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TLE
Quarter 1 – Module 5:
Cookery
 What I Need to Know

This module was designed and written with you in mind. It is here to help you master
the different tools and equipment used in preparing appetizers. 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. The lessons are arranged
to follow the standard sequence of the course. But the order in which you read them
can be changed to correspond with the textbook you are now using.

The module focuses on:

 Lesson 5 - Perform Mise En Place.

After going through this module, you are expected to:

1. identify the different tools and equipment needed in the preparation of
appetizers
2. explain the uses of the different tools and equipment needed in the
preparation of appetizers.

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 What I Know

Let us determine how much you already know about tools and equipment needed for
the preparation of appetizer. Take this test.

Directions: Identify the following tools and equipment needed for the preparation of
appetizer.

_________ 1.

_________ 2.

__________ 3.

_________ 4.

_________ 5.

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 Lesson Tools and Equipment Needed
in the Preparation of
5 Appetizers
This module deals with the skills, knowledge and understanding of kitchen tools
and equipment needed in preparing appetizers.

What’s In

Let us take a look …

Cleaning and sanitizing kitchen tools and equipment is essential because it

helps us to be safer and stop bacteria from spreading to food. Cleaning and
sanitizing agents are great help to maintain the cleanliness of our kitchen
tools and equipment. There are different cleaning compounds that can be
bought in the market or you can make your own by utilizing what is available
at home, like vinegar and baking soda. Put in mind, when using chemical
cleaning agent, it is always better to read and follow the manufacturer’s
instruction for safety and security reason.

What’s New

ACTIVITY 1

MULTIPLE CHOICE. Read and analyze the statements or questions below. Choose
the best answer. Write your answer in your activity notebook.

1. It is a tool for measuring dry and liquid ingredients in small quantity.

a. Mixing bowl
b. Measuring cup
c. Measuring scale
d. Measuring spoon

2. What tool is used for making butter curls?

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 a. Chiller
b. Zester
c. Butter knife
d. Butter curler

3. It is used to scrape off contents of bowls

a. Spatula
b. Channel knife
c. Rubber scraper
d. Chopping board

4. It is a container with smooth, smooth rounded interior surfaces with no

creases to retain some mixture.
a. Oven
b. Wire whisk
c. Mixing bowl
d. Kitchen shear

5. What tool is used for measuring liquid ingredients?

a. Mixing bowl
b. Measuring cup
c. Measuring spoon
d. Glass measuring cups

What is It

Mise’ En Place is a French term which means “set in place” that is you have
everything ready to cook and in its place. 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 easily.

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The following are the tools and equipment needed in preparing appetizers.

TOOLS AND EQUIPMENT USES

A. TOOLS
1. Wire
Whisk It is used for mixing thinner liquids.

2. Zester It is used to remove zest or citrus peels

in thin strips.

3. French It is used for chopping, slicing and

knife dicing.

4. Paring knife It is used for trimming and paring fruits

and vegetables. It is smaller in size than
the French knife.

5. Rubber It is used to scrape off contents of

scraper bowls.

6. Spatula It is used for manipulating foods like

lifting, flipping, or spreading.

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7. Butter It is used for making butter curls.
curler

8. Cutting/chopping board It is used board for cutting fruits and

vegetables.

9. Kitchen It is used for cutting device for

shear ingredients like scissors.

10. Potato It is designed to press potato and

Masher cooked vegetables.

B. EQUIPMENT
It is used for keeping cold foods chilled
1. Chiller for service.

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 2. Oven It is used for baking.

C. OTHER TOOLS AND

EQUIPMENT

These are used for measuring dry and

1. Measuring liquid ingredients in small quantity.
spoons

2. Measuring It is used to measure dry ingredients.

cups They come in various sizes and
volumes.

3. Glass measuring cup It is a container which is usually

transparent. It is smooth in the inside
with the graduation mark on the
outside to read. This is used for
measuring liquid ingredients like water
and oil.
4. Mixing bowls These are used for storage, organizing,
and mixing dry and liquid ingredients.

5. Mixing spoon/fork It is used for mixing ingredients. It is

made of wood in different sizes and
different length of the handle.

6. Strainer/colander A kitchen tool that is used to strain

away liquid from dry ingredients.

7. Range/stove An equipment that is used to cook and

heat foods.

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 What’s More

ACTIVITY 2. PICK AND TELL

Directions: Strips of papers with the names of the following tools and equipment
below will be placed in a glass bowl. Each student will be asked to pick one and
explain its uses in the preparation of appetizer.

