10

Technical-Vocational
Education (TVE)
COOKERY
Quarter 1 – Module 3
Performing Mise-en-Place (Egg Dishes)
TVE COOKERY- GRADE 10
Alternative Delivery Mode
Quarter 1 – Module 3: Performing Mise-en-Place (Egg Dishes)
First Edition, 2020

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Published by the Department of Education - Schools Division Office of Makati City

OIC-Schools Division Superintendent: Carleen S. Sedilla CESE
OIC-Assistant Schools Division Superintendent: Brian E. Ilan EdD

Development Team of the Module

Writer: Marjorie Ann C. Griego

Editor: Violy M. Soriano

Reviewer: Celedonia T. Teneza EdD

Layout Artist: Mayumi P. Realosa EdD

Management Team: Angelita S. Jalimao

Chief Education Supervisor, Curriculum Implementation Division

Neil Vincent C. Sandoval

Education Program Supervisor, LRMS

Celedonia T. Teneza EdD

Education Program Supervisor, EPP/TLE/TVL

Printed in the Philippines by the Schools Division Office of Makati City

Through the Support of the City Government of Makati (Local School Board)

Department of Education – Schools Division Office of Makati City

Office Address: Gov. Noble St., Brgy. Guadalupe Nuevo

City of Makati, Metropolitan Manila, Philippines 1212
Telefax: (632) 8882-5861 / 8882-5862
E-mail Address: makati.city@deped.gov.ph

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 What I Need to Know

This Module is one of the Core Competencies in Cookery. Students must learn the
basic knowledge in cleaning, sanitizing and maintaining kitchen tools and equipment
for food preparation as well kitchen premises.

This module will give information about the following:

• Lesson 3 – Tools and Equipment in the Kitchen
a. Cleaning, Sanitizing and Maintaining Kitchen Utensils
b. Proper Storing of Utensils

After going through this module, you are expected to:

1. identify the basic tools and equipment in the kitchen;
2. explain the proper way of cleaning, and sanitizing tools and equipment;
3. apply mise-en-place when working in the kitchen; and
4. improve skills in cleaning and sanitizing tools and equipment in the kitchen.

What I Know

Choose the letter of the best answer. Write the chosen letter on a separate sheet of
paper.
1. Which of the following shows the proper order of manual dishwashing?
a. Drain and air-dry, scrape and pre-rinse, rinse, sanitize, and wash dishes.
b. Rinse, scrape and pre-rinse, wash, drain, air-dry and sanitize dishes
c. Scrape and pre-rinse, rinse, wash, sanitize, drain and air-dry dishes
d. Scrape and pre-rinse, wash, rinse, sanitize, drain and air-dry dishes
2. What tool is used to scrape off all the mixtures from the sides of bowls and
pans?
a. Egg beater
b. Kitchen Fork
c. Rubber Scraper
d. Spatula
3. If you’re going to remove the skin of potatoes, what kind of knife will be needed
to use?
a. Bread knife
b. Kitchen knife
c. Paring knife
d. Utility knife
4. Which of the following term is described as cleaning, rinsing and sanitizing
tools and equipment with the used of machine?
a. Manual washing
b. Mechanical washing
c. Sanitizing
d. Ware washing

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 5. Which color of chopping board must be used when cutting raw meat?
a. Blue
b. Red
c. Violet
d. white

Lesson Performing Mise-en-Place

3 (Egg Dishes)
A well-organized kitchen makes cooking easier, it doesn’t mean that we need a
complete or luxurious utensils to be able to make our cooking easy. Basic tools and
equipment is a must when cooking. When we say a well- organized kitchen it also
includes maintaining cleanliness in the kitchen area and taking care of the tools.

Investing in a good kitchen tools is also a plus factor, they can be used for a
longer time rather than buying a cheaper one. Knowing the right utensils to be used
when cooking also save time and energy, and even for safety purposes.

What’s In
Direction: Study and describe the picture below. Write your answers on the space
provided.

Do you have an idea about the next lesson?

Always remember maintaining cleanliness and sanitation in the

kitchen keeps away diseases. It starts with our self by promoting
good personal hygiene.

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 What’s New

Preparing food is not that easy without the help of kitchen tools and equipment. It is a
matter of having the knowledge on how to use them. There are different tools and
equipment needed to be able to prepare and cook food, and they are being categorize
according to their use.
1. Measuring Tools

Measuring spoons- use to measure

Measuring cup- use to measure dry
and liquid ingredients like sugar and
water.
dry and liquid in small quantities like
salt and pepper.
Liquid Measuring cup- use to
measure liquid ingredient only like
water, juice, milk.

2. Preparation Tools
Chopping Board- a durable board on
which to place material or food items
for cutting. It can be of materials
such as wood or plastic. It has
different colors that represent food
item. Ex. Green color chopping board
is for preparing and cutting
vegetables.

Mixing Bowls- these are available in

different sizes, it can be made of
stainless metal, plastic, glass or
ceramic. It is used to mix batters,
beat large volumes of eggs, prepare
whipping cream, or mix salads and
dressings.
Wooden Spoon- This is known as a
mixing spoon. It comes in various
sizes suitable for different types of
mixing.
Rubber Scraper - This is a rubber or
pliable plastic scraper used to remove
sticky ingredients and mixtures from
the sides of a bowl or measuring cup

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 Wire Whisk- use to beat ingredients
smooth, or to incorporate air into a
mixture, in a process known as
whisking or whipping.

