10 







i
Technology and Livelihood Education – Grade 10
Home Economics - Cookery
Alternative Delivery Mode Quarter 2 – Module 1: Performing Mise’ en Place
First Edition, 2020

Republic Act 8293, section 176 states that: No copyright shall subsist in any
work of the Government of the Philippines. However, prior approval of the
government agency or office wherein the work is created shall be necessary for
exploitation of such work for profit. Such agency or office may, among other things,
impose as a condition the payment of royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand

names, trademarks, etc.) included in this module are owned by their respective
copyright holders. Every effort has been exerted to locate and seek permission to
use these materials from their respective copyright owners. The publisher and
authors do not represent nor claim ownership over them.

Published by the Schools Division of Palawan

Schools Division Superintendent:
Natividad P. Bayubay, CESO VI
Assistant Schools Division Superintendent:
Rufino B. Foz
Arnaldo G. Ventura, Ph.D
.

Development Team of the Module

Writers: Rosalina A. Balbutin

Editors: Alyn Edep Radam-Maza, PhD.
Reviewers: Sean A. Catelo
Illustrator:
Layout Artist:
Management Team: Aurelia B. Marquez
Rodgie S. Demalinao

Sean A. Catelo

Printed in the Philippines by ________________________

Kagawaran ng Edukasyon – MIMAROPA Region – Sangay ng Palawan
Office Address: PEO Road, Barangay Bancao-Bancao, Puerto Princesa City
Telephone (048) 433-6392
E-mail Address: palawan@deped.gov.ph
Website: www.depedpalawan.com

ii
 10
 

 

 




iii
INTRODUCTORY MESSAGE
For the Facilitator:

Welcome to the Technology and Livelihood Education Home Economics –

Cookery Module on Performing Mise’ en Place!

This Self-Learning Module (SLM) is prepared so that you, our dear learners,
can continue your studies and learn while at home. Activities, questions, directions,
exercises, and discussions are carefully stated for you to understand each lesson.

Each SLM is composed of different parts. Each part shall guide you step-by-
step as you discover and understand the lesson prepared for you.

Pre-tests are provided to measure your prior knowledge on lessons in each

SLM. This will tell you if you need to proceed on completing this module or if you
need to ask your facilitator or your teacher’s assistance for better understanding of
the lesson. At the end of each module, you need to answer the post-test to self-
check your learning. Answer keys are provided for each activity and test. We trust
that you will be honest in using these.

In addition to the material in the main text, Notes to the Teacher are also
provided to our facilitators and parents for strategies and reminders on how they can
best help you on your home-based learning.

Please use this module with care. Do not put unnecessary marks on any part
of this SLM. Use a separate sheet of paper in answering the exercises and tests.
And read the instructions carefully before performing each task

If you have any questions in using this SLM or any difficulty in answering the
tasks in this module, do not hesitate to consult your teacher or facilitator.

Thank you.

iv
 What I Need to Know

At the end of the lesson, you are expected to:

1.1 Perform mise en place

• Identify ingredients according to standard recipe.

• Prepare ingredients according to a given recipe, required form, and
timeframe.
• thaw frozen ingredients and wash raw vegetables following standard
procedures.

What I Know
PRE-TEST

Directions: Read the questions carefully and write the letter of

the correct answer on the separate sheet.

1. In preparing salad, you need chopping board and knife to slice vegetables
and other ingredients. Which of these cutting boards is mainly used to slice
vegetables?
A. Green chopping C. Blue chopping board
B. Red chopping board D. White chopping board

2. Anna is a baker who uses traditional way of slicing bread and pastries.
What do you think is the best knife to slice breads and pastries?
A. Boning knife C. French knife
B. Chef’s knife D. Bread knife

3. Most of the time we encounter common problems in cooking dishes like

sunny side up egg and hotcake that sticks to the pan. Which of these
cookware is suitable in cooking hotcakes and eggs?
A. Frying Pan C. Stockpots
B. Teflon pan D. Double boiler

