Tools, Utensils an

Equipment in
Preparation
Quarter 2 Week 1
 Objectives
v Define mise en place
v Identify the different cooking equipment and
utensils in cooking vegetables dishes.
v Cite the importance of organizing and preparing
kitchen tools equipment and ingredients.
Food safety programs
starts with the standard
operating procedures
of cleaning and
sanitizing tools and
her utensils to be
epared in cooking
od particularly in
egetables.
Improper cleaning and
sanitizing of tools may
allow harmful
microorganism to be
nsferred from one to
other.
t is Mise en Place?
 MMiisseeeennppllaaccee((MMEEEEZZaahh
nnpplla
is a French term for having a
ingredients
grated, measured,
etc. before you cut,
startpeel
cooking. Pans
are prepared. Mixing bowls, tools and
equipment set out. It is a technique chefs use
to assemble meals so quickly and effortlessly.
Preparing the Tools and Equipment to Use
To systematize preparation, start gathering all the
d equipment. Position them within
e and travel. It is essential that you
and equipment are appropriate for
e or recipe you are preparing as well
dge and ski
proper
Practicing mise en place
has several benefits:
Practicing mise en place
has several benefits:

1 Any missing ingredients

can be spotted before it's
too late for a quick trip to
the store or your neighbor
next door.
 Practicing mise en place
has several benefits:

2 Special preparation for ingredients

such as toasting nuts, letting certain
ingredients come to room temperature,
etc. Can be handled BEFORE cooking
rather than in the midst of another
preparation step when time delays may
affect food quality.
Practicing mise en place
has several benefits:
3
• You can group ingredients or
place them in the order used
to assure all recipe steps are
included.
cticing mise en place
as several benefits:

It makes complicated recipes

more fun to prepare when
you're no longer doing a
juggling act, trying to complete
several tasks simultaneously
Practicing mise en place
has several benefits:

5 There is time to clean the

mixing area as you go
along rather than face a
counter full of mixing
equipment when you're
done.
 The following are list of
tools, utensils and
equipment needed in
preparing vegetable dishes
ols and Equipment Needed
in Preparing Vegetable

1. Paring Knife
– used in paring
ols and Equipment Needed
in Preparing Vegetable

2. Chef Knife
– used in cutting
ols and Equipment Needed
in Preparing Vegetable

3. Chopping board
– used to hold item
while chopping
ols and Equipment Needed
in Preparing Vegetable

4. Colander
– used to drain
excess water after
washing
ols and Equipment Needed
in Preparing Vegetable

5. Preparation
Bowls
– used to hold
vegetables
ols and Equipment Needed
in Preparing Vegetable

6. Sauté pan – used

for sautéing or stir-
frying vegetables
ols and Equipment Needed
in Preparing Vegetable

7. Steamer– used
for steaming
vegetables
ols and Equipment Needed
in Preparing Vegetable

8. Oven – used
for cooking vegetables
oven-steam or bake
ols and Equipment Needed
in Preparing Vegetable

9. Peeler – used to
remove the outer layer
(the "skin" or "peel") of
some vegetables
ols and Equipment Needed
in Preparing Vegetable
10. Mortar and pestle –
used to crush nuts,
pound garlic into a paste,
smash ginger to infuse
flavor, or grind whole
spices into powders.
General Guidelines in the
Cleanliness and sanitation
of the kitchen
 General Guidelines in the
Cleanliness and sanitation
of the kitchen
1. Physical equipment and kitchen layout
should be conducive to good sanitary
practices. This means that all the equipment in
the kitchen has sanitary features that make
them easy to clean and maintain.
 General Guidelines in the
Cleanliness and sanitation
of the kitchen

2. Leveled floors are advantageous

in facilitating movement of mobile
equipment like carts.
 General Guidelines in the
Cleanliness and sanitation
of the kitchen

3. Dishes, glasses, utensils, tools,

and equipment should be thoroughly
cleaned and properly sanitized.
 Short answer test
ACTIVITY #1
I. QUESTION: Based on your understanding of the lesson.
How Mise en Place play an important role in the preparing
food item? (5 points)
II. How proper selection of tools and equipment helps you to
become more efficient and effective in cooking?
 ACTIVITY #1
CREATING
III.Draw at least 5 of tools/equipment and give its uses.
(drawing 1 point, Uses 1 point. For a total of 10 points)

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