SENIOR HIGH SCHOOL

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TVL - Cookery
Quarter 1 – Module 3
Perform Mise en Place
Classification of Appetizers

https://tinyurl.com/ybjszpn4
Technology and Livelihood Education
Quarter 1 – Module 3: Perform Mise en place & Classification of Appetizers
First Edition, 2020

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do not represent nor claim ownership over them.

Development Team of the Module

Compilers: Redmarie M. Lines

Editors: Delia T. Canono, Violly Chyril S. Bugtong & Diannah L. Flores
Reviewer: Marlene G. Padigos
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Management Team: Rhea Mar A. Angtud, Schools Division Superintendent
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 What I Need to Know

At the start of your journey in learning Cookery, the Personal Entrepreneurial

Competencies and Business Entrepreneurial mindsets were introduced. In this
concept review, you will be reminded of these lessons and you will assess yourself
whether you possess the competencies of being entrepreneurs. In addition, a brief
lesson on the Business Environment and the Business Idea Generation is provided
to help contextualize how your skills may be useful for an entrepreneurial venture.
Read on to find out!

This module is divided into 2 Lessons, namely:

● Lesson 1 – Perform Mise en Place
● Lesson 2 – Classify Appetizers

After going through this module, you are expected to:

1. identify tools and equipment needed in the preparation of appetizers;
2. explain the importance of Mise en place; and
3. perform mise en place.
4. classify appetizers according to ingredients used

The module covers the Introduction/ Learning Objectives, Pre-Assessment, Lesson

Proper, Generalization, Application, Post Assessment.

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 What I Know

I. Instructions: Match the names of the kitchen tools & equipment in Column
A with their corresponding pictures in Column B. Write the letter of your
answer on a separate sheet.

A B

____1. Wire Whip

A.

____2. French Knife

B.

____3. Cutting Board

C.

____4. Measuring Spoon

D.

____5. Scraper
E.

____6. Oven
F.

____7. Colanders
G.
____8. Potato Masher
H.

____9. Spatula
I.

____10. Measuring Cup

J.

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II. Instructions: Write the letter of the correct answer on your answer sheet.

1.“Mise en Place” is a French term which means ______.

A. organize C. set in place
B. put in trash D. systematic

2. Which one can be considered a benefit of Mise en place?

A. It creates kitchen disasters.
B. It keeps you busy in organizing.
C. It helps occupy space in counters.
D. It saves time by having everything ready to combine.

3. This is an activity to be done prior to cooking, in which everything you need is

prepared and set.
A. Cleaning C. Setting
B. Mise en Place D. Washing
4. CLAYGO stands for _______.
A. Clear As You Go C. Clean And You Go
B. Clean As You Go D. Clean And You’re Good

5. This is the first thing to do in performing “Mise en Place”.

A. Read the recipe. C. Prepare the equipment.
B. Buy the ingredients. D. Prepare your workspace.

LESSON Perform Mise en Place

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Lesson
What’s In

History of Appetizer

Appetizers were originally introduced by the Athenians as a buffet in the early

third century B.C. They would serve sea urchins, cockles, sturgeons, and
garlic. However, they were unpopular to start as these tiny meals weren't
followed up with a main course, leaving everyone hungry and wanting more. It
wasn't until the nineteenth century that appetizers truly caught on, as meals
evolved into more of a structured ordeal.

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Aperitifs came about by the Romans and were classified as a liquid appetizer
that typically contained alcohol. In addition to inciting hunger like food
appetizers, the purposes for aperitifs were also meant to help with the
imminent digestion process. These drinks would be shared from a single glass
and passed around the table to all members of the eating party. Aperitifs are
still utilized today, typically with the company of food appetizers.
The word itself, "appetizer," as being used in the Americas and England in the
1860s, is more of a local flavor than "hors d'oeuvres." For a time, appetizers
are served between the main course and dessert as a refresher, but by the
twentieth-century they had taken their place as a precursor to the main
course.

On the other hand, it is said that appetizers are the dishes that can truly be
considered Filipino because we are best known for using our hands to eat the
small finger foods that come with the first course. Appetizers can include
anything from fish to meat, nuts, and chips. They are often served before
dinner or at large family lunches.