1. Cutting board 6. Rubber scraper

2. Paring knife 7. Zester
3. Spatula 8. Chiller
4. Colander 9. Oven
5. Wire whip 10. French knife

CRITERIA 4 3 2 1

Clear Exceptionally Generally Lacks clarity, Unclear,

clear, easy to clear, able difficult to impossible to
follow to follow follow follow

Concise The The The The explanation

explanation explanation explanation posed and
posed and posed and posed and methods used
methods used methods methods used are inadequate.
are advanced. used are are somewhat
appropriate simple.
.

Comprehensiv Thorough Substantial Partial or not Misunderstandin

e and explanation comprehensiv g
comprehensiv e or serious
e explanation Explanation misconception on
the explanation

Relevant Highly Generally Somewhat Irrelevant

relevant relevant relevant

TOTAL

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 What I Have Learned

Are you learning? Let us now check your understanding.

ACTIVITY 3

Directions: Fill in the blank. Write your answer in your activity sheet.

1. Mise’ En Place is a French term which means _______________ that is you have
everything ready to cook and in its place.
2. Measuring spoons are used for measuring dry and liquid ingredients in
________________.
3. Zester is used to ______________ or citrus peels in thin strips.
4. Potato masher is designed to _____________ and cooked vegetables.
5. Rubber scraper is used to _____________ contents of bowls.
6. Cutting board is used for _____________ fruits and vegetables.
7. Wire whip is used for ____________ thinner liquids.
8. Paring knife is used to ____________ the skin covering of fruit and vegetables.
9. Chiller is used for keeping cold foods ____________ for service.
10. ___________ is used for baking.

What I Can Do

You did Great! Now letus see what you can do on the learnings you gained.
ACTIVITY 4

Directions: Read and analyze the situations below. What kitchen tool or equipment
is being referred to in each number? Write your answer in your activity sheet.

___________ 1. You boiled potatoes for potato cheese ball. You need a tool to help you
reduce the cooked potato to a soft pulpy texture. What tool do you need to use?
___________ 2. Your mother asked you to peel the outer skin of the carrots. What kind
of knife are you going to use to make the work easier and faster?
___________ 3. What tool do you need to scrape off the remaining ingredients of
deviled egg in the bowl?
___________ 4. You are tasked to make salmon and cucumber bites for your family
backyard party tomorrow. What protective tool do you need in slicing the ingredients?
___________ 5. It is your father’s birthday on Saturday. Your task is to slice and chop
all the ingredients needed for spicy garlic shrimp. What type of knife do you need to
perform your task?

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 Assessment

MULTIPLE CHOICE. Read and analyze the statements or questions below. Choose
the best answer. Write your answer in your notebook.

1. What tool is used designed to remove zest or citrus peels in thin strips?
a. Chiller
b. Fork
c. Knife
d. Zester

2. What tool is used for whipping and/or mixing thinner liquids, like cream
and eggs?
a. Spatula
b. Wire whisk
c. Ball cutter
d. Rubber scraper

3. It is a measuring device which is used for measuring large quantity of

ingredients.
a. Mixing bowl
b. Measuring cups
c. Measuring spoon
d. None of the above

4. What equipment is used for baking?

a. Chiller
b. Griller
c. Oven
d. Stove

5. An equipment which is used for keeping cold foods chilled for service.
a. Chiller
b. Freezer
c. Refrigerator
d. All the above

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 Additional Activities

Congratulations! You almost accomplish the module. For your last task, do the
following activity.

Directions: Give the uses of the following tools. Write your answer in the space
provided below.

Tools Uses

1. Colander

2. Mixing fork/spoon

3. Kitchen shear

4. Spatula

5. Measuring cup

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What I Can Do What I Have What I Know
Activity 4 Learned 1. Zester
Activity 3 2. Butter curler
1. Potato masher
3. Potato masher
2. Paring knife 1. Set in place 4. Oven
3. Rubber scraper 2. Small quantity 5. Wire whisk
4. Chopping 3. Remove zest
board 4. Press/mash What’s New
5. Chef’s knife potato
5. Scrape off Activity 1
Assessment 6. Cutting
1. D
7. Mixing
1. D 2. D
8. Peel off
2. B 3. C
9. Chilled
3. B 4. C
10. Oven
4. C 5. D
5. A
Answer Key