GRADE 9 - COOKERY

QUARTER 1- LEARNING ACTIVITY SHEET 2

Perform Mise en Place
OBJECTIVES:
At the end of the lesson, the students will be able to:
a. identify tools and equipment needed in the preparation of appetizers
b. differentiate appetizer making tools from equipment
c. classify appetizers according to ingredients
d. identify ingredients according to the given recipe

LEARNING COMPTENCY WITH CODE:

LO 3. Perform mise en place
TLE_HECK9-12PA-lb-3

Pre-Test
A. Which of the following are typical mise en place tasks for service? ( Write true or false in your journal)

1. Collecting the required equipment and commodities.

2. Pre-preparing items such as julienne carrots.
3. Preparation steps for proteins, such as trimming and cutting steaks.
4. Writing the day’s lunch menu.
5. Preparing garnishes.
6. Ensuring equipment is functioning prior to service.
7. Keeping workspaces clean and hygienic throughout preparation and service.

B. Choose the letter of the best answer. Encircle the letter of the correct answer.
1. Which of the following knife is used for trimming and paring fruits and vegetables?
a. Butcher knife c. Paring knife
b. French knife d. Shears
2. This kitchen knife has a two-sided blade and serrated edge. It is used to section citrus fruits.
a. Butcher knife c. Paring knife
b. Citrus knife d. Shears
3. This is used fill jars, made of various sizes of stainless steel, aluminum, or of plastic.
a. Bottle opener c. Funnels
b. Casserole d. Shredder
4.It is chamber or compartment used for cooking, baking, heating, or drying food.
a.Oven c. Steamer
b. Refrigerator d. Stove Refrigerator
5. Which of the following kitchen equipment is used to chop, blend, mix, whip, puree, grate, and liquefy
all kinds of food?
a. Blender b. Meat grinder c. Rotary beater d. Steamer

THE VERB they use to be..

1
Activity 1: Directions: After matching the different cooking verb with its picture. Name the tools/equipment
used in performing the said cooking activities.

What’s More

Name Me.

Activity 2. Name and write 2-3 sentences on how to use the following appetizer making tools.

2
 What I Have Learned

Activity 4:
Directions: Check your understanding by putting a check on the box.

I understand that…… YES NO

1. Kitchen tool is different from equipment.

2. kitchen tools and equipment are designed for specific use and function.

3.Tools are hand held device generally small, multipurpose, manual handy
objects used when working in a particular task.

4. Equipment refers to a smaller large tools that is powered by either

electricity or by a motor of some sort.

5. Special care should be done in cleaning and sanitizing kitchen tools and
equipment in order to secure one’s health.

Assessment

1. Matching type. Match the statements in column A, with the column B. write the letter of the correct answer
on the line.
A B
_____ 1. Used to level of ingredients . A. Ball cutter
_____ 2. Used for baking different food products. B. Zester
_____ 3. Used to measure small quantity of dry C. Metal spatula
and wet ingredients. D. Scraper
_____ 4. Used to remove zest of a citrus fruit E. Oven
_____ 5. Used for cutting out balls of a fruit like F. Measuring spoon
Melon and papaya.
3
References:
Books

De Guzman,J. et al. Technology and livelihood education series,

Front Office services, grade 7/8, 2016
Borabo, M. et al. Interactive and innovative teaching strategies, Volume 1 & 4

Websites
https://www.bing.com/images/search?
https://rshotelmanagement.blogspot.com/2010/01/fronofficedepartment.html
https://slideshare.net/priya.sinha1730/front-office-procedures
https://www.creative.commons.com