REPARE DESSERT 

Dessert is usually sweet course or dish (as of pastry or ice cream)

usually served at the end of a meal. 

Everyone should be familiar with the tools, equipment and utensils

needed 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. 

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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. 
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2. Mixing bowl. Used for mixing ingredients. It

comes in different sizes. Small, medium, and
large 

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3. Cans, bottles, cartons opener used to open a food tin, preferably

with a smooth operation, and comfortable grip and turning knob. 
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4. Cutting board a wooden or plastic board where

fruits and vegetables can be cut. 

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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 

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7. Graters - used to grate, shred, slice and

separate foods such as carrots, cabbage and
cheese.
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8. Kitchen Knives often referred to as cook's or

chef's knife. Use for peeling and slicing fruits and
vegetables 

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 Fruit and salad knife - used to prepare salad

greens, vegetables, and fruits
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 Spatula – used to level off ingredients when

measuring and to spread frostings 

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 Citrus knife – used to section citrus fruits. The

blade has a two-sided, serrated edge
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 Paring knife – used to core, peel, and section

fruits and vegetables. Blades are short, concave
with hollow ground. 

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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.
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10. Scraper- a rubber or silicone tools to blend or

scrape the food from the bowl; metal, silicone or
plastic egg turners or flippers 
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11. 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,
including the liquid out of the pot 
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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. 
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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.  

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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 

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15. Wooden spoons continue to be kitchen

essentials because of their usefulness for used for
creaming, stirring, and mixing. They should be
made of hard wood 
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16. Baking pan. One cannot bake without

bakeware. . Baking pans like loaf pans, cake pans,
pie plates, baking sheets and so on are necessary
for baking. 

More complicated tools are called equipment.

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.

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EQUIPMENT

1. Refrigerators/Freezers are necessary in

preventing bacterial infections from foods.

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2. Range a kitchen appliance used for cooking

food. 
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3. Mixers. Used for mixing, creaming, beating and

whipping ingredients. The ultimate mixer for
anyone who bakes is, of course, a stand mixer. 

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4. Blenders are used to chop, blend, mix, whip,
puree, grate, and liquefy all kinds of food. A
blender is a very useful appliance. 

Note: As a rule, never use a piece of equipment

until you are thoroughly familiar with its operation
and features. 

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 

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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

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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. unripened 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 holes 

C. Gelatin Dessert 

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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 

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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
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Puddings are relatively simple to prepare and vary

with sauces. These are classified as:

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1. Cornstarch pudding, sometimes called

blancmange
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2. Rice pudding

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3. Bread pudding 

Characteristics of Pudding 

 attractive appearance
 excellent consistency
  well – blended flavor
  firmness of shape
  an accompanying sauce to add interest 

F. Fruit Cobblers

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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 
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1. Ice cream- smooth frozen mixture of milk,

cream, sugar, flavorings and sometimes eggs. 

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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 

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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. 
. identify ingredients for desserts; 

2. select and prepare sweet sauces; 

3. prepare a variety of desserts and sauces using sanitary  

    practices; and 

4. follow workplace safety procedures. 

There are a wide variety of ingredients that may be used to prepare

and cook cold and hot desserts. Some of the most common

ingredients needed in preparing desserts and sweet sauces. 

Quality
Many recipes will specify the type and quality of the ingredients

required. You must observe these requirements if you are to

achieve quality desserts. 

SUGAR
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The common element linking virtually all desserts is sugar. Many

desserts use sugar syrup, which involves boiling sugar and water to

the desired temperature. It may be used to sprinkle over fruit,

beaten into egg yolks for custard, or whites for meringue. 

Quality points to look for when selecting dessert ingredients

Ingredients quality points sugar. 

 Granulated sugar is used in most recipes.

 Castor sugar is best for meringues and some cakes because it

dissolves more easily. 

 Confectioner's sugar or icing sugar is used mostly for dusting the

tops of desserts.
 Brown sugar is commonly used in hot sauce as it produces a

lovely rich caramel flavor.

GELATIN

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Gelatin is used to set many cold-molded desserts.

It is the basis for jellies and is also used to set

creams and mousses.

Gelatin 

 Many desserts are prepared using commercial leaf or powdered

gelatin.

 Gelatine may be plain or flavored and colored for effect. 

EGG YOLKS

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Egg yolks may be mixed with flavorings, sugar, and cream or milk

to make a custard. 

Egg yolks 
 Take eggs out of the refrigerator before use, so they are at room

temperature. This way, they will whisk up better and incorporate

more air. 

EGG WHITES

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When raw egg whites are beaten, the air is trapped in the mixture in

the form of bubbles. Egg whites beaten to soft peaks will support
soufflés and mousses, while whites beaten to firm peaks are

suitable for meringues. 

Egg whites 

 Egg whites should be fresh and A grade quality. 

