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TLE
Cookery
Quarter 1 – Module 3:
Performing Mise en Place
(Week 3)
 What I Need to Know

This module was designed and written with you in mind. It is to help you master the
nature of Cookery. 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. Mise en place saves time by having everything ready to combine and
eliminates the chance of culinary disasters that occur from lack of preparation. The
lessons are arranged to follow the standard sequence of the course. Read on to find
out!

After going through this module, you are expected to:

1. identify tools and equipment needed in the preparation of appetizers;
2. explain the importance of Mise en place; and
3. perform mise en place.

This module covers the Introduction/ Learning Objectives, Pre-Assessment, Lesson

Proper, Generalization, Application, Post Assessment.

What I Know

Please do not forget to write the following on your answer sheet:

Name: ___________________________________________ Yr. & Section: ________
Yr. Level & Subject (Specialization): _____________________ Module No: ___________
Name of Activity: What I Know Date: _________________

Directions: Read each of the following questions carefully and choose the letter of
the correct answer.

1.“Mise en Place” is a French term that means ______.

A. organize C. set in place
B. put in trash D. systematic
2. Which one can be considered a benefit of Mise en place?
A. It creates kitchen disasters.
B. It keeps you busy in organizing.
C. It helps occupy space in counters.
D. It saves time by having everything ready to combine.
3. This is an activity to be done before cooking, in which everything you need is
prepared and set.
A. Cleaning C. Setting
B. Mise en Place D. Washing

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 4. CLAYGO stands for _______.
A. Clear As You Go C. Clean And You Go
B. Clean As You Go D. Clean And You’re Good
5. This is the first thing to do in performing “Mise en Place”.
A. Read the recipe. C. Prepare the equipment.
B. Buy the ingredients. D. Prepare your workspace.
6. It is used in core, peel, and section fruits and vegetables.
A. Ball cutter C. French knife
B. Channel knife D. Paring knife
7. What tool is used to measure dry ingredients that come in various sizes and
volumes?
A. Butter curler C. Mixing bowl
B. Measuring cup D. Temperature scale
8. It is used for keeping cold foods, chilled for service.
A. Chiller B. Fork C. Oven D. Zester
9. It is used to cook and heat food, either by putting the food inside or by putting
it on top.
A. Chiller B. Oven C. Range D. Zester
10. It is used to remove zest or citrus peels in thin strips.
A. Chiller B. Fork C. Whisks D. Zester

What’s In

History of Appetizer

Appetizers were originally introduced by the Athenians as a buffet in the early third
century B.C. They would serve sea urchins, cockles, sturgeons, and garlic. However,
they were unpopular to start as these tiny meals weren't followed up with the main
course, leaving everyone hungry and wanting more. It wasn't until the nineteenth
century that appetizers truly caught on, as meals evolved into more of a structured
ordeal.

Aperitifs came about by the Romans and were classified as a liquid appetizer that
typically contained alcohol. In addition to inciting hunger like food appetizers, the
purposes for aperitifs were also meant to help with the imminent digestion process.
These drinks would be shared from a single glass and passed around the table to all
members of the eating party. Aperitifs are still utilized today, typically with the
company of food appetizers.

The word itself, "appetizer," as being used in the Americas and England in the 1860s,
is more of a local flavor than "hors d'oeuvres." For a time, appetizers are served
between the main course and dessert as a refresher but by the twentieth century,
they had taken their place as a precursor to the main course.

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On the other hand, it is said that appetizers are the dishes that can truly be
considered Filipino because we are best known for using our hands to eat the small
finger foods that come with the first course. Appetizers can include anything from
fish to meat, nuts, and chips. They are often served before dinner or at large family
lunches.

What’s New

Directions: Identify the name of the tools/equipment used in preparing appetizers

by filling in the missing letters.

__LL C _ _T_R C _ AN_ _ K_ _F_ B_T_ER C_R_E_ Z_S_ _R

_ H_L _R _ A_G_ D_N_ _R_AR_ M_ _IN_ B_ _LS

Question: What is the first thing to do when cooking food?

____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________

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 What is It

“Mise en Place”

“Mise en Place” (pronounced as meez ahn plahs) is a French term for “set or put in
place” which means you have everything ready to cook and in its place. This refers
to the advance preparation that you need to perform to save time. You have all your
ingredients measured, cut, peeled, sliced, grated, etc. before you start cooking. Pans
are prepared; mixing bowls, tools, and equipment are set out.

