Prepare Dessert

Lesson 4
Learning Outcomes 1

Perform Mise’ en Place

Energizer

 Video on proper use of equipments

 Objectives

 1. 1. to be able to identify tools and equipment

needed in preparing desserts.

 1.2. to appreciate the importance of dessert.

Importance of Mise en Place

 Literally means - “set in place’

- refers to having all your ingredients prepared and ready to go before you
start cooking.
( ingredients are measured, cut, peeled, sliced, grated etc.)
It is a technique chefs use to assemble meals so quickly.

Example:
Onions are diced
Spices are measured
Broth has been proportion
Tools and equipment needed are all ready
Pans are prepared
Importance of Mise en Place

1. Save your time

2.You are more organized and efficient.
(You can group ingredients or place them in order.)
3. Minimize accidents.
4. Avoid wasting of foods.
5. Any missing ingredients can be spotted before it’s too
quick trip to the store or your neighbor next door
6. Special preparation for ingredients can be handled
BEFORE cooking.
Importance of Mise en Place

7. There is time to clean the mixing area as you go along

rather than face a counter full mixing equipment when your
done.
8. It makes complicated recipes more fun to prepare when
you’re no longer.
Tools and Equipment needed in
preparing Dessert
 Measuring cups and spoon –
Individual measuring cup for dry ingredients, glass
measuring cup for liquid and measuring spoon for
ingredients used in small quantity.

This tools are made to

handle the specific
properties of liquid or
dry ingredients
2. Mixing bowl.

Use for mixing ingredients.

It comes in different sizes.
Small, medium, and large
3. Cans opener –
use to open food containers
4. Cutting board
a wooden or plastic board where fruits and
vegetables are cut.
 Food Safety Rules
Cros contamination , the spread of germs around the kitchen (major causes of food
poisoning),
Never prepare ready-to-eat food on a chopping board used for raw meat unless it has been
thoroughly washed first.
In professional kitchens, there’s a colour-coded chopping board for every job.
If your board is covered in scratches, buy new one. Bacteria love to hide inside the
grooves.
Choose plastic or acrylic chopping boards. Non-porous ones are easier to clean than
wooden and less prone to scratching.
Wash acrylic and plastic boards in dishwasher.
Rinse your board with hot soapy water after each use then leave it to dry naturally.
Don’t dry your board with tea towel, when it comes to cross-contamination.
Tea towels are guilty culprits, paper towel are preferable.
5. Double boiler – used when temperatures must be
kept below boiling, such as for egg sauces, puddings,
and to keep foods warm without overcooking.
6. Funnels – used to fill jars, made of various sizes of
stainless steel, aluminum, or of plastic

used to fill jars

7. Graters - used to grate, shred, slice and separate
foods such as carrots, cabbage and cheese
8. Kitchen Knives –
often referred to as cook's or chef's knife. Use for
peeling and slicing fruits and vegetables

 Fruit and salad knife - used to prepare salad greens, vegetables, and fruits
 Spatula – used to level off ingredients when measuring and to spread frostings
 Citrus knife – used to section citrus fruits. The blade has a two-sided, serrated edge
 Paring knife – used to core, peel, and section fruits and vegetables. Blades are short, concave with hollow ground
9. Kitchen Shears
they are practical for opening food packages, cutting
tape or string to package foods or simply to remove
labels or tags from items.
10. Scraper- a rubber or silicone tools to blend or scrape
the food from the bowl; metal, silicone or plastic egg
turners or flippers
11. Perforated Spoons – solid, slotted, or perforated.
Made of stainless steel or plastic, the solid ones are used
to spoon liquids over foods and to lift foods, preserving
the liquid in the pot.
12. Temperature Scales - 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.
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 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
15. Wooden spoons
continue to be kitchen essentials because of their
usefulness ,used for creaming, stirring, and mixing. They
should be made of hard wood
16. Baking pan
Baking pans like loaf pans, cake pans, pie plates,
baking sheets and so on are necessary for baking
 EQUIPMENTS

1.Refrigerators/Freezers
are necessary in preventing
bacterial infections from foods
2. Range - a kitchen appliance used for
cooking food.
3. Mixers.
Used for mixing, creaming, beating and whipping
ingredients. The ultimate mixer for anyone who bakes is,
of course, a stand mixer.
4. Blender.
are used to chop, blend, mix, whip, puree, grate,
and liquefy all kinds of food. A blender is a very useful
appliance.
SHORT QUIZ
 ½ CROSS WISE
Identify the following tools and equipment
Name of Tools/
Equipment Uses and Function
Use for measuring small quantity of ingredients like salt, baking
1 powder, baking soda
Use to grate, shred, slice and separate foods such as carrots,
2 cabbage and cheese.
Use for whipping eggs or butter, and for blending gravies, sauces,
3 and soups.
Used to fill jars, made of various sizes of stainless steel,
4 aluminum, or of plastic.
They are practical for opening food packages, cutting tape or
string to package foods or simply to remove labels or tags from
5 items
 Identify the following tools and equipment

They are used to chop, blend, mix, whip, puree, grate,

6 and liquefy all kinds of food
Used for mixing, creaming, beating and whipping
7 ingredients
Chef's tools, use for all types of kitchen tasks, from
peeling an onion and slicing carrots, to carving a roast or
8 turkey

Used for creaming, stirring, and mixing. They should be

9 made of hard wood

10 A kitchen appliance used for cooking food.

 Used when temperatures must be kept below
boiling, such as for egg sauces, puddings, and to
11 keep foods warm without overcooking.

A rubber or silicone tools to blend or scrape the food from

12 the bowl; metal, silicone or plastic egg turners or flippers

Used to spoon liquids over foods and to lift foods,

13 preserving the liquid in the pot.

14 Used to measure heat intensity.

They are necessary in preventing bacterial infections from foods
15
 Color Code

1. Bakery and
Dairy Products
2. Raw Fish
3. Salad and Fruit
4. Raw Meat
5.Vegetables
6. Cooked Meats
Identify the following tools and equipment
Name of Tools/
Equipment Uses and Function
Use for measuring small quantity of ingredients like salt, baking
1Measuring Spoon powder, baking soda
Use to grate, shred, slice and separate foods such as carrots,
2Grater cabbage and cheese.
Use for whipping eggs or butter, and for blending gravies, sauces,
3Whisk and soups.
Used to fill jars, made of various sizes of stainless steel,
4Funnel aluminum, or of plastic.
They are practical for opening food packages, cutting tape or
string to package foods or simply to remove labels or tags from
5Shears items
 Thank You!!!!

Prepared by :

MARIA CECILIA A. MANANITA

 Identify the following tools and equipment

They are used to chop, blend, mix, whip, puree, grate,

6Blender and liquefy all kinds of food
Used for mixing, creaming, beating and whipping
7mixer ingredients
Chef's tools, use for all types of kitchen tasks, from
peeling an onion and slicing carrots, to carving a roast or
8Chef Knbives turkey

Used for creaming, stirring, and mixing. They should be

9Wooden Spoon made of hard wood

10Range A kitchen appliance used for cooking food.

 Used when temperatures must be kept below
boiling, such as for egg sauces, puddings, and to
11Blender keep foods warm without overcooking.

A rubber or silicone tools to blend or scrape the food from

12Scraper the bowl; metal, silicone or plastic egg turners or flippers

Used to spoon liquids over foods and to lift foods,

13Perforated Spoon preserving the liquid in the pot.

14Temperature scales Used to measure heat intensity.

They are necessary in preventing bacterial infections from foods
15Refrigerator