SHS

Cookery NC II
Quarter 1 - Module 4
Perform Mise en Place
TVL – Cookery NC II
Grade 12 – Quarter 1 - Module 4: Perform Mise en Place

First Edition, 2020

Copyright © 2020

La Union Schools Division

Region I

All rights reserved. No part of this module may be reproduced in any form
without written permission from the copyright owners.

Development Team of the Module

Author: Rose Anne O. Medina, T II

Editor: SDO La Union, Learning Resource Quality Assurance Team

Illustrator: Ernesto F. Ramos Jr., P II

Management Team:

ATTY. Donato D. Balderas, Jr.

Schools Division Superintendent

Vivian Luz S. Pagatpatan, Ph.D

Assistant Schools Division
Superintendent

German E. Flora, Ph.D, CID Chief

Virgilio C. Boado, Ph.D, EPS in Charge of LRMS

Melba N. Paz, Ed.D, EPS in Charge of

EPP/TLE/TVL Michael Jason D. Morales, PDO II

Claire P. Toluyen, Librarian II

 12
Cookery
Quarter 1 - Module 4
Perform Mise en Place
 Target

Men has been cultivating cereals as a staple part of a diet for thousands of year.
Ever since the stone age, cereals have been a crucial aspect of existence. One of the
greatest benefits that cereals brought was the possibility to store food throughout the
year so that the primitive communities could raise and grow their own crops in the same
area rather than be forces to continually be on the move in search of new hunting
areas. Grain has been harvested throughout the world.

Starch is the most important plant products to man. It is an essential component

of food providing a large proportion of the daily calorie intake. Cereals are food made
from processed grains that are often eaten as the first meal of the day either hot or cold.

This module will provide you relevant information and varied activities that will
help you acquire the neessary skills and knowledge in performing mise en place.

At the end of this module, you are expected to:

LO 1 Perform mise en place (TLE_HECK912CD-If-5)

1.1 Prepare the tools, equipment, and ingredients based on prescribed standards
1.2 Determine the sources and kinds of starch and cereal
1.3 Identify the ingredients in the preparation of various types of starch and cereal
dishes
Pre-Test
Directions: Read each statement carefully. Choose and write the letter of your
answer on a separate sheet of paper.
1. What do you call the classification of starch that has been altered physically or
chemically to modify one or more of its key chemicals and/or physical property?
A. Modified starches C. Purified starches
B. Native or natural starch D. Starch molecule
2. Which of the following classification of starch refers to the starches as originally
derived from its plant source?
A. Enriched starch C. Native or natural starch
B. Modified starches D. Purified starches
3. Which of the following is used for cooking food by steaming?
A. Canister B. Double broiler C. Sauce pan D. Steamer
4. It refers to grain product that has retained the specific nutrients of the whole,
unprocessed grain and contains natural proportions of bran, germ, and endosperm.
A. Enriched cereal C. Restored cereal
B. Purified cereal D. Whole grain cereals
5. It is an excellent source of thiamine, niacin, riboflavin, and iron.
A. Enriched cereal C. Restored cereal
B. Purified cereal D. Whole grain cereals
6. It is a perforated bowl of varying sizes made of stainless steel, aluminium or plastic,
used to drain, wash, or cook ingredients from liquid.
A. Colander B. Electric mixer C. Oven D. Rolling pin
7. Which of the following is used to roll or flatten paste or dough?
A. Canister B. Electric mixer C. Oven D. Rolling pin
8. Which of the following is used in different baking procedures to beat, stir, and
blend ingredients?
A. Canister B. Electric mixer C. Oven D. Rolling pin
9. Which of the following is a kitchen appliance that is used for heating and baking?
B. Canister B. Electric mixer C. Oven D. Rolling pin
10. This is a thin edible paper produced from rice and is used in making macaroons
and nougat.
A. Brown rice B. Ground rice C. Rice paperD. Wild rice
11. Which of the following is the seed of an aquatic plant related to the rice family?
B. Brown rice B. Ground rice C. Rice paperD. Wild rice
12. The outer covering of this rice is removed but retains its bran which makes it
more nutritious.
A. Brown rice B. Ground rice C. Rice paper D. Wild rice
13. Which of the following is used for milk puddings?
A. Brown rice B. Ground rice C. Rice paperD. Wild rice
14. This is obtained from the roots of a tropical plant called cassava.
A. Oats B. Rice C. Sago D. Tapioca
15. Which of the following is produced from the pith of the sago palm?
A. Oats B. Rice C. Sago D. Tapioca
 Jumpstart

