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Technology and Livelihood
Education
Home Economics- Cookery
Performing Mise’ en Place

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Quarter 4 - Module 1:
Week 1&2

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Lesson
Performing Mise’ en Place
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What’s New
Mise’en place is a French term for having all your ingredients measured, cut, peeled, sliced,
grated, etc. before you start cooking. Pans are prepared. Mixing bowls, tools and equipment set out. It is a
technique chefs use to assemble meals so
quickly and effortlessly.

Practicing mise’en place has several benefits. First, any missing ingredients can be spotted before
it's too late for a quick trip to the store or your neighbor next door. Second, there is time to clean the
mixing area as you go along rather than face a counter full of mixing equipment when you're done. And
finally, you can group ingredients or place them in the order of used to assure all recipe steps are
included.

What is it?

Types of Knives and their uses

1. French knife or
chef’s knife - this
knife is for
general use in
chopping, slicing,
dicing and
mincing a wide variety of items.

2. Utility knife- used for coring, trimming fat

from meat.

3. Boning Knife -
used to remove the
bones
and skin from
meat and fish.

4. Slicer Knife - used for slicing smoked or

cooked fish, poultry or any meat.

5. Butcher knife – used for trimming, stripping

meat cuts and slicing raw meat and poultry
6. Scimitar or Steak knife - used to cut steak,
chicken and pork accurately.

7. Clever knife – used for slicing through thick

meat like ribs or cutting through thin bones
like poultry bones.

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Composition of Meat

1. Water – 70% of muscle tissue.

Water Content of Meat and Poultry
Product Name Percentage Water
Raw Cooked
Chicken fryer, whole 66% 60%
White meat chicken, with skin 69% 61%
Dark meat chicken, with skin 66% 59%
Ground beef, 85% lean 64% 60%
Ground beef, 73% lean 56% 55%
Beef, eye of round 73% 65%
Beef, whole brisket 71% 56%
2. Protein – 20% of muscle tissue. Protein coagulates when it is heated. This means
it becomes firmer and loses moisture. Coagulation is related to doneness: when protein has
coagulated to the desired degree, the meat is said to be "done."
3. Fat – 5% of the muscle tissue. The fat in meat contributes to:
A. Juiciness
Marbling is fat that is deposited within the muscle tissue. Surface fats
protect the meat from drying out during cooking. Adding surface fat is
called barding.
B. Tenderness
Marbling separates muscle fibers, making meat easier to chew.
C. Flavor- Fat is the main source of flavor in meat.

4. Carbohydrates – it plays a necessary part in the complex reaction, called the

maillard reaction, which takes place when meats are browned by roasting, broiling or
sautéing. Without carbohydrates, desirable flavor-appearance of browned meats would not
be achieved.

Structure of Meat
1. Muscle fibers
Lean meat is made up of bundles of muscle fibers held together by
creamy white connective tissue. These determine the texture or
grain of a piece of meat.
 Fine – grained meat is composed of small fibers bound in small
fibers.
 Course – textured meat has large fibers.

2. Connective Tissue
These are network of proteins that bind the muscle fibers together. Connective tissue is tough.
Meats are high in connective tissue if the muscles are more exercised like meat from legs and
the meat comes from older animals.

Two Kinds of Connective Tissue

1. Collagen - white connective tissue that dissolves or breaks down by
long, slow cooking with liquid.
Moist-heat cooking methods at low temperature are not effective for
turning a meat high in connective tissue into a tender, juicy finished
product. Acid helps dissolve collagen

2. Elastin - yellow connective tissue and is not broken down in cooking.

Tenderizing can be accomplished only by removing the elastin, by pounding
and by slicing and grinding.

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Basic Preparation Methods of Meat
1. Washing
Generally, the only occasion in which you will have to wash meat is when it comes into
contact with blood during preparation. After washing, dry the food thoroughly with absorbent
kitchen paper.
2. Skinning
Most of the meat you dealt with has been already skinned by the supplier.
3. Dicing
Meat are diced when it is cut into cubes for various types of casseroles, stems, curries, and
dishes such as steak, kidney pie and pudding.
4. Trimming
Reasons for trimming:
a. Improve the appearance of the cut or joint
b. Leave as much of the meat intact as possible.
c. Leave an even thickness of fat (where fat is to be left). How much fat you
trim off will depend on the type of meat, preference, and the cooking
process to be used.
d. Remove as much gristles and sinews as possible.
5. Slicing
It is the cutting of meat by determining the direction of the grain (the muscle fibers), and cut
across the grain. This is particularly important with tougher cuts such as steak, in which the grain is
also quite obvious. You slice meat with―instead of against―the grain.
6. Seasoning
The addition of salt and white or black pepper to improve the flavor of food.
a. Use white pepper or cayenne pepper on food which you want to
keep attractive with white color.
b. Add salt to roast and grill after the meat has browned. Adding salt
slows down the browning reactions (which need high temperature
and dry heat).
7. Coating
The two basic coatings are:
a. Flour – coat the meat before cooking, otherwise the flour becomes
sticky and unpleasant.
b. Bread crumbs – coat the meat in flour, then egg wash (egg wash is
made of lightly beaten whole egg with a little water/milk) and finally
with the bread crumbs

Different Kinds of Meat

1. Pork – flesh from pig or hug that is slaughtered for meat. It is commonly
slaughtered one year or less of age to ensure tender cuts
2. Beef - the culinary name for meat from cattle over 1 year old
3. Lamb - the meat of young domestic sheep. Its texture is result of what it
consumes and the age at which it is slaughtered.
4. Carabeef – meat from carabao.
5. Chevon – meat from deer/goat.
6. Veal - meat from a calf or young beef animal, 4-5 months. Because of its age, it
is considered by some to be the finest meat.
ACTIVITY SHEET # 1
A. Directions: Match Column A with Column B. Write the letter of your answer in a separate
sheet.

