4RD QUARTER – WEEK 1

RBI PRODUCTION SCRIPT

35-MINUTE School-on-the-air

GRADE LEVEL : Grade 9

SUBJECT : TLE_HE
DIVISION : Catbalogan city

TOPIC : PERFORM MISE EN PLACE

PLAYDATE : Every Saturday

SCRIPTWRITER : ROBERTO V. MABULAC

INSTRUCTIONAL OBJECTIVE/S:
- Clean, sanitize, and prepare tools, utensils, and equipment
based on the required tasks
- Identify ingredients according to the given recipe
- Identify culinary terms related to sandwiches identify
type/classification of sandwiches.

TIME INSTRUCTION DIALOGUE

OBB LASER: (CUE IN FOR 2 SECONDS THEN CUE OUT)
30 SEC. OPENING SPIEL Good day dear Grade 9 learners of Catbalogan
City Division!

Welcome to our radio broadcast lesson in TLE

COOKERY 9. This is sir Robert, your teacher
today. I hope you are all excited and ready to
learn more.

Please make sure that you have the following

with you: a notebook or some pieces of paper, a
pen, and most of all a copy of your TLE_HE
Cookery 9 Learning Activity Sheet on
PERFORMING MISE EN PLACE.

. Again, the material that you should be

holding this very moment should be that of
 TLE_HE Cookery 9 Learning Activity Sheet on
PERFORMING MISE EN PLACE.
30 SEC WHAT I NEED TO In today’s lesson, you are expected to:

KNOW / 1. Clean, sanitize, and prepare tools, utensils, and

equipment based on the required tasks
OBJECTIVES 2. Identify ingredients according to the given recipe
3. Identify culinary terms related to sandwiches
identify type/classification of sandwiches.

(CUE IN 3 SEC MUSIC THEN CUE OUT)

EXPLORE Students, we are now in the EXPLORE section.

Let us try answering Activity 1 and Activity 2 to recall your

knowledge and understanding about Draft/block pattern, cut pattern.
Salad and Salad Dressing.

Activity 1. Multiple choice

DIRECTIONS: Read the statement carefully and choose the answer

that best describes the statement. Write your answer on your test
notebook.
1. A salad tool used to remove excess water from the salad greens.
a) Mixing bowl
b) salad spinner
c) Salad server
d) cutting boards

What is the correct answer?

The correct answer is letter B. SALAD SPINNER
2. Used to hold salad ingredients for mixing, or for tossing.
a) Knives
b) mixing bowls
c) Cutting boards
d) salad server

What is the correct answer?

The correct answer is letter B. MIXING BOWLS
3. Salads that can be served as a full meal because it contains
substantial portion of meat, poultry, seafood’s, fruits and vegetables.
a) Appetizer salad
b) main course salad
c) Accompaniment salad
d) dessert salad Explore (Review and Motivation)

What is the correct answer?

The correct answer is letter C. ACCOMPANIMENT SALAD

4. Salads made of mixtures of ingredients that are held together

usually with a thick dressing like mayonnaise.
a) Green salads
b) composed salads
c) Vegetable salads
d) bound salads

What is the correct answer?

The correct answer is letter D. BOUND SALAD

5. Salad ingredients are arranged on plate rather than being mixed

together
a) fruit salad
b) bound salad
c) composed salad
d) vegetable salad

What is the correct answer?

The correct answer is letter B. BOUND SALAD

Now students,
We will proceed to activity 2. IDENTIFICATION.

Directions: As observed on your material, there are five pictures of

kitchen tools and utensils in preparing salad, all you have to do is to
identify each and write the corresponding name on the space
provided.

You may continue answering this activity after all your lesson or
 during your free time this week.
LEARN We will now proceed to the LEARN SECTION.

Students, before we proceed to the discussions

of tools and processing, we have to define some
terminologies for you to understand clearly the
discussion proper.

DEFINITION OF TERMS

Cleaning -a physical removal of visible soil and

food.

Disinfectan -a substance used to destroy germs

and diseases

Exterminate -to destroy totally

Filth -anything that is dirty

Grates -frames of iron bars for holding fuel

while it burns

Infestation -the state of being infested as with

parasites or vermin

Kitchen -a room especially set apart and

containing the necessary utensils for cooking
food.

