1. Tools, Equipment, and Utensils
needed in preparing dessert/sweets
Prepared by: Adam Noah Escalante
2. Every one 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.
7. • Spatula
- is used to level off ingredients when
measuring and to spread frosting
8.
9. • Citrus knife
- is used to section citrus fruits. The blade
has a two-sided, serrated edge
10.
11. • Paring knife
- is used to core, peel, and section fruits and
vegetables. The blades are short, concave
with hollow ground
12.
13. • Kitchen shears
• Scrapers
• Spoons
• Temperature scales
• Vegetable peeler
• Whisk for blending
• Wooden spoons
• Baking pan
15. 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
flavor 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
16. • It will make you feel like a kid again.
• It is romantic
• Dessert are designed for romance.
- After all, you can’t really order a salad
with two forks. But when it comes to cake,
that is different matter.
18. A. Fruits
• The simplest dessert and one of the best
are fruits because they are nutritious,
appetizing, and easy to prepare and serve
19. Characteristics of good fruit dessert:
•Appetizing aroma
•Simple
•Clean washed appearance
•Slightly chilled
20. 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 apeal and particular
uses.
21.
22. 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