Benefits of Mise en Place

• Saves time by having everything ready to combine.
• Eliminates the chance of kitchen disasters that occur from lack of preparation.
• Save space on preparation tables/counters.

Steps of Mise en Place

1. Read the entire recipe. What do you need to make this product?
2. Prepare your workspace.
• Prepare sanitation bucket.
• Prepare wash stations.
• Sanitize tables/counters and workstations.
• Locate garbage bin for waste food waste/scraping (no disposals in
• house!).
• Clear tables/counters of unnecessary items.
3. Prepare the equipment.
• Check that all equipment is clean before food preparation
• Preheat ovens, prepare pans, set out small utensils, and other necessary
equipment.
4. Gather ingredients
• Pre-measure all ingredients into prep cups and bowls.
5. Prepare ingredients and place them in bowls. This may include washing,
knife work, etc. before putting into prep cups and bowls.
6. Begin cooking.
• Clean As You Go (CLAYGO) to help with time management.

In doing mise en place, complete tools and equipment must be prepared in advance
in order to have an easy workflow. Here are other tools & equipment that are a must
in preparing appetizers.

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 Kitchen Tools and Equipment Needed in Preparing Appetizers

Cutting Boards are wooden or plastic boards where meat, fruits, and vegetables are
cut. Using a plastic cutting board is more sanitary than a wooden board as it does
not absorb food juices that can serve as a medium for bacterial growth.

French Knife commonly called a “chef’s knife” is used to chop, dice, or mince food.
Heavy knives have a saber or flat grind.

Paring Knife is used to the core, peel, and section fruits and vegetables. Blades are
short, concave with the hollow ground.

Whisks are used for blending, mixing, whipping eggs or batter, and blending gravies,
sauces, and soups. The beaters are made of looped, steel piano wires which are
twisted together to form the handle.

A scraper is a rubber or silicone tool used to blend or scrape the food from the bowl.

Potato Masher is used for mashing cooked potatoes, turnips, carrots, or other soft,
cooked vegetables.

Kitchen Shears are practical for opening food packages, cutting tape or string, or
simply remove labels or tags from items. Other cutting tools such as box cutters are
also handy for opening packages.

Measuring Spoons are used for measuring dry and liquid ingredients in small
quantities.

Measuring Cups are used to measure dry ingredients. They come in various sizes
and volumes.

An oven is a chamber or compartment used for cooking, baking, heating, or drying

Chiller is used for keeping cold foods chilled for service.

The range is used to cook and heat food, either by putting the food inside or by
putting it on top.

Mixing Bowls are containers that have smooth, rounded interior surfaces with no
creases to retain some mixture.

Butter Curler is used for making butter curls.

A zester is used to remove zest or citrus peels in thin strips.

Ball Cutter is a sharp-edged scoop for cutting out balls of fruits & vegetables.

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Channel Knife is a small hand tool used for cutting strips of citrus fruit rind for
garnishes.

A fork is used to combine ingredients.

Dinnerware consists of plates, bowls, cups, and saucers of different sizes and
volumes that you use as containers of food items and can be used for the
presentation of the product.

What’s More

Please do not forget to write the following on your answer sheet:

Name: ___________________________________ Grade & Section: ___________
Yr. Level & Subject (Specialization): ___________ Module No: _________________
Name of the Activity: What’s More Date: ______________________

Directions: As part of Mise en Place, read and analyze the ingredients and procedure
of the sample recipe below. Then, determine the tools needed in preparing it.

“Mixed Vegetable Relish with Cheddar Cheese Dips”

Ingredients:
Raw Vegetables
1 pc Celery
1 pc Red Bell Pepper
1 pc cucumber
1 pc Cherry Tomato
1 pc Lettuce
https://sweetsimplevegan.com/

Dips
94 g Cream Cheese 44 g Mayonnaise
75 g Onions .5 ml Worcestershire Sauce
38 ml Evaporated Milk 7.5 ml Lemon Juice
.5 ml Hot red pepper sauce 75 g Cheddar Cheese

Procedure:
1. Wash vegetables well.
2. Cut vegetables into sticks or decorative bite-size shapes.
3. Hold vegetables for a short time in ice water to become crisp.
4. Drain well.