Parts per million (PPM) -is commonly used as a

measure of small levels of pollutants in air,
water, body fluids, etc. Parts per million is the
mass ratio between the pollutant component
and the solution. Usually describes the
concentration of something in water or soil.
One ppm is equivalent to 1 milligram of
something per liter of water (mg/l) or 1
milligram of something per kilogram soil
(mg/kg).

Pedestal - a base or support

Sanitizer -a chemical agent used for cleansing

and sanitizing surfaces and equipment.

Sanitizing -process of reducing number of

harmful organisms to safe level on food contact
services.

Lastly,

Stack -a case compose of several rows of

shelves.

Students, what are sandwiches?

SANDWICHES refers to a food item made with

two or more slices of bread with fillings
between them. A widely popular and
convenient lunchtime food quickly made and
served and adaptable to many variations that
satisfies nearly every taste and nutrition
requirement.

Now students, We have the materials of

kitchen utensils and equipment commonly
found in the kitchen.

ALUMINUM is the best for all-around use. It is the most popular,

lightweight, attractive and less expensive. It requires care to keep it
shiny and clean. Much more, it gives even heat distribution no matter
what heat temperature you have.

STAINLESS STEEL is the most popular material used for tools and
equipment, but is more expensive.

GLASS is good for baking but not practical on top or surface

cooking. Great care is needed to make sure for long shelf life.

CAST IRON is sturdy but must be kept seasoned to avoid rust. Salad
oil with no salt or shortening can be rub inside and out and dry. Wash
with soap (not detergent) before using.

CERAMIC AND HEAT-PROOF GLASS is used especially for

baking dishes, casseroles, and measuring cups.

TEFLON is a special coating applied to the inside of some aluminum

or steel pots and pans.

PLASTIC AND HARD RUBBER are used for cutting and chopping
boards, table tops, bowls, trays, garbage pails and canisters.

SANDWICH SPATULA A small flat, round bladed utensil that is

serrated on one side and smooth on the other, appearing somewhat
like a round spatula. It is used to apply food spreads, over bread
slices.

SCISSORS Use to cut customized edges on bread for tea sandwiches,

hors d’oeuvres, or children’s sandwiches.

COOKIE CUTTERS Small, medium and large. Small ones are

perfect for cutting out the tinier breads for tea sandwiches and
medium and large for making larger sandwiches.

GRATER AND SHREDDER Grating cheese, meat and other

ingredients allows flavors to mix, thus; palatability of sandwich is
increase.

BUTTER KNIFE A small knife with a blunt edged blade that is used
to apply spreads, such as butter, peanut butter, and cream cheese, on
bread or dinner rolls.

CHEF’S KNIVES Come in various lengths of 6, 8, 10, and 12 inches.

The smaller sized knives are typically referred to as mini chef's
knives while the longer lengths are known as traditional chef's
knives.

DELI KNIFE Designed for thick sandwiches, this knife is made to

cut easily and quickly through a variety of sandwich ingredients. The
deli knife has offset blade allowing ease of slicing and handling.

LETTUCE KNIFE Plastic serrated edge knife that is designed to

slice lettuce without causing the edges to turn brown. It is efficient in
slicing lettuce.

PARING KNIFE A small knife with a straight, sharp blade that is

generally three to five inches long. Its thin, narrow blade is tapers to a
point at the tip. It is easy to handle and works well for peeling and
coring foods or mincing and cutting small items.

PARING KNIFE A small knife with a straight, sharp blade that is

generally three to five inches long. Its thin, narrow blade is tapers to a
point at the tip. It is easy to handle and works well for peeling and
coring foods or mincing and cutting small items.

SERRATED KNIFE A knife with a sharp edge that has saw-like

notches or teeth.

CUTTING BOARD Comes in wood and plastic, use to protect the

table when slicing bread.

MIXING BOWLS Bowls that are large enough to hold ingredients

while they are being mixed

RUBBER SCRAPER A pliable rubber scraper used to scrape down

sides of bowl and get mixture of fillings from pans.

