Senior High School

COOKERY
First Quarter – Week 1
Perform the Mise in Place
Cookery – Grade 11
Most Essential Learning Competency (MELC) – Based Exemplar
Quarter 1 – Week 1: Perform mise in 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 exemplar 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.

Development and Quality Assurance Teams

Writer: MARY LYNNE A. LANGIT
Illustrator: JOCELYN B. ORIT
Layout Artist: OSIAS B.MIANO
Language Editor: JEROMETHEL A.DAHUNOG
Content Evaluator: DAISY C. ROSIL ___________
Layout Evaluator: DEOMALYN L. CANAL
Management Team: PSDS/DIC
___________________

Rationale

Project PPE (Portfolio Predicate on Exemplar) is a backup contingency response of the Schools Division of
Surigao del Sur for learning delivery and learning resource which parallel to the on-going endeavors of the

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higher offices in the Department. It is the utilization of a lesson exemplar that is streamlined in a teacher-
and-learner-friendly format to cater to the new classroom setup in light of the COVID-19 health crisis.
These exemplars will be paired with a self-contained and self-instructional portfolio.

The portfolio is a deliberate collection of works that highlight a learner’s effort that would enable the
him/her to see his/her growth and achievement, ability to reflect on his/her own work and ability to
establish goals for future learning.

Introductory Message

For the teacher:

Welcome to the TVL_Cookery - 11 – First Quarter Exemplar Perform Mise in Place

This exemplar was collaboratively designed, developed and reviewed by educators from different schools
in the Division to assist you in helping the learners meet the standards anchored on Most Essential
Learning Competencies (MELC) set by the Department while overcoming the constraints in schooling
brought by the COVID-19 pandemic.

This learning resource hopes to engage the learners into guided and independent learning activities at their
own pace and time. Furthermore, this also aims to help learners acquire the needed 21st century skills
while taking into consideration their needs and circumstances. As a teacher, you are expected to orient the
learners on how to use this exemplar in the most fit modality. You also need to keep track of the learners'
progress while allowing them to manage their own learning through portfolio assessments.

For the learner:

Welcome to TVL_Cookery - 11 – First Quarter) Exemplar Perfrom Mise in Place

This exemplar was designed to provide you with fun and meaningful opportunities for guided and
independent learning at your own pace and time. You will be enabled to process the contents of the
learning resource while being an active learner, either at home or in school. To help you with this, this
exemplar comes with a Weekly Portfolio Assessment. Your teacher will provide you with a template and
you will be given a privilege to organize the portfolio in your own creative way.

This exemplar has the following parts and corresponding icons:

Objectives you are expected to realize.

What I Need to Know

This part includes an activity that aims to check what

What I Know
you already know about the lesson to take.
This section provides a brief discussion of the lesson.
What is It
This aims to help you discover and understand new
concepts and skills.

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 This section provides an activity which will help you
What I Can Do (1,2 & 3)
transfer your new knowledge or skill into real life
situations or concerns.

This task aims to evaluate your level of mastery in

What I Have Learned
achieving the learning objectives.

Answer Key This contains answers to all activities in the module.

This contains instructions about recording your positive,

Portfolio Goal Setting
realistic goals before going through this exemplar.

This contains instructions about completing the

Portfolio Completion -Your Growth Clue!
components of the portfolio. This also includes a rubric
to guide you of how your portfolio will be assessed.

At the end of this module you will also find:

References This is a list of all sources used in

developing this exemplar.

What I Need to Know

Most Essential Learning Competency:

LO 1. Perform mise in place(TLE_HEK912PA-Ic-3)

Sub-competency:

1.1 Identify tools and equipment needed in the preparation of appetizers

1.2 Clean , Sanitize and prepare tools , utensils and equipment based on the required task
1.3 Classify appetizers according to ingredients

Objectives
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After going through this exemplar, you are expected to:

A. Knowledge: Identify the different tools and equipment needed in the preparation
of appetizers and classify the appetizers according to ingredients.
B . Skill: Perform the Mise in place.
C. Attitude: Manifest appreciation on proper using of the tools and
equipment needed in the preparation of appetizer.

Portfolio Goal Setting

Using the Portfolio Assessment Template provided by your teacher along with this exemplar,
accomplish now your weekly goal setting. Refer to the objectives above. Think of positive and
realistic goals that you can considerably achieve with this exemplar. List them as your plans.
Remember: Do not proceed with this exemplar unless you have accomplished your goal setting.

What I Know

Multiple Choice.
Direction:
Choose the letter of the best answer. Write the chosen letter on a separate sheet of paper.