 They may be purchased in bulk frozen, or you may freeze them in

small quantities if you have excess. 

 If egg whites have not been cleanly divided and contain traces of

yolk, they will not whip up to satisfactory foam. A pinch of salt helps

the whites to whip up better. 

FRUITS
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Ripe, perfect fruit provides the basis for many desserts, with very

little effort needed to make an attractive colorful display. 

Fruit may be pureed, baked, or poached and can be used for pies,

soufflés, and puddings. 

CREAM
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This ingredient is often used as a decoration or accompaniment for

cold and hot desserts but may also be used as one of the recipe

ingredients. 

Whipped cream may also be used as an effective layer for trifles. 

The cream may be combined with rice, sugar, and milk to make a

delicious rice pudding. 

Cream 

 The characteristics of cream will differ according to whether it is

pure cream, double cream, reduced cream, or cream that has had
a stabilizer or gelatine added to it to make the texture seem thicker

and improve the whipping qualities. 

 Creams vary in taste and texture, so choose according to recipe

specifications. 

 Used only pasteurized cream. 

 Pay particular attention to use-by dates. 

BATTERS

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This simple mixture of flour and water is used to make crepes and

pancakes. The batter is also used to coat fruit for fritters. 

Batters 

 Batters should be made up of fresh ingredients.

 Batter is often rested at room temperature after it is made to

reduce its elasticity to flow more freely over the pan. 

 Batters can be flavored with vanilla and other spices.

NUTS
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Nuts are available whole, ground, roasted, or caramelized. They

are an important part of dessert cookery as they provide flavor for

creams and ice creams. 

Nuts 

 Nuts may be purchased natural or blanched 

 Freshness is always important. Keep nuts well wrapped and store

in the refrigerator to prevent the oils in the nuts from becoming

rancid. 

 If you require toasted nuts, toast them yourself to ensure the nuts

are fresh in the first place. 

CHOCOLATES
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Chocolate may be melted to easily blend into fillings and batters. It

can also be poured over desserts such as cakes and puddings.

When melted chocolate is cooled, it can be shaped and molded into

many attractive decorations. 

Chocolate 

 Chocolate is available in various types, namely bittersweet, semi-

sweet, white, dark, and milk chocolate. 

 Because of their milk content, milk and white chocolate are more

difficult to work with than dark chocolate. 

SWEET SAUCES
Sauce - a flavored liquid blend of ingredients that adds flavor and

enhances the appearance of the food. Fudge - a soft confection

made of butter, sugar, chocolate. 

Sauces can give an entirely different appearance, flavor, color, and

moisture to desserts. Kinds and Varieties of Sauces 

1. Rich sauce is well suited to a simple dessert. 

2. Light sauce is suited to a rich dessert. 

3. Hot fudge is a delightful contrast to a cold cornstarch pudding or

to vanilla ice cream. 

4. Hot sauces are made just before they are to be used. 

5. Cold sauces are cooked ahead of time, then cooled, covered,

and put in the refrigerator to chill. 

Thickening Agents for Sauces 

Thickening agents improve the quality of the sauces. 

1. starch 

2. flavor 

3. cream 

4. grains 

5. eggs 

6. cornstarch

7. rice 

Most dessert sauces fall into one of three categories: 

1. Custard Sauces 
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Vanilla custard sauce, chocolate, or other flavors may be added to

create varieties. 

2. Fruit Purees 
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These are simply purees of fresh or cooked fruits sweetened with

sugar. Other flavorings and spices are sometimes added. 

3. Syrups 
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Includes such products as chocolate sauce and caramel sauce. 

Guidelines in Preparing Vanilla Custard Sauce 

1. Use clean, sanitized equipment and follow procedures. 

2. When combining the egg yolks and sugar, whip the mixture as

soon as the sugar is added. Letting the sugar and egg yolks stand

together without mixing creates lumps. 

3. Scald milk before combining with the yolks. 

4. Slowly beat the hot milk into the beaten eggs and sugar. 5. Place

the bowl with the egg mixture in a pan of simmering water and

constantly stir to prevent curdling. 

6. To test for doneness, the mixture lightly coats the back of the

spoon. 

7. Immediately cool the sauce by setting the pan or bowl in ice

water. Stir occasionally to cool evenly. 

8. If the sauce curdles, immediately stir in one (1) to two (2) ounces

of cold milk, transfer the sauce to a blender, and blend at high

speed. 

Storage of Sauces 

Sauces should be kept in airtight containers and stored in a cool,

dry place away from moisture, oxygen, light, and pests. Food made

with starches containing egg, milk, cream, and other dairy products

is prone to bacterial contamination and food-borne illness. 

Sauces made with these ingredients should be kept out of the

temperature danger zone. The thickened sauce should also be

prepared, served, and stored with caution. These products should

be stored in the refrigerator and never left to stand at room

temperature too long.

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