Department of Education

National Capital Region

SCHOOLS DIVISION OFFICE
MARIKINA CITY
TLE - Home Economics
Cookery NC II
First Quarter-Module 7
Perform Mise’ en Place

Writer: Joan C. Columbitay

Cover Illustrator: Christopher E. Mercado
1
2
3
4
 What I Need to Know

This module was designed and written with you in mind. It is here to help you
develop knowledge, skills, and attitudes in the performance of Cookery tasks. The scope
of this module permits it to be used in many different learning situations. The language
used recognizes the diverse vocabulary level of students. The lessons are arranged to
follow the standard sequence of the course.

The module contains:

● LO 1 – Perform Mise en Place
2. 1 Tools and Equipment Needed
2. 2 Sources and kinds of starch and cereals; and
2. 3 Ingredients for various types of starch and cereal dishes

After going through this module, you are expected to:

1. identify tools and equipment needed in preparing starch and cereal dishes;
2. determine the sources and kinds of starch and cereals; and
3. identify the ingredients in the preparation of various types of starch and cereals
dishes.

What I Know
Match the different kitchen tools with their actual pictures. Write only the letter
of answer on the blank provided before the number.

_____ 1. Mixing bowl ______6. Sifter

______2. Slotted spoon ______7. Blending fork

______3. Strainer ______8. Pressure cooker

______4. Double boiler ______9. Colander

______5. Canister ______10. Channel

5
 a. f.

b. g.

c. h.

d. i.

e. j.

B. Match column A with the correct answer on column B. Write only the letter of
answer on the space provided.

Column A Column B

_____1. Cereal a. a single small hard seed

_____2. Grain b. the state of being thick, sticky, and semi-fluid
_____3. Starch c. a very fine powder derived from the cassava root
_____4. Tapioca d. any grass that gives starchy seeds suitable for
food
_____5. Viscosity e. a white odorless tasteless granular or powdery
complex carbohydrates

6
 Lesson
Perform Mise’ en Place
1
Mise ‘En Place is a French term which means “set in place “that you have
everything ready to cook and its place. And, you should know the different tools and
equipment that you will need as well as the ingredients to make the preparation and
cooking easily.

What’s In

Food plating is the process of arranging and decorating food to enhance its
presentation. Improving the presentation of a dish adds value to the dining experience.
It requires skills, talents, and creativity.

Notes to the Teacher

In this lesson, the learners are expected to know the
appropriate tools and equipment in a certain task. Having
knowledge about the use of tools and equipment properly would
make the task easier. Give examples as much as possible to help the
learners improve their analytic capabilities while doing mise en
place.

What’s New
Activity 1
Identify the following picture according to their sources by means of putting color.
Red for cereal and grains, Green for legumes and Yellow for roots and tubers.

7
 What is It

Perform Mise’ en Place

Tools and Equipment Needed

Cooking of cereal and starch dishes would vary on the proper tools and
equipment used in preparation of food. Each tool and equipment must be used
according to their uses and function.

Mixing bowl -used Sifter-used for Wire whip-used Blending fork- Rubber scraper-
to mix dressing, separating coarse for blending, used for testing used for scrapping
marinate particles of flour, mixing, and the tenderness off mixtures from
ingredients and sugar, and other whipping of egg of meat and for the sides of the
preparing salad powdered yolk, mayonnaise, blending other mixing bowl.
and sauces. ingredients and creams ingredients
with flour.

Wooden spoon- Slotted spoon- Strainer-used to Tongs-used for Measuring cups-

used for mixing used to separate separate liquid handling hot used for measuring
butter creams and solid particles from solid foods. dry and liquid
for tossing salads from soup ingredients. ingredients

8
Measuring spoon- Saucepan and Kettle and rice Pressure Double boiler-used
used for measuring pots-used for cooker-used for cooker-used for preparing
dry and liquid cooking meat and cooking rice and for tenderizing sauces which easily
ingredients in fish dishes with other foods. or cooking get dry when
small quantities gravy and sauces meat, chicken, cooked directly
and grains in a from stove.
lesser time.

Butcher knife-
Canister-a plastic
Steamer-used Colander-used to used for Channel knife-
or metal container
for cooking drain, wash, or cutting, small hand tools
with a lid that is
food and cook ingredients sectioning, and used in making
used for keeping
steaming. from liquids trimming raw garnishes.
dry products.
meats.