1. What kind of utensils that is used for trimming and paring fruits and vegetable?
A. Paring Knife
B. French knife
C. Clever knife
D. Channel knife

2. Which of the following appetizers are made out of thin slices of bread in different shapes?
A. Relish
B. Canapés
C. Hors d’ oeuvres
D. Cocktail

3. This refer to any food item or combination of items placed on top of the spread which usually gives
color, design, and texture or flavor accent to the canapé.

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 A. Garnish
B. Base
C. Spread
D. Appetizer

4. Small pieces or portions of highly seasoned food, usually serve before the meal to induce stimulate
one’s appetite.
A. Dessert
B. Appetizer
C. Hamburger
D. Salad dressing

5. This refers to sharp edged scoop for cutting out balls of fruits and vegetables.
A. Ball cutter
B. scooper
C. scissors
D. Knife

6. These are small portions and usually display the characteristics found in most salad.

A. Petite Salad
B. Canapés 
C. Base
D. Garnish
7. Which of the following appetizers are made of seafood or fruit, usually with a tart or tangy sauce?
A. Hors D’ Oeuvres
B. canapé
C. Appetizer
D. salad

8. A component of canapés that holds the spread and garnish. Crackers and toasts are firmer
and give a pleasing texture and crispness to the canapés
A. Base
B. Spread
C. Filling
D. Garnish

9. This tool is used to measure dry ingredients. They come in various sizes and volume
A. Measuring cup
B. Measuring glass
C. Measuring spoon
D. Measuring bowl

10. What kind of utensils use designed to press potato and cooked vegetables
A. Potato Masher
B. Carrot masher
C. Squash masher
D. Banana masher

11. These containers have smooth, rounded interior surfaces with no creases to retain some mixture.

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 A. Mixing plate
B. Mixing bowl
C. Mixing glass
D. Mixing pan

12. These are bite-size open faced sandwiches consist of tiny portion of food presented on
basis of, toast, or pastry easily handled an eaten.
A. Salad
B. Petite Salads
C. Canapés
D. Chips and Dips

13. It is a kind of utensils used to drain excess water after washing.

A. Strainer / Colander
B. basin
C. bowl
D. tray

14. What is the process of putting your product into containers for easy distribution?
A. Packaging
B. labelling
C. Wrapping
D. Storing

15. This refers to popular accompaniments to potato chips, crackers, and raw vegetables.
A. Chips and Dips
B. Cocktail appetizers
C. Canapés
D. Accompaniments

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 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. These are advance preparation that you need to
perform to save time. 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 easy.

The following are the kitchen tools and equipment.

1. Ball Cutter – sharp edged scoop for cutting out balls of fruits and vegetables

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 2. Rubber spatula – used to scrape off contents of bowls.

3. Channel knife – small hand tool in making garnishes.

4.French knife –
for chopping, slicing
and dicing

5. Paring knife – used for trimming and paring fruits and vegetables

6. Butter curler – used for making butter curls.

7. Cutting board – board for cutting fruits and vegetables.

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8. Chiller – for keeping cold foods chilled for service.

9. Kitchen shear – cutting device for ingredients like scissors.

10.Oven – for baking.

11. Measuring spoons – are used for measuring dry and liquid ingredients in small
quantity.

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 12. Glass measuring cup – 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

13. Measuring cups – is used to measure dry ingredients. They come in various sizes and
volumes

14. Colander- used to drain excess water after washing.

15. Potato Masher- designed to press potato and cooked vegetable

Effective Cleaning and Sanitizing

All items that come into contact with food must be effectively cleaned and sanitized. This is a
4 step process that removes food waste, dirt, grease and destroys food-borne disease
pathogens.

The Code does not specify which procedures must be used to ensure the premises and
equipment are kept in a clean and sanitary condition. Food businesses may use a
combination of procedures and methods to meet Code’s requirements.  

Step 1 – Preparation

 Remove loose dirt and food particles.

 Rinse with warm, potable water.

Step 2 – Cleaning

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 Wash with hot water (60 °C) and detergent.
 Rinse with clean potable water.

Step 3 – Sanitizing (bacteria killing stage)

 Treat with very hot, clean, potable water (75 °C) for at least 2 minutes.
 Apply sanitizer as directed on the label.

Step 4 – Air drying

 Leave benches, counters and equipment to air dry. The most hygienic way to dry equipment is in a
draining rack

Appetizers are foods which stimulate the appetite, through their attractive appearance,
fragrance or appealing flavor. It is a small pieces or portions of highly seasoned food, usually
served before a meal to induce and stimulate one’s appetite. It gives appreciation to the food
we eat.
A good appetizer, whether hot or cold should be light and served in small quantities, Fresh
vegetable and salads, fruits, or meat or even fish can be made into appetizers.

