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Technology and Livelihood Education

Home Economics

COOKERY 9
Quarter 1 Module 3

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Cookery 9
Alternative Delivery Mode
Quarter 1 – Module 3: Cookery 9- MISE EN PLACE
First Edition, 2020

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Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Writer: Jackie D. Herrera

Editors: Cigi G. Aseo
Judelyn S. Dupiatas, Ed.D.
Edgar Medallo
Carina A. Ortiz Luis, PhD.
Reviewers: Helen N. Flora, EPS-TLE/TVL
Ma. Nimfa R. Gabertan, EPS-English
Dr. Pricilla D. Ampuan, PSDS
Illustrators: Cid Eduardo A. Equibal Jr. / Mercy A. Koolman
Layout Artist: Mercy A. Koolman
Management Team:
Dr. Jenilyn Rose B. Corpuz, CESO VI, SDS
Dr. Fredie V. Avendaño, ASDS
Juan C. Obierna, Chief, CID
Heidee F. Ferrer, EPS-LRMS
Helen N. Flora, EPS-TLE/TVL

Printed in the Philippines by Schools Division Office - Quezon City

Department of Education –National Capital R Region

Office Address: Nueva Ecija St. Bago Bantay, Quezon City

Telefax: 3456-0343
E-mail Address: sdoqcactioncenter@gmail.com

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 What I Need to Know

This module was designed for you to understand and perform cookery tasks.
It is here to guide and help you master the skills in preparing foods from the cold
kitchen. The cold kitchen, also known as Garde Manger, is that part of the kitchen
where cold food is prepared for serving at table. It supports cooking processes that
do not require heat. But before the main lesson about the preparation of dishes under
cold kitchen, it is important that we discuss preliminary cooking activities or the
mise en place.

The module has one (1) learning outcome:

Perform Mise en Place

After going through this module, you are expected to:

a. identify the mise en placeactivities;
b. analyze the importance of mise en place activities; and
c. classify tools and equipment needed in the preparation of appetizer.

What I Know

Directions: Arrange the cooking procedure logically. Write 1 for the first step, 2 for
the second, 3 for the third, and so on. Use a separate sheet of paper for your answers.
____________ Wash the vegetables and other ingredients.
____________ Read and understand the recipe.
____________ Wash used and soiled kitchen pots and pans.
____________ Peel and cut the vegetables and other ingredients.
____________ Cook and plate the dish.

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 What’s In

Have you ever wondered how restaurants are able to serve food that requires
a lot of time in preparation and how they can efficiently do all the kitchen jobs quick?
One of the reasons of successful cooking is through effective implementation of mise
en place. Cleaning and Sanitation of kitchen tools, equipment, and premises is part
of the mise en place activities. Here is some activity to recall your cognition about
Cleaning and Sanitation.

Directions: Draw if the statement is true and if false. Write your answer
on a separate sheet of paper.

1. Sanitation is the removing of visible dirt and dust.

2. In cleaning kitchen premises, it is important to read first the label of cleaning
agent before using.
3. Cleaning is done before sanitizing.
4. There are two types of sanitizing method: thermal and mechanical sanitation.
5. Broom and dustpan is example of sanitizing tools.

What’s New

You will be cooking soup for your family. Listed below the chart are the
activities –before, during, and after-- in soup preparation. Write each activity in its
proper column. Answer this activity on a separate sheet of paper.

COOKING SOUP
BEFORE DURING AFTER

Stir the soup with a Wash and chop Bring the water to boil and
ladle continuously over the vegetables add all the ingredients.
high heat.

Read and Select the needed tool and Put the soup on a
understand the materials needed on the ramekin bowl and serve
recipe activity. with soup spoon.

Peeling and cutting Measure the needed Wash pots and other tools
of ingredients ingredients. used in cooking soup

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 Lesson
Mise En Place
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Preliminary cooking activities are important before starting the cooking task.
Being organized and efficient inside the kitchen is a good habit for us to complete
the chores. In the previous lessons, we have already discussed cleaning and storing
kitchen tools and equipment. Such activities are also part of what we call mise en
place activities.

What is It

Mise en place (pronounced asmeezahnplahs) is a French word which means

“everything at its place.”It consists of preliminary cooking activities to make cooking
effortless and organized. This advance preparation ensures that everything is
systematically done. All mise en place activities should be done before cooking.
The following mise en place activities are done in the kitchen:
➢ Reading and understanding the
recipe.
➢ Cleaning and sanitizing the
workplace.
➢ Wearing Personal Protective
Equipment (PPE).
➢ Choosing and arranging the tools
and equipment needed in cooking.
➢ Thawing (defrosting) of frozen
ingredients.
➢ Measuring of the needed ingredients.
➢ Washing of the needed ingredients.
➢ Cutting of the needed ingredients.