Sources of Starch

Starch Classification by Source

Cereal or Grains Legumes Tubers
Corn peas potato
Waxy maize sago cassava(tapioca)
Wheat arrowroot
Rice sweet potato
Sorghum

Common Source of Manufactured Food Starch

1. corn
2. potato
3. Tapioca (cassava)

Starches are named after its plant sources

● corn starch from corn
● rice starch from rice
● tapioca from cassava

9
Classification of Starch

1. Native or Natural Starch refers to the starches as originally derived from its plant
source.
2. Modified Starches are starches that have been changed physically or chemically,
to modify one or more of its key chemicals and/or physical property.
3. Purified starch may be separated from grains and tubers by a process called wet
milling. This procedure employs various techniques of grinding, screening, and
centrifuging to separate the starch from fiber, oil, and protein .

Starch Composition and Structure

The Starch Molecule

Starch is polysaccharide made up of hundreds or even thousands of glucose molecules

joined. There are two forms of starch: amylose, the branchless form, and amylopectin,
the branched form. The main function of starch is as way to store energy for plants.

Amylose is a long chain-like molecule, sometimes called the linear fraction,

and is produced by linking together 500 to 2, 000 glucose molecules. The amylose
fraction of starch contributes gelling characteristics to cooked and cooled starch
mixtures. A gel is rigid to a certain degree and holds a shape when molded.

Amylopectin has a highly branched, bushy type of structure, very different

from the long, string-like molecules of amylose. In both, amylose, and amylopectin,
however, the basic building unit is glucose. Cohesion or thickening properties are
contributed by amylopectin when a starch mixture is cooked in the presence of water,
but this fraction does not produce a gel.

Most natural starches are mixtures of the two fractions. Corn, wheat, rice,
potato, and tapioca starches contains 24 to 16 percent amylose, with the remainder
being amylopectin. The root starches of tapioca and potato are lower in amylose content
than the cereal starches of corn, wheat, and rice.

The Starch Granule

Starch granules are plant organelles where starch is produced and stored.
Amylose and amylopectin molecules are placed together in tightly packed stratified
layers formed around a central spot in the granule called the hilum. If the starch
granules, in a water suspension, are observed microscopically under polarized light, the
highly oriented structure causes the light to be rotated so that a Maltese cross pattern
on each granule is observed. This phenomenon is called birefringence. The pattern
disappears when the starch mixture is heated, and the structure disrupted. The sizes
and shapes of granules differ among starches from various sources, but all starch
granules are microscopic in size

10
Composition of Starch

Potato Cassava Wheat Cornstarch

Moisture, % 19 13 13
Ash, % 0.4 0.2 0.2
Protein, % 0.06 0.1 0.4

Lipid, % 0.05 0.1 0.8

Phosphorus% 0.08 0.01 0.06

Amylose, % 21 17 28

Micrograph

Starch Properties and Reactions

1. Gelatinization. The process where starch and water are subjected to heat, causing
the starch granules to swell. As a result, the water is gradually absorbed in an
irreversible manner. This gives the system a viscous and transparent texture.

2. Viscosity. The resistance to flow; increase in thickness or consistency. When the

newly gelatinized starch is stirred, more swollen granules break and more starch
molecules spill causing increase in viscosity or thickness.

Changes in Gelatinization of Starch

● hydration and swelling to several times original size

● loss of birefringence
● increase in clarity
● marked, rapid increase in consistency and attainment of peak
● "dissolution" of linear molecules and diffusion from ruptured granules.
● with heat removal, retro gradation of mixture to a paste-like mass of gel.

The type of sugar influences the temperature and rate of gelatinization. The effect
of sugar is attributed to competition for water. It was observed that sugar interacts with
the amorphous areas of the starch granules.

Different Sweeteners Added to Starch Gel Preparation.

● honey
● molasses
● panutsa or granulated sugar

3. Retrogradations is the reaction that takes place in a gelatinized starch when the
amylose and amylopectin chains realign themselves, causing the liquid to gel
4. Syneresis. is characterized by the expulsion of moisture from the gel. The oozing of
liquid from a rigid gel; sometimes called weeping.

