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TLE- Cookery
Quarter 2 - Module 1
Perform Mise en Place
This Self-Learning Module (SLM) was designed and written with you in mind to help you
master Perform Mise en Place. The scope of this learning material focuses on many different
learning situations. Moreover, the language used recognizes the diverse vocabulary level of
learners and the lessons are arranged following the standard sequence of the course.
Hence, the order in which you read them can be changed to correspond with the textbook
you are now using.

The SLM contains:

Lesson: Perform Mise en Place

After going through this SLM, you are expected to:

1. identify ingredients according to the given recipe;
2. prepare ingredients based on the required form and time frame.

1
 Pretest

Instructions: Read each item carefully and critically. Choose the letter of the correct answer
and write it in your activity notebook.

1. It is a salad tool used to remove excess water from the salad greens.
A. Mixing bowl C. Salad spinner
B. Salad server D. Cutting boards

2. They are used to hold salad ingredients for mixing or for tossing.
A. Knives C. Mixing bowls
B. Cutting boards D. Salad server

3. Which salad can be served as a full meal because it contains substantial portion of meat,
poultry, seafood’s, fruits and vegetables?
A. Appetizer salad C. Main course salad
B. Accompaniment salad D. Dessert salad

4. This kitchen tool is used to mix dressings, marinate ingredients, hold separate elements
of a salad before assembling and used to toss and mix all the ingredients together.
A. Knife C. Mixing bowl
B. Cutting board D. Salad server

5. It is a kitchen utensil used to grate foods into fine pieces.

A. Grater/ shredder C. Grill pan
B. Salad spinner D. Mixing bowl

5. Which of these tools needs to be pressed with moderate force against the fruit and
drawn across its peel to produce a zest?
A. citrus zester C. Shredder
B. garter D. Salad spinner

7. What kitchen tool is used to remove the outer skin or peel of certain vegetables, frequently
potatoes and carrots and fruits such as apples, pears?
A. Peeler C. Citrus zester
B. Knife D. Grater

8. Which salad can be served as a full meal because it contains substantial portion of meat,
poultry, seafoods, fruits and vegetables?
A. Appetizer salad C. Composed salad
B. Accompaniment salad D. Dessert salad

9. This salad is made of mixture of ingredients that are held together usually with thick
dressing like mayonnaise.
A. Green salad C. Composed salad
B. Vegetable salad D. Bound salad

10. Which of these salads has ingredients arranged on plate rather than being mixed
together?

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 A. Fruit salad C. Bound salad
B. Composed salad D. Vegetable salad

11. Which of the following salads must be light and flavorful?

A. Fruit salad C. Composed salad
B. Bound salad D. Side dish salad

12. This type of salad must balance and harmonize with the rest of the meal, like any other
side dish.
A. Fruit salad C. Accompaniment salad
B. Composed salad D. Side dish salad

13. Which of these salads uses products made with sweetened prepared mixes with artificial
color and flavour?
A. Fruit salad C. Gelatin salad
B. Composed salad D. Side dish salad

14. This salad stimulates appetite having fresh, crisp ingredients, tangy flavorful dressing
and attractive, appetizing appearance.
A. Appetizer salad C. Gelatin salad
B. Composed salad D. Side dish salad

15. Which salad uses traditional mixtures of cooked protein, starch and vegetables items
with mayonnaise like chicken salad, tuna salad, egg salad and potato salad?
A. Appetizer salad C. Gelatin salad
B. Bound salad D. Side dish salad

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 Perform Mise en Place

Lesson 1.1 Perform Mise en Place

Mise’ En Place is a French term which means setting everything in place and organizing all
the materials and ingredients before preparing foods.

Tools, Equipment, Utensils Needed in Preparing Salads

1. Knives – good quality knives with sharp, sturdy
stainless-steel blades and with handles that are
securely attached and that feel perfectly
comfortable in your hand.

https://www.google.com/sear
ch?
q=knives+image&sa=X&tbm
2. Cutting boards – choices of cutting boards are
the wooden or blocks and acrylic cutting boards.
When preparing a recipe that contains both meat
(or poultry or seafood) and vegetables requiring
cutting, use one board exclusively the vegetables
and the other exclusively for the raw meat to
https://www.google.com/sear avoid cross contamination.
ch?
q=chopping+board+image&tb
m
3. Peelers - is a kitchen tool consisting of a slotted
metal blade attached to a handle, that is used to
remove the outer skin or peel of certain
vegetables, frequently potatoes and carrots, and
fruits such as apples, pears, etc.
https://www.google.com/sear
ch?q=peeler+image&tbm

