TLE 9 REVIEWER (4th QUARTER)

Storing Techniques

1. Wrapping – to draw, fold and cover a sandwich

2. Packaging Material – used to package sandwich like box, plastic, container

3. Cold Storage – the process of preserving Perishable food on a large scale by at a low temperature or above the
freezing point (00C or 320F)

4. Chilling – to refrigerate or to reduce the temperature of food

5. Freezing – Subjecting food to temperature below freezing point (00C or 320F) 6. Refrigeration – Subjecting food to
temperature (40C or 400F)

Tools, Equipment, and Utensils needed in preparing desserts/sweets

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. Use for mixing ingredients. It comes in different sizes. Small, medium, and large

3. Can opener use to open food containers

4. Cutting board a wooden or plastic board where fruits and vegetables are 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

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

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.
Equipment

More complicated tools are called equipment. They may refer to a small electrical appliance, such as a mixer, or a large,
expensive, poweroperated appliance such a range or a refrigerator. .

1.Refrigerators/Freezers are necessary in preventing bacterial infections from foods.

2. Range a kitchen appliance used for cooking food.

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.

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.
B. Cheese 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.
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.
E. Fruit Cobblers 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.
F. Frozen Desserts
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.

*Sugar The common element linking virtually all desserts is sugar. It may be used to sprinkle over fruit, beaten into egg
yolks for custard or into whites for a meringue. Many desserts use sugar syrup, which involves boiling sugar and water to
the desired temperature.

* Gelatine is used to set many cold moulded desserts. It is the basis for jellies and is also used to set creams and
mousses.

*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.

Accompaniments, Garnishes and Decorations for Desserts

*Dessert Syrup Flavored -simple syrup use to moisten cakes. Flavorings maybe extracts like vanilla, liquors like rum. Add
flavorings after the syrup has cold, flavor may lost if added to hot syrup. Lemon or orange rind may also add flavor to
syrup.

*Cream Anglaise Stirred vanilla custard sauce; consist of milk, sugar, egg yolks and vanilla stirred over low heat until
lightly thickened.
*Pastry Cream Contains starch as well as eggs, resulting in a much thicker and more stable product. It is used as a cake
and pastry fillings for cream pies and pudding. With additional liquid, it is used as custard sauce.

*Custards Consist of milk, sugar, eggs and flavorings. (Whole eggs are used for greater thickening power). Used as pie
fillings, as a dessert by itself and as a basis for many bake puddings.

*Food packaging - is enclosing the food in a material for physical, chemical, biological protection and tampering
resistance. It provides nutrition information on the food being consumed.

The main aims of packaging are to keep the food in good condition until it is sold and consumed, and to encourage
customers to purchase the product. Correct packaging is essential to achieve both these objectives.

*Canned foods - canning foods as a method of food processing have been around, foods that are canned commercially
are cooked prior to being placed in the can in order to prevent

*Foil Packaging - one of the innovative methods of commercial food packaging is foil wrapping.

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 improve the quality of the sauces.

1. starch .2.grains 3. cream 4. cornstarch 5. eggs 6. rice flour

Most dessert sauces fall into one of three categories:
1. Custard Sauces Vanilla custard sauce, Chocolate or other flavor may be added to create varieties.
2. Fruit Purees These are simply purees of fresh or cooked fruits, sweetened with sugar. Other flavorings and
spices are sometimes added.
3. Syrups Includes such products as chocolate sauce and caramel sauce.