MEASURING CUPS Graduated Measuring Glass - a transparent

glass with fractions. Is used for measuring liquids

UTILITY TRAY Used to hold food in place.

STRAINER Used to separate liquid from solid.

MIXING SPOON Used to combine ingredients.

CAN OPENER Used to open cans.

MEASURING SPOONS A set of individual measuring spoons used

to measure small quantities of ingredients.

EQUIPMENT FOR SANDWICH MAKING

GRILLS / GRIDDLES. These are flat heated surfaces where food is

directly cooked.

OVENS. These are equipment which are enclosed in which food is

heated by hot air or infrared radiation.

MICROWAVE OVENS. Special tubes generate microwave

radiation, which creates heat inside the food

SALAMANDERS. Small broiler, use primarily for browning or

glazing the tops of sandwiches.

BREAD TOASTER. The toaster is typically a small electric kitchen

appliance designed to toast multiple types of bread products.

SLICER. Used to slice foods more evenly and uniformly.

CHILLERS. Machines used to chill sandwiches and other foods.

FREEZE. Used to hold foods for longer times and to store foods
purchased in frozen form.

REFRIGERATOR. A thermally insulated compartment used to store

food at a temperature below the ambient temperature of the room.

Now students, let us proceed to

CLEANING AND SANITIZING

Cleaning and sanitizing procedures must be part of the standard

operating procedures that make up your food safety program.
Improperly cleaned and sanitized surfaces allow harmful
microorganisms to be transferred from one food to other foods.

Cleaning agents are divided into four categories:

1. Detergents – Use detergents to routinely wash tableware, surfaces,

and equipment. Detergents can penetrate soil quickly and soften it.
Examples include dishwashing detergent and automatic dishwasher
detergents.

2. Solvent cleaners – Use periodically on surfaces where grease has

burned on. Solvent cleaners are often called degreasers.

3. Acid cleaners - Use periodically on mineral deposits and other

soils that detergents cannot remove. These cleaners are often used to
remove scale in ware washing machines and steam tables.

4. Abrasive cleaners - Use these cleaners to remove heavy

accumulations of soil that are difficult to remove with detergents.

SANITIZING METHODS

1. HEAT. There are three methods of using heat to sanitize

surfaces – steam, hot water, and hot air.
2. CHEMICALS. Chemicals that are approved sanitizers are
chlorine, iodine, and quaternary ammonium.

CLEANING AND SANITIZING UTENSILS

There are three steps needed to effectively clean and sanitize utensils:

 washing;

 sanitizing; and

 drying.

Students, we will proceed to

INGREDIENTS USED FOR SANDWICHES

Breads – good quality breads provide variety, texture, taste, bulk,

nutrients and eye appeal to sandwiches. Fresh bread is easier to slice
or cut if it has been chilled.

Meats – maybe roast beef, pork and cured meat products like ham,
sausage and salami.

Poultry – are chicken or turkey breasts characterized by a delicate

golden brown surfaces.

Fish and Shellfish – some popular seafood ingredients are tuna,

sardines, grilled and fried fish fillets, crab meat and shrimp which are
highly perishable and should be kept chilled to maintain quality.

Cheese – refers to cheddar, processed cream cheese and cheese

spreads with firm texture, easily sliced, and act as binder, moistener
of other ingredients, it should be refrigerated and remain covered
until ready to serve to avoid drying out.

Spreads – like mayonnaise, mustard and butter, moisten the bread

and compliment the flavors of other ingredients. They should be
served immediately and kept refrigerated to preserve its color and
flavor.

Condiments – like olive oil, relishes , chutneys give a lift to a

sandwich, some of them are high in acid so don’t combine them with
strong flavored condiments.

Vegetables – should be crisped and proportion to the size of

sandwich. Lettuce, tomatoes and onions are indispensable in
sandwich making, it adds texture, flavor and color to the sandwich.

Miscellaneous – fruit fresh or dried, jelly, jam, peanut butter, eggs

and nuts adds flavor, color, nutrients and texture to sandwich
production.

Now, we will proceed to

BASIC COMPONENTS OF A SANDWICH

1. The Structure or Base – it is the part upon which the Ingredients

are placed, consists of some form of bread or dough produce that is
whole or sliced.

