LESSON PLAN

TOPIC: Perform Mise’En Place

Introduction/Preparatory Activities
Activating prior Knowledge

1. Opening Prayer
2. Checking of Attendance – Setting Arrangement (Set Plan)
3. Review: Ask the learners the question; what is an appetizer, buffet, and aperitifs?

Objectives:

1. Identify tools and equipment needed in the preparation of appetizers;

2. Clean, sanitize and prepare tools and equipment based on the required tasks.
3. Classify appetizers according to ingredients; and
4. Identify ingredients according to the given recipe.

Subject Matter: Perform Mise’En Place

Reference: Learning Module for Cookery

Grade 9, First Quarter
Pages: 70 – 72
Duration: 1 Meeting
Date: July 17, 2018
Materials: Laptop, Projector
Estimated Time: 60 Minutes

Motivation: Have you ever think of eating something as an appetizer before you eat your
breakfast, lunch and Dinner? And what is it? why?

Procedure:
Learning Activity
Learning Task Instructional Procedure

Define the following terms: PICK AND TELL

 Dicing
 Garnish  In a bowl there is a strips of
 Paring paper with a word written on it.
 Peel The learning will be ask to pick
 Recipe one. Then, read and explain.
 Scrape The teacher will follow up and
 Strips give more explanations.

Dicing – Cutting in a small cubes, or cut by cubes.

Ex. Cut potato into cubes
Hiwain ang patatas na pa dais.

Garnish – Something laid on or around a dish as a decoration.

Garnish – Palamuti sa Tagalog
Adorno/Dekorasyon sa Spanish
Ex. The chicken was served with a garnish of lettuce and eggs.
Inihanda ang manok na may dekorasyong litsugas at itlog.

Paring – The part pared off; skin; rind

Balat, pinagbalatan
Ex. Apple parings – Mga balat ng mansanas

Peel – The rind or the outer covering of fruit.

Rind is a firm outer covering – balat
Ex. To peel an apple – Balatan ang mansanas
Save the rind of an oranges – Tipunin and balat ng kahel
 Recipe – Directions for preparing something to eat.
Ex. Give me your recipe for bread – Ibigay mo sa akin ang resipe sa tinapay.

Scrape – To rub with something sharp or rough so as to remove something.

Magkayod, kayurin, magkaskas, kaskasin

Ex. Scrape your muddy shoes with knife – Kayurin mo ng kutsilyo ang iyong
maputik na sapatos.

Strip – a long, narrow, flat, piece of cloth, paper, bark, etc..

Ex. Cut in strips – Hiwain ng pahaba

The learners will copy the Power Point  PowerPoint Presentation

Presentation and take note of some important  Teacher Lecturette
matter/lesson explained by the teacher.

M ISE’ EN PLACE

PERFORM M ISE’ EN PLACE

OBJECTIVES:
1. Identify tools and Equipment needed
in the pr epar ation of appetizer ;
2. Clean, sanitize and pr epar e tools and
equipment based on the r equir ed task .
3. Classify appetizer s accor ding to
ingr edients; and
4. Indentify ingr edients accor ding to the
given r ecipe.
PERFORM M ISE’ EN PLACE
M ise’En Place – is a French term w hich
means “ set in place/ putting in
place” that is y ou have every thing
ready to cook and its place. These are
the advance preparation that y ou
need to perform to save time.

PERFORM M ISE’ EN PLACE

Kitchen Tools and Equipment
Channel k nife – small
hand tool in mak ing
gar nishes.

Spatula – used for

manipulating tools lik e
spr eading.

PERFORM M ISE’ EN PLACE

Kitchen Tools and Equipment
Wir e w hip – used for
mix ing thinner liquids.
Fr ench k nife – used for
chopping, slicing and dicing.

Butter cur ler – used for

mak ing butter cur ls.
PERFORM M ISE’ EN PLACE
Kitchen Tools and Equipment
Zester – used to r emove
zest or citr us peels in thin
str ips.
Par ing k nife – used for
tr imming and par ing fr uits
and vegetables.

Ov en – used for bak ing.

PERFORM M ISE’ EN PLACE

Kitchen Tools and Equipment
Cutting boar d – used for
cutting fr uits and v egetables.
Kitchen shear – cutting
dev ice for ingr edients lik e
scissor .

Chiller s – used for k eeping

cold foods chilled for ser vice.

PERFORM M ISE’ EN PLACE

Kitchen Tools and Equipment
Potato masher – used to
pr ess potato and cook ed
vegetables.
M easur ing cups – used
for measur ing dr y ingr edients.

M easur ing spoon – used

for measur ing dr y and liquid
ingr edients in small quantity .
PERFORM M ISE’ EN PLACE
Kitchen Tools and Equipment
M easur ing glass –
container w hich is usually
tr anspar ent. It is smooth in the
inside w ith the gr aduation
mar k on the outside to r ead.
This is used to measur e liquid
ingr edients.

PERFORM M ISE’ EN PLACE

Kitchen Tools and Equipment
M ix ing bow l – These
container have smooth,
r ounded inter ior sur faces
w ith no cr eases to r etain
some mix tur e.
M ix ing spoon – is used
for mix ing ingr edients. It is
made of w ood in differ ent size
and length of handle.

PERFORM M ISE’ EN PLACE

Kitchen Tools and Equipment
For k – used to combine
ingr edients.

Container s – used to
stor ed food.

Str ainer /Colander –

used to str ain/or dr ain fr uits
and v egetables.
Generalization:

Performing Mise’En Place will be able to identify and prepare all the needed tools
and equipment as well as the ingredients to make the preparation in cooking easy.

Values Integration:

Advance preparation will save time in doing the task.

Reinforcement/Enrichment Activities

Present to the class the different tools and equipment. The learners will say the
name and uses of each tools and equipment.

Evaluation:

Direction: Get ¼ sheet of paper and write the name of the tools and equipment that
showed in the PowerPoint Presentation.

2.
1.

4.
3.

5.

Assignment: Words for study

1. Cocktails
2. Hors D’ Oeuvres
3. Canape
4. Relishes/Crudites
5. Petite Salad
6. Chips and Dips
7. Fresh Fruits and Vegetables
8. Finger Foods