dessert

1. 3rd Quarter

2. Identify, use, clean and sanitize tools and
equipment in dessert making
Describe each kind of dessert
Identify accompaniments for desserts
Prepare dessert

3. Dessert making does not need
sophisticated tools, equipment and
utensils but only a few basic ones.
However, it is important that one
knows how to use and maintain
them in order to get the best result.

4. 1. Measuring Tools
Measuring spoons
- Measuring small amounts of ingredients
both dry and wet.
Measuring Cups/glass
- Measuring cups are use for measuring dry
ingredients like flour, and semi – solid
ingredients like butter.
- Measuring glass is use for measuring liquid
ingredients

5. 2. Mixing Bowl
-Mixing ingredients
-Can be used for beating eggs,
whipping cream and proofing
dough.

6. 3. Mixing Tools
a. Wire Whisk
b. Rubber Spatulas
c. Wooden Spoons

7. 4. Electrical Appliances
a. Stand Mixer
b. Handheld Mixer
c. Blender
d. Microwave oven

8. 5. Bakeware
a. Baking pans
b. Baking sheets
c. Pie pans and tart
pans

9. 6. Cooling racks
7. Knives
a. Chef’s knife
b. Paring knife
c. Serrated bread knife
8. Kitchen Timer
9. Thermometer

11. Cake
A sweet baked dessert
typically made from a
combination of flour,
sugar, eggs, and butter or
oil.
a. Yeast cakes
b. Sponge cakes
c. Butter cakes
a.
b.
c.

12. Candies and Chocolates
Candies are confections made
with sugar and often
flavoring or a filling.
Candies and chocolates are
sometimes served at the end
of a meal in place of other
dessert.

13. Cookies
are small baked treats
usually made from flour,
sugar, eggs, butter or oil,
and baking soda or baking
powder. They can be crisp
or chewy. The most
common ingredients for
cookies are chocolate,
oatmeal, raisins and nuts.

14. Classification of Cookies
1. Drop Cookies
- Are made by dropping
spoonful of dough onto a
baking sheet. Examples of
drop cookies are chocolate
chip cookies, and oatmeal
cookies.

15. Classification of Cookies
2. Molded Cookies
- Are made from stiff dough that
are molded by hand into balls or
assorted shapes. Biscotti,
snickerdoodles and thumbprint
cookies are examples of these.

16. Biscotti
Snickerdoodle
Thumbprint

17. Classification of Cookies
3. Rolled Cookies
- Are made from stiff dough that
is rolled out and cut into shapes
using a knife or cookie cutters,
which are available in various
shapes and sizes. Gingerbread
cookies are examples of rolled
cookies.
Gingerbread

18. Classification of Cookies
4. Refrigerator Cookies
- These cookies are also made
from stiff dough that is rolled
into a log and then refrigerated
to become firmer. Just before
baking, the log is cut into
pieces. Pinwheel cookies are a
kind of refrigerator cookie.

19. Classification of Cookies
5. Pressed Cookies
- Are made from soft dough that
are shaped by extrusion
through a cookie press or pastry
tube. The German cookie
Spritzgebäck is an example of
pressed cookies.

20. Classification of Cookies
6. Bar Cookies
- Are made by baking the batter
or dough in a pan, and then cut
into squares or rectangles.
Fruits, nuts, and other
ingredients can also be added to
the batter before baking.
Brownies and fruit squares fall
into this category of cookies.

21. Crumbles
These sweet treats consist of
stewed fruit topped with a
crumbly mixture of sugar, flour
and butter or oil. Apples,
peaches, and berries are often
used in crumbles.

22. Custards
Custards are made from milk or
cream, egg yolks, sugar, and
flavorings such as vanilla.
Flour, cornstarch or gelatin is
sometimes added to make a
thicker custard

23. Gelatin Desserts
Gelatin powder/sheets are
dissolved in hot water, then
added to other ingredients like
fruit juice, sugar, fresh or
canned fruit, and
marshmallows. The mixture is
poured into a mold, then placed
in refrigerator to chill and frim
up.

24. Ice Cream
It is made from dairy products,
like milk and cream, combined
with other ingredients,
sweeteners and flavorings. The
dairy mixture is slowly stirred
while cooling.

25. Meringue
It is made from egg whites and
caster or powdered sugar and
sometimes an acid (cream of
tartar or vinegar) and a binder
(cornstarch or gelatin), whipped
at high speed to incorporate it
with air until stiff peaks form.

26. Pastries
The term “pastry” may be
also used to refer to rolled
out dough that is used as
the base for baked goods
like pies and tarts.

27. Pies
A pie is a baked good
with a crust that
contains and/or covers a
filling of different sweet
or savory ingredients.

28. Pudding
Pudding is a thick, soft
dessert similar to
custard, made by
combining milk, sugar
and a thickening agent
such as eggs, gelatin,
cornstarch, or tapioca.

29. Sorbet
This dessert is made
from water and a
sweetener, with the
addition of a flavoring,
usually fruit juice, fruit
purée, wine or liqueur.

31. Look up recipes for five of your favorite desserts. in the
space below, make a list of the tools and equipment used
in making each.
Dessert Tools Used Equipment

33. THANK YOU!