1
4. Kathryn loves to cook leche flan, her mom demonstrate the procedure in
making and preparing leche flan. Which of these cooking pots is appropriate
in cooking leche flan?
A. Steamer C. Stockpots
B. Wok D. Double boiler

5. Which of these kitchen knives is used mainly for peeling fruit and
vegetables.
A. Boning knife C. French knife
B. Chef’s knife D. Paring knife

6. What is the meaning of Mise en place?

A. Vegetables C. Placing vegetables
B. Putting in Place D. French saying

7. The word mise en place is a?

A. Latin word for vegetable C. French word for salad
B. French word D. Spanish word

8. One is not the standard practice in Mise en place.

A. Read the entire recipe. C. Store properly
B. Prepare your work space D. Prepare the equipment.

9. Thawing of food is necessary when preparing frozen food. Which of the

following statement is NOT true?
A. You can thaw frozen food in the ice bucket
B. You can thaw frozen food in running water or tap water
C. You can thaw frozen in a chiller
D. You can thaw frozen food in a micro wave oven

10. Washing hands is the basic principles to avoid any impurities towards
food safety. Which is not a correct statement in washing hands?
A. Before, during and after preparation of food
B. Before eating
C. After using toilet
D. During and after treating a cut or wound

2
 What’s In
Looking back to your lesson

Care of the Cooking Ware

After using any cookware, they must be allowed to cool before washing and
soaking to prevent accidental burns from handling and to prevent damage.
They should be free from all grease, food, etc. by washing them using warm
soapy water and rubbing them with a steel wool cleaner and rinse thoroughly
with warm water. Drying them using a cloth after washing may preserve its
appearance. If food or grease is badly burned on the surface of a utensil, the
pan should be filled with water and allowed to boil hard for five minutes. This
will loosen the burned food and the pan may be clean in the usual manner.

What’s New

Begin a new idea of “Mise en Place”

What are all the preparation steps you might have to complete before
assembling a sandwich?
Give at least 3 steps.
Brief Introduction

What is Mise En Place?

Mise en place is French for “putting in place” and is used for prepping kitchen
equipment and food before serving. Mise en place, which first began being
used in the late 1800s, is most commonly used today in professional
kitchens, cooking shows, cooking classes, and restaurants. Chances are
that you have probably used this method of cooking before, but you weren't
aware of the term associated with it.

3
The term mise en place is a phrase that also references the discipline and
organization that a good chef practices in the kitchen. If you try this process,
you might find that it also saves you a lot of time while you are cooking. As
you cook, slowly integrate the practice of mise en place, with which you can
potentially make one of the most stressful cooking situations a breeze.

Mise en place
(Pronounced as meezahnplahs)
The term used in professional kitchens to describe the organizing and
arranging of the work space, ingredients and equipment before beginning to
cook. It translates directly from French as, ”to put in place".

Importance of Miseen place

•Miseen place is easy! And being organized and prepared in the kitchen
saves time and frustration.
•Trying to multi-task between ingredient preparation and cooking could be
(pardon the pun) a recipe for disaster.

How to Properly Use Mise En Place

Applying the practice of mise en place is a lot easier than the name may
make it sound. To properly use mise en place, follow these simple
guidelines.

1. Have your recipe handy and develop a plan.

2. Gather all of your ingredients, utensils, and equipment needed.
3. One by one, wash, cut, dice, chop, and measure all of your ingredients.
4. Place them into appropriately sized dishes, bowls, and containers for easy
grabbing.
5. Set your ingredients around your cooking station for better accessibility.

For a larger-scale cooking project, you can place all of your cold
ingredients in containers that fit in a commercial refrigerator to easily grab
from as you cook. Work these steps into the beginning of your cooking
process and see how mise en place can benefit cooking and baking for you.
4
Benefits of Using Mise En Place While Cooking
One of the biggest benefits of using mise en place in the kitchen is to save
time. If you are a baker, chef, or anyone who loves to make food in the
kitchen, mise en place is a cooking style made for you. Mise en place allows
you to easily mix together all of your ingredients for cooking or baking in a
seamless manner. By doing a little bit of prep work before you begin cooking,
you can save yourself a lot of time and seamlessly move through the steps of
your recipe.

