Week 5

COOKERY 2: Quarter IV
LESSON 5: PERFORM MISE EN PLACE
Tools, Equipment, and Utensils needed in preparing desserts/sweets
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 is used for mixing ingredients. It comes in different sizes: small, medium, and large.
3. Can opener is used to open food containers.
4. Cutting board is a wooden or plastic board where fruits and vegetables are cut.
5. Double boiler is used when temperatures must be kept below boiling, such as for egg sauces,
puddings, and to keep foods warm without overcooking.
6. Funnels are used to fill jars. They are made of various sizes of stainless steel, aluminum, or
plastic
7. Graters are used to grate, shred, slice and separate foods such as carrots, cabbage and cheese
8. Kitchen Knives are often referred to as the cook's or chef’s knife. They are use for peeling and
slicing fruits and vegetables
 Fruit and salad knife is used to prepare salad greens, vegetables, and fruits
 Spatula is used to level off ingredients when measuring and to spread frostings
 Citrus knife is used to section citrus fruits. The blade has a two-sided, serrated edge
 Paring knife is used to core, peel, and section fruits and vegetables. The blades are
short, concave with hollow ground.
9. Kitchen Shears are practical for opening food packages, cutting tape or string to package foods
or simply to remove labels or tags from items.
10. Scraper is a rubber or silicone tools to blend or scrape the food from the bowl; metal, silicone or
plastic egg turners or flippers
11. Spoons are solid, slotted, or perforated. They are 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 are 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 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.
14. Whisks for Blending, Mixing are used for whipping eggs or batter and 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 are made of hard wood.
16. Baking pan. One cannot bake without bakeware. Baking pans like loaf pans, cake pans, pie
plates, and 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, poweroperated appliance such a range or a refrigerator.
1. Refrigerators/Freezers are necessary in preventing bacterial infections from foods.
2. Range is a kitchen appliance used for cooking food.
3. Mixers are 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.
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
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
 clean washed appearance
 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:

1. Soft
a. unripen 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
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
- 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:
 Cornstarch pudding, sometimes called blancmange
 Rice pudding
 Bread pudding
Characteristics of Pudding
 attractive appearance
 excellent consistency
 well – blended flavor
 firmness of shape
 an accompanying sauce to add interest
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.
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

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COOKERY 2: Quarter IV

LESSON 5: PERFORM MISE EN PLACE

Tools, Equipment, and Utensils needed in preparing desserts/sweets

REASONS FOR EATING DESSERTS AND SWEETS

 Dessert balances out a meal and gives “closure” to the meal.

CLASSIFICATION/TYPES OF DESSERTS AND THEIR CHARACTERISTICS

Characteristics of good fruit desserts:

The three general types of cheese based on consistency are:

Characteristics of baked custard

Characteristics of soft custard

 velvety smooth texture

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