2. Moistening Agent – is meant to bind the sandwich providing an

improvement of both flavor and texture.

3. The filling – consists of one or more ingredients that are stacked,

layered or folded within or on the structure to form the sandwich.

Students, there are

DIFFERENT TYPES OF SANDWICHES

1. Open-faced Sandwiches Open sandwiches make use of one

kind of bread with the filling on top. The slices of white
bread can be cut into squares, triangles or rounds.
2. Regular Cold Sandwiches A plain sandwich is made up of
two slices of bread, preferably a day-old bread, toasted if
desired, and on which butter can be readily spread.
3. Pinwheel Sandwiches Pinwheels are made of bread cut
lengthwise, about 3/8 inch thick. Fresh cream bread is
preferable because they are easy to roll and will not crack.
4. Tea Sandwiches Tea sandwiches are small fancy sandwiches
made from light, delicate ingredients and bread that has been
trimmed of crusts.
5. Multi-decker Sandwiches Are made with more than two
slices of bread (or rolls split into more than two pieces) and
with several ingredients in the filling.
6. Wrap/Rolled Sandwiches Wraps are sandwiches in which
the fillings are wrapped, like a Mexican burrito, in a large
flour tortilla of similar flatbread.

We also have

HOT SANDWICHES
 1. Regular Hot Sandwiches Simple hot sandwiches consist of
hot fillings, usually meats but sometimes fish, grilled
vegetables, or other hot items, between two slices of bread.
2. Hot Open-Faced Sandwich Open-faced sandwiches are
made by placing buttered or unbuttered bread on bread on a
serving plate, covering it with hot meat or other filling and
topping with a sauce, gravy, cheese, or other topping.
3. Grilled Sandwiches Grilled sandwiches, also called toasted
sandwiches, are simple sandwiches that are buttered on the
outside and browned on the griddle, in a hot oven, or in a
Panini grill.
4. Deep Fried Sandwiches Deep-fried sandwiches are made by
dipping sandwiches in beaten egg and sometimes in bread
crumbs, and then deep-fry.
5. Filled rolls, focaccia or pitta bread Flavored breads served
with dips like quesadillas and burritos.

Alright students! We are done with the

discussion.

Let us see if you have learned regarding our

discussions a while ago. Please proceed to
PRACTICE EXERCISES. The activity 3, activity
4, and activity 5.

Shall we start? Great!

Activity 3

DIRECTIONS: Multiple Choice. Read the

statement carefully then choose the answer
that best describes the statement. Write your
answer on your test notebook.

1. It is the most important principle for

sandwich safety after preparation to avoid
spoilage.

a. 4 – 40 – 140

b. 140 – 4 - 40

c. 4- 140 – 40

d. 40 – 140 – 4

What is the correct answer?

The correct answer is letter C. 4-140-40.

2. Which tool is used to measure serving of soft

foods, such as filling ice cream, and mashed
potato?

a. potato masher

b. scoops or dipper

c. scooper

d. baster

What is the correct answer?

The correct answer is letter C. SCOOPER

3. There are many kinds of kitchen knives,
each with a special use. Which one is used to
cut thick sandwiches?

a. Butcher knife

b. Deli knife

c. Paring knife

d. Sandwich knife

What is the correct answer?

The correct answer is letter C. PARING KNIFE

4. A small flat, round bladed utensil that is

serrated on one side and smooth on the other,
used to apply food spreads over bread slices.

a. Cutting Board

b. Sandwich Spatula

c. Measuring spoons

d. Serrated Knife

What is the correct answer?

The correct answer is letter D. SERRATED
KNIFE.

5. A plastic, serrated edge knife that is

designed to slice lettuce without causing the
edges to turn brown.

a. Lettuce Knife

b. Bread Toaster

c. Mixing Spoon

d. Grill

What is the correct answer?

The correct answer is letter A. LETTUCE KNIFE

Now students, we will proceed to

ACTIVITY 4. DIRECTIONS: Identify the

following statements and write your answer on
your test notebook.

1. ________ A knife with a sharp edge that has

saw like notches or teeth used to slice bread,
fruits and vegetables.

