QUARTER 1

LESSON 6
IMAGINE IT!
 ACTIVITY MECHANICS: 2 GROUPS WILL LINE UP. CHOOSE 1
REPRESENTATIVE TO WRITE THE IMAGINED WORD ON
BOARD. A LETTER OF THE WORD WILL BE PASSED THRU THE
BACKS OF YOUR CLASSMATES WHICH ARE ON YOUR FRONT.
THE PERSON ON FRONT THEN WILL WRITE IT UNTIL THE
LAST LETTER. THE GROUP WHO IMAGINED IT AND WRITE THE
WORD CORRECTLY WILL WIN.
 LESSON OBJECTIVES:
•1. APPRECIATE THE HISTORY OF APPETIZERS
•2. IDENTIFY TOOLS AND EQUIPMENT NEEDED IN THE
PREPARATION OF APPETIZERS
•3. BE ABLE TO PERFORM A MISE EN PLACE
PREPARATION
WHERE DID
APPETIZERS
CAME FROM?
HISTORY OF APPETIZERS
Appetizers were
originally introduced
by the Athenians as a
buffet in
the early third century
B.C.
Aperitifs came about
by the Romans and
were classified as a
liquid appetizer that
typically contained
alcohol.
The word itself,
"appetizer," as being
used in the Americas
and England in
the1860s, is more of a
local flavor than "hors
d'oeuvres."
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.
WHAT IS MISE EN
PLACE?
MISE’ EN PLACE IS A FRENCH
TERM WHICH MEANS “SET IN
PLACE” THAT IS YOU
HAVE EVERYTHING READY TO
COOK AND IN ITS PLACE.
THE FOLLOWING ARE
THE TOOLS AND
EQUIPMENT NEEDED IN
PREPARING
APPETIZERS.
 BALL CUTTER
SHARP EDGED SCOOP FOR
CUTTING OUT BALLS OF
FRUITS AND
VEGETABLES.
 CHANNEL KNIFE
SMALL HAND TOOL
IN MAKING
GARNISHES.
 SPATULA
USED FOR
MANIPULATING
FOODS LIKE
SPREADING.
 WIRE WHIP
USED FOR MIXING
THINNER LIQUIDS.
 ZESTER
USED TO REMOVE
ZEST OR CITRUS
PEELS IN THIN
STRIPS.
FRENCH KNIFE
FOR
CHOPPING, SLICING
AND DICING.
 PARING KNIFE
USED FOR TRIMMING
AND PARING FRUITS
AND
VEGETABLES.
 BUTTER CURLER
USED FOR MAKING
BUTTER CURLS.
CUTTING BOARD
BOARD FOR CUTTING
FRUITS AND
VEGETABLES.
KITCHEN SHEAR
CUTTING DEVICE FOR
INGREDIENTS LIKE
SCISSORS.
 POTATO MASHER
DESIGNED TO PRESS
POTATO AND COOKED
VEGETABLES.
 CHILLER
FOR KEEPING COLD
FOODS CHILLED FOR
SERVICE.
 OVEN
USED FOR BAKING
OTHER TOOLS AND
EQUIPMENT USED IN
PREPARING APPETIZERS
•1. MEASURING SPOONS – ARE USED FOR MEASURING DRY
AND LIQUID INGREDIENTS IN SMALL QUANTITY.
•2. MEASURING CUPS – IS USED TO MEASURE DRY
INGREDIENTS. THEY COME IN VARIOUS SIZES AND VOLUMES.
•3. 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.
•4. MIXING BOWLS – THESE CONTAINERS HAVE SMOOTH,
ROUNDED INTERIOR SURFACES WITH NO CREASES TO
RETAIN SOME MIXTURE.
•5. MIXING SPOON - IS USED FOR MIXING INGREDIENTS. IT IS
MADE OF WOOD IN DIFFERENT SIZES AND DIFFERENT
LENGTH OF THE HANDLE.
•6. PARING KNIFE- IS USED TO REMOVE THE SKIN COVERING
OF FRUIT AND VEGETABLES.
•7. FORK IS USED TO COMBINE INGREDIENTS.
•8. CONTAINER OF DIFFERENT SIZES AND
SHAPES.
•9. COOKING RANGE/STOVE
•10. REFRIGERATOR
•11. STRAINER/COLANDER
LET’S REVIEW!
PICK AND TELL
INSTRUCTIONS: STRIPS OF PAPERS WITH THE
NAMES OF THE FOLLOWING TOOLS
,EQUIPMENT AND STUDENTS NAMES WILL BE
PLACED IN A BOWL. THE STUDENT WILL BE
RANDOMLY PICK AND ASKED TO PICK ONE
AND EXPLAIN THE USES IN THE PREPARATION
OF APPETIZER.
SKILLS TRIAL: PF TASK NO. 4
GROUP ACTIVITY:
EACH GROUP WILL CHOSE ONE REPRESENTATIVE TO
PERFORM MISE EN PLACE IN PREPARING A SPRING ROLL
APPETIZER(LUMPIA). EACH GROUP REPRESENTATIVE WILL
ONLY HAVE 3 MINUTES TO PERFORM THE SAID MISE EN
PLACE. ONCE DONE, ANOTHER GROUP MEMBER WILL NEED
TO EXPLAIN OR DISCUSSED THE TOOLS/EQUIPMENT AND
THEIR USES IN PREPARING THE SAID APPETIZER.
CRITERIA FOR EVALUATION
WHAT IS THE IMPORTANCE OF
PERFORMING MISE EN PLACE PRIOR
TO COOKING AS STUDENTS?
 SHORT QUIZ : ANSWER THE QUESTIONS BEING ASKED.
1.IN WHICH COUNTRY DID THE APPETIZERS ORIGINATE?
2.WHAT IS THE FRENCH TERM FOR PREPARING EVERYTHING INTO PLACE?
3.THIS IS A TYPE OF LIQUID APPETIZER THAT TYPICALLY CONTAINED
ALCOHOL.
4.WHAT IS THE TERM THAT THE AMERICANS AND ENGLISH USED FPR
APPETIZERS BACK IN 1860’S?
5.WHAT TOOL ARE YOU GOING TO USE IF YOU ARE GOING TO MAKE THIN
SLICES OF CUCUMBERS FOR YOUR APPETIZER?
 SHORT QUIZ : ANSWER THE QUESTIONS BEING ASKED.
6.WHAT TYPE OF KNIFE ARE YOU GOING TO USE IF YOU ARE GOING TO CUT STRIP
THIN PEELS FROM CITRUS FRUITS?
7.IF YOU ARE SUPPOSED TO MIX YOUR INGREDIENTS FOR YOUR SAUCE IN YOUR
APPETIZER WHAT WOULD YOU USE? MIXING SPOON
8.WHICH EQUIPMENT SHOULD YOU USE IN CHILLING YOUR SALAD APPETIZERS
PRIOR TO THE SERVICE? CHILLER
9-10. WHAT IS THE IMPORTANCE OF DOING A MISE EN PLACE BEFORE YOU COOK
AS A STUDENT?