Q4 | Preparing Desserts

Tools, Equipment, and Utensils in Needed in the Preparation of Desserts

1. Apple corer

2. Blender or food processor

3. Bowls

4. Custards cups

5. Decorating bag

6. Eggbeater

7. Electric mixer

8. Grater

9. Juicer

10. Knives

11. Measuring cups

12. Measuring spoons

13. Metal spatula

14. Mixing spoon

15. Pancake turner

16. Pastry blender

17. Pastry brush

18. Rolling pin

19. Rubber scraper

20. Strainer

21. Timer

22. Wire racks

23. Wire whisk

24. Baking tray

25. Blender

26. Cake tin

27. Casserole dish

28. Chopping board

29. Colander

30. Flour dredger or shaker

31. Fork

32. Frying pan

33. Freezer

34. Ladle

35. Molders

36. Oven

37. Pastry cutter

38. Patty or bun tin

39. PeelerToo

Importance of Desserts

• Aids in digestion.

• Helps balance and provide nutrients.

• Serves as anti-depressants.

Soggy

damp and heavy, as poorly baked bread.

Casseroles

any food, usually a mixture, cooked in a dish.

Yoghurt

a thick custard-like food prepared from curdled milk, often sweetened and flavored.

Flavonoid

organic compounds found as pigments in fruits and flowers.

Baked Desserts

made by baking ingredients in a hot oven, including cakes, muffins, and cookies.

Fried Desserts

made by deep frying in oil, like doughnuts and banana fritters.

Frozen Desserts

made by blending ingredients in a freezer.

Chilled Desserts

made without using an oven or freezer, like trifle.

Trifle

English dessert with ladyfinger biscuits, sherry, and whipped cream.

Custards and Pudding

creamy desserts with a thickened dairy base.

Pastries

light and flaky bread or unleavened dough with high fat content.

Tools for Dessert Preparation

various utensils like blender, mixer, and measuring cups.

Plating

the art of presenting desserts beautifully on a dish.

Compote

fruit stewed in syrup, served as a dessert.

Coupe

a dessert of fruit, ice cream, sauce, and whipped cream in a glass.

Bombe Glacee

ice cream dessert with custard cake.

Vacherin

meringue shell filled with cream, ice cream, and fruit.

Profiteroles

cream puff pastry filled with cream and sauce.

Cobbler

deep-dish fruit pie with a biscuit crust.

Texture

including soft, creamy, and crunchy elements in desserts.

Colors

balancing and blending colors in plated desserts.

Flavor

ensuring a balance of flavors in plated desserts.

Temperature

pairing hot and cold elements in desserts.

Main Item

the focal point dessert in plated desserts.

Sauce

used to paint plates for individual desserts.

Crunch Component

adds crunch to soft desserts.

Garnish

final component of plated desserts like mint leaves or chocolate.

Warm and Hot Desserts

served warm or hot, allowing personal interpretation.

Custard and Cream-based Desserts

variations of creme Anglaise and traditional custards.

Fruit-Based Desserts

fresh, grilled, baked, dried, and poached fruit desserts.

Chocolate-Based Desserts

mousse, gateau, tarts, custards, and parfaits with chocolate.

Cheese-Based Desserts

desserts including cheese ingredients on menus.