9

11

TLE – H.E.- COOKERY

Quarter 4 – Module 1:
PREPARE SALAD
DRESSING “Perform Mise
en Place”
TLE – Grade 9
Alternative Delivery Mode
Quarter 4 – Module 1: Prepare Dessert and Sweet Sauces: Perform Mise en
Place First Edition, 2020

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Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio
Development Team of the Module

Writer: Maricel E. Obaňana

Editor: Dawn T. Tuban
Reviewers: Dawn T. Tuban, Ivah Mae C. Estoconing
Typesetters: Dawn T. Tuban, Ivah Mae C. Estoconing
Management Team: Senen Priscillo P. Paulin, CESO V Rosela R. Abiera
Joelyza M. Arcilla EdD Maricel S. Rasid
Marcelo K. Palispis EdD Elmar L. Cabrera
Nilita L. Ragay EdD
Antonio B. Baguio, Jr. EdD

Printed in the Philippines by ________________________

Department of Education –Region VII Schools Division of Negros Oriental

Office Address: Kagawasan, Ave., Daro, Dumaguete City, Negros Oriental

Tele #: (035) 225 2376 / 541 1117
E-mail Address: negros.oriental@deped.gov.ph
 9
TLE
Quarter 4 – Module 1:
PREPARE SALAD
DRESSING
“Perform Mise en Place”
 What I Need to Know

This module was designed and written with you in mind. It is here to help
you master the nature of Cookery. 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.

LO 1. Perform mise en place

After going through this module, you are expected to:

1. Evaluate tools and equipment needed in the preparation of salad

and dressing;
2. Clean, sanitize, and prepare tools, utensils, and equipment based on
the required tasks; and
3. Identify the characteristics of desserts.

1
 What I Know

MULTIPLE CHOICE

Direction: Read each item carefully. Choose the LETTER of the correct answer
and write this on your notebook.

1. This is used to level off ingredient when measuring and to spread frostings.
A. spatula C. paring knife
B. citrus knife D. fruit and salad knife

2. This is often referred to as cook’s or chef’s knife. This is used for peeling
and slicing of vegetables.
A. citrus knife C. paring knife
B. kitchen knife D. fruit and salad knife

3. This is used to scrape vegetables, such as carrots and potatoes and to peel
fruits.
A. spatula C. vegetable peeler
B. kitchen knife D. citrus knife

4. This is a French term which means setting everything in place and organizing all
the materials and ingredients before preparing food.

A. Mise en Place C. Miss in Place B. Mis in

Plas D. Mis en Place

5. This refers to the more complicated tools. A.

utensils C. equipment B. materials D.
supplies

6. Which of the following tools is used for whipping eggs or butter, and for
blending gravies, sauces, and soups?
A. grater C. whisks
B. spatula D. scraper

7. This is a type of dessert that is smooth frozen mixture of milk, cream, sugar,
flavorings, and sometimes eggs.
A. whipped cream C. ice
B. ice cream D. None of the above

8. Which of the following guidelines should not be practiced in plating dessert?

A. Layer flavors and texture. C. Do not crowd the plate.
B. Make garnishes edible. D. Use monotype of plate.
2
9. Which of the following sanitary practices is true in storing desserts?
a. Wash utensils and equipment thoroughly.
b. Keep away from food when you are ill.
c. Store foods and ingredients in a dry place.
d. All of the above

10. This is another excellent dessert that is ready to serve. It is made in all parts
of the world from variety of milks from cow, goat, and sheep.
a. Fruits
b. Cheese
c. Cream
d. Butter

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 Lesson PREPARE DESSERT

1 AND SWEET SAUCES

“Perform Mise en Place”

Dessert is usually a sweet course or dish (as of pastry or ice cream)

commonly served at the end of a meal.

The term dessert can apply to many confections, such as biscuits, cakes,
cookies, custards, gelatins, ice creams, pastries, pies, puddings, sweet soups, and
tarts. Fruit is also commonly found in dessert courses because of its naturally
occurring sweetness.

Notes to the Teacher

This contains helpful tips or strategies that will help you in
guiding the learners. The following are information that
would lead to the activities and assessment. Some
activities may need your own discretion upon checking, or
you may use rubric of provided. Please review the activities
and answer keys, and amend if necessary.