COLUMN A COLUMN B
1. Made up of bundles of muscle fibers held A. Fine
together by creamy white connective tissue B. Dicing
2. Textured meat has large fibers. C. Seasoning
3. Meat are diced when it is cut into cubes D. Slicing
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4. White connective tissue that dissolves or breaks E. Lean meat
down by long, slow cooking with liquid. F. Elastin
5. Grained meat is composed of bound in G. Course
small fibers. H. Collagen
6. It is the addition of salt and white or
black pepper to improve the flavor of food.
7. A yellow connective tissue and is not
broken down in cooking.
8. Cutting of meat by determining the
direction of the grain

ACTIVITY SHEET # 2

Today, you have learned the structures of meat, kinds of connective tissue and basic
preparation methods of meat. In preparing meat there are methods to be follow. It started with
washing then skinning, dicing, trimming, slicing, seasoning and finally coating.

Directions: Fill in the blank with the correct answer.

1. ______It is the cutting of meat by determining the direction of the grain, and cut
across the grain.
2. Water is__________ of the muscle tissue.
3. Fat is the main source of ______ in meat.
4. Carbohydrates plays a necessary part in the complex reaction, called the _____.
5. ____ white connective tissue that dissolves or breaks down by long, slow cooking
with liquid.
6. ______are the network of proteins that bind the muscle fibers together.
7. Scimitar or _______knife is used to cut steak, chicken and pork accurately.

8. French knife or _______ knife is for general use in chopping, slicing, dicing and
mincing a wide variety of items.
9. Fine _____ is composed of small fibers bound in small fibers.
10. Fat has __________ of the muscle tissue.

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ACTIVITY SHEET # 3
Direction: Carefully read each statement, description, or definition of a word
or concept. Then choose the letter of the word that best fits the statement or description.

1. It is used for slicing through thick meat like ribs or cutting through thin bones like
poultry bones.
A. French knife B. Clever knife C. Butcher knife D. Utility knife
2. A knife used to cut steak, chicken and pork accurately.
A. Cleaver knife B. Steak knife C. Slicer knife D. Boning Knife
3. How many percent of muscle tissue that contain water.
A. 20% B. 70% C. 5% D. 75%
4. It is a yellow connective tissue and is not broken down in cooking.
A. Elastin B. Muscle fiber C. Collagen D. Lean meat
5. A tool used to remove the bones and skin from meat and fish.
A. Utility knife B. Slicer knife C. Butcher knife D. Boning Knife
6. It is the cutting of meat by determining the direction of the grain (the muscle
fibers), and cut across the grain.
A. Trimming B. Skinning C. Dicing D. Slicing
7. What happened to the protein in meat when it is heated?
A. Meat becomes firm and losses moisture B.Meat becomes hard and elastic
C. Structures of meat will not change D. All of the above
8. The meat of young domestic sheep.
A. Lamb B. Carabeef C. Beef D, Chevon
9. It is composed of long, thin muscle fibers bound together in bundles.
A. Collagen B. Elastin C. Lean Meat D, Connective tissue
10. A knife used for trimming, stripping meat cuts and slicing raw meat
and poultry
A. Butcher knife B. Clever C. French knife D. Steak Knife
11. The following are the reasons of trimming meat EXCEPT____?
A.Remove gristles and sinews as possible B.Leave an even thickness of fat
C. Determines the tenderness of meat D.Leave the meat intact as possible
12. Which of the following statements is TRUE in seasoning meat?
A. Adding salt before cooking helps browning reaction of meat faster.
B. Salt and pepper improve the flavor of food.
C. Adding salt after cooking will extract the juices of the meat to the surface.
D. Add salt to roast and grill before the meat has browned.
13. The culinary name for meat from cattle over 1 year old.
A. Beef B. Pork C. Lamb D. Veal
14. What is the main source of favor in meat?
A. Fat B. Bones C. Water D. Connective tissue
15. Meat from deer/goat
A. Chevon B. Lamb C. Veal D. Pork

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Answer Key

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References

Kong, Aniceta S. 2016, Technical-Vocational-Livelihood Education-Cookery

Module 2 Manual. Quezon, City, Sunshine Interlinks Publishing House, Inc.

Meat Definition-Retrieve from

https://www.britannica.com/topic/meat.

Mise’en Place-Retrieve from

https://food.unl.edu/use-mise-en-place-make-meal-preparation-easier .

For inquiries and feedback, please write or call:

Department of Education - Division of Bukidnon

Office Address: Fortich Street, Sumpong, Malaybalay City, Bukidnon
Telefax: (088) 813-3634
E-mail Address: bukidnon@deped.gov.ph
Website: depedbukidnon.net.ph

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