Presented by Princess Parado

At the end of the lesson, you expected to:

1.Identify tools, equipment and utensils

needed in preparing desserts/sweets.
2.Discuss the tools, equipment and utensils
needed in preparing dessert/sweets.
3.Value the importance of the tools,
equipment and utensils needed in preparing
dessert/sweet.
 is usually sweet course or dish (as
of pastry or ice cream) usually
served at the end of a meal.

2 kinds of dessert HOT and COLD

dessert.
Hot Dessert- Are those baked Products.
Cold Dessert- Are those served cold.
According to food scientist Steven Witherly,
our appetite fades after we eat too much of
the same type of food. A dessert course
tricks our brain into wanting more food. “As
we eat the savory course, we rapidly reduce
our hunger pangs and become full the
pleasure of the first course has passed
(savory and hot).
• Dessert have nutrients too and often
regarded as a happy pill because it
helps release the happy hormone
called serotonin.
• Calcium- Ice Cream, made of milk and cream, is a
decent source of calcium.
• Vitamin C- Most citrus fruits are great sources of
vitamin C.
• Antioxidants- Chocolate, especially dark
chocolate, provides antioxidant that can help
protect against free radicals and oxidations.
• Energy- Sugar, carbohydrates.
• Serotonin- This chemicals is produced naturally,
and helps to regulate sleep, wakefulness, and a
wide variety of other biological functions.
• Individual measuring cup
for dry ingredients.
• Glass measuring cups for
liquid.
• Measuring spoon for
ingredients used in small
quantity.
• Used for mixing ingredients.
• Used to open a food tin,
preferably with a smooth
operation, and comfortable
grip and turning knob.
• A wooden or plastic board
where fruits and
vegetables can be cut.
• Used when temperatures
must be kept below
boiling, such as for eggs
sauces, pudding, and to
keep foods warm without
overcooking.
• Used to fill jars, made of
stainless steel, aluminum,
or of plastic.
• Used to grate, shred,
slice and separate foods
such as carrots, cabbage
and cheese.
• Often referred to as cooks
or chefs knife. Use for
peeling and slicing fruits
and vegetables.
• Used to prepare salad
greens, vegetables, and
fruits.
• Used to level of
ingredients when measuring
and to spread frostings.
• Used to section citrus
fruits, the blade has a
two-sider, serrated edge.
• Used to core, peel, and
section fruits and
vegetables, blades are
short, concave with hollow
ground.
• They are practical for
opening food packages,
cutting tape or string to
package foods or simply to
remove labels or tags from
items.
• A rubber or silicone tools
to blend or scrape the
food from the bowl metal,
silicone or plastic egg
turners or flippers.
• Solid, slotted, or
performed. 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.
• Used to measure heat
intensity. Different
thermometers are used for
different purposes in food
preperation for meat,
candy or deep-fat frying.
• 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.
• 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.
• Continue to be kitchen
essentials because of
their usefulness for used
for creaming, stirring,
and mixing. They should be
made of hard wood.
• One cannot bake without
bakeware. Baking pans like
loaf pans, cake pans, pie
plates, baking sheets and
so on are necessary for
baking.
 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.
• Are necessary in preventing
bacterial infections from
foods.
• A kitchen appliance used
for cooking food.
• Used for mixing, creaming,
beating and whipping
ingredients. The ultimate
mixer for anyone who bake
is, of course, a stand
mixer.
• Are used to chop, blend,
mix, whip, puree, grate,
and liquefy all kids of
food.
 Directions: Match column A with the correct answers on
Column B. Write the only letter of the answer.

COLUMN A
1. 2. 3. 4. 5.

COLUMN B
a. Mixers d. Cans, Bottles, Cartoons Opener
b. Blenders e. Temperature Scale
c. Graters f. Kitchen Shears
 Advance study the Different
classification/types of dessert and their
characteristic.