What’s In

Direction: Answer the following questions on your notebook.

I. Why is it important to clean and sanitize cooking tools and utensils?

II. What are the things to be considered before preparing desserts and sweet
sauces?

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 What’s New

Introductory Activity: Call Me!

Direction: Identify the different kitchen tools and utensils in preparing desserts
and sweet sauces. Write your answer on your notebook.

1.
3.

2. 4.

5.

Questions:

1. How did you find the activity?

2. Was it easy for you to identify the tools/utensils in preparing salad?
Why or Why not?
3. Do you know how to use each one of them?

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 What is It

Mise en Place is a French term which means setting everything in place and
organizing all the materials and ingredients before preparing food.
Tools, Equipment, and Utensils needed in preparing desserts
TOOLS, EQUIPMENT, AND UTENSILS NEEDED IN PREPARING DESSERTS
Everyo should be familiar h the tools, equi ment and tensils eded in preparing
EveryoneTools,houldEqipment,be andfamiliarUtensilswithneededthein preparingtools,equipment,desserts and utensils needed in

preparing desserts. .EveryEvenpastry chefpastrymusthavecheftese tools,musttensils,haveandequipmentthesefor efficienttools, utensils, and

equipment for of p . Each is to perform
EveryoneTools,shouldEquipment,befamiliarandwithUtensilsthetools,neededequiin mentreparing dessertsutensils needed indesignedprepari

prefficient parationofdesserts. preparationEachoolsis designeddesserts toprformand specific jobtoolinhe kitchen.

desserts. Every pastry ef must have these tools, utensils, and equipment for efficient
Everyone should be familiar with the tools, equipment and utensils needed in preparing
a specific job in the kitchen.

preparation of desserts. Each tools is designed to perform a specific job in the kitchen.
desserts. Every pastry chef must have these tools, utensils, and equipment for efficient
MEASURING CUPS AND SPOONS. Individual measuring cup for dry ingredients,
preparation of desserts. Each tools is designed to perform a specific job he kitchen.
1. Measuring cup and spoon. Individual Measuring cup for dry ingredients, glass
glass measuring cup for liquid ingredients, and measuring spoon for ingredients

1. Measuring cup and spoon . Individual M cup for ry ingredients, glass

measuring cup for liq uid and measuring spooneasurin forgredients used in small quantity.

used in small quantity.

measuring cup for liquid and measuring spoon for ingredients used small quantity.
1. Measuring cup and spoon. Individual Measuring cup for dry ingredients, glass
measuring cup for liquid and measuring spoon for ingredients used in small quantity.

2. Mixing bowl. Used for mixing ingredients. It comes in .Small,medium,

MIXINGandBOWLS.large2. MixingThesebowl.Usedareforusedmixingingredients.formixingItcomesingredientsdifferentsizes.Small,.It mediucomes, in different
2. Mixing bowl. Used for mixing ingredients. It comes indifferent sizes.

and large

sizes. Small, medium, and large.

and large

CANS/BOTTLES/CARTOON OPENER. These are used to open a food tin, 3. Cans, bottles,
cartoons opener used to open a food tin, preferably with a smooth preferably
withoperation,smoothandcomfortableoperation,gripandturningandknobcomfortable. grip and
turning knob. 3. Cans, bottles, cartoons opener used to open a food tin, preferably with a
smooth operation, and comfortable grip and turning knob.

3. Cans, bottles, cartoons opener used to open a food tin, preferably with a smooth

operation, and comfortable grip and turning knob.

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4. Cutting board a wooden or plastic board where fruits and vegetables can be cut.

4. Cutting board a wooden or plastic board where fruits and vegetables can be cut.
 CUTTING BOARD. A wooden or plastic board where fruits and vegetables can be cut.

5. Double boiler – used when temperatures must be kept below boiling, such as for
egg sauces, puddings, and to keep foods warm without overcooking.