What’s New

Use a separate sheet in answering the following tests. Be sure to write the following:

Name: ________________________________ Grade and Section: ______________________

Subject: ______________________________ Lesson Title: ____________________________

Instructions: Identify the name of the tools/equipment used in preparing

appetizers by filling-in the missing letters.

__LL C _ _T_R C _ AN_ _ K_ _F_ B_T_ER C_R_E_ Z_S_ _R

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 _ H_L _R _ A_G_ D_N_ _R_AR_ M_ _IN_ B_ _LS

Instructions: Answer briefly.

Question: What is the first thing to do when cooking food?

____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________

What is It

“Mise en Place”

“Mise en Place” (pronounced as meez ahn plahs) is a French term for “set or put in
place” which means you have everything ready to cook and in its place. This refers
to the advance preparation that you need to perform to save time. You have all your
ingredients measured, cut, peeled, sliced, grated, etc. before you start cooking. Pans
are prepared; mixing bowls, tools, and equipment are set out.

Benefits of Mise en Place

• Saves time by having everything ready to combine.

• Eliminates the chance of kitchen disasters that occur from lack of preparation.
• Save space on preparation tables/counters.

Steps of Mise en Place

1. Read the entire recipe. What do you need to make this product?
2. Prepare your workspace.
 Prepare sanitation bucket.
 Prepare wash stations.
 Sanitize tables/counters and work stations.

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  Locate garbage bin for waste food waste/scraping (no disposals in
house!).
 Clear tables/counters of unnecessary items.
3. Prepare the equipment.
 Check that all equipment is clean before food preparation
 Preheat ovens, prepare pans, set out small utensils, and other
necessary equipment.
4. Gather ingredients
 Pre-measure all ingredients into prep cups and bowls.
5. Prepare ingredients and place them in bowls. This may include washing, knife
work, etc. before putting into prep cups and bowls.
6. Begin cooking.
 Clean As You Go (CLAYGO) to help with time management.

In doing mise en place, complete tools and equipment must be prepared in advance
in order to have an easy workflow. Here are other tools & equipment that are a must
in preparing appetizers.

Kitchen Tools and Equipment Needed In Preparing Appetizers

Cutting Boards are wooden or plastic boards where meat, fruits, and vegetables are
cut. Using a plastic cutting board is more sanitary than a wooden board as it does
not absorb food juices that can serve as a medium for bacterial growth.

French Knife commonly called as “chef’s knife” is used to chop, dice, or mince food.
Heavy knives have a saber or flat grind.

Paring Knife is used to core, peel, and section fruits and vegetables. Blades are
short, concave with hollow ground.

Whisks are used for blending, mixing, 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.

Scraper is a rubber or silicone tool used to blend or scrape the food from the bowl.

Potato Masher is used for mashing cooked potatoes, turnips, carrots or other soft
cooked vegetables.

Kitchen Shears are practical for opening food packages, cutting tape or string or
simply remove labels or tags from items. Other cutting tools such as box cutters are
also handy for opening packages.

Measuring Spoons are used for measuring dry and liquid ingredients in small
quantities.

Measuring Cups are used to measure dry ingredients. They come in various sizes
and volumes.

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Oven a chamber or compartment used for cooking, baking, heating, or drying

Chiller is used for keeping cold foods chilled for service.

Range is used to cook and heat food, either by putting the food inside or by putting
it on top.

Mixing Bowls are containers that have smooth, rounded interior surfaces with no
creases to retain some mixture.

Butter Curler is used for making butter curls.

Zester is used to remove zest or citrus peels in thin strips.

Ball Cutter is a sharp-edged scoop for cutting out balls of fruits & vegetables.

Channel Knife is a small hand tool used for cutting strips of citrus fruit rind for
garnishes.

Fork is used to combine ingredients.

Dinnerware consists of plates, bowls, cups and saucers of different sizes and
volumes that you use as containers of food items and can be used for the
presentation of the product.

What’s More

Use a separate sheet in answering this test. Be sure to write the following:

Name: ________________________________ Grade and Section: ______________________

Subject: ______________________________ Lesson Title: ____________________________

Instructions: As part of Mise en Place, read and analyze the ingredients and
procedure of the sample recipe below. Then, determine the tools needed in preparing
it. Write your answer on a separate sheet of paper.