2. _________It comes in wood and plastic, use to

protect the table while slicing bread.
3. _________Pyrex bowls that are large enough
to hold the ingredients while they are being
mixed.

4. _________Used to combine ingredients.

5. _________ A set of individual measuring

spoons used to measure small quantities of
ingredients.

Students, you may continue answer this

activity after all your lessons today or during
your free time this week.

Students, we are on the last activity in this

section.

ACTIVITY 5. HOT OR COLD?

DIRECTIONS: Classify the following

sandwiches either Hot or Cold sandwiches.
Write your answer in your test notebook.

1. Chicken Wraps sandwich __________________

2. Club sandwich _______________________

3. Tea sandwiches _______________________

4. Hamburgers _______________________

5. Toasted sandwiches _______________________

 6. Burritos _______________________

7. Quesadillas _______________________

8. Pinwheel sandwiches _____________________

9. Hotdog sandwich _______________________

10. Chicken and veggie tortilla Sandwich _____

Students, you may continue answering this

activity after all your lessons today or during
your free time this week.
ENGAGE Student’s We are now in the ENGAGE section.

When it comes to handling food, you do not only need top quality
ingredients and equipment but also should be able to practice and
maintain proper safety and hygienic practices.

It also contributes to the efficiency of work flow in the kitchen and

also assures the workers that what they will prepare will be
appreciated by the diners/customers.

Therefore, well-prepared sandwiches depend on the good quality of

ingredients and according to the appropriate used of tools, utensils
and equipment.

APPLY Students, we are now in the APPLY SECTION.

Activity 6. Direction: Give one type of sandwich that you know.

Describe briefly and write how it is being prepared by completing the
open ended statement below. Write your answers on your test
notebook.

ACTIVITY 7. PORTRAIT OF SANDWICHES DIRECTIONS:

Collect and compile twenty pictures of different types of sandwiches,
classify according to Hot or Cold sandwiches.

Your output will be rated according to properly compiled complete.

Students, you may continue answer this activity after all your lessons
 today or during your free time this week.

POST TEST At this point, We are in the POST TEST section.

DIRECTIONS: Please read all questions

carefully and make sure you understand the
facts before you begin answering. Write the
letter of the correct answer on the space
provided before the number in this learner’s
activity sheet.

1. Day-old bread is easier to slice and is

excellent toasted.

a. True

b. False

What is the correct answer?

The correct answer is letter A. TRUE

2. What are the main components of a

sandwich?

a. Bread, filling, condiment

b. Bread, spread, filling

c. Bread, filling, garnish

What is the correct answer?

The correct answer is letter B. BREAD,
SPREAD, FILLING.

3. What can a spread do for a sandwich?

a. To add flavor, moisture, and richness

b. Helps bind or hold the sandwich together

c. Acts as a barrier to prevent moisture in the

filling from soaking into the bread.

d. All of the given choices.

What is the correct answer?

The correct answer is letter C. Acts as a barrier

to prevent moisture in the filling from soaking
into the bread.

4. Variations of the cold closed sandwich

include basic, multidecker, and tea.

a. True b. False

What is the correct answer?

The correct answer is letter A. TRUE

 5. Mise en place for making sandwiches
includes:

a. Preparing the ingredients ahead of service

b. Arranging and storing ingredients within

easy reach

c. Selecting and arranging the proper

equipment

d. All of the given choices.

What is the correct answer?

The correct answer is letter D. ALL OF THE

GIVEN CHOICES.
30 SEC ANNOUNCEMENT/ Class, before we end our radio- based class
today, I want to remind you to answer all the
REMINDERS activities in your TLE_HE COOKERY 9 ON
PERFORMING MISE EN PLACE. And it is best
if you will exert effort and diligence to answer
ALL your modules or Learners Activity Sheet
for this week, so that they will not pile up.
Especially that a new set of modules will again
be given to you.

I hope everything is clear.

30 SEC CLOSING It has been a wonderful time being with you
our dear students.

Hoping to be with you again in our next

episode for new learning opportunities.

This is your sir Robert Mabulac saying…

We heal as one, we learn as one through

BAYANIHANDS

Keep safe. God bless and Thank you.