6. Funnels – used to fill jars, made of various sizes of stainless steel, aluminium, or
of plastic.
DOUBLE BOILER. Used when temperatures must be kept below boiling, such as for egg.
5. Double boiler – used when temperatures must be kept below boiling,
such as sauces, puddings, and to keep foods warm without overcooking.
5. Double boiler – used when temperatures must be kept below boiling, such as for
egg sauces, puddings, and to keep foods warm without overcooking.

6. Funnels – used to fill jars, made of various sizes of stainless steel, aluminiu
6. Funnelsplastic.– used to fill jars, made of various sizes of stainless steel, aluminium, or of
plastic.

7. Graters -FUNNELS.usedto grate,Usedto shred,filljars, slicemade and

andofvariousseparatesizesoffoodsstainlesssuchsteelasorcarrots,aluminium.cabbage cheese.

7. Graters - used to grate, shred, slice and separate foods such as carrots, cabbage and GRATERS. Used to grate,
shred, slice, and separate foods such as carrots, cabbage,
cheese.
and cheese.

7. Graters - used to grate, shred, slice and separate foods such

as carrots, cabb cheese.
8. Kitchen Knives often referred to as cook's or chef's knife. Use for peeling and
slicing fruits and vegetables.

8. Kitchen Knives often referred to as cook's or chef's knife. Use for peeling and slicing
fruits and vegetables. 7
 KITCHEN KNIVES. Often referred to as cook’s or chef’s knife. Use for peeling and
slicing fruits and vegetables.

 Fruit and salad knife - used to prepare salad greens, vegetables, and fruits
 Spatula – used to level off ingredients when measuring and to spread frostings

ens,blade has twoand-sided,fruitsserrated

CitrusFruitandknifesalad–usedknifeto-usedsectiontopreparecitrusfruits.salad gr

The
vegetables,
 Fruit and salad knife - used to prepare salad greens, vegetables, and fruits
edge
 Spatula – used to level off ingredients when measuring and to spread frostings
 Spatula – used to level off ingredients when measuring and to spread frostings

 Paring knife – used to core, peel, and section fruits and vegetables. Blades are
 short, concavesectionwithhllow ground. fruits. The blade has a two-sided, serrated


Citrus k ife – used sectionitrusc

Citrus knife – used to fruits. The blade has a two-sided, serrated

edge edge
 Paring knife –9. Kitchen Shears. They bare practical for opening food packages, cutting
used to core, peel, and section fruits
tapeandor stringvegetables.
Blades are
to  Paring knife – used to core, peel, and section fruits and vegetables.fromBlades items.are package foods or simply to remove labels or tags

short, concave with hollow ground.

short, concave with hollow ground.

9. Kitchen Shears. They bare practical for opening food packages, cutting tape or string
toKITCHENpackageSHEARS.foods Theyorsimplybare practicaltoremforveopeninglabelsfoodor packages,tagsfromcuttingitems.tape or
9. Kitchen Shears. They bare practical for opening food packages, cutting tape or string
string to package foods or simply to remove labels or tags from items.
to package foods or simply to remove labels or tags from items.

10.orScrapersilicone-arubber ortoolssilicone tools blendtoor scrapeorscrapethefoodfromthebowl;foodmetal,from

10. Scraper- a rubber the bowl; metal,
silicone or plastic egg siliconeturnersorplasticoreggflippersturnersorflippers
SCRAPER. A rubber or silicone tool to blend or scrape the food from the bowl.
10.Scraper- a rubber or silicone tools to blend or scrape the food from the

bowl; metal, silicone or plastic egg turners or flippers

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11. Spoons – solid, slotted,11.Spoons or–solid,perslotted,foratedper ..Madeofstainlessofstainlessteelorpastic,thesteelolidones or plastic, the solid ones

are used to spoon liquidsareedovertospoon liquidsfoodsover foodsandand toliftliftfoods,foods,incluingtheincludingliquidotofthepotthe liquid out of the pot
11. Spoons – solid, slotted, or perforated. Made of stainless steel or plastic, the solid ones
SPOONS. Solid, slotted, or perforated. Made of stainless steel or plastic, the solid
are to spoon liquids over and to lift foods, including the liquid out of the pot
ones are used to spoon liquids over foods and to lift foods, including the liquid
11. Spoons –usedolid, slotted, or perforated. foodsMae of stainless steel or plastic, the solid ones

out of the pot. are used to spoon liquids over foods and to lift foods, including the liquid out of the pot

