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Technology and
Livelihood Education
Quarter 3 - Module 1: Lesson 1
Mis En Place

ALTERNATIVE Delivery Mode

ADM
Department of Education * Republic of the Philippines
 Perform Mis En Place

Third Quarter – Module 1- Lesson1 Learning Objectives:

1. identify tools, utensils and equipment needed in preparing sandwiches.

2. use appropriate tools, utensils and equipment for different types of sandwiches.

Introduction:

Perform Mis En Place

Mise en place is a French culinary phrase which means "putting in place" or
"everything in its place".
A sandwich is a food typically consisting of vegetables, sliced cheese or meat,
placed on or between slices of bread. A sandwich has 3 basic components, a structure
or base, moistening agent and the filling.

The structure is the part upon which the Ingredients are placed, consists of some
form of bread or dough produce that is whole or sliced.

The moistening agent is meant to bind the sandwich providing an improvement of

both flavor and texture.

The filling consists of one or more ingredients that are stacked,

layered or folded within or on the structure to form the sandwich
Pretest No. 1
Multiple Choice Test
Directions: Read the questions carefully. Check the word that correspond to the correct
answer.

1. What equipment is used to chill sandwiches?

_____ Chiller

_____ Chest freezer

_____ Slicer

_____ Griddle

2. What do you call the flat heated surfaces equipment for sandwiches?
_____ Salamanders ____ Griddle

_____ Ovens ____ Oven toasters

3. What tool is used in grating cheese, meat vegetables and other ingredients?
_________ Spatula _____________ Serrated Knife
_________ Grater _____________ Knife

4. What tool is used to hold food in place?

________ Utility tray _________Chopping board
________ Liquid measuring cup _________ Mixing bowl

5. What equipment is used to hold foods for longer times?

_____ Chiller ______ Chest freezer

_____ Griddles ______ Microwave oven
Pretest no. 2 WORD SEARCH
Instruction: Find and circle the words inside the grid in any direction.

SANDWICH MEAT CONDIMENTS BREAD SPREAD

FILLING STRUCTURE BASE COLD HOT
 Tools and Utensils in Preparing Sandwich

1. Sandwich Spatula - A small flat, round bladed

utensil that is serrated on one side and smooth on the
other, appearing somewhat like a round spatula. It is
used to apply food spreads, over bread slices.

2. Kitchen shears - Use the shears to cut a pocket in

toast and waffles. Cut sandwiches in different shapes
like rectangles, triangles and circles.

3. Grater and Shredder- Grating cheese, meat and

other ingredients allows flavors to mix, thus; palatability
of sandwich is increase.

4. Butter knife - A small knife with a blunt edged blade

that is used to apply spreads, such as butter, peanut
butter, and cream cheese, on bread or dinner rolls.

5. Deli Knife - Designed for thick sandwiches, this knife

is made to cut easily and quickly through a variety of
sandwich ingredients.
6. Lettuce Knife - Plastic serrated edge knife that is
designed to slice lettuce without causing the edges to
turn brown. It is efficient in slicing lettuce.

7. Paring Knife - A small knife with a straight, sharp

blade that is generally three to five inches long It is easy
to handle and works well for peeling and coring foods or
mincing and cutting small items.

8. Sandwich Knife - A sharp-bladed kitchen utensil

used to slice through a medium amount of food
ingredients "sandwiched" between two slices of bread.
Similar in use to a deli knife, the sandwich knife is
shorter in length with a shorter blade depth in order to
easily cut through smaller to medium-sized sandwiches.

9. Serrated Knife - A knife with a sharp edge that has

saw-like notches or teeth. The blade of a serrated knife
is 5 to 10 inches long and is used to slice through food
that is hard on he outside and soft on the inside, such
as slicing through the hard crusts of bread.

10. Cutting Board - Comes in wood and plastic, use to

protect the table when slicing bread.

11. Mixing Bowls - Bowls that are large enough to hold

ingredients while they are being mixed
12. Rubber Scraper - A pliable rubber scraper used to
scrape down sides of bowl and get mixture of fillings
from pans.

13. Graduated Measuring Glass - a transparent glass

with fractions [1, 3/4, 2/3,1/2,1/3, ¼]. Is used for
measuring liquids

14. Measuring Cup - with fractional parts [1, 3/4, 1/2,

1/4,] is used for solids or dry ingredients

15. Utility Tray - Used to hold food in place.

16. Strainer - Used to separate liquid from solid.

17. Mixing Spoon - Used to combine ingredients.

 Equipment for Sandwich Making

1. Grills and Griddles - These are flat heated

surfaces where food is directly cooked.

2. Ovens - These are equipment which are

enclosed in which food is heated by hot air or
infrared radiation.

3. Microwave Ovens - Special tubes generate

microwave radiation, which creates heat inside
the food.

4. Salamanders – Small broiler, use primarily

for browning or glazing the tops of sandwiches.

5. Bread Toaster – The toaster is typically a

small electric kitchen appliance designed to
multiple types of bread products.
6. Slicer – Used to slice foods more evenly and
uniformly.

7. Chillers – Machines used to chill sandwiches

and other foods.

8. Freezer - Used to hold foods for longer times

and to store foods purchased in frozen form.

9. Refrigerator - A thermally insulated

compartment used to store food at a
temperature below the ambient temperature of
the room.
Test I True or False
Directions: Check the word True if the statement is true and check the word False
it is false.
1. Mis en place is a French culinary phrase which means “putting in place” or “everything
in its place”

O True O False
2. A sandwich is a food typically consisting of vegetables, sliced cheese or meat, placed
on plate.

O True O False
3. A sandwich has 3 basic components, a structure or base, moistening agent and the
filling.

O True O False
4. The structure is the part upon which the ingredients are placed, consists of some form
of bread or dough produce that is whole or sliced.

O True O False
5. The filling is meant to bind the sandwich providing and improvement of both flavor and
texture.

O True O False
Test II Multiple Choice Test.
Directions: Choose and encircle the letter of the correct answer.
1. It is a small flat, round bladed utensil that is serrated on one side and smooth on the other.
A. Spatula C. Chef’s knife
B. Serrated knife D. Deli knife
2. It is a small knife with a blunt edge blade that is used to apply spreads, such as butter,
peanut butter and cream cheese, on or dinner rolls.
A. Che’s knife C. Bread knife
B. Serrated knife D. Deli knife
3. It is designed for thick sandwiches; this knife is made to cut easily and quickly through a
variety of sandwich ingredients.
A. Bread knife C. Lettuce knife
B. Paring knife D. Deli knife
4. A utensil that is large enough to hold ingredients while they are being mixed.
A. Utility tray C. Baking pan
B. Mixing bowl D. Liquid measuring cup
5. An equipment that are flat heated surfaces where food is directly cooked
A. Griddles C. Frying pan
B. Ovens D. Bread toaster
6. It is used to hold foods for longer times and to store foods purchased in frozen form.
A. Chiller C. Freezer
B. Refrigerator D. Cooler
Test III Matching Type
Directions: Match column A with Column B

A B

1. Chiller A.

2. Freezer B.

3. Grater C.

4. Deli Knife D.