish to Impress - Garnishes and decorations can

enhance your plate presentation. Choose garnishes
that are appropriate to the ingredients.