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D1 and 2

This document outlines a classroom management module focused on identifying tools and equipment necessary for preparing appetizers. It emphasizes the importance of mise-en-place, which is a French culinary term meaning 'set in place', and provides a detailed list of kitchen tools and equipment along with their uses. The lesson includes interactive activities for students to engage with the material and reinforces the significance of using the correct tools in cooking.

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bebebalana15
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3 views54 pages

D1 and 2

This document outlines a classroom management module focused on identifying tools and equipment necessary for preparing appetizers. It emphasizes the importance of mise-en-place, which is a French culinary term meaning 'set in place', and provides a detailed list of kitchen tools and equipment along with their uses. The lesson includes interactive activities for students to engage with the material and reinforces the significance of using the correct tools in cooking.

Uploaded by

bebebalana15
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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PRAYER

GOOD
MORNING
STUDENTS
SIR WILFRED BALANA
classroom
management
WELCOME TO
MODULE 3
Quater 1, week 3

Perform
Mise-en-place
IDENTIFYING TOOLS AND EQUIPMENT
· Students will raise their hands if they want to answer
· Students who have been chosen by the teacher have
5 seconds to pick printed tools and equipment from the
kitchen
· Students will identify the picture if its tools or
equipment
· Who ever got the correct answer will receive chips, it
will add to their recitation
Tools and
Equipment in
Preparing
Appetizers
Objectives:
After studying this lesson, you should be
able to:
 identify the different tools, and
equipment needed in preparing appetizers.
 use correct tools and equipment in
preparing appetizers.
 value the importance of choosing the
correct tools and equipment in preparing
Mise-en-place is one of the most
essential aspect in cooking. It comes
from a French culinary phrase which
means “set in place” or “to put
everything in it’s place”. It is also a
step by step technique to prepare
meals quickly and easily
APPETIZER
a.k.a “starter” is a small dish being
served before the meal, to
stimulate the person’s desire to eat
Familiarization on the different tools and
equipment used in the kitchen is one of the
integral part in cooking. Knowing each uses
and the right tools and equipment to be used
for a specific task is as important as our
health. You should be able to identify and
prepare all the needed tools and equipment as
well as all the ingredients to make the
preparation and cooking easy.
Kitchen Tools in
Preparing Appetizers

-It is a small hand held utensil used for
food preparation.
BALL CUTTER

it is a sharp edged
scoop for cutting out
balls of fruits and
vegetable
BUTTER CURLER
It is used for
making
butter curls.
CHANNEL KNIFE

It is a small hand
tool in making
garnishes
COLANDER/STRAINER

is a kitchen utensil used to strain


or rinse foods such as pasta, rice
or even vegetables.
Colanders are also made of
plastic, silicone and ceramic.
CONTAINER

It refers to any
receptacle for
holding a product
used in storing,
packaging, and
shipping.
CUTTING BOARDS

It is also known as
“chopping board”.
It is a wooden or
plastic board used for
cutting fruits and
vegetables
Green
Yellow
Blue White
Tan Red
Green:
Fruits &
Vegetable
s
Yellow:
Raw
Poultry
Blue:
Cooked
Food
White:
Dairy
Products
Tan: Fish
&
Seafood
Red: Raw
Meat
FRENCH KNIFE

It is a small tool
used for chopping,
slicing and dicing
fresh fruits and
vegetables .
KITCHEN SHEARS

It is a cutting
device used for
cutting ingredients.
MEASURING CUPS FOR DRY
INGREDIENTS
A measuring cup is used for measuring
dry ingredients such as flour, sugar,
oats etc.
It is made up of plastic or metal and
sets usually include 1 cup, 1/2 cup, 1/3
cup and 1/4 cup.
When using a dry measuring cup, the
capacity is measured to the level top of
the cup.
MEASURING CUPS FOR
LIQUID INGREDIENTS
 It refers to a container which is
usually transparent.
It is smooth in the inside with the
graduation mark on the outside to
read.
This is also used for measuring liquid
ingredients such as water, fruit
juice,milk and oil.
MEASURING SPOON

They are used for


measuring dry and
liquid ingredients in
small quantity.
MIXING BOWLS

These containers have


smooth, rounded
interior surfaces with
no creases to retain
some mixture.
MIXING SPOONS

They refer to an item used


for mixing ingredients.
 It is made of wood in
different sizes and
different length of the
handle.
PAIRING KNIFE
A tool that is used to remove the skin
covering of fruit and vegetables.
It is a very versatile type of knife which
can be used for many food preparation
tasks (from peeling vegetables and
chopping fruits to deveining shrimp and
slicing cheese).
This type of knife have blades that range
between 3- 4 inches.
POTATO SMASHER

It is a tool which is
specifically designed
to press cooked
vegetables especially
potato.
SPATULA
It refers to is a broad,
flat, flexible blade
used to flip , spread
and lift material.
SPOON AND FORK
A cutlery or kitchenware
utensil used in lifting or
combining foods.
It is made up of wood,
stainless or plastic.
It varies in different
sizes and color as well
WIRE WHIP
A tool used for mixing
thinner liquids. It is also
used to beat eggs, create
foamy egg whites.
ZESTER

It is used to remove
zest or citrus peels in
thin strips.
Kitchen Equipment 
Usually refers to the larger items in the kitchen
that handle bulk preparation and cooking
processes.
CHILLER 
It is a cold storage
used for keeping
cold food and
liquid chilled for
service.
COOKING
RANGE STOVE

A kitchen stove, often
called simply a stove or
a cooker, is a kitchen
appliance designed for
the purpose of cooking
food
oven 
It is a thermally
insulated item
used for heating,
baking, or drying
food.
REFRIGERATOR

It is colloquially called as
“fridge”, a large, cold
storage equipment, which
helps us reduce the rate of
food spoilage.  The lower
temperature lowers the
reproduction rate of
bacteria, so the
refrigerator reduces the
rate of spoilage.
How to Perform Mise- En- Place

Step 1: Read the Recipe and Make a plan


Figure out before you start cooking which
ingredients, tools and equipment you need.
• By checking your ingredients before you start to cook, you
also avoid realizing in the middle of preparing something, that
you don’t have enough ingredients.
Step 2: Prepare all the needed
ingredients , tools and equipment
• Chop any ingredient that needs chopping, mince
anything you need to minced, measure all the
ingredients which you need to measure, to get the
exact amount.
Step 3: Place each ingredient in a container,
and position all the containers near your
cooking area.
• Choose containers that fit the ingredients. For
example, you could put your measured milk in
a small bowl and place your chopped meat on
a plate.
PICK AND ACT inside the box. The class will be
group into 3, each group will have 1 representative
that will act their chosen tools or equipment, the
other members will be the one to guess what their
teammates is acting. The group who got the highest
points will be winner and will receive +3 on our
quiz.
Determine appropriate tools and equipment suitable for the given
scenario below. Table is prepared to serve as your guide
thank you
by SIR WILFRED BALANA

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