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    Powerpoint Dessert-Cookery

    Uploaded by

    Carla Grace Tobias-Samoy Roc
    This document provides questions and answers about desserts. It begins by asking five questions about desserts: what dessert is, examples of tools and equipment for preparing desserts, five examples of desserts including ingredients and procedures, the three elements of a perfect dessert garnish, and simple garnish ideas. The answers then define dessert, list various tools and their functions, give five dessert recipes, state the three elements of a garnish as something crunchy, creamy, and toothsome, and provide nine simple garnish ideas.

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    © All Rights Reserved
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    Powerpoint Dessert-Cookery

    Uploaded by

    Carla Grace Tobias-Samoy Roc
    756 views10 pages
    This document provides questions and answers about desserts. It begins by asking five questions about desserts: what dessert is, examples of tools and equipment for preparing desserts, five examples of desserts including ingredients and procedures, the three elements of a perfect dessert garnish, and simple garnish ideas. The answers then define dessert, list various tools and their functions, give five dessert recipes, state the three elements of a garnish as something crunchy, creamy, and toothsome, and provide nine simple garnish ideas.

    Original Title

    POWERPOINT DESSERT-COOKERY

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    This document provides questions and answers about desserts. It begins by asking five questions about desserts: what dessert is, examples of tools and equipment for preparing desserts, five examples of desserts including ingredients and procedures, the three elements of a perfect dessert garnish, and simple garnish ideas. The answers then define dessert, list various tools and their functions, give five dessert recipes, state the three elements of a garnish as something crunchy, creamy, and toothsome, and provide nine simple garnish ideas.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    756 views10 pages

    Powerpoint Dessert-Cookery

    Uploaded by

    Carla Grace Tobias-Samoy Roc
    This document provides questions and answers about desserts. It begins by asking five questions about desserts: what dessert is, examples of tools and equipment for preparing desserts, five examples of desserts including ingredients and procedures, the three elements of a perfect dessert garnish, and simple garnish ideas. The answers then define dessert, list various tools and their functions, give five dessert recipes, state the three elements of a garnish as something crunchy, creamy, and toothsome, and provide nine simple garnish ideas.

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    © All Rights Reserved
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    DESSERT

    QUESTIONS:
    GROUP INTO 5 AND ANSWER THE FOLLOWING QUESTIONS BASED ON YOUR OWN IDEA:
    CHOOSE YOUR OWN LEADER TO REPORT TO YOUR OUTPUT.
    1. WHAT IS DESSERT?
    2. GIVE ME EXAMPLES OF TOOLS,EQUIPMENT AND UTENSILS NEEDED IN PREPARING DESSERT
    OR SWEETS? AND THEIR FUNCTIONS?
    3. GIVE ME ATLEAST 5 EXAMPLES OF DESSERTS, AND HOW TO PREPARE IT? GIVE THE
    INGREDIENTS AND THEIR PROCEDURES.
    4. WHAT ARE THE 3 ELEMENTS OF A PERFECT DESSERT GARNISH?
    5. GIVE SOME SIMPLE DESSERT GARNISHES THAT WILL ADD THE 3 ELEMENTS AND MAKE YOUR
    DESSERT PERFECT.
    These are the answers:

    1. DESSERT- A SWEET COARSE OR DISH WHICH IS USUALLY SERVED AT THE END OF


    THE MEAL.
    2. UTENSILS AND EQUIPMENT IN PREPARING DESSERTS:
    * EVERY PASTRY CHEF MUST HAVE THESE TOOLS, UTENSILS AND EQUIPMENTS FOR
    EFFICIENT PREPARATION OF DESSERT. EACH TOOLS IS DESIGNED TO PERFORM
    A SPECIFIC JOB IN THE KITCHEN.
    A. MEASURING CUP AND SPOON
    B. MIXING BOWL
    C. CAN OPENER
    D. CUTTING BOARDS
    E. DOUBLE BROILER
    F. GRATER
    G. KITCHEN KNIVES
    1. FRUIT AND SALAD KNIFE
    2. SPATULA
    3. CITRUS KNIFE
    4. PARING KNIFE
    H. KITCHEN SHEARS
    I. SCRAPER
    J. SPOONS
    K. TEMPERATURE SCALES
    L. VEGETABLE PEELER
    M. WHISKS FOR BLENDING AND MIXING
    N. WOODEN SPOONS
    O. BAKING PAN

    EQUIPMENTS:
    1. REFRIGERATORS/FREEZERS
    2. RANGE
    3. MIXERS
    4. BLENDERS
    4. What are the 3 elements of a perfect dessert garnish?
    a. something crunchy
    b. something creamy
    c. something that you can really sink your teeth into
    5. Simple dessert garnishes that will add the elements and your dessert perfect?
    a. choco shavings g. fresh fruits
    b. choco curls h. fruit purees
    c. choco or caramel sauce i. fruit jam
    d. powders like confectioners sugar
    e.cocoa powder
    f. nutmeg or cinnamon
    A. Arrange the ff. steps in cleaning and sanitizing range in
    proper sequence.Use A for the first step,B for second and so
    on.Write your answer on your test notebook.

    1. When cool, wash top of range.


    2. Before replacing, rub with oil-damped cloth.
    3. Remove all burnt sediments and wipe grease from top of range after each use.
    4. Clean oven by removing grates, scraping off food deposits,washing and drying.
    5. Run oiled cloth over top of range.
    6. Scrape grease from curbs and openings hinges.
    7. Keep burners clean. Gas burners can be soaked and scrubbed with stiff brush
    while electric burners should be cleaned with a brush or with a damp cloth.
    B. IDENTIFICATION TYPE

    --------1. USED 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 BUTTER, AND FOR BLENDING GRAVIES, SAUCES, AND SOUPS.
    --------4. USED TO FILL JARS,MADE OF VARIOUS SIZES OF STAINLESS STEEL, ALUMINUM, OR OF PLASTIC.
    --------5. ARE PRACTICAL TO USE 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 FOODS.
    --------7. USED FOR MIXING,CREAMING,BEATING AND WHIPPING INGREDIENTS.
    --------8. CHEFS TOOLS, USE FOR ALL TYPES OF KITCHEN TASKS, FROM PEELING AN ONION AND SLICING
    CARROTS, TO CARVING A ROAST OR TURKEY.
    cONTINUATION

    ----------9. USED FOR CREAMING, STIRRING AND MIXING. AND MADE FROM HARD WOOD.
    ----------10. A KITCHEN APPLIANCES USED FOR COOKING FOOD.
    ANSWERS:

    1. Measuring spoon/cups
    2. graters
    3. Whisk for blending,mixing
    4. Funnels
    5. Kitchers shears
    6. Blenders
    7. Electric mixers
    8. Kitchen knives
    9. Wooden spoon
    10.range

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