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 4. Citrus zesters - A kitchen zester is
approximately four inches long, with a handle
and a curved metal end, the top of which is
perforated with a row of round holes with
sharpened rims. To operate, the zester is
pressed with moderate force against the fruit and
drawn across its peel. The rims cut the zest from
https://www.google.com/sear the pith underneath.
ch?
q=zester+image&tbm=isch&v
ed
5. Grater/Shredder- is a kitchen utensil used to
grate food into small pieces. It was invented by
François Boullier in 1540s.

https://www.google.com/sear
ch?
q=grater+image&tbm=isch&v
ed
6. Grill pan – used for salad toppings to be
broiled or grilled.

https://www.google.com/sear
ch?
q=grill+pan+image&tbm=isch
&ved
7. Salad Spinners – hold just washed salad leave
in a slotted basket that is made to spin by hand
and thus fling all the water off the leaves into the
outer container.

https://www.google.com/sear
ch?
q=salad+spinner+image&tbm
=isch&ved
8. Mixing bowls – used to mix dressings, marinate
ingredients, hold separate elements if a salad
before assembling and used to toss and mix all
the ingredients together. Used bowls made of
sturdy, heavy glass wares or ceramic, so as not
to react with acidic ingredients.
https://www.google.com/sear
ch?
q=glass+mixing+bowl+image
&tbm=isch&ved

5
 9. Salad servers – “Salad sets” with big salad
bowls, serving bowls and servers. Select
materials having enough surfaces to really grasp
the ingredients of salad, no matter how slippery
and thus making tossing easier.
https://www.google.com/sear
ch?
q=salad+server+image&tbm
=isch&ved

Classification of Salads According to their Functions in the Meal

1. Appetizer Salad- It stimulate appetite which
has fresh, crisp ingredients; tangy flavorful
dressing; and attractive, appetizing
appearance. It looks appealing because of
flavorful foods like cheese, ham, salami shrimp
and crabmeat. Crisp raw or lightly cooked
vegetables can also be added.
https://www.google.com/search?
q=appetizer+salad+image&tbm
2. Accompaniment salad – accompaniment
salads must balance and harmonize with the
rest of the meal, like any other side dish.
Don’t serve potato salad at the same meal at
which you are serving French Fries or another
starch. Sweet fruit salads are rarely
appropriate as accompaniment except with
such items as ham or pork.
https://www.google.com/search?
q=accompaniment+salad+image&tbm
3. Side dish salad- should be light and flavorful,
not too much vegetable salads are often good
choices. Heavier salads such as macaroni or
high protein salads containing seafood, cheese
are less appropriate, unless the main course is
light.
https://www.google.com/search?
q=side+dish+salad+image&tbm

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 4. Main course salads – should be large
enough to serve as a full meal and should
contain a substantial portion of protein. Meat,
poultry and seafood salads as well as egg
salad and cheese are popular choices.

Main course salads should offer

https://www.google.com/search? enough variety of flavours’ and textures in
q=main+course+salad+image&tbm=is addition to the protein and salad platter or
ch&ved fruits.
5. Separate course salads – these salads must
be very light without filling. Rich, heavy
dressings such as sour cream and
mayonnaise should be avoided. Light salad
are serve after the main course to cleanse the
palate, refresh the appetite and provide a
break before dessert.

https://www.google.com/search?
q=separate+course+salad+image&tb
m=isch&ved
6. Dessert salads – dessert salad are usually
sweet and may contain items such as fruits,
sweetened gelatin, nuts and cream.

https://www.google.com/search?
q=dessert+salad+image&tbm=isch&v
ed

Classification of Salads According to Ingredients Used

1. Green salads – must be fresh, clean, crisp

and cold and well drained. Moisture and air
are necessary to keep greens crisp. Leaves
wilt because they lose moisture. Crispness
can be restored by washing and refrigerating.
The moisture that clings to the leaves after
thorough draining is usually enough.
Air circulation is essential so do not washed
https://www.google.com/search?
greens too tightly or pack too firmly. Refrigerate q=green+salad+image&tbm
in colanders covered with clean damp towels, or
in specially designed perforated plastic bins.
These protect from drying while allowing air
circulation.
2. Vegetable, Grain Legumes and Pasta Salads - https://www.google.com/search?
vegetable salads are salads whose main q=Vegetable
%2C+Grain+Legumes+and+Pasta+