Activity 1: KWL Chart

Directions. Write everything you know about performing mise en place

under the column “K” and what you want to know under column “W”. Then
after reading and accomplishing all the activities in this module, record what
you have learned under the “L” column. Write your answers on a separate
sheet of paper.

K W L
 Discover

TOOLS AND EQUIPMENT USED IN COOKING STARCH AND CEREALS

Before attempting to cook starch and cereals, it is advisable to prepare all the
utensils to be used within easy reach. Complete kitchen tools and equipment is
important to make cooking fast and easy.

The success of cooking starch and cereal dishes depends on the proper tools and
equipment used in the preparation of food. The preparation of starch and cereal dishes
requires the various tools and equipment below. Each tool must be used according to
its function.

TOOLS
Mixing Bowl -Used when preparing cake mixture, salads, creams,
and sauces

- Used for separating coarse particles of flour, sugar,

Sifter
baking powder, and powdered ingredients to retain
finer textures

- Used for beating egg whites, egg yolk, creams and

Wire Whip
mayonnaise

Wooden Spoon -Used for mixing creams, butter, and for tossing
salads

Slotted Spoon - Used to separate solid particles from soup; also for
stirring purposes, such as making egg white fine in
texture for bird’s nest soup and mock nido soup

Blending - Used for testing the tenderness of meat, combining

Fork big cuts and particles of meat and vegetables, and
for blending other ingredients with flour

Rubber - Used for scraping off mixtures of butter, sugar, and

Scraper egg from the sides of the mixing bowl

-Used for separating liquids from fine or solid food

Strainer
particles, such as coco cream from coconut and
tamarind extract
 - Used for handling hot foods
Tongs

- Used for measuring dry and liquid ingredients

Measuring cups

Measuring - Used for measuring dry and liquid ingredients

Spoon which require a little amount

- Used for cooking meat and fish dishes with gravy

Sauce Pan and Pots
and sauce.

Colander - A perforated bowl of varying sizes made of stainless

steel, aluminium or plastic, used to drain, wash, or
cook ingredients from liquid.

Canister - A plastic or metal container with a lid that is used

for keeping dry products.

Butcher Knife - Used for cutting, sectioning, and trimming raw

meats.

- A small hand tool used generally in decorative

Channel works such as making garnishes.
Knife

Bread Knife - Used for slicing bread.

Weighing - Used to measure large quantities of ingredients
Scale such as rice, sugar, meat, and fish.

Electric - It is used in different baking procedures to beat,

Mixer stir, and blend ingredients.

Rolling Pin - This tool is used to roll or flatten paste or dough.

EQUIPMENT

- Used for cooking rice and other foods

Kettle and Rice Cooker

Pressure - Used for tenderizing or cooking meat, chicken, and

Cooker other grains and legumes, such as mongo and white
beans in lesser time.

Double - Used for preparing sauces which easily get

Boiler scorched when cooked directly on the stove.

- Used for cooking food by steaming.

Steamer

Colander - A perforated bowl of varying sizes made of

stainless steel, aluminum or plastic, used to drain,
wash, or cook ingredients from liquid.
Deep - A cooking equipment used for deep frying.
Fryer

Frying Pan - Used for frying, sautéing, and other recipes

prepared in fats

- Used for cooking delicate food such as custard and

Bain Marie
terrines to create a gentle and uniform heat around
the food

- A slicer that produces uniform thickness. Used in

Mandoline making waffle cuts, crinkle cuts, and dicer vegetable
and fruits.

- A kitchen appliance used to mix, puree or emulsify

Blender food and other substances.