12. Temperature Scales - used to measure heat intensity. Different thermometers are
usedTEMPERATURE fordifferent purposes SCALESin. foodUsedpreparationtomeasure–for meat, heat
12. T mperature Scales - used to measure heat intensity. Different thermometers are candy intensityor. deepDifferent-fatfrying..
12. Temperature Scales - used to measure heat intensity. Different thermometers are
used different pu poses in food preparation – for candy or -fat frying..
thermometers are12used.TemperatureforScalesdifferent-ustomeasurepurposesheatintensity.Different inmeat,ermometersthefoodaredeeppreparation – for meat,

candy, or deep-fat frying.

used for different purposes in food preparation – for meat, candy or deep-fat frying..
used for different purposes in food preparation – for meat, candy or deep-fat frying..

13. Vegetable peeler. used13.Vegetableto peeler.scrapeusedto scrapevegetables,such suchascarrots asandpotatoescarrotsandto and potatoes and to
peel fruits. The best ones are made of stainless steel with sharp double blade that swivels.
13. Vegetablepeelfruits.peeler.Theusedbestoonesscrapearevegetablemadeofstainless,suchassteelcarrotswithandsharppotatoesdoubleandbladeto that swivels.

peel fruits. The best ones are made of stainless steel with sharp double blade that swivels.
VEGETABLE PEELER.13.VegetableUsedpeeler.tousedscrapetoscrape vegetables,vegetables,suchascarrotssuchandpotatoesas andcarrotsto and potatoes
and to peel fruits. Thepel fruits.bestThe bestonesareofmadestainlessoflessteel withsteelsharp doublewithbladesharpthatswivels.double blade that

swivels.

WHISKS for blending.14.WhisksMixingforBlending,usedMixingforusedwhippingforingegseggsorbatter,orandbatter,forblending and for blending

14. Whisks for Blending, Mixing used for whipping eggs or batter, and for blending
gravies, sauces, and sauces,. Theandsoupsbeaters.Theaters aremademadeofloop steelof pianoloopedwirswhichsteelare piano wires
14. Whisksgravies,soupsfBlending, Mixing used for whipping eggs or batter, and for blending
gravies, sauces, and soups. The beaters are made of looped steel piano wires which are
which are twisted togethertwistedtogetherto formthehandle. the handle.
gravies, sauces, and soups. The beaters are made of looped
steel piano wires which are twisted together to form the handle.
twisted together to form the handle.
14. Whisks for Blending, Mixing used for whipping eggs or batter, and for blending gravies,

sauces, and soups. The beaters are made of looped steel piano wires which are

twisted together to form the handle.

15. Wooden spoons continue to be kitchen essentials because of their usefulness for
used for creaming, stirring, and mixing. They should be made of hard wood
15. Wooden spoons15. Wocontinuedenspoonscontinueto tobe kitchenessntials bessentialscaoftheiruefulnessbecausefor
9
of their usefulness for
used for creaming, ustirring,edforcreaming,andstirring, mixingandg.They.Theyshouldbe madeshouldfhardwoodbe made of hard wood
 WOODEN SPOONS. These tools continue to be kitchen essentials because of their
usefulness for creaming, stirring, and mixing. They should be made of hard wood.

BAKING PAN. One cannot bake without bake ware. Baking pans like loaf pans, cake pans, pie

plates,16.Bakingbpaking.Oecannotsheets,bakewithoutandbakesowareon..Bakingarepanecessarylikeloafpans, cakefor baking.

pans, pie plates, baking sheets and so on are necessary for baking.

EQUIPMENT
More complicated tools are called equipment. They may refer to a small
electrical appliance, such as mixer, or a large, expensive, power-operated
complicatedappliancetoolssucha rangeareorcalledrefrigeratorequipment.. They may refer to a ch
as a mixer, or a large, expensive, power-operated applianc
tor. REFRIGERATORS/FREEZERS
ators/FreezersTheseare necessaryarenecessaryinpreventingbacterialinpreventinginfectionsfromfoodsbacterial. infections

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 1. Range a kitchen appliance used for cooking food.
ge a kitchen RANGEappliance–A kitchenusedforappliancecookingusedfood.for cooking food.