Classification of Appetizers:

1.  Cocktails– are usually juices of orange, pineapple, grapefruit or tomatoes served with
cold salad dressings. It may be in the form of a fruit or vegetable juice mixed with little
alcoholic beverage or seafood like shrimps, crabs, or lobsters served with slightly seasoned
sauce

2. Hors D’ Oeuvres-refers to small portions of highly seasoned foods. It is a combination of

canapés, olives, stuffed celery, pickled radishes, and fish. It is served on individual plate
when guests are seated. Sometimes this is simply placed on a platter and passed around.
Hors d’oeuvres are served cold or hot.

3. Canapé– are made out of thin slices of bread in different shapes. The bread may be
toasted, sautéed in butter or dipped in a well-seasoned mixture of egg, cheese, fish, or meat
then deep-fat fried. It is a finger food consisting of three parts: a base, a spread or topping
and garnish. They could be served hot or cold. There are no set recipes for the making of
canapés. You may create your own combination of several different colored items on the cut
pieces of bread, toasted or fried and biscuits etc. The larger canapés are termed as
ZAKUSKIS after the Chef Zakuski.

4 . Relishes/Crudités– are pickled item which are raw, crisp vegetables such as julienne
carrots or celery sticks. Relishes are generally placed before the guest in a slightly, deep,
boat shape dish.
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5. Petite Salad– are small portions and usually display the characteristics found in most
salad.

6. Chips and Dips- are popular accompaniments to potato chips, crackers, and raw
vegetables. Proper consistency in the preparation is important for many dip. It must not be so
thick that it cannot be scooped up without breaking the chip or crackers, but it must be thick
enough to stick to the items used as dippers.

7. Fresh Fruits and Vegetables – are the simplest appetizer. Fruits are good appetizers
because they give an attractive appearance, fragrance, appealing taste and delicious flavor.
For example, you could serve a platter of thinly sliced cucumbers, chunks of red bell pepper
and baby carrots. For a fruit tray, consider serving red and green grapes, as well as chunks
of mango with toothpicks inserted in them. Since appetizers should always easy to pick up
with the fingers, it should never be drippy or messy so you need to avoid certain fruits or
veggies (for example, chunks of avocado or watermelon are probably not the best appetizer
choices).

8. Finger foods– are variety of appetizers wherein the only requirement is that you keep
everything small enough to be picked up with the fingers and eaten with little mess. If you
want to serve your favorite homemade sausages, cut them into small pieces, wrap them with
a small piece of pastry shell and bake. Or, serve your favorite baked sweet potato fries with a
mayonnaise-based dipping sauce. Individual quiches filled with ham and cheese is another
good option.

The following are examples of appetizers including the materials/ingredients on how

to prepare them.

Canapés – bite-size open faced sandwiches consist of tiny portions of food presented on
bases of bread, toast, or pastry easily handled and eaten.

Components of Canapés

1. Base – holds the spread and garnish. Crackers and toasts are firmer and give a pleasing
texture and crispness to the canapés.

Bread can be fried, baked or toasted. It can be cut into various interesting shapes as
square, rectangle, oval, crescent, diamond or triangle.

Croutons are usually buttered in the oven until crisp and brown

`Toast and crackers are the simplest bases.

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 Pastry bases are usually purchased ready-made. They come in different shapes
ready to hold spicy or cheesy fillings or meat paste.

2. Spread – Adds moisture and flavor to the canapés. It holds the main body of the canapés and also
provides a fat barrier which prevents the base from getting soggy. The spread is placed on top of the
base so the garnish sticks to it without falling off.

Three types of spreads

a. ) Flavored butter – made from softened butters with flavorings.

b) Flavored Cream Cheese- made from flavored butters, except cream cheese is substituted
for the butter. Mixture of cream and butter can be used.

c) Meat or Fish salad spreads – made from finely chopped meat or fish that are spreadable.
Seasons should be checked carefully to make the spread more stimulating to the appetite.

3. Main Body- The savory part of the canapé. It can be made of meat, fish/seafood or vegetables. It
should be in consistent with shape of the base.