- A kitchen appliance used for heating and baking

Oven
 SOURCES AND KINDS OF STARCH AND CEREAL

Starch is a white odorless tasteless granular or powdery complex carbohydrate that is

the chief storage form of carbohydrate in plants. It is found in all forms of leafy green
plants, located in the roots, fruits or grains.

Sources of Starch
The parts of plants that store most starch are seeds, roots, and tubers. Thus, the
most common sources of food starch are:

1. Cereal grains, including corn, wheat, rice, grain, sorghum, and oats
2. Legumes
3. Roots or tubers, including potato, sweet potato, arrowroot, and the tropical
cassava plant (marketed as tapioca)

Common Sources of Manufactured Food Starch

1. Corn

https://www.goodhousekeeping.com/health/diet-nutrition/a25439783/is-corn-grain/

2. Potato

https://www.healthline.com/health/food-nutrition/potato-allergy

3. Tapioca (Cassava)

https://cms.ctahr.hawaii.edu/culturalcomp/Resources/Island-Staple-Foods/Tapioca-Cassava

Starches are named after its plant sources

1. Corn Starch from corn

2. Rice Starch from rice
3. Tapioca from cassava

Classification of Starch

1. Native or Natural Starch

- Refers to the starches as originally derived from its plant source
2. Modified Starches
- Are starches that have been altered physically or chemically, to modify one or
more of its key chemicals and/or physical property
3. Purified Starch
- May be separated from grains and tubers by a process called wet milling. This
procedure employs various techniques of grinding, screening and centrifuging
to separate the starch from fiber, oil, and protein.
Functional Properties of Starches

1. Thickeners in gravies, sauces and pudding. It absorbs water and become a gel
when cooked
2. Colloidal stabilizers
3. Moisture retainer
4. Gel forming agents
5. Binders
6. Package
7. Flavor carriers – its ability to trap oils and fats, which absorb flavouring
substance more efficiently

Cereal
- Any grain that is used for food. Grains especially whole grain are not just
empty calories. These are very valuable and can contribute a great deal to our
health. You should include at least four servings from this food group each
day.

Cereal-processed food:
1. A whole grain cereal is a grain product that has retained the specific nutrients of
the whole, unprocessed grain and contains natural proportions of bran, germ,
and endosperm.
2. Enriched cereals are excellent sources of thiamine, niacin, riboflavin, and iron.
3. A restored cereal is one made from either the entire grain or portions of one or
more grains to which there have been added sufficient amounts of thiamine,
niacin, and iron to attain the accepted whole grain levels of these three nutrients
found in the original grain from which the cereal is prepared.

Cereals provide the body with

- Carbohydrates - Minerals
- Protein - Water
- Fat - Cellulose or roughage
- Vitamins

INGREDIENTS IN THE PREPARATION OF VARIOUS TYPES OF STARCH AND

CEREAL DISHES

All cereals contain starch. The following are the important cereals used in cooking:
wheat, oats, barley, maize, rice, tapioca, sago, and arrowroot although in various parts
of the world many other crops are used.

Wheat is the most common cereal produced in the western world and is grown in
most temperate regions. Large quantities are home grown and a great deal
particularly in the form of strong flour.

Flour is the most common commodity in daily use. It forms the foundation of brad,
pastry, and cakes and it also used in soups, sauces, batters and other food.

Production of Flour

The endosperm of the wheat grain contains all the materials used by the baker.
It consist of numerous large cells in which starch grains are tightly packed. The cells
contain an insoluble protein called gluten. When flour is mixed with water it is converted
into a sticky dough. This characteristic is due to the gluten which becomes sticky when
moistened. The relative proportion of starch and gluten varies in different wheat and
those with a low percentage of gluten are not suitable for bread making (soft flour).
For this reason, wheat is blended.
In milling, the whole grain is broken up, the parts separated, sifted, blended, and
ground into flour. Some of the outer coating of bran is removed as is also the wheat
germ which contains oil and is likely to become rancid and spoil the flour. For this
reason whole meal flour should not be stored for more than 14 days.