Another benefit of using mise en place is to stay organized. By getting all of

your equipment and ingredients in one place, you won't be going back and
forth across the kitchen grabbing what you need to cook your meal.
Additionally, you will know if you are missing anything, like a special bundt
pan to make monkey bread or if you are a half cup short on flour to make the
crust of your favorite chicken pot pie.

Examples of Mise En Place

Restaurants and professional kitchens are just two examples of where you
can find mise en place being used. If you look closely enough, you will find
many other examples of mise en place in your everyday life.

Other examples of mise en place are:

• Hibachi or teppanyaki style cooking

• Cooking shows like Rachael Ray or Barefoot Contessa

5
• Washing and cutting vegetables
• Cutting and trimming meat
• Gathering spatulas, ladles, and bowls to be used while cooking

Now that you know what mise en place is, you can put it into practice in your
restaurant, home kitchen, or bakery to make cooking or baking run a lot
smoother. Use mise en place to experience the time saving benefits of this
method and seamlessly cook large quantities of food for your guests and
customers. Happy cooking!

Mise en place is arguably one of the most important lessons taught

at culinary school, but you don’t need to be a professional chef to
perfect it. This French term that literally means “putting everything in
its place,” refers to the act of organizing the ingredients of a recipe in
a way that is as convenient and as accessible as possible. Learn
how to master this skill to make your meal prepping a whole lot
easier.

How to Practice Mise en place

Step 1Read the entire recipe.

What do you need to make this product?

6
Study Your Recipe Before You Start Cooking .

Before you even turn on the stove, the first thing you’ll want to do is
thoroughly study your recipes. Create an organized list of the ingredients for
each dish that you’re making and note the amount needed and the type of
cut (julienne, minced, cubed, etc.) it requires.

For example, if you are making two different recipes that both call for garlic,
you may need two tablespoons of minced garlic for one and a half cup of thin
slices for the other. Making a list will help you realize if you’re missing any
essential ingredients from your pantry and need to make a last minute run to
the store before it's too late.

Step 2 Prepare your work space.

Prepare sanitation bucket.
Prepare wash stations.
Sanitize counters and work stations.
Locate trash receptacles for waste food waste/scraping (no disposals
in house!).

Clear counters of unnecessary items.

Step 3 Prepare the equipment.

Check that all equipment is clean before food preparation.

7
 Preheat ovens, prepare pans, set out small utensils, and other
necessary equipment.

Step 4 Gather ingredients

Pre-measure all ingredients into prep cups and bowls.

8
Step 5 Prepare ingredients and place in bowls.

This may include washing, knife work, etc. before putting into prep
cups and bowls.

9
Step 6 Begin cooking.

Clean as you go to help with time management!

What Is It

Care of Kitchen Tools and Equipment

Any kitchen tools and equipment will last long if given proper care. The stove,
sink and cabinets should be cleaned and sanitized regularly. The garbage
can should be kept covered, cleaned and emptied often. Small tools and
equipment such as paring and butcher knives, kettles, pots and other tools
10
should receive regular care by cleaning and sanitizing them after using.
Warm water will facilitate removing of grease. The use of vinegar added to
water is very good disinfectant and stain/grease remover. Be sure to air dry
them before storing because moist utensils will attract cockroaches and wet
shelves can develop disagreeable odor.

What’s More

Make an Efficient Prep Work Game Plan.

Instead of doubling your work and preparing the ingredients for each recipe
individually, plan to group the ingredients of all the recipes together and prep
the different cuts and portions for that item all at once. That is to say, instead
of grating carrots, mincing garlic, and chopping celery for recipe number one
first—and then julienning carrots, slicing garlic, and dicing celery for recipe
number two, prep these items grouped by ingredient. You'll want to grate and
julienne the correct amount of carrots for each recipe at once before moving
on to the next task to avoid having to clean your tools and waste precious
meal prepping time by jumping back and forth between ingredients.