Reading and Understanding Recipe

This is one of the most essential tasks that you must consider. Without this activity,
we cannot determine the needed preparations for the cooking activities. If you
understand well the recipe, you will be able to determine the needed tools and
equipment, ingredients, measurement, cuts of the ingredients, and the like.

Cleaning and Sanitizing the Workplace

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Cleaning and sanitizing the workplace has been discussed in the previous lesson.
This is important to reduce the food hazards in
preparing food. Food hazards are unwanted
substances in food that can cause illnesses and
injuries.
The following are food hazards in the kitchen:

Physical Hazard. The presence of this hazard will

not cause illness to the people who eat
contaminated food, but it might give discomfort
and injury. Examples of this hazard are hair
strands, small stones, staple wire, glasschips, etc.
o Presence of hair strand in soup

Biological Hazard. This iscaused by microorganisms. It can be dangerous because

we cannot see them through our naked eyes. Harmful microorganisms include
bacteria, fungi, viruses, and parasites. It may cause stomachache, loose bowel
movement (LBM), and vomiting.
o Presence of E- coli in water; salmonella in chicken

Chemical Hazard. Exposure of foods to chemicals used in cleaning or removing

pests may poison the food.
o Presence of insecticide in fruits
Wearing Personal Protective Equipment
(PPE)
Personal Protective Equipment (PPE) is also an
essential part of mise enplace. Here are the PPEs
used in cooking:

• Apron or Chef Jacket

• Hairnet or Hair Cap
• Plastic Mouth Shield
• Close Shoes (ideally clog shoes)
• Hand Towel

Aside from wearing PPE, we must also practice good personal hygiene. Good
personal hygiene is the first step in preventing the spread of pathogenic
microorganisms, which is the most dangerous hazard in food. Even when we are
healthy, we have bacteria all over our body especially on the skin, nose, and mouth
that might be transferred to food during its preparation.
1. Do not work with food if you have a communicable disease or infection.
2. Bathe or shower daily.
3. Wear clean clothes and aprons. Keep hair neat and clean. Always wear
hairnet.
4. Wash hands and exposed parts of arms before working and as often as
necessary
5. Cover your mouth and nose when you cough and sneeze. Wash your hands
immediately.
6. Avoid touching your face, eyes, hair, and arms while preparing and cooking
food.
7. Keep fingernails clean and short. Do not wear nail polish.
8. Cover cuts or sores with clean bandages.
9. Remove jewelries and makeups.
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 10. Do not sit on worktables.

Procedure in Proper Hand Washing

1. Wet your hands with hot running water. Use

hot water if you can comfortably bear, but at
least 100°F (38°C).

2. Apply enough soap to make a good lather.

3. Rub hands together thoroughly for 20

seconds or longer, washing not only the hands but the wrists and the lower part of
the forearms.

4. Using a nail brush, clean beneath the fingernails and between the fingers.

5. Rinse hands well under hot running water. If possible, use a clean paper towel to
turn off the water to avoid contaminating the hands by contact with soiled faucets.

6. Dry hands with clean single-use paper towels or a warm-air hand dryer.

Thawing (Defrosting)

Thaw frozen foods properly. Do not thaw at room temperature. You can thaw:
• In refrigerator
• Under cold running water
• In a microwave oven if the item is to be cooked or served immediately

Measuring of ingredients
There are three ways to measure the ingredients:

o By weighing (using kitchen scales) Note: Using the

o By volume (using measuring cup for liquid and proper measuring tools
solid ingredients, measuring spoon) can give you accurate
o By counting (in pieces) and precise
measurements.
Cutting of needed ingredients
Cutting food products into uniform shapes and sizes is important for two reasons:
1. It ensures even cooking.
2. It enhances the appearance of the product.

Handling the knife

A proper grip gives you full control over the knife.
It gives you cutting accuracy and speed. It also
lessens the chance of accident because it prevents
slipping. The type of grip depends on the size of
the knife and the cutting job.

The Guiding Hand is the one hand which controls

the knife; the other hand controls the product
being cut. If your dominant hand (the one you use

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for most of activities like writing) is right, that will be your guiding hand that holds
the knife while your left hand will hold the product.

Proper positioning of the hand:

1. Hold the item being cut.
2. Guide the knife. Note that the knife blade slides against the fingers. The position
of the hand controls the cut.
3. Protect the hand from cuts. Fingertips are curled under, out of the way of the
blade.

Tools and Equipment Needed in Cooking

After this lesson, you will be introduced to the first cold kitchen product that you
need to learn, the appetizer. For that, we will discuss the tools and equipment you
needed in preparing appetizer.

