Equipment and Tools
A wooden or plastic board where fruit and vegetables are cut.
Cutting Board
Smooth frozen mixture of milk, cream, sugar, flavorings and sometimes eggs.
Ice Cream
The common element linking virtually all desserts. It is commonly used to sweeten food and drinks.
Sugar
It may be melted to easily blend into fillings and batters. It can also be poured over desserts such as cakes and puddings.
Chocolate
A rubber or silicone tools to blend or scrape the food from the bowl; metal, silicone or plastic egg turners or flippers
Scraper
Used to open "tin" food containers
Can Opener
The simplest dessert and one of the best are fruits because they are nutritious, appetizing, and easy to prepare and serve.
Fruits
It is used to set many cold molded desserts. It is the basis for jellies and is also used to set creams and mousses.
Gelatine
This simple mixture of flour and water is used to make crepes and pancakes.
Batter
Solid, slotted, or perforated. Made of stainless steel or plastic, the solid ones are used to scoop liquids over foods and to lift foods, including the liquid out of the pot
Spoon
used for manually 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
Whisk
It is a dessert made from different variety of milk. Its process may include fermentation which a mold takes place to make it mature.
Cheese
Ripe and perfect provides the basis for many desserts, with very little effort needed to make an attractive colourful display.
Fruit
It is a type of sugar is used mostly for dusting the tops of desserts.
Confectioners Sugar
They are practical for opening food packages, cutting tape or string to package foods or simply to remove labels or tags from items
Kitchen Shears / Scissors
Appliance that is necessary to prevent bad bacteria from accumulating in food
Refrigerator
They have a depth of two or three inches and are topped with biscuit dough rather than being made with pie crust.
Fruit Cobbler
It may be mixed with flavorings, sugar and cream or milk to make custard or they may be whisked together over hot water to create a sabayon.
Egg yolk
When beaten, air is trapped in the mixture in the form of bubbles. It is beaten to soft peaks will support soufflés and mousses while beaten to firm peaks are suitable for meringues.
Egg white
Made like Bavarians, whipped cream, beaten egg whites or both are folded to give lightness and allow to be still frozen in an ordinary freezer.
Mousse
Used when temperatures must be kept below boiling and to keep foods warm without overcooking
Double Boiler
it is creamy and delicate. It may be served in their baking cups or may be unmolded and served with fruit garnishes or with dessert sauces.
Custard
This ingredient is often used as a decoration or accompaniment for both cold and hot desserts, but may also be used as one of the recipe ingredients.
When whipped it may also be used as an effective layer for trifle.
Cream
These are available whole, ground, roasted or caramelized. They are an important part of dessert cookery as they provide flavor for creams and ice creams.
Nuts
It is made from fruit juices, water and sugar. Other version 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.
Sherbet