11
Wash your hands the right way:

• Use plain soap and water—skip the antibacterial soap—and scrub the backs
of your hands, between your fingers, and under your nails for at least 20
seconds. Need a timer? Hum the “Happy Birthday” song from beginning to
end twice.

• Rinse hands, then dry with a clean towel.

• Wash your hands often, especially during these key times when germs can
spread:
o Before, during, and after preparing food
o After handling raw meat, poultry, seafood, or their juices, or uncooked
eggs
o Before eating
o After using the toilet
o After changing diapers or cleaning up a child who has used the toilet
o After touching an animal, animal feed, or animal waste
o After touching garbage
o Before and after caring for someone who is sick
o Before and after treating a cut or wound
o After blowing your nose, coughing, or sneezing

When food is frozen at 0oC and below, some of the bacteria found in the
food may be inactive but are still alive. When frozen food is thawed, its core
temperature rises and bacteria may start to be active again and multiply.
Frozen food should therefore not be left to thaw at room temperature, to
prevent food poisoning bacteria that may be present from multiplying to high
levels. Frozen food is recommended to be thawed in the chiller or by using a
microwave oven. They can also be thawed under running water or in tap
water but it must be placed in a leak-proof package or container.

12
Food handlers must plan ahead to allocate sufficient time and space; and
use the appropriate method of thawing. Harmful bacteria can grow in food
that is not thawed properly. Keep food safe by using a safe thawing
method and by cooking thawed food thoroughly.

GUIDELINES
1) Thawing of Food
a) Thaw food thoroughly before cooking. Frozen or partially frozen food will
require longer cooking time. The external surfaces of this food could be
cooked, but the inner portion might remain uncooked and harmful bacteria
within the food may not be killed.
b) Check for ice crystals in the food using your hand or a skewer. If food is
not fully thawed, continue to thaw the food until no ice crystals are present.
Test again before cooking or reheating. For poultry, check that the joints
are flexible.
c) Cook thawed meat right away and do not refreeze thawed food. Improper
handling and refreezing of food may lead to the growth of bacteria.
d) Thaw only the amount of food you require for cooking.
e) Follow the food manufacturer’s instructions on how to prepare food that
does not need to be reheated after thawing, e.g. cheesecakes. When
possible, thaw such food in the refrigerator.
f) Remember to separate raw meat from cooked or ready-to-eat food to
prevent cross-contamination when thawing food.
g) Remember not to thaw food on the floor.

Three Ways to Thaw Food Safely

a) Thawing in the Refrigerator or Chiller Room

i. Plan ahead for sufficient time and space to defrost small amounts of food
in the refrigerator. If you have limited space in your chiller, apportion food
into smaller quantities before freezing. Place the required amount in the
chiller when you need to thaw the food.

13
 ii. Thaw food in the refrigerator or chiller room at all times until it is used or
consumed. Thawing food in the refrigerator or chiller room will keep it at a
safe temperature.
iii. Thaw raw food at the lowest shelf of the refrigerator or chiller room or
below ready-to-eat food to prevent cross-contamination. Place food on a
tray or in a container to prevent drippings from meat and poultry onto other
food.

b) Thawing in Microwave Oven

i. Place food in the microwave oven on the ‘defrost’ setting.
ii. Stir or turn food over to facilitate thawing.
iii. Cook the food immediately after thawing. Some areas of the food may
become warm and begin to cook during the thawing process, bringing the
food to the “Temperature Danger Zone”.
iv. Refrain from thawing large food items in the microwave.
v. Clean the microwave thoroughly after using it for thawing.

c) Thawing under Running Water or in Cold Water

i. Place food to be thawed in a clean leak-proof package or plastic bag. Put

the package in a clean container and thaw the food under running water,
or submerge the package in a container of clean tap water, changing the
water every 30 minutes as the food continues to thaw. Do not place food
directly in the sink or into container of water without packaging it.
ii. Cook thawed food immediately.
iii. Avoid cross-contamination from water dripping off the food or splashing
onto other food, preparation surfaces and utensils.
iv. Thaw food without opening the package to prevent contamination.
v. Ensure that the sink is clean and empty before using it to thaw food under
running water. The sink should be cleaned and sanitised after being used
for thawing.