Fish and Seafood’s: Caviar, lobster, tuna flakes, salmon , sardines, Smoked shrimps, Smoked
oyster

Meat: Chicken turkey, Ham, Roast beef, Salami

Pickles and Relishes: Asparagus Tips , Capers, Chutney, Cucumber slices,olives,Parsley,

Pickled Onions, Pickles, Pimiento, Radish Slices, tomatoes

4. Garnish – any food item or combination of items placed on top of the spread which usually gives
color, design, and texture or flavor accent to the canapé.

Food items used to decorate canapés (Garnish)

a) Vegetables, pickles and relishes
Radish slices pickled onions Tomatoes Olives Chutney Parsley
Pickles Asparagus tips Capers Cucumber slices Pimiento

Guidelines for Assembling Canapés

1. Good mise en place is essential.

In making canapés especially for large functions, all bases, spreads and garnishes must be prepared
ahead of time so that final assembly may go quickly and smoothly.

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 2. Assemble as close as possible to serving time.
bases quickly become soggy, and spreads and garnishes dry out easily. After placing them in a tray,
cover them lightly with plastic and held for a short time under refrigeration. Safe food handling and
storage must be observed.

3. Select harmonious flavor combinations in spreads and garnish such as:

Mustard and ham
Lemon butter and caviar
Pimiento cream cheese and sardines
Tuna salad and capers
Anchovy butter, hard cooked egg slice and olive.

4. Make sure that at least one of the ingredients is spicy in flavor.

A bland canapé has little value as an appetizer.
5. Use high quality ingredients.

Leftover can be used for canapés, but they must be carefully handled and stored to retain freshness.

6. Keep it simple.
Simple meat arrangements are more attractive than extravagant one. Be sure that canapés hold
together and do not fall apart in the customers hands.

7. Arrange canapés carefully and attractively on trays.

Each tray should carry an assortment of flavor and textures, so there is something for every taste.

Cocktails

Cocktail appetizers are made of seafood or fruit, usually with a tart or tangy sauce. These appetizers
are always served chilled, often on a bed of crushed ice.

Kinds of Cocktail Appetizers

1. Oysters and Clams on the half shell

2. Shrimps
3.Crab Meat

4. Lobster

5.Fruits

6.Firm flaked white fish

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Relishes
Relishes are raw or pickled vegetables cut into attractive shapes served as appetizer.

Relishes include two categories:

1. Raw vegetables with dips

These are known as crudités (croo dee tays). Cru in French means “raw”.

Common bite size, cut raw vegetables served with dips are:

Celery Radishes
Green and Red pepper Zucchini ,Cucumber,  Carrots , Cauliflower,  Broccoli florets,  Broccoli Stems,
Cherry Tomatoes Scallions

Dips – accompaniment to raw vegetables, and sometime potato chips and crackers. Any mixture of
spreads can be used as dips. Proper consistency is important to any dip. It must not be so thick that it
cannot be scooped up without breaking the cracker. It must be thick enough to stick to the items used
as dippers. Thin or soften them by adding mayonnaise, cream or other appropriate liquid. Sauces and
salad dressings can be used as dips.

2. Pickled items. Includes variety of items like cucumber pickles, olives, watermelon pickles, pickled
peppers, spiced beets, and other preserved fruits and vegetables.

Miscellaneous hors d ‘oeuvres

These are variety of food both hot and cold served as appetizers. The serving is smaller in unit size or
portion size that can be eaten with forks from small plates or with fingers.

1. Antipasto – Italian Appetizer. This includes the following:

Cured meats – Salami, prosciutto, bologna, boiled ham
Seafood items-Canned items like sardines, anchovies, and tuna
Cheeses – provolone, mozzarella
Hard cooked egg and stuffed eggs

Relishes – raw vegetables

Mushrooms and other vegetables

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2. Bruschetta – slice of Italian bread that is toasted, rubbed with brushed garlic, and drizzled with
olive oil, served with toppings like canapés.

3. Tapas – a small food item intended to be eaten with wine or other drinks usually in bars. They are
served in a small portion intended to be eaten immediately.

4. Caviar – salted roe, or eggs, of the sturgeon. Any product labeled caviar must come from sturgeon.
Roe from any other fish must be labeled as such (white fish caviar)

5. Amuse Bouche (ah mews boosh) – a tiny appetizer or hors d’ oeuvres offered to guest seated at
their tables either before or after they have ordered from the menu. It is an opportunity to showcase an
aspect of the chef’s cooking style and talent and to welcome the guest.
Anything that can be served in a tiny portion can be served as an amuse bouche like salads, soups, and
little portions of meat, fish or vegetables with the few drops of sauce and garnish. The chefs don’t use
a separate category of recipe for these items but just give a different presentation, garnish or sauce.