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 5. Arrange vegetables on a platter with crushed ice to maintain crispness. Serve
with cheddar cheese dip.
Procedure in Preparing Cheddar Cheese Dips
1. Combine 1/4 cup milk and flour in a saucepan; stir with a whisk.
2. Stir in the remaining 3/4 cup milk and salt and bring to a boil over
medium heat, stirring frequently.
3. Reduce heat to low and simmer for 2 minutes or until slightly thickened,
stirring constantly.
4. Remove from heat.
5. Stir in cheese and pepper until cheese melts.

Tools Needed How to use the tool/s? (Be specific)

Example: - For measuring Worcestershire sauce, hot red
Measuring Spoons pepper, etc.

What I Have Learned

Please do not forget to write the following on your answer sheet:

Name: ___________________________________ Grade & Section: ___________
Yr. Level & Subject (Specialization): ___________ Module No: ________________
Name of the Activity: What I Have Learned Date: ______________________

Directions: Explain the question using your own words in 3-5 sentences.

1. Why is “Mise en Place” an important skill to learn?

___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________

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 What I Can Do

Please do not forget to write the following on your answer sheet:

Name: ___________________________________ Grade & Section: __________________
Yr. Level & Subject (Specialization): ___________ Module No: _________________
Name of the Activity: What I Can Do Date: ______________________

Picture A

1. What’s wrong with this picture?

___________________________________________________________________________
2. If you were to cook and prepare food on this table, what are things that you
need to do first?
___________________________________________________________________________

Picture B

3. What’s good with this picture?

__________________________________________________________________________
4. If you were to cook and prepare food on this table, would you feel
comfortable? Why or why not?
___________________________________________________________________________

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 Assessment

Please do not forget to write the following on your answer sheet:

Name: ___________________________________ Grade & Section: ___________
Yr. Level & Subject (Specialization): ___________ Module No: _________________
Name of the Activity: Assessment Date: ______________________

Directions: Read each of the following questions carefully and choose the letter of
the correct answer.

1. This is an activity to be done prior to cooking in which everything you need is

prepared and set.
A. Cleaning C. Setting
B. Mise en Place D. Washing
2. CLAYGO stands for __________.
A. Clean and You Go C. Clean as You Go
B. Clean and Your Good D. Clear as You Go
3. This is the first thing to do in performing “Mise en Place”.
A. Read the recipe C. Prepare your equipment
B. Buy the ingredients D. Prepare your workspace
4. Which of the following is a benefit of Mise en Place?
A. It creates kitchen disasters.
B. It keeps you busy in organizing.
C. It helps occupy space in counters.
D. It saves time by having everything ready to combine.
5. “Mise en Place” is a French term that means to ___________.
A. place to go C. put in the trash
B. put in order D. set in place
6. This is where to cut meat, fruits, and vegetables.
A. colander C. dinnerware
B. cutting board D. table
7. This is the best tool to use in measuring liquid ingredients.
A. measuring glass C. temperature scale
B. portion scale D. weighing scale
8. Measuring Spoons are used for measuring dry and liquid ingredients in
________.
A. enough size C. right amount
B. large amount D. small quantities
9. It is used for making butter curls.
A. Ball Cutter C. Dinnerware
B. Butter Curler D. French knife
10. It is used for keeping cold foods, chilled for service.
A. Chiller B. Fork C. Oven D. Zester

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https://tinyurl.com/y7smjnr2, retrieved July 30, 2021
Online Source:
K-12 Learning Module in Cookery 9
UP-ISSI. pp: 43-46.
Enterprises Research and Development Foundation, Inc. in cooperation with
Maghirang, T. et al. In Introduction to Entrepreneurship. Quezon City: Small
References
What’s More
Tools/Utensils Needed How to use the tool/s? (Be specific)
Example: -For measuring ground black pepper
Measuring Spoons
-For cutting the celery, bell pepper, cucumber, cherry
1. Knife tomato & lettuce
2. Colander -For washing or cleaning the given vegetables
3. Chopping Board -This is where you cut the vegetables
4. Sauce pan -For preparing/heating cheese dips
5. Grater -For shredding Cheddar Cheese
6. Whisk -For combining stirring ingredients for Dips
7. Stove -For preparing/heating cheese dips
8. Measuring glass -For measuring milk
9. Dip bowls -For serving Dips
10. Platter -For serving the vegetables
What’s New
BALL CUTTER
CHANNEL KNIFE
BUTTER CURLER
ZESTER
CHILLER
RANGE
DINNERWARE
MIXING BOWLS
Answer Key