EQUIPMENT
STOVE/RANGE TOP

• most important piece of cooking

equipment in the kitchen

OVEN

• an enclosed space where food is

heated

BLENDER

• are used to chop, blend, mix,

whip, puree, grate, and liquefy
all kinds of food

COOKWARES
POT

• used for moist heat cooking or

cooking that uses moisture or
water.

FRYING PAN

• used for dry heat cooking such

as frying.

KITCHEN TOOL
CHOPPING BOARD

• board where ingredients are

chopped or sliced. It can be
made of plastic or wood.
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FRENCH KNIFE

• used for general purpose of

dicing, mincing, slicing, and
chopping.

PEELER

• used for peeling vegetables and

fruits.

STAINLESS STEEL BOWL

• used for mixing and whipping

the ingredients.

RUBBER SCRAPER

• used to blend and scrape food in

the bowls

STRAIGHT SPATULA

• used to level off ingredients

when measuring and to spread
frostings and sandwich fillings.

TURNER

• used in turning or flipping food

items while frying

LADLE

• used for measuring, portioning, and

serving liquids

COOKING SPOON

• used for stirring and mixing food

while cooking and serving

STRAINER

• fine mesh used for straining

liquids and smaller ingredients.

COLANDER

• use for draining and washing

vegetables or bigger ingredients

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GRATER

• used for shredding and grating

vegetables, cheese, and other
foods.

KITCHEN SHEARS

• used for opening food packages,

cutting tape or string or simply
• removing labels or tags from
items

TONG

• used to pick up, handle, and

transfer food

CAN OPENER

• used for opening canned

products
MEASURING TOOLS
LIQUID MEASURING CUP

• used for measuring liquid

ingredients such as milk, water,
oil etc.

DRY MEASURING CUP

• used for measuring dry

ingredients such as sugar, flour,
etc.

MEASURING SPOON

• used for measuring small

volumes of ingredients.

PORTION SCALE

• used for measuring ingredients

as well as for portioning
products.

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 What’s More

ACTIVITY 1
Directions: Read and understand the following activity and answer this on a
separate sheet of paper.
1. Observe the next cooking preparation in your kitchen. List down what are
the different mise en place activities you are already practicing.

2. Go to your kitchen. Look around and check the different kitchen tools and
equipment available. Make a list and categorize them according to their
uses.

EQUIPMENT COOKWARES KITCHEN TOOLS MEASURING

(CUTTING, TOOLS
MIXING,
PREPARING)

SCORING CRITERIA

Criteria 10 Pts 8-9 pts 7-5 0

The learner was The learner was
The learner was
able to able to categorize
able to
categorize most some of the Not
Correctness categorize all
of the tools/ tools/equipment evident
tools/equipment
equipment correctly.
correctly.
correctly.
The learner was The learner was
The learner was
able to complete able to complete
able to complete Not
Completeness the entire some of the
most of the evident
activity activities.
activities.
The learner was The learner was The learner was
able to list down able to list able to list down
Not
Quantity 10 or more down 6 to 9 1 to 5
Evident
tools/equipment tools/equipmen tools/equipment
. t

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 What I Have Learned

Directions: Read and understand the questions and write your answer on a
separate sheet of paper.
1. What do you think is the importance of mise en place in cooking?
2. What do you think is the most important mise en place activity? Why?
3. How can you apply your knowledge on mise en place in your home cooking?

What I Can Do

ACTIVITY 1
Directions: Using the recipe below, list down the mise en place activities. Write your
answers on a separate sheet of paper.

MISUA SOUP WITH GROUND PORK

Ingredients
• 1 tablespoon olive oil • 6 cups chicken broth
• 2 cloves garlic chopped • 1 pack misua noodles
• 1 small onion chopped • Salt and pepper to taste
• ½ kg lean ground pork • Chopped green onion for
• 1 tablespoon fish sauce or garnish
1 tsp salt
Procedure:
1. In a pot, heat oil over medium high heat. Add garlic and onion; sauté
for 2-3 minutes or until onion has softened.
2. Add ground pork and sauté for 3 minutes or until pork is no longer
pinkish. Add fish sauce (or salt) and stir to combine.
3. Add broth and bring to a boil. Stir misua and cook until soft, about
3 minutes.
4. Serve immediately, garnish with green onions.

Before I will start to cook the recipe, I will do the following mise en place to reduce if
not eliminate the hazards on the preparation of food and to keep my work efficient
and organize:
1.________________________________________________________________________________
2.________________________________________________________________________________
3.________________________________________________________________________________
4.________________________________________________________________________________
5.________________________________________________________________________________

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ACTIVITY 2
Directions: Using the same recipe written on activity 1, write down the different
tools and equipment you will use in cooking.
EQUIPMENT COOKWARES KITCHEN TOOLS MEASURING TOOLS
(CUTTING, MIXING,
PREPARING)

Assessment

Multiple Choice.
Directions: Choose the letter of the correct answer. Write your answers on a
separate sheet of paper.