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 ingredients are vegetables other than lettuce or s
other leafy greens. Starchy items such as grains, a
pastas and dried legumes can also form the body l
a
of a salad. Raw or cooked vegetables are usually
d
added to the starch items to enhance the color, +
flavor and nutritional balance of the salad. i
Protein items such as poultry, meat, seafood and m
cheese maybe added to vegetables and starch a
salads. g
e
&tbm
3. Fruit Salad – contain fruits as their main ingredients,
like appetizer salads or dessert salads.

https://www.google.com/search?
q=fruit+salad+image&tbm=isch&ved
4. Composed Salads – made by arranging two or
more elements attractively on a plate. They are
called composed because the components are
arranged on plate rather than being mixed together.
They are elaborate and can be substantial size,
usually served as main courses or fruit courses
rather than accompaniments side dishes. https://www.google.com/search?
q=composed+salad+image&tbm=isc
h&ved
5. Gelatin Salads – most gelatin products are made
with sweetened prepared mixes with artificial color
and flavor. But some professional cook used to
prepare salads using unflavored gelatin relying on
fruit juices and other ingredients for flavour.

https://www.google.com/search?
q=gelatin+salad+image&tbm

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Activity 1: What am I!
Instructions: Below are the pictures of different kitchen tools and utensils in preparing salad.
Identify them and write your answers in your activity notebook.

1. 2. 3.

_________________________ __________________________ ________________________

4. 5. 6.

_________________________ __________________________ ________________________

7. 8. 9.

_________________________ __________________________ ________________________

Activity 2: Fill me!

Instructions: Give the characteristics of the different types of salads listed below. Write your
answers in your activity notebook.

Types of salad Characteristics

Main Salad

Appetizer

Side Dish Salad

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 Dessert Salad

Accompaniment Salad

Main Course Salad

Appetizer

Side Dish Salad

Dessert Salad

Accompaniment Salad

Your answer will be rated using the rubric below.

CRITERIA 4 3 2 1

Exceptionally Generally Lacks clarity Unclear cannot

Clear clear and easy clear and and difficult understand
to understand quite easy to to understand
understand
Comprehensive Thorough and Substantial Partial or not Misunderstanding
comprehensive explanation comprehensi or serious
explanation ve misconception on
Explanation the explanation

Relevant Highly relevant Generally Somewhat Irrelevant

relevant relevant

Activity 3: Extend your Learning!

Instructions: Make an album of the different kinds of salad with their pictures and
recipes listed. Your output will be rated using the rubric below:

SCORE CRITERIA

5 Artistically and creatively done with full illustrations and pictures of the
recipe

4 Artistically and creatively done with some illustrations and pictures of the
recipe

3 Properly done with some illustrations and pictures of the recipe

2 Properly done with few illustrations and pictures of the recipe

1 Done untidily with few illustrations and pictures of the recipe

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Activity 4: Prep me!
Instructions: Write the procedure in preparing Carrot-pine-raisin salad and give the
appropriate kitchen tools and utensils needed in preparing it. Your answers will
be rated based on the rubrics below.
Rubrics: (15 Points)
CATEGORY 5 4 3
Appropriateness All tools/ utensils Few Most of the tools
of kitchen tools used are inappropriate and utensils used
and utensils appropriate tools are used are inappropriate
used based on the based on the based on the
given recipe. given recipe given recipe.
Sequence of The steps or Few steps or Most of the steps
steps or procedures are procedures are or procedures are
procedures of correct, not in order. not correct.
the recipe comprehensive
and sequenced.
Grammar and No spelling or No Spelling or One to three
Spelling grammatical grammatical spelling or
mistakes in a mistakes in a grammatical errors
comic strip with comic strip with in a comic strip
at least thirty at least twenty- and at least twenty
lines of text. five lines of text. lines of text.

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Instructions: Complete the 3-2-1 Chart about your discoveries in performing mise en place.
Write your answers on a separate sheet of paper.