2. Mixers. Used for mixing, creaming, beating and whipping ingredients. The
ultimate mixer for anyone who bakes is, of course, a stand mixer.
2. MIXERSixers.Used–Usedformixing,formixing,creaming,creaming,beatingbeating,andwhippingandwhippingingredients.ingredients.TheultimateThe
ers. Used formixerultimatemixing,foranyonemixercreaming, forwhoanyonebakesbeatingwhois,ofbakes,andcourse,whipping isofastandingredients course,mixastand.mixer..The ultimate er

for anyone who bakes is, of course, a stand mixer.

3. BlendersBLENDERSareused–Theseto chop,areusedblend,tochop,mix,blend,whip,mix,puree,whip,grate,puree,andgrate,liquefyandliquefyallkinds of
3. Blendersallkinds areofdoo.usedA toblenderchop, isblend,averymix,usefulwhip,appliancepuree,grate,. and liquefy all
kinds of food. A blender is a very useful appliance.
nders are usedfood.toAchop,blenderblend,isaverymix,usefulwhip,appliance.puree,
grate, and liquefy all kinds of d. A blender is a very useful appliance.

.
. .
Note: As a rule, never use a piece of equipment until you are thoroughlyfamiliar
NOTE: As a rule, never use a piece of until you are familiar
e: As a rule,Note:withneverAsitsoperatiouserule,ationpieceeveraandfeaturesuseofequipmentpiece.of equipmentuntilyouareuntilthoroughlyyouarethoroughlyfamiliar familiar

its operation and features.

its .
with its operation and features.
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DESSERT
This is usually sweet course or dish (as exemplified by pastry or ice
cream) usually served at the end of the meal.

CLASSIFICATION/TYPES OF DESSERT
A. FRUITS
B. CHEESE
C. GELATIN DESSERT
D. CUSTARD
E. PUDDINGS
F. FRUIT COBBLERS
G. FROZEN DESSERTS

FRUITS
The simplest dessert and one of the best are fruits because they are nutritious,
appetizing, and easy to prepare and serve.

Characteristics:
 Appetizing aroma
 Simple
 Slightly chilled

CHEESE
This is another excellent dessert that is ready to serve. It is made in all parts of
the world from variety of milks from cow, goat, and sheep.

General types of cheese:

 Soft
 Semi-hard
 Hard

GELATIN DESSERT
These are easily prepared, economical, and vary in many ways. Gelatin is
marketed in two forms. First, the unsweetened, granular type that must be
softened in water before use, and the fruit gelatin to which flavor, color, and
sugar have already been added.

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CUSTARD
Baked and soft custards vary in so many ways. Creamy, delicate, baked
custards may be served in their baking cups or may be unmolded and served
with fruit garnishes or with dessert sauces.

Characteristics of baked custard:

 Firmness of shape
 Smooth, tender texture
 Rich and creamy consistency
 Excellent flavor

Characteristics of soft custard:

 Velvety smooth texture
 Rich flavor
 Has pouring consistency of heavy cream

PUDDINGS
These are relatively simple to prepare and vary with sauce.

These are classified as:

 Cornstarch pudding, sometimes called blancmange
 Rice Pudding
 Bread Pudding

FRUIT COBBLERS
These are not fruit pies. They have a depth of two or three inches and are
topped with biscuit dough rather than being made with pie crust. They may be
served either hot or cold.

FROZEN DESSERTS
ICE CREAM – smooth frozen mixture of milk, cream, sugar, flavorings, and
sometimes eggs.
SHERBET and ICES – made from fruit juices, water, and sugar.

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 What’s More

Direction: Give one characteristic and one example of food for each type of
dessert listed below. Copy and answer the chart on your notebook.

Types of Dessert CHARACTERISTICS EXAMPLE

1. Frozen Dessert
2. Fruit Cobblers
3. Pudding
4. Fruit
5. Custard
6. Gelatin
7. Cheese

What I Have Learned

Direction: Write at least a two-paragraph essay about your learning on this

lesson/module using the following guide phrases.

