Learner’s Activity Sheet

Technology and Livelihood Education-Cookery

(Quarter IV – Week 1-2)
Name: _____________________________________ Grade and Section: ________________
Teacher: ___________________________________ Date: ______________________________
School: __________________________________________________________________________

Dear Learner,
Good day!
In this week, you will learn to Perform mise en place (TLE_HECK9-12PD-IVa-15)
Specifically, you will learn to:
1.1 Identify tools and equipment needed in preparing desserts
1.2 Importance of dessert in a meal
1.3 Classify desserts according to types of ingredients used
1.4 identify characteristics of desserts
Your Teacher

PREPARE Desserts: Perform Mise’en Place

Activity 1
A. Direction: List down at least 5 tools used in Preparation of
Desserts
1.____________________________________________________________
2.____________________________________________________________
3.____________________________________________________________
4.____________________________________________________________
5.____________________________________________________________

Activity 2 Instructions: Read, understand and answer the question

below.5 points
1. Is it right that we prepare all the needed tools and materials before we start
working? Yes or No? Why?
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________

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 Activity 3
PREPARE Desserts: Perform Mise’en Place
Perform Mise’en Place
Dessert is (usually) a sweet course or dish (as exemplified by pastry or ice cream)
usually served at the end of a meal.

Tools, Equipment, and Utensils needed in preparing desserts/sweets

Everyone should be familiar with the tools, equipment and utensils
needed in preparing desserts. Every pastry chef must have these tools,
utensils, and equipment for efficient preparation of desserts. Each tool is
designed to perform a specific job in the kitchen.

Tools
1. Measuring cups and spoons. Individual measuring
cup for dry ingredients, glass measuring cup for liquid
ingredients, and measuring spoon for ingredients used
in small quantity.

2. Mixing bowl. Use for mixing ingredients. It comes

in different sizes: Small, medium, and large

3. Can opener Use to open food containers. Ex.tin

cans

4. Cutting boards- wooden or plastic boards where

fruits and vegetables are cut.

5. Double boiler – used when temperatures must be

kept below boiling, such as for egg sauces, puddings,
and to keep foods warm without overcooking.

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6. Funnel – used to fill jars, made of various sizes
of stainless steel, aluminum, or of plastic.

7. Graters used to grate, shred, slice and separate

foods such as carrots, cabbage and cheese.

8. Kitchen Knives often referred to as cook's or

chef’s knife. Use for peeling and slicing fruits and
vegetables

• Fruit and salad knife - used to prepare salad

greens, vegetables, and fruits

• Citrus knife – used to section citrus fruits. The

blade has a two-sided, serrated edge
• Paring knife – used to core, peel, and section
fruits and vegetables. Blades are short, concave with
hollow ground
9. Kitchen Shears They are practical for opening
food packages, cutting tape or string to package foods
or simply to remove labels or tags from items.

10. Scraper- a rubber or silicone tools to blend or

scrape the food from the bowl; metal, silicone or
plastic egg turners or flippers
11. Spatula – used to level off ingredients when
measuring and to spread frostings

12. Spoons – solid, slotted, or perforated. Made of

stainless steel or plastic, the solid ones are used to
spoon liquids over foods and to lift foods, including
the liquid out of the pot
13. Temperature Scales - used to measure heat
intensity. Different thermometers are used for
different purposes in food preparation – for meat,
candy or deep-fat frying.

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14. Vegetable peeler. Used to scrape vegetables,
such as carrots and potatoes and to peel fruits. The
best ones are made of stainless steel and with sharp
double
blade that swivels.
15.Whisks for Blending, Mixing used for whipping
eggs or batter, and for blending gravies, sauces, and
soups. The beaters are made of looped steel piano
wires which are twisted together to form the handle
16.Wooden spoons continue to be kitchen essentials
because of their usefulness for used for creaming,
stirring, and mixing. They should be made of hard
wood
17.Baking pans. One cannot bake without bakeware.
Baking pans like loaf pans, cake pans, pie plates,
baking sheets and so on are necessary for baking.

Equipment
More complicated tools are called equipment. They may refer to a small electrical
appliance, such as a mixer, or a large, expensive, power operated appliance such a
range or a refrigerator.
1.Refrigerators/Freezers are necessary in preventing
bacterial infections from foods.

2. Range a kitchen appliance used for cooking food.

3. Mixers. Used for mixing, creaming, beating and

whipping ingredients. The ultimate mixer for anyone
who bakes is, of course, a stand mixer.

4. Blenders are used to chop, blend, mix, whip,

puree, grate, and liquefy all kinds of food. A blender is
a very useful appliance.

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 Note: As a rule, never use a piece of equipment until you are thoroughly
familiar with its operation and features.

Activity 4
Direction: Identification type. Write the correct name of the
tool/equipment given its uses and function below. Write your answers on the
space provided.

Tools/Equipment Uses and Functions

___________________________________1.
___________________________________2.
___________________________________3.
___________________________________4.
___________________________________5.
Use for measuring small quantity of ingredients like
salt, baking powder, baking soda
Use to grate, shred, slice and separate foods such
as carrots, cabbage and cheese.
Use for whipping eggs or butter, and for blending
gravies, sauces, and soups.
They are practical for opening food packages,
cutting tape or string to package foods or simply to
remove labels or tags from items
chef's tools, use for all types of kitchen tasks, from
peeling an onion and slicing carrots, to carving a
roast or turkey

Activity 5
Instruction: Draw a kitchen tool that can be found in your
home. Label the drawing with the tools’ name

References:
1. COOKERY NC II CG 2016 p.16
2. COOKERY LM G9 Draft 3.4.14
3. www.googleimages.com

CERTIFICATION
This is to certify that my child has successfully done all the
activities included in this Learning Activity Sheet.

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_________________________________________ ____________________
Name and Signature of the Parent Date
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