11
 This reaction occurs in all kinds of gels:
● puddings
● jellies
● custards
● gelatin
● agar

5. Dextrinization. It is the process of forming dextrin. Dextrin – are partially hydrolyzed

starches that are prepared by dry roasting.
6. Hydrolysis Starches undergo hydrolysis during cooking or processing and during
storage of food where a chemical reaction in which a molecular linkage is broken,
and a molecule of water is utilized.
Functional Properties of Starches
Starch plays various roles in food
1. Thickeners in gravies, sauces, and pudding.
2. Colloidal stabilizers
3. Moisture retainer
4. Gel forming agents
5. Binders
6. Package
7. Flavor carriers

Starches –as an additive for food processing, food starches are typically used as
thickeners and stabilizers in foods such as puddings, custards, soups, sauces, gravies,
pie fillings, and salad dressings, and to make noodles and pastas. The quality and
characteristics of the starch itself depends upon which role or function it was used.
Cereal. Cereal is any grain that is used for food. Grains especially whole grain
are not just empty calories. These are very valuable and can contribute a great deal to
our health. You should include at least four servings from this food group each day.
Cereal-processed food:
● A whole grain cereal is a grain product that has retained the specific nutrients
of the whole, unprocessed grain and contains natural proportions of bran,
germ, and endosperm.
● Enriched cereals are excellent sources of thiamine, niacin, riboflavin, and iron.
● A restored cereal is one made from either the entire grain or portions of one or
more grains to which there have been added sufficient amounts of thiamine,
niacin, and iron to attain the accepted whole grain levels of these three
nutrients found in the original grain from which the cereal is prepared.

Cereals provide the body with:

● Carbohydrates
● Protein
● Fat
● Vitamins
● Minerals

12
 ● Water
● Cellulose or roughage

Nutritional Significance of Noodles and Pasta or Alimentary Paste

The physiological function of noodles and pasta will depend on its starch and
other constituents. Since it is basically a starchy food, the nutritional significance
discussed for starches also applies. In addition to starches, including resistant starches
I (RS), noodles and pasta may contain other fibers and some proteins and fat as well.
Nutritive value:
● Water
● Protein
● Fat
● Carbon
● Calcium
● Phosphorous
● Iron
● Thiamin
● Riboflavin
● Niacin

Dried Noodles and Pasta

● Macaroni • Miki
● Spaghetti • Chicken Mami
● Pancit Canton • Linguini
● Bihon • Lasagňa
● Sotanghon
● Miswa

What’s More

Below are some of the kitchen tools and equipment. In column A draw a smiling

face if you are familiar with the tools and equipment and sad face if you are not, In
column B write a short description on how you used it if you are familiar with this.

Kitchen tools Column Column B

and equipment A (description)

rice cooker

Canister

Slotted spoon

13
 Pressure cooker

Electric mixer

What I Have Learned

Answer the following questions on the space provided after each question. (5
points each)

1. Why is it important to know the name of the different kitchen tools and
equipment?

Answer
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
2. What are the advantages and disadvantages of having knowledge in the different
kinds and sources of starch and cereals in preparing dishes?

Answer
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________

What I Can Do

A. List down all the tools and equipment available in your kitchen and write a short
description on how you used it. Please follow the given format below.

Name of the tools Description

Name of the Equipment Description

14
 B. Enumerate at least 3 kinds of starches available in your kitchen and identify its
source and the nutrients that we can get from it.

Name of the starch Source Nutrients

Assessment
Choose the correct word / term from the box and write your answer on the
space provided before each number.

Amylose Colander Natural Starch Strainer

Amylopectin Gelatinization Purified Starch Tubers

Cereal Granules Starch Viscosity

__________1. Starches that derived from its plant source.

__________2. A soft, white tasteless powder that is insoluble in cold water.
__________3. The thickening of starch in the presence of moisture and heat.
__________4. The resistance to flow, increase in thickness or consistency.
__________5. A tiny, organized unit where the molecules of starches are deposited.
__________6. A straight chain polymer of D-glucose units and it is less soluble in water.
__________7. It may be separated from grains and tubers by a process called wet
milling.
__________8. A food that is made from grain.
__________9. It is a branched chain polymer of D –glucose unit and it is more soluble
in water.
__________10. Used to drain, wash, or cook ingredients from liquids.

15
 Additional Activities

ONLINE LEARNER
Watch a video (like cooking shows, vlog …) that emphasizes the use of starch in
cooking. Base on the videos that you watched prepare a short power point presentation
regarding the type and sources of starch that you have identify from the video. Be ready
to present this on the next virtual session.
OFFLINE LEARNER
Ask someone in your house to help you to give sample of dishes that are
commonly served in mealtime that uses or have starch as their ingredients. And
determine the types of starch being used. Write your answer on the chart below.