Kinds of Flour
1. White Flour
- Contains 70-72% of the whole grain (the endosperm only)
- Examples of white flour are all purpose flour and enriched flour
- Enriched flour is a white flour with nutrients added on it
2. Wholemeal Flour
- Contains 100% of the whole grain. This is commonly used for wholemeal
bread and rolls.
3. Wheat meal Flour
- Contains 90% of the whole grain
4. Self-rising Flour
- Is a white flour with the addition of cream of tartar and bicarbonate of soda
5. Semolina
- Is granulated hard flour prepared from the central part of the wheat grain
6. Durum Flour
- Yields glutinous flour used especially in pasta called also as durum. Durum
flour is a by-product of semolina
7. Soft Flour
- Is used for large and small cakes, biscuits, all pastas except puff and flaky,
thickening soups and sauces, batters, and coating various food
8. Strong Flour
- Is used for bread, puff and flaky pastry and Italian pastas

Oats
Oats are one of the hardest cereals. They are either rolled into flakes or ground
into three grades of oatmeal: coarse, medium and fine. Oats are used in rolled oats-
porridge, oatmeal-porridge. Thickening soups, coating food, cakes and biscuits,

Barley
Barley is made of pearl barley where the grains are husked, steamed, rounded
and polished. Pearl barley is also ground into fine flour.

Maize
Maize is also known as corn, sweetcorn or corn-on-the cob and besides being
served as a vegetable, it is processed into cornflakes and corn flour. Maize yields good
oil suitable for cooking.

Corn Flour
Corn flour is the crushed endosperm of the grain which has the fat and protein
washed out so that it is practically pure starch.

Rice
Rice cereal grass is widely cultivated in warm climate for its seeds and by
products. Rice depends on the variety, the length of storage, grain size, shape and color,
cleanliness or if it is free from dirt or foreign substances.

There are two types of rice grain

1. Long Grain
- A narrow, pointed grain, best for savoury dishes and plain boiled rice
because of its firm structure which helps to keep the rice grains separate
2. Short Grain
- A short, rounded grain, best suited for milk pudding and sweet dishes
because of its soft texture
Kinds of Rice
1. Brown rice
- Is any rice that has the outer covering removed but retain its bran and as a
result is more nutritious
2. Wild Rice
- Is the seed of an aquatic plant related to the rice family
3. Ground Rice
- Is used for milk puddings
4. Rice Paper
- Is a thin edible paper produced from rice and is used in making macaroons
and nougat

Tapioca
Tapioca is obtained from the roots of a tropical plant called cassava. It is used
for garnishing soups, milk puddings, and other native delicacies.

Sago
Sago is produced from the pith of the sago palm. It is used for garnishing, soups,
milk puddings, juices and other native delicacies.

Explore

Activity 2 Complete Me!

Directions: Write in column B the tools/materials that you will prepare for the
given task in column A. Write your answers on a separate sheet of paper.

TASK TOOLS/EQUIPMENT
1.Separate coarse particles of flour, sugar, baking powder,
and powdered ingredients to retain finer textures.
2.Tenderize meat, chicken, and other grains and legumes,
such as mongo and white beans in lesser time.
3.Prepare sauces which easily get scorched when cooked
directly on the stove.
4.Scrape off mixtures of butter, sugar, and egg from the
sides of the mixing bowl.
5.Hold hot foods.

6.Beat egg whites, egg yolk, creams and mayonnaise.

7. Separate coarse particles of flour, sugar, baking powder,

and powdered ingredients to retain finer textures.
8.Cook food by steaming.

9.Prepare cake mixture, salads, creams, and sauces.

10. Test the tenderness of meat, combining big cuts and

particles of meat and vegetables, and for blending other
ingredients with flour
Activity 3: Find Me!
Directions: Find and encircle the hidden word in the grid based from the
description given below. The words run through horizontal, vertical or diagonal
directions. Do it on a separate sheet of paper.