1. What does the French term mise en place mean?

A. Always at its place C. Everything at its place
B. Clean in place D. Missing in place

2. Which preliminary activity makes cooking efficient and organized?

A. Appetizer C. Mise en place
B. Mire Poix D. Mien es plans

3. Which is not considered a mise en place activity?

A. Measuring ingredients.
B. Peeling and cutting the vegetables and fruits.
C. Preparing the needed tools and equipment.
D. Washing and sanitizing soiled utensils and equipment.

4. Which hand holds the knife to cut or chop ingredients?

A. Dominant hand C. Holding hand
B. Guiding hand D. Right hand

5. Which is the most important piece of cooking equipment in the kitchen?

A. blender C. oven
B. mixer D. stove

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 Additional Activities

Activity 1: Picture Analysis

Directions: Look at the given pictures and answer the following questions on a
separate sheet of paper.

Comparing the two kitchens, which of the kitchen:

a.is clean and well organized?
b. shows system in the flow of work?
c. ingredients, tools, and equipment ready for use?

Activity 2: Video Viewing

Directions: Watch 5-minute video clip in the YouTube to deepen your
understanding about mise en place. Here’s the link:
https://www.youtube.com/watch?v=PDFBdk0d21A. Write your answer on a separate sheet
of paper.
1. Based on the video you have seen, what are the mise en place being practiced?

2. What do you think is the foundation of mise en place activity? How?

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What I Can do
ACTIVITY 1
- Reading and
understanding the
recipe
-Cleaning and Assessment
sanitation of work area 1. C
-Preparation of tools 2. C
and equipment needed 3. D
-measuring of the 4. B
ingredients 5. D
-Chopping of
ingredients
ACTIVITY 2
Chopping board
Knife
Measuring spoon What I Know What’s In
Dry measuring cup 1. 2 1.
Liquid Measuring cup 2. 1
Stove 2.
3. 5
Pot 3.
4. 3
Cooking Spoon 5. 4 4.
Ladle 5.
Answer Key
References

Learning Materials in Cookery 9

https://salu-salo.com/misua-soup-ground-pork/
Professional Cooking 6th Edition by Wayne Gisslen
https://modernfarmer.com/2015/01/7-myths-washing-produce/
https://www.friedrichsmarket.com/post/2018/07/02/basic-technique-mise-en-place\
https://bocadelicia.wordpress.com/
http://foodsafetytrainingcertification.com/food-safety-news/introduction-to-biological-food-
hazards/
https://www.restaurantbusinessonline.com/advice-guy/do-cooks-have-wear-masks
https://notacook.com/2012/03/11/knife-holding/
https://pinoyeshop.com/products/dp/100395890/astron-gs-288-double-burner-gas-
stove-silver.html
https://afrimart.co.za/product/electric-conventional-oven-commercial-pita-bread-oven/
https://www.philips.com.ph/c-p/HR2068_20/blender
https://www.turbosquid.com/3d-models/cooking-pot-3d-model-1363345
https://www.happycallusa.com/products/happycall-diamond-frying-pan-11inch
https://www.elizabethwallacemarketing.com/p/product/d5ef4ade-e856-4c7b-9a7b-
6caf3773422e/plastic-chopping-board
https://www.smithrestaurantsupply.com/cutlery/chefs-french-knives/9-cooks-knife-
classic-29850.html
https://www.indiamart.com/proddetail/stainless-steel-mixing-bowl-3-piece-
15829034912.html
https://www.kitchenkapers.com/products/progressive-set-3-rubber-scraper-spatulas
https://www.ebay.co.uk/c/855825055
https://www.wayfair.ca/dining/pdx/cuisinox-ladle-cnx1158.html
https://www.acemart.com/kitchen/cooking-utensils-and-supplies/cooking-
spoons/valueline-bsh11s-11-stainless-solid-basting-spoon/AAABSH11S
https://www.walmart.com/ip/goodcook-Aluminum-Mesh-Strainer/14938571
https://www.indiamart.com/proddetail/ss-deep-colander-mango-punch-
17713814633.html
https://www.indiamart.com/proddetail/stainless-steel-cheese-grater-4986520333.html
https://www.tigerchef.com/winco-ks-01-kitchen-shears.html
https://commons.wikimedia.org/wiki/File:Kitchen-Modern-Can-Opener.jpg
https://in.pinterest.com/pin/429038301989545564/
https://www.amazon.com/Tala-Stainless-Steel-Measuring-Spoon/dp/B0081K740A
https://www.missionrs.com/detecto-t-50-kp-fixed-dial-portion-scale-50-kg-capacity.html

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