What I Can Do 1

Detect and Write

Identification: Read the statement carefully and write the correct word that describe the
statement.Write your answer in your activity notebook.

_____________1.Raw or pickled vegetables cut into attractive shapes served as appetizer.

_____________2. Foods which stimulate the appetite, through their attractive appearance,
fragrance or appealing flavor.
_____________3. Usually juices of orange, pineapple, grapefruit or tomatoes served with cold
salad dressings
_____________4. Bite-size open faced sandwiches consist of tiny portions of food presented
on bases of bread, toast, or pastry easily handled and eaten.
____________5. Refers to small portions of highly seasoned foods

____________6. Made from softened butters with flavorings.

____________7. Placed on top of the base so the garnish sticks to it without falling off.
_____________8. Made from flavored butters, except cream cheese is substituted for the butter.
Mixture of cream and butter can be used.
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_____________9.  Made of seafood or fruit, usually with a tart or tangy sauce. These appetizers are
always served chilled, often on a bed of crushed.

_____________10. any food item or combination of items placed on top of the spread which usually
gives color, design, and texture or flavor accent to the canapé.

What I Can Do 2

Take Me In

Classification: Classify the following ingredients listed below according to the parts of
canapes . Write each ingredients in the box provided for. Write your answer in your test
notebook.

Radish Toast cutouts Asparagus tips

Bread cutouts Crackers Tomatoes
Butter Polenta cutouts Cucumber slices
Fish Cheese Miniature Pancake
Tiny Biscuits Picked Onions Caper
Caviar Chicken or Turkey Lobster
Tuna Flakes Ham Chutney
Salmon Sardines Roast beef
Cucumber Slices Olives Parsley
Smoke shrimps Smoke oyster Salami
Pimiento Radish slices

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 base spread main body garnish

What I Can Do 3

Complete Me

Identify the following sentences and write the correct answer that will make the
sentence complete by selecting the right word given in the box.

Cutting board measuring cups

Measuring spoon cutting board
Potato masher chiller
Ball cutter rubber spatula
French knife colander

___________1. Sharp edged scoop for cutting out balls of fruits and vegetables.
____________2.Used to drain excess water after washing.

____________3. Used for measuring dry and liquid ingredients in small quantity.
___________4. Used to scrape off contents of bowls.

____________5. Designed to press potato and cooked vegetable.

____________6. Board for cutting fruits and vegetables.

____________7. Used for chopping, slicing and dicing.

____________8. Used to measure dry ingredients. They come in various sizes and
volumes.
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 ____________9. Used for keeping cold foods chilled for service.
____________10. Used to scrape off contents of bowls.

What I Have Learned

Post Test

Below are the jumbled letters .Write the correct spelling opposite the scrambled letters .

1. COCSTLIS ________________
2. ELSHERIS _________________
3. PERAETPIZ _________________
4. PENMEQUTI _________________
5. PECANA _________________
6. FSHI _________________
7. EASTME _________________
8. SPHIC _________________
9. STIURF _________________
10. SELBATEGV _________________
11. ALADS _________________
12. AINSZTEI _________________
13. NGILCAEN _________________
14. DAERSP _________________
15. ARGNIHS _________________

Answer Key

What I Can Do 1 What I Can Do 2 What I Can Do 3

1. Relishes 1. Bread Cutouts
2. Appetizers 2. Tiny Biscuits 19
3. Cocktails 3. Toast Cutouts 1. Ball cutter
4. Canape 4. Crackers 2. Colander
5. Hor’s D’oevres 5. Polenta Cutouts 3. Measuring Spoon
6. Flavored Butter 6. Miniature Pancakes 4. Rubber Spatula
 Portfolio Completion – Your Growth Clue!

You now go back to your portfolio and work on the other components that follow your Goal
Setting. Remember that your portfolio is a deliberate collection of your works with the help of the
exemplar. Highlighting your efforts here enables you to see and reflect on your growth and
achievement and your ability to establish goals just to learn. Upon completion of your portfolio, please
be guided of the rubric below.

Rubric for Portfolio Assessment

References
Technical - Vocational- Livelihood Home Economics COOKERY Manual
Saghajwide.knowledge.com
www.coursehero.com
Brainly.ph
Tle commercial cooking.word press.com/appetizer/
www.health.wa.gov.avl/articles/A_E Learning and Sanitizing Food Primises_and_Food Equipment.

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For inquiries or feedback, please write or call:

DepEd Surigao del Sur Division – Schools District of _____________

Address: _______________________________________________
___________________________________________________________
___________________________________________________________

Contact Number:
Email Address:

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