“Mixed Vegetable Relish with Cheddar Cheese Dips”

Ingredients:
Raw Vegetables
1 pc Celery
1 pc Red Bell Pepper
1 pc cucumber
1 pc Cherry Tomato
1 pc Lettuce
https://sweetsimplevegan.com/

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 Dips
94 g Cream Cheese 44 g Mayonnaise
75 g Onions .5 ml Worcestershire Sauce
38 ml Evaporated Milk 7.5 ml Lemon Juice
.5 ml Hot red pepper sauce 75 g Cheddar Cheese

Procedure:
1. Wash vegetables well.
2. Cut vegetables into sticks or decorative bite-size shapes.
3. Hold vegetables for a short time in ice water to become crisp.
4. Drain well.
5. Arrange vegetables in a platter with crushed ice to maintain crispness. Serve with
cheddar cheese dip.

Procedures in Preparing Cheddar Cheese Dips

1. Combine 1/4 cup milk and flour in a saucepan; stir with a whisk.
2. Stir in the remaining 3/4 cup milk and salt and bring to a boil over medium
heat, stirring frequently.
3. Reduce heat to low and simmer 2 minutes or until slightly thickened, stirring
constantly.
4. Remove from heat.
5. Stir in cheese and pepper until cheese melts.

Tools Needed How to use the tool/s? (Be specific)

Example: -for measuring Worcestershire sauce,
Measuring Spoons hot red pepper, etc.

What I Have Learned

Instruction: Explain the question using your own words in 3-5 sentences. Write your
answer on a separate sheet.

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Why is “Mise en Place” an important skill to learn?

__________________________________________________________________________________

__________________________________________________________________________________

What I Can Do

Use a separate sheet in answering this test. Be sure to write the following:

Name: ________________________________ Grade and Section: ______________________

Subject: ______________________________ Lesson Title: ____________________________

Picture A

1. What’s wrong with this picture?________________________________________________

__________________________________________________________________________________

2. If you were to cook and prepare food on this table, what are things that you need

to do first?_______________________________________________________________________

__________________________________________________________________________________

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Picture B

1. What’s good with this picture? _________________________________________________

2. If you were to cook and prepare food on this table, would you feel comfortable?
Why or Why not? ________________________________________________________________

__________________________________________________________________________________

LESSON Classification of Appetizers

1

What’s New

Directions: Search the given words from the left in the puzzle. You may copy this
activity and do this activity on a separate sheet of paper, or in your notebook.

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 https://tools.atozteacherstuff.com/

Questions:

1.) Which word/s you are familiar with?

___________________________________________________________________________

2.) Which word/s are new to you?

___________________________________________________________________________

What is It
Classification of Appetizers

1. Cocktails are several bite-sized pieces of fish, shellfish, drinks, and fruits served
with a tangy flavored sauce such as Worcestershire sauce. Other cocktails are
made from juices of orange, pineapple, grapefruit or tomato served with cold salad
dressing. They are usually served chilled and could be in a liquid form or solid.
They must be fresh in appearance and arranged attractively to have an eye
appeal.

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2. Hors D’ Oeuvres (pronounced as "or derv") refer to small portions of highly
seasoned foods served either hot or cold. It is a combination of canapés, olives,
stuffed celery, pickled radishes, and fish. In making these, simplicity should be
the main criteria.

3. Canapés are bite-sized or two-bite sized finger food that could be served hot or
cold. There are no set recipes for making canapes. You can create your own
combination of several different colored items on the cut pieces of bread (toasted
and biscuits, crackers, etc. The items should be dainty, petite, fresh, having an
eye appeal, and color contrasts. The larger canapés are termed as ZAKUSKIS after
the Chef Zakuski.

4. Relishes/Crudites (pronounced as “kru dayts”) are pickled items or raw, crisp

vegetables such as julienne carrots or celery sticks served with dips. Relishes are
generally placed before the guest in a slightly, deep, boat shape dish.

5. Petite Salads are small portions and they usually display the characteristics
found in most salads. They are dainty, artistically arranged and consist of a base,
body and garnish. They are served in small quantities.

6. Chips and Dips -Dips are popular accompaniments to potato chips, crackers,
and raw vegetables. Dips must be savory and must be made with proper. This
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. Finger foods are a 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. You may also
serve your favorite baked sweet potato fries with a mayonnaise-based dipping
sauce. Individual quiches filled with ham and cheese is another good option.