14
 What I Have Learned

ACTIVITY 1

Objective: Identify the kitchen knives and how it Is used.

Materials & Ingredients: Chopping board, pan, ladle, knife, onions, garlic,
tomatoes, onions, vegetable oil
Procedure:
1. Peel and cut up the onions, garlic and tomatoes into small pieces. What
kind of knife will you use when cutting these ingredients?
2. Turn on the stove to medium-high heat. Once, the pan is hot enough
pour in some vegetable oil.
3. Sauté the onions, garlic and tomatoes. Continue until cooked, then turn
off the gas stove.

Critical Thinking Questions:

1. Ask the one who is always in charge of the kitchen. What does he/she must
consider in using kitchen tools and equipment when preparing a meal?
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
________________________________________
2. 2. In relation to question above, give an advice what are his/her common
practices that you think must be retained and changed?
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
____________________________________________________
3. 3. Try cutting the ingredients using two different knives and differentiate how it
affects the process.
______________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________

15
Modify and be creative

Try your own activity! You may decide what dish to cook after you sautéed
onions, garlic and tomatoes. Ex. Menudo or Monggo, then do the same
procedures.

RUBRICS/CRITERIA

5 - Content is clear, focused and consistent

4 - Content is fairly clear, offer less accurate reasoning
3 - Content is unclear, too broad with limited support for ideas
2 - Contains no topic, no supporting details
1 - Did not answer the questions at all

What I Can Do

ACTIVITY 2

Critical Thinking Questions:

1. What kind and color of chopping board should you use to cut the vegetable
and chicken respectively?
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
__________________________________________

2. If you have the chance to shop for chopping boards, what would you order
and why?
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
__________________________________________

16
3. How will you prevent cross-contamination when using cutting board?
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________
____________________________________________________________________

Modify and be creative

Try your own activity! You may decide what appetizer to prepare that
will complement the skewers. Ex. Sweet potatoes, then do the same
procedure.

RUBRICS/CRITERIA
5- Content is clear, focused and consistent
4- Content is fairly clear, offer less accurate reasoning
3- Content is unclear, too broad with limited support for ideas
2- Contains no topic, no supporting details
1- Did not answer the questions at all

Activity 3

Critical Thinking Questions:

1. In the given illustration above, what kind of cookware should you use in
cooking the pasta? Why?
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
__________________________________________

2. Differentiate the different cookware you used in cooking spaghetti

according to what you have learned and what you have been practicing in
your household.
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
__________________________________________

17
3. If the cookware designated for cooking pasta is not available in your
household what will you use instead? Why?
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________

Modify and be creative

Try your own activity! You may decide what dishes to prepare that will make
use of the rest of the cookware. Ex. Lumpiang Shanghai or Pansit, then do
the same procedure.

------------------------------------------------------------------------------------------------------
--------------------------------

Congratulations! You did a great job. Rest and relax a while them move on
the next lesson. GOOD JOB!