Colander- is a stainless steel or

plastic material sieve used to strain
foods such as fruits and vegetables.

3. Cutting Tools
Set of knives- used for cutting
ingredients. This includes kitchen
knife, paring knife, bread knife and
boning knife.

Peeler- used to remove the hard skin

of fruits or vegetables from its
flesh/meat.

4. Top of the stove

Stockpot- is a tall and semi-wide pot
with straight sides used for cooking
and storing soup stocks.

Saucepot- is a pan with similar but

smaller than a stockpot with two loop
handles

Saucepan- a deep cooking pan,

typically round, made of metal and
with one long handle with lid.

Frying pan- it has a flat bottomed pan

used for frying food.

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 5. Large Equipment
Oven- an enclosed chamber used for
roasting and baking.

Refrigerator- a large equipment that

uses electricity to store or preserve
food in a controlled temperature.

No available picture Gas Range- an equipment that uses

electricity or fuel and produces a
flame use for cooking food.
Meat Slicer- is a machine used to
slice food or meat in a thickness that
is even

Mandoline- a device use to slice the

food thinly like preparing chips

It is important to know the basic tools and equipment in the kitchen to be able
to make our work easier and faster.

Activity 1. Familiarization of tools and Equipment

Direction: Aside from the tools and equipment mention above, List down all the tools
and equipment that is available in your kitchen. Classify them as to tools, utensils or
equipment.

Tools Utensils Equipment

Cleaning and Sanitizing Tools and Equipment

One way of promoting cleanliness and sanitation is by washing. There are two types of
washing the dishes. First is the manual dishwashing and the other one is

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 What is It

mechanical dishwashing. Ware Washing is the process of washing and sanitizing

dishes, glassware, flatware, and pots and pans either manually or mechanically. There
are steps to be followed in Manual washing.

Steps in Manual Dishwashing.

1. Scrape and pre-rinse – the first stage when washing by removing the dirt in the
utensils.
2. Wash- scrubbing using detergent soap.
3. Rinse- using clean water to rinse off detergents/soap in the tools or utensils
4. Sanitize- done by soaking all the using hot or warm water.
5. Drain and Air dry- place the sanitize utensils in a clean place until it dries. Do not
use Dish towels for drying, it can contaminate the utensils.
Mechanical Dishwashing is almost the same with manual dishwashing the only
difference is it will use a machine to operate the steps.
Steps in Mechanical Dishwashing.
1. Scrape and pre-rinse.
2. Rack dishes so that the dishwasher spray will strike all surfaces.
3. Run machine for a full cycle.
4. Set the sanitizing temperatures at 1800F for machine that sanitizes by heat and
at 1400F for machine that sanitizes by chemical disinfectant.
5. Air-dry and inspect dishes.
Note: Tools and equipment has different ways on how to clean and sanitize them.

What’s More

Activity 2- Describe Me
Direction: Describe why each picture is dangerous. Write your answers on the space
provided.
1. Fire ______________________________________________________

_______________________________________________________

_______________________________________________________

2. Sanitizing agent
_____________________________________________________
_____________________________________________________
_____________________________________________________

3. Sharp Objects
_____________________________________________________
_____________________________________________________
_____________________________________________________

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4. Spoiled Food in the refrigerator
____________________________________________________
____________________________________________________
____________________________________________________

5. Dirty Hand ___________________________________________________

___________________________________________________
___________________________________________________

Activity 3. Jingle all the Way

Direction: Create a one minute jingle using different terms that you’ve learned from
the lesson on this module.

What I Have Learned

Direction: Fill in the blanks. Fill in word or words to make a complete statement.
1. _______________________ is defined promoting a good health practices to ensure
cleanliness.
2. ________________________ and _________________________ are used in preparing
and cooking of food.
3. A ______________________________ is use for incorporating air to the food when
mixing.
4. The use of warm or hot water when washing the dishes is called ______________
5. If the disease is caused by eating contaminated food it is called
____________________.

What I Can Do

Direction: Can you name the kitchen tools and utensils in the picture below?
List down at least 15 utensils that can be found in the kitchen, Write your
answers on the space provided

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Kitchen Tools and Equipment

1. 2. 3.

4. 5. 6.

7. 8. 9.

10. 11. 12.

13. 14. 15.

Assessment
Identification: Identify what is being describe on each item. Choose your answer from
the words below.
Manual dishwashing Stockpot Rubber Scraper
Measuring cup Sauce pan Ware washing
Drain and Air Dry Kitchen knife
Refrigerator Frying Pan

_______________________________1. A kitchen utensils that is commonly used when

cutting food items.
_______________________________2. A flat bottomed pan used for frying food.
_______________________________3. A deep cooking pan, typically round, made of metal
and with one long handle with lid.
_______________________________4. It means cleaning, washing and sanitizing soiled
dishes.
_______________________________5. A tool used to measure dry and liquid ingredients.
_______________________________6. Washing of tools and equipment using bare hands is
called ___.
_______________________________7. An equipment that is used for storing food in a cold
temperature.
_______________________________8. A tool use to scrape off mixtures from mixing bowl.
________________________________9. The last step in manual washing.
________________________________10. A tall and semi-wide pot with straight sides used
for cooking and storing soup stocks.

Additional Activities

Luisa will cook “Sinigang na Hipon” for lunch, she has a hard time thinking of tools
and equipment needed to be able to prepare the dish. Can you help Luisa by drawing
the utensils needed for the dish? Use the space below.