Dishes Types of Starch

16
17
What I Know What’s New Assessment
1. f 6. h Red – corn, grains 1. Natural Starch
2.i 7. a Green – peas 2. Starch
3. j 8. g Yellow – cassava, potato, 3. Gelatinization
4. e 9. b arrowroot 4. Viscosity
5. c. 10. d 5. Granules
B. 6.Amylose
1.d 7.Purified Starch
2. a 8.Cereals
3. e 9. Amylopectin
4. c 10. Colander
5. b
What’s More
Answer may vary based on learners’ perspective
What I have learned
Answer may vary based on learners’ perspective
What I can do
Answer may vary based on learners’ perspective
Answer Key
OFFLINE
Bean,MM &Yamazaki W.T(1978)starch gelatinization
Chavez, Libia L., et.al., (2006). Basic Foods for Filipinos, 4 th edition. Copyright by Merriam and
Webbster Bookstore, InC. pp. 299 – 32
Practical Technology and Home Economics
Home Economics III
Rojo. Duran. Cruz. Marquez.Agustin. SilvA. Reyes. Quitoriano. Bautista
Philippine copyright 1998 by Adriana Publishing p. 103
The Professional Chef 8th Edition
The Culinary Institute of America
Copyright 2006 by The Culinary Institute of America
p. 290
Competency-based Learning Materials
Food Trades Level III
Fourth Year
PUBLIC TECHNICAL-VOCATIONAL HIGH SCHOOLS
Department of Education
Republic of the Philippines
Bennion, Marion and Scheule, Barbara, Introductory Foods, Twelfth Edition
Copyright 2004 by Pearson education, InC., Upper Saddle River, New Jersey
http://fooD.oregonstate.edu/learn/starch.html
Starch
Updated: Wednesday, May 23, 2012.Johnson, J.M., E.A. Davis, and J. Gordon. 1990.
Interactions of starch and sugar water measured by electron spin resonance and differential
scanning calorimetry. Cereal Chemistry 67(3): 286-291.Tadle, Julieta D. Technology and
Home Economics, Culinary Arts Fourth Year. Phoenix Publishing House, InC. Copyright 1995
reprinting 2002 pp. 90-103http://chestofbooks.com/health/nutrition/Dietetics-3/Principles-
In-Cooking-Cereals.html#.UxVQwOPuIvgThis section is from the book "Practical Dietetics:
With Reference To Diet In Disease", by Alida Frances Pattee. Also available from Amazon:
Practical Dietetics: With Reference to Diet in Disease.Tabbada, Epifania V.,et.al.,Technology
and Home Economics. Reprinted 1997, copyright 1993 by Phoenix Publishing House, InC. pp.
77 – 80

ONLINE
/search?q=list+of+sample+of+legumes+that+can+be+used+as+source+of+starch
https://www.google.com/search?q=list+of+sample++source+of+starch
https://www.google.com/search?q=starch+properties
https://www.google.com/search?q=kitchen+tools++equipment+and+their+uses
http://www.britannica.com
http://scientificcooking.weebly.com
http://www.sciencedirect.com
http://dictionary.cambridge
http://www.pediaa.com
http://mouthyhousewives.com/wendi/hey-hey-hey-its-a-cooking-planit-spice-giveaway
http://www.amazon.com/b?node=16310281
http://www.nfsmi.org/documentlibraryfiles/PDF/20100210101846.pdf
http://www.nfsmi.org/documentlibraryfiles/PDF/20100210101846.pdf
http://www.lakusinA.com/wp-content/uploads/2011/10/image15.png
creative commons
Cookery 10- Learning Module

https://opentextbc.ca/modernpastryandplateddesserts/chapter/gelatinization/

18
19
 Development Team of the Module

Writer: Joan C. Columbitay (SEHS)

Editors:
Aida A. Tolentino (PHS)
Nerissa S. Estrella (ASP II/ OIC - MNHS)
Bernadette L. Nepomuceno (Subject Coordinator, SNNHS)
Internal Reviewer: Joseph T. Santos, (Education Program Supervisor – EPP/TLE)
Layout Artist: Khrycys G. Olairez (BNHS)

Management Team:
Sheryll T. Gayola
Assistant Schools Division Superintendent
OIC, Office of the Schools Division Superintendent

Elisa O. Cerveza
Chief, Curriculum Implementation Division
OIC, Office of the Assistant Schools Division Superintendent

Joseph T. Santos
Education Program Supervisor-EPP/ TLE

Ivy Coney A. Gamatero

EPS – Learning Resource Management Section

For inquiries or feedback, please write or call:

Schools Division Office-Marikina City

Email Address: [email protected]

191 Shoe Ave., Sta. Elena, Marikina City, 1800, Philippines

Telefax: (02) 682-2472 / 682-3989

City of Good Character

DISCIPLINE • GOOD TASTE • EXCELLENCE