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 Posttest

Instructions: Read the questions below critically and choose the letter that corresponds to
your answer. Write it in your activity notebook.
1. Which salad can be served as a full meal because it contains substantial portion of meat,
poultry, seafoods, fruits and vegetables?
A. Appetizer salad C. Composed salad
B. Accompaniment salad D. Dessert salad

2. This salad is made of mixture of ingredients that are held together usually with thick
dressing like mayonnaise.
A. Green salad C. Composed salad
B. Vegetable salad D. Bound salad

3. Which of these salads has ingredients arranged on plate rather than being mixed
together?
A. Fruit salad C. Bound salad
B. Composed salad D. Vegetable salad

4. Which of the following salads must be light and flavorful?

A. Fruit salad C. Composed salad
B. Bound salad D. Side dish salad

5. This type of salad must balance and harmonize with the rest of the meal, like any other
side dish.
A. Fruit salad C. Accompaniment salad
B. Composed salad D. Side dish salad

6. Which of these salads uses products made with sweetened prepared mixes with artificial
color and flavour?
A. Fruit salad C. Gelatin salad
B. Composed salad D. Side dish salad

7. This salad stimulates appetite having fresh, crisp ingredients, tangy flavorful dressing and
attractive, appetizing appearance.
A. Appetizer salad C. Gelatin salad
B. Composed salad D. Side dish salad

8. Which salad uses traditional mixtures of cooked protein, starch and vegetables items
with mayonnaise like chicken salad, tuna salad, egg salad and potato salad?
A. Appetizer salad C. Gelatin salad
B. Bound salad D. Side dish salad

9. It is a salad tool used to remove excess water from the salad greens.
A. Mixing bowl C. Salad spinner
B. Salad server D. Cutting boards

10. They are used to hold salad ingredients for mixing or for tossing.
A. Knives C. Mixing bowls
B. Cutting boards D. Salad server

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11. Which salad can be served as a full meal because it contains substantial
portion of meat, poultry, seafood’s, fruits and vegetables?
A. Appetizer salad C. Main course salad
B. Accompaniment salad D. Dessert salad

12. This kitchen tool is used to mix dressings, marinate ingredients, hold
separate elements of a salad before assembling and used to toss and mix all the
ingredients together.
A. Knife C. Mixing bowl
B. Cutting board D. Salad server

13. It is a kitchen utensil used to grate foods into fine pieces.

A. Grater/ shredder C. Grill pan
B. Salad spinner D. Mixing bowl

14. Which of these tools needs to be pressed with moderate force against the fruit and
drawn across its peel to produce a zest?
A. citrus zester C. Shredder
B. garter D. Salad spinner

15. What kitchen tool is used to remove the outer skin or peel of certain vegetables,
frequently potatoes and carrots and fruits such as apples, pears?
A. Peeler C. Citrus zester
B. Knife D. Grater

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 Answer Key

Pretest Activity 1 Activity 2. Fill me in! Activity 3

1. C What am I ! Extend your Learning!
2. C 1. Salad server Answers may vary.
3. C 2. Mixing bowl Answers may vary.
4. C 3. Knife/ves
5. A 4. Chopping
6. A board
7. A 5. Salad
8. A spinner
9. D 6. Peeler
10. B 7. Citrus zester
11. D 8. Grill pan
12. C 9. Grater/
13. C shredder
14. A
15. B

Activity 4 Reflection Posttest

Prep me ! 1.A
2.D
Answers may vary. Answers may vary.
3.B
4. D
5. C
6. C
7. A
8. B
9. C
10. C
11. C
12. C
13. A
14. A
15. A

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Kong, Aniceta S., Anecita P. Domo. 2016, Technical-Vocational-Livelihood Home
Economics Cookery Manual Quezon City, Philippines: Sunshine Interlinks
Publishing House. Pages 116-135

Published by the Department of Education, Caraga Region

Schools Division Office of Surigao City
Schools Division Superintendent: Karen L. Galanida
Assistant Schools Division Superintendent: Florence E. Almaden

Development Team of the Self-Learning Module (SLM)

Writer : Leizyl M. Tan

Editor : Aurora B. Obenza

Evaluators : Vilma L. Gorgonio
Rudelyn R. Clemeña
Management Team : Karen L. Galanida
Florence E. Almaden
Carlo P. Tantoy
Noemi D. Lim

Printed in the Philippines by the Schools Division Office of Surigao City

Office Address : M. Ortiz Street, Barangay Washington
: Surigao City, Surigao del Norte, Philippines
Telephone : (086) 826-1268; (086) 826-3075; (086) 826-8931
E-mail Address : surigao.city@deped.gov.ph

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