Grade 9-TLE-Cookery- QUARTER 4-LEARNING OUTCOME 1- DESSERT - PERFORM MISE'EN PLACE
Learning Outcome 1 - Perform Mise’en Place
At the end of the lesson, you are expected to:1. identify tools and equipment needed in preparing dessert;
2. give the importance of dessert in a meal;
3. classify dessert according to types of ingredients used; and
4. give the characteristics of desserts.
LESSON 1: Tools, Equipment, and Utensils needed in preparing desserts/sweets
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.
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. Used for mixing ingredients. It comes in different sizes. Small, medium, and large
3. Cans, bottles, cartoons opener used to open a food tin, preferably with a smooth operation, and comfortable grip and turning knob.
4. Cutting board a wooden or plastic board where fruits and vegetables can be cut.
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
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
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.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.
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 for used for creaming, stirring, and mixing. They should be made of hard wood
3. Mixers. 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.
QUIZ NO 1: Direction: Identify the tools and equipment describe by the sentences below. Write your answer on the space provided.
Tools/Equipment | Uses and Functions |
1. | Use for measuring small quantity of ingredients like salt, baking powder, baking soda |
2. | Used to grate, shred, slice and separate foods such as carrots, cabbage and cheese. |
3. | Used for whipping eggs or batter, and for blending gravies, sauces, and soups. |
4. | handy for returning some of the meat or poultry juices from the pan, back to the food |
5. | They are practical for opening food packages, cutting tape or string to package foods or simply to remove labels or tags from items |
6. | are used to chop, blend, mix, whip, puree, grate, and liquefy all kinds of food |
7. | Remove remaining and sticky ingredients from the side of the bowl |
8. | chef's tools, use for all types of kitchen tasks, from peeling an onion and slicing carrots, to carving a roast or turkey |
9. | Used for creaming, stirring, and mixing. They should be made of hard wood |
10. | A kitchen appliance used for cooking food |
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.
LESSON 2 - 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 - 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 - 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
- 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.
Mga Komento
Mag-post ng isang Komento