RUBRICS/CRITERIA

5 - Content is clear, focused and consistent

4 - Content is fairly clear, offer less accurate reasoning
3 - Content is unclear, too broad with limited support for ideas
2 - Contains no topic, no supporting details
1 - Did not answer the questions at all

18
CHECK YOUR UNDERSTANDING

Critical Thinking Questions

1. Identify the food safety malpractices shown in the above illustration.

_____________________________________________________________
_____________________________________________________________
_____________________________________________________________

2. What are the effects that may occur when the illustrations above happened
in your kitchen?
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________

3. How will you address the need for knowing the importance of kitchen tools
and equipment?
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________

Care and concern for others

4. What food safety practices must be observed in the kitchen?

_____________________________________________________________
_____________________________________________________________
_____________________________________________________________

5. Given that food safety plays a vital role in keeping a healthy kitchen, how
will you educate and make them do it right to your family and peers?
_____________________________________________________________
_____________________________________________________________
_____________________________________________________________

RUBRICS/CRITERIA

5- Content is clear, focused and consistent

4- Content is fairly clear, offer less accurate reasoning
3- Content is unclear, too broad with limited support for ideas
2- Contains no topic, no supporting details
1- Did not answer the questions at all

19
 Assessment

Directions: Let us test how much you did learn on the principles of preparing
vegetables. Write your answers in your quiz notebook.

POST-TEST

1. Which of these kitchen knives is used mainly for peeling fruit and
vegetables.
A. Boning knife C. French knife
B. Chef’s knife D. Paring knife

2. Most of the time we encounter common problems in cooking dishes like

sunny side up egg and hotcake that sticks to the pan. Which of these
cookware is suitable in cooking hotcakes and eggs?
A. Frying Pan C. Stockpots
B. Teflon pan D. Double boiler

3. In preparing salad, you need chopping board and knife to slice vegetables
and other ingredients. Which of these cutting boards is mainly used to slice
vegetables?
A. Green chopping C. Blue chopping board
B. Red chopping board D. White chopping board

4. What is the meaning of Mise en place?

A. Vegetables C. Placing vegetables
B. Putting in Place D. French saying

5. One is not the standard practice in Mise en place.

A. Read the entire recipe. C. Store properly
B. Prepare your work space D. Prepare the equipment

6. Anna is a baker who uses traditional way of slicing bread and pastries.
What do you think is the best knife to slice breads and pastries?
A. Boning knife C. French knife
B. Chef’s knife D. Bread knife

7. Washing hands is the basic principles to avoid any impurities towards food
safety. Which is not a correct statement in washing hands?
A. Before, during and after preparation of food
B. Before eating
C. After using toilet
D. During and after treating a cut or wound

20
 8. Thawing of food is necessary when preparing frozen food. Which of the
following statement is NOT true?
A. You can thaw frozen food in the ice bucket
B. You can thaw frozen food in running water or tap water
C. You can thaw frozen in a chiller
D. You can thaw frozen food in a micro wave oven

9. Kathryn loves to cook leche flan, her mom demonstrate the procedure in
making and preparing leche flan. Which of these cooking pots is appropriate
in cooking leche flan?
A. Steamer C. Stockpots
B. Wok D. Double boiler

10. The word mise en place is a

A. Latin word for vegetable C. French word for salad
B. French word D. Spanish word

Additional Activities

Direction

What’s wrong with this picture?

Write your answer in your activity sheet.

21
 Answer Key
Lesson 1

POST-TEST
PRE-TEST 1. B
1. A 2. B
2. D 3. A
3. B 4. B
4. A 5. C
5. D 6. B
6. B 7. D
7. B 8. A
8. C 9. A
9. A 10. B
10. D

Activity 1-4

1. Answers of the students vary

from each activity

22
REFERENCES
Books References:

Bernardino, J. (2013). Technology and Livelihood Education. Quezon

City: Phonix Publishing house.

Casuga, G. P. (n.d.). K to 12 Basic Education Curriculum Technology

and Livelihood Education.

WWW.SHUTTERSTOCK.COM/Nov. 13,2020

WWW.Food.com/National Environment Agency.com/Nov. 14,2020

For inquiries or feedback, please write or call:

Department of Education – SDO Palawan

Curriculum Implementation Division Office

2nd Floor Deped Palawan Building
Telephone no. (048) 433-3292

Learning Resources Management Section

LRMS Building, PEO Compound
Telephone np. (048) 434-0099

23