8. Fresh Fruits and Vegetables are the simplest appetizers. 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.

What’s More

Use a separate sheet in answering the test. Be sure to write the following:

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Name: ________________________________ Grade and Section: ______________________
Subject: ______________________________ Lesson Title: ____________________________

Instructions: Analyze the content of the pictures below. Determine which

classification of appetizers they belong to.

Source:https://theviewfromgreatisland.com/ Source: https://www.fromachefskitchen.com/

1. ______________________________ 2. _____________________________

Source:https://www.yourdeparted.com.au/ Source: https://www.myrecipes.com/

3. ______________________________ 4. _____________________________

Source: http://girlontherange.com/appetizers/ Source: Source: https://www.mccormick.com/

5. _____________________________ 6. _____________________________

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Source: https://lilluna.com/veggie Source: http://www.indobase.com/recipes/

7.______________________________ 8. _______________________________

What I Have Learned

Use a separate sheet in answering the test. Be sure to write the following:

Name: ________________________________ Grade and Section: ______________________

Subject: ______________________________ Lesson Title: ____________________________

Instructions: Summarize your understanding of the classification of appetizers by

filling-in the diagram below. Use your own words.

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 What I Can Do

Use a separate sheet in answering the test. Be sure to write the following:

Name: ________________________________ Grade and Section: ______________________

Subject: ______________________________ Lesson Title: ____________________________

Appetizers are used to stimulate the appetite. It is served as a starter or before the
main course. However, Filipinos sometimes enjoy them as a main dish whether on
special occasions or in ordinary days.

Instructions: Write down some popular Filipino appetizers. Then, identify which
classifications they belong to.

Filipino Appetizers Classification

Example:
Meatballs (Bola-bola) Finger Food

1.

2.

3.

4.

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 5.

6.

7.

8.

9.

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Assessment

Use a separate sheet in answering this test. Be sure to write the following:

Name: ________________________________ Grade and Section: ______________________

Subject: ______________________________ Lesson Title: ____________________________

Instructions: Read the following items carefully and write the letter of the correct
answer on your answer sheet.
1. This an activity to be done prior to cooking in which everything you need is
prepared and set.
A. Washing C. Mise en Place
B. Setting D. Cleaning
2. CLAYGO stands for __________.
A. Clear As You Go C. Clean And Your Good
B. Clean As You Go D. Clean And You Go
3. This is the first thing to do in performing “Mise en Place”.
A. Prepare your workspace. C. Buy the ingredients.
B. Read the recipe. D. Prepare the equipment.
4. Which of the following is a benefit of Mise en Place?
A. It keeps you busy in organizing.
B. It helps occupy space in counters.
C. It creates kitchen disasters.
D. It saves time by having everything ready to combine.
5. “Mise en Place” is a French term which means
A. set in place C. organize
B. put in trash D. systematic
6. This is where to cut meat, fruits, and vegetables.
A. colander C. cutting board
B. dinnerware D. table

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What’s More
Tools/Utensils Needed How to use the tool/s? (Be specific)
Example: -For measuring ground black pepper
Measuring Spoons
-For cutting the celery, bell pepper,
1. Knife cucumber, cherry tomato & lettuce
2. Colander -For washing or cleaning the given
vegetables
3. Chopping Board -This is where you cut the vegetables
4. Sauce pan -For preparing/heating cheese dips
5. Grater -For shredding Cheddar Cheese
6. Whisk -For combining stirring ingredients for Dips
7. Stove -For preparing/heating cheese dips
8. Measuring glass -For measuring milk
9. Dip bowls -For serving Dips
10. Platter -For serving the vegetables
Answer key
food items.
_______10. True or false. An oven is used for cooking, heating and drying
saucers.
_______9. True or false. Dinnerware includes plates, bowls, cups, glass, and
B. small quantities D. right amount
A. large amount C. enough size
8. Measuring Spoons are used for measuring dry and liquid ingredients in ________.
B. weighing scale D. temperature timer
A. measuring glass C. portion scale
7. This is the best tool to use in measuring liquid ingredients.
References
Maghirang, T. et al. In Introduction to Entrepreneurship. Quezon City: Small
Enterprises Research and Development Foundation, Inc. in cooperation with
UP-ISSI. pp: 43-46.

K-12 Learning Module in Cookery 9

Online Source:

https://tinyurl.com/y7smjnr2

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