T T W H E A T T A A N N E C S H I B E
S A A K O A Y N M A G A N E R D A A L
A S P P A N I D A F L O U R R I A R O
R S T I I L R E S S E D N E A H C L V
A G E R O R Y S A G O M O A T S Y E E
N J I M C C H A N G W O O L K L E Y E
G E L E E A M I N H O B S T S J U N
H S O P P A G S U W H I T E F L O U R
A E K B R O W N R I C E S M A I Z E T

1. It is one of the hardest cereals.

2. It is produced from the pith of the sago palm.
3. It is granulated hard flour prepared from the central part of the wheat grain.
4. It is the most common cereal produced in the western world and is grown in most
temperate regions.
5. It is the most common commodity in daily use. It forms the foundation of brad,
pastry, and cakes and it also used in soups, sauces, batters and other food.
6. It is any rice that has the outer covering removed but retain its bran and as a
result is more nutritious
7. It is obtained from the roots of a tropical plant called cassava
8. It is made of pearl barley where the grains are husked, steamed, rounded and
polished.
9. It contains 70-72% of the whole grain (the endosperm only).
10. It is widely cultivated in warm climate for its seeds and by products.

Deepen

Activity 4: Determine Me!

Directions: Determine the kind of flour (whole meal, flour, strong flour, soft
flour, durum flour) needed for each product. Write your answers on a separate
sheet of paper.

1. Small Cakes
2. Wholemeal breads
3. Biscuit
4. Wholemeal rolls
5. Breads
6. Italian Pasta
7. Thickening soups
8. Puff and flaky pastry
9. Large cakes
10.Thickening sauces
 Gauge

Directions: Reach each question carefully. Choose and write the letter of
your answer on a separate sheet of paper.
1. Which of the following is used for bread, puff and flaky pastry and Italian pastas?
A. Durum flour C. Strong flour
B. Soft flour D. Wholemeal flour
2. This is used for large and small cakes, biscuits, all pastas except puff and flaky,
thickening soups and sauces, batters, and coating various food.
A. Durum flour C. Strong flour
B. Soft flour D. Wholemeal flour
3. Which of the following contains 100% of the whole grain that is commonly used
for wholemeal bread and rolls?
A. Durum flour C. Strong flour
B. Soft flour D. Wholemeal flour
4. It is used for testing the tenderness of meat, combining big cuts and particles of
meat and vegetables, and for blending other ingredients with flour.
A. Blending fork C. Slotted spoon
B. Rubber scraper D. Tong
5. Which of the following is used to separate solid particles from soup; also for
stirring purposes, such as making egg white fine in texture for bird’s nest soup
and mock nido soup?
A. Blending fork C. Slotted spoon
B. Rubber scraper D. Tong
6. This is used for handling hot foods?
A. Blending fork C. Slotted spoon
B. Rubber scraper D. Tong
7. Which of the following is for scraping off mixtures of butter, sugar, and egg
from the sides of the mixing bowl?
A. Blending fork C. Slotted spoon
B. Rubber scraper D. Tong
8. It is the seed of an aquatic plant related to the rice family.
A. Brown rice B. Ground rice C. Rice paperD. Wild rice
9. The outer covering of this rice is removed but retains its bran which makes it
more nutritious.
A. Brown rice B. Ground rice C. Rice paper D. Wild rice
10. Which of the following is used for milk puddings?
A. Brown rice B. Ground rice C. Rice paper D. Wild rice
11. Which of the following is obtained from the roots of a tropical plant called
cassava?
A. Oats B. Rice C. Sago D. Tapioca
12. Which of the following is produced from the pith of the sago palm?
A. Oats B. Rice C. Sago D. Tapioca
13. This is a narrow, pointed grain that is best for savoury dishes and plain boiled
rice because of its firm structure which helps to keep the rice grains separate?
A. Long grain B. Narrow grain C. Short grain D. Wide grain
14. These are starches that have been altered physically or chemically, to modify one
or more of its key chemicals and/or physical property
A. Modified starches C. Purified starches
B. Native or natural starch D. Starch molecule
15. Which of the following classification of starch refers to the starches as originally
derived from its plant source?
A. Modified starches C. Purified starches
B. Native or natural starch D. Starch molecules