1. Tools, Equipment, and Utensils
needed in preparing dessert/sweets
Prepared by: Adam Noah Escalante
2. Everyone should be familiar with
the tools, equipment and utensils
need 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.
3. Tools and Utensils needed in preparing
dessert
•Measuring cup and spoon
•Mixing bowl
•Can opener
•Cutting board
•Double boiler
•Graters
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.
5. Types of knives
•Fruit and salad knife
- is used to prepare
salad greens, vegetables,
and fruits.
6. •Spatula
- is used to level off
ingredients when measuring
and to spread frosting
7. Citrus knife
- is used to
section citrus
fruits. The blade
has a two-sided,
serrated edge
8. •Paring knife
- is used to core, peel, and section
fruits and vegetables. The blades
are short, concave with hollow
ground
11. Reasons for eating desserts and sweets
•Dessert balances
out a meal and
gives “closure to
the meal”
12. Reasons for eating desserts and sweets
•Eating dessert is an
opportunity to experience
different flavor and textures
that you cannot get in other
foods like vegetables, meats
and fruits.
13. Reasons for eating desserts and sweets
•Dessert can be an
opportunity to be creative
you can make interesting
mixtures that you
otherwise may not have
thought of.
14. Reasons for eating desserts and sweets
•Dessert isn’t
“fattening” Remember,
there is no such thing
as a fattening food
15. •It will make you
feel like a kid
again.
•It is romantic
17. A. Fruits
•The simplest dessert and
one of the best are fruits
because they are
nutritious, appetizing,
and easy to prepare and
serve
18. Characteristics of good fruit dessert:
•Appetizing aroma
•Simple
•Clean washed appearance
•Slightly chilled
19. B. 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
use, the kinds of cheese making
procedures, the seasoning and the
ripening process also distinguish its
variety. Each variety has a definite
character, a special appeal and
particular uses.
20. The three general types of cheese
based on consistency
Soft
•Unripen cheese
•Ripened by bacteria
25. C. Gelatin dessert
•These are easily prepared,
economical and vary 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
26.
27. D. Custard
• Baked and soft custard vary is 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.
28. Characteristics of a baked custard
• Firmness of shape
• Smooth, tender texture
• Rich and creamy consistency
• Excellent flavor
29. Characteristics of soft custard
• Velvety smooth texture
• Rich flavor
• Has pouring consistency of heavy cream
30. E. Pudding
• Puddings are relatively simple to prepare and
vary witch sauces. These are classified as
cornstarch pudding, sometimes called
blancmange, rice pudding, bread pudding.
31. Characteristics of pudding
• Attractive appearance
• Excellent consistency
• Well-blended flavor
• Firmness of shape
• An accompanying sauce to add interest
32. F. Fruit Cobblers
• These are not fruit pies. They have a
depth of two or three inches and are
topped with biscuit dough rather that
being made with pie crust. They may be
served either hot or cold.
33.
34. G. Frozen Desserts
• Ice cream
- Smooth frozen mixture of milk,
cream, sugar, flavorings, and sometimes
eggs.
35. • 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
Editor's Notes
NOTE: To replace a picture, just select and delete it. Then use the Insert Picture icon to replace it with one of your own!
Forget anti-aging creams or long and sweaty workout session at the gym, the fastest way to recapture your youth, or embrace a more youthful spirit is to eat like a kid.
Desserts are designed for romance. Afterall, you cant really order a salad with two forks. But, when it comes to cake, that is a different matter.
Unripen cheese are made by coagulating milk proteins with acid. Soft cheese like cream cheese, cottage cheese
Ripened (aged) by bacteria made by coagulating milk proteins and culture acids. samples are cheddar, swiss, Colby, brick and parmesan
Unripen cheese are made by coagulating milk proteins with acid. Soft cheese like cream cheese, cottage cheese
Ripened (aged) by bacteria made by coagulating milk proteins and culture acids. samples are cheddar, swiss, Colby, brick and parmesan
Unripen cheese are made by coagulating milk proteins with acid. Soft cheese like cream cheese, cottage cheese
Ripened (aged) by bacteria made by coagulating milk proteins and culture acids. samples are cheddar, swiss, Colby, brick and parmesan
Ripened by mold cheeses are made by blending one or more natural cheeses, heating and adding salts. Process cheeses contain more moisture than natural cheeses.
Swiss Cheese has holes because of carbon dioxide bubbles that form in the cheese
