KAALAMAN

  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 smo