I have learned that

__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

I have realized that

__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

I will apply
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

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 Essay Rubrics
Areas of
Assessment 10 points 7 points 4 points 1 point
Presents ideas Presents ideas
in an original in a consistent Ideas are too Ideas are
Ideas manner manner general vague or
unclear

Organization Strong and Organized Some No

organized beg/mid/end organization; organization;
beg/mid/end attempt at a lack
beg/mid/end beg/mid/end

Understanding Writing shows Writing shows Writing shows Writing shows

strong a clear adequate little
understanding understanding understanding understanding

Mechanics Few (if any) Few errors Several errors Numerous

errors errors

TOTAL POINTS: /40

What I Can Do

Direction: Select one tool, equipment, or utensil needed in preparing desserts. Make a
video on how to use and sanitize your chosen tool, equipment, or utensil available in
your kitchen. Ask for guidance from your family members in doing this activity.
Alternative (If you cannot provide a video): On your notebook, draw and write the
corresponding steps in using and sanitizing your chosen tool, equipment, or utensil
available in your kitchen.

20 Use and sanitize the tools and utensils correctly

without any supervision

17 Use and sanitize the tools and utensils correctly with

some assistance/supervision.

14 Use and sanitize the tools and utensils correctly with

minor errors and some assistance/supervision.

11 Was not able to use the tools and utensils correctly.

15
 Assessment

Direction: Identify the tools, equipment, and/or utensils described in the

sentences below. Write your answers on your notebook.

Tools/Equipment Uses and Functions

1. These are used for measuring small quantity of
ingredients like salt, baking powder, or baking soda.
2. These are used to grate, shred, slice, and separate
foods such as carrots, cabbage, and cheese.
3. These are used for whipping eggs or batter, and for
blending gravies, sauces, and soups.
4. This is handy for returning some of the meat or
poultry juices from the pan, back to the food.
5. They are practical for opening food packages,
cutting tape or string to package foods or simply to
remove labels or tags from items.
6. These are used to chop, blend, mix, whip, puree,
grate, and liquefy all kinds of food.
7. This is used to remove remaining and sticky
ingredients from the side of the bowl.
8. These are chef's tools, use for all types of kitchen
tasks, from peeling an onion and slicing carrots, to
carving a roast or turkey.
9. This is used for creaming, stirring, and mixing. They
should be made of hard wood.
10. A kitchen appliance used for cooking food.

Additional Activities

Direction: Answer the following questions. Do this on your notebook.

1. What is the importance of dessert in a meal?

2. How do you explain Mise en Place?
3. Why is it important to follow the rule of Mise en Place in preparing
food?

16
Answer Key

.10 Oven
.9 Wooden Spoon
Kitchen Knives .8
Rubber Scraper .7
Blender .6
Kitchen Shears .5
Scoop/Deeper .4
Whisks .3
.2 Graters
.1 Measuring spoons
ASSESSMENT

Answers may .vary

WHAT I CAN DO

Answers may .vary

WHAT I HAVE LEARNED

Answers may .vary

WHAT’S IN

.5 Baking pans
.4 Measuring Spoons
.3 Can Opener
.2 Double boiler
.1 Mixing bowls
WHAT’S NEW

.10 B
.9 D
.8 D
.7 B
.6 C
.5 C
.4 A
.3 C
.2 B
.1 A
WHAT I KNOW

17
References
 Sandoval, Maria Teresa G., (1993). Culinary Arts 3 and 4, pp. 85-86.
 Llgas, Avelina I., et al., Home Technology Food Management and Service
I, pp. 62-63.
 Cookery Manual Module 1 of 2. Technical-Vocational-Livelihood Home
Economics.
 Janairo, Michicko, Kitchen Tools and Equipment, “Classifications and
Types of Desserts and their Uses”, January 16, 2016,
https://www.slideshare.net/heLLdeaddoLL/typesofdessert .

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For inquiries or feedback, please write or call:

Department of Education – Schools Division of Negros Oriental

Kagawasan, Avenue, Daro, Dumaguete City, Negros Oriental

Tel #: (035) 225 2376 / 541 1117

Email Address: negros.oriental@deped.gov.ph
Website: lrmds.depednodis.net

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