Use of Mise En Place to Improve the Cooking Performance

Of Home Economic Students in Mandaluyong Highschool

A Research Paper
Presented to the Senior High School Department
Of Mandaluyong High School

In Partial Fulfillment
of the Requirements for the Subject Inquiries,
Investigation, and Immersion

Batocabe, Jobell
Garcia, Allan Mark
Lim-it, Jery Rose A.
Sevilla, Ivan Trice

April, 2024
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ABSTRACT (delete those with gray highlights before printing)
ONE paragraph of not more than 150 but not less than 250 words with the following brief
contents:
A sentence to identify the general research problem/purpose/objective
A sentence to describe the participants/respondents
A sentence to describe the research method and design
Two to Three sentences to give the general summary from the specific findings
A sentence to conclude from the general finding
One to Two sentences to state the key recommendations based on the general finding and
conclusion

INTRODUCTION

The French phrase “mise en place,” which means “everything in its

place,” describes the careful setting out of tools, ingredients, and

workstations in preparation for cooking. Although it has historically been

connected to professional kitchens, its ideas are becoming more widely

acknowledged as essential to productive and efficient cooking techniques.

The advantages of mise en place have been the subject of numerous

research. A study by the National Association of State Home Economics

(NASHE) found that students who used mise en place were more likely to

follow recipes accurately, complete cooking tasks efficiently, and produce

higher-quality dishes (NASHE, 2012).

Mise en place is a useful technique for raising students’ cooking

proficiency. Students who use mise en place can make better cuisine, save

time, and feel less stressed. Students studying home economics in grades 11
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and 12 who are working on challenging recipes or preparing meals for a

particular occasion may find these advantages to be extremely beneficial.

Background of the Study

In the context of home economics education, mise en place plays a

crucial role in developing students’ culinary skills and fostering positive

attitudes towards cooking. By implementing mise en place techniques, home

economics students can enhance their organization, time management, and

overall cooking performance. The concept of mise en place has been

ingrained in professional kitchens for centuries, recognized for its ability to

streamline workflows and enhance culinary outcomes. As a core teaching

method in culinary schools and training programs, mise en place has

demonstrated its effectiveness in preparing aspiring chefs for the demands

of professional kitchens.

This may seem like a simple task, but it is essential for ensuring that

the cooking process is smooth and efficient. A study published in the

Journal of Culinary Arts Education found that mise en place instruction

improved the cooking skills of home economics students. The study found

that students who received mise en place instruction were able to cook a

recipe more quickly and accurately than students who did not receive mise

en place instruction. Another study, published in the Journal of Family and

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Consumer Sciences, found that mise en place instruction improved the

organization and time management skills of home economics students. The

study found that students who received mise en place instruction were more

likely to plan their cooking tasks in advance and were able to complete their

cooking tasks more quickly than students who did not receive mise en place

instruction.

SOP

This study aims to determine the Use of Mise en place to Improve the

Cooking Performance of Home Economics Students in Mandaluyong

HighSchool.

Specifically, it seeks to answer the following questions:

1. Do Home Economics students apply Mise en Place in Cooking

Performance?

2. How does mise en place improve the Cooking performance of mome

economics students in terms of:

2.1 Food Presentation; and

2.2 Time Efficiency?

3. Based on the result of study, what students developmental activities

on the use of mise en place to improve the cooking performance will

be proposed?
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Conceptual Framework

Hypothesis

Mise en Place does not Improve the Cooking Performance of home

economic students.

Significance of the Study

The result of this study on the Use of mise en place to Improve the

Cooking Performance of Home Economic Students at Mandaluyong

HighSchool.

Student. This study will help students develop essential culinary skills and

improve their cooking performance. By implementing mise en place,

students can learn the importance of organization, time management, and

accuracy in the kitchen. This will enhance their Cooking abilities and

prepare them for future Cooking endeavors.

Teachers. The findings of this study can assist teachers in designing

effective lesson plans and teaching strategies for Home Economics classes.

By incorporating mise en place as a teaching method, teachers can enhance

students’ understanding of Cooking techniques, promote professionalism,

and instill good work habits in the kitchen.

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Parents. This study can provide them with insights into the benefits of mise

en place in improving their children’s cooking performance. They can

encourage their children to practice mise en place at home, fostering a sense

of responsibility, organization, and discipline.

Future Researchers. This study will contribute to the existing body of

knowledge on Cooking laboratory. It will serve as a valuable resource for

future researchers interested in exploring the impact of mise en place on

cooking performance.

Definition of Terms

Mise en place – The French culinary phrase “mise en place” means “putting

in place” or “gathering.”

Cooking Performance- This is how you use your cooking skills in a certain

scene.

Efficiency – focuses on producing tasty meals while utilising the most of

your time and ingredients.

Cooking Proficiency – This relates to your knowledge and skills in the

kitchen.
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Cuisine – refers to an unique cooking technique that captures the basic

concept of a place or culture.

Accurately – describes the accuracy to which you follow to a recipe’s

directions, especially with the use of measurements, time, and temperature.

Culinary Skills – is a capability for proper food preparation and cooking. It

includes a wide range of skills and knowledge and extends beyond simply

following recipes.

Techniques – refers to the specialised knowledge and techniques needed to

prepare and cook food.

Chef – is a highly qualified professional chef who manages all aspects of food

preparation in a kitchen and frequently focuses on a certain cuisine.

Work Station – serves to describe an area designated aside for a certain

cooking operation. The purpose of these stations is to enhance safety,

increase efficiency, and simplify operations.

Literature Review
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By laying everything out, from spices to utensils, the chef ensures a

smooth transition between each step of the cooking process. This

preparation also reduces mistakes, as the chef can immediately spot missing

ingredients or tools. (Medium, 2023)

In the kitchen, a well-prepared chef lays out all the necessary

ingredients, spices, and utensils before they even begin cooking, this creates

a smooth workflow. Each step can be done efficiently because everything is

readily available. It also helps prevent errors by having everything at hand,

the chef can quickly identify any missing items and avoid scrambling mid-

recipe.

By saving time and preventing rushing to gather supplies or equipment

in the middle of a procedure, this aids students in cooking more effectively.

In another way, it’s similarly to assembling and setting up all the required

supplies and equipment before you even begin cooking. In this manner,

you’ll be able to concentrate entirely on the actual cooking procedure.

Mise en place facilitates efficiency in the kitchen. By doing prep work

before they begin cooking, your staff will save time and move seamlessly

through the steps of each recipe. (Webstaurantstore, 2023)

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With mise en place, your staff can identify missing ingredients before

they cook. This ensures that orders are completed on time and recipes are

prepared correctly. (Webstaurantstore, 2023)

The significance of mise en place is discussed throughout the text. This

makes it simple for cooks to find any missing ingredients before they start

cooking, guaranteeing that they can finish tasks on time and follow to

recipes precisely. Specifically, mise en place aids in avoiding errors and

delays in the kitchen.

Organization is the key to culinary success, not a bonus. Every part of

cooking requires mise en place, from arranging goods to measuring spices

and positioning equipment. Thomas Keller (2024)

The text highlights that excellent cooking requires organization and is

not merely a bonus. This idea, which is known as mise en place, pertains to

all of your culinary endeavors. It include prepping your ingredients,

measuring out your seasonings, and even setting up your tools and

equipments so they are accessible. In essence, being organized keeps you

productive in the kitchen and positions you for success.

METHOD and DESIGN (1 to 2 pages)

Research Design

Population and Sampling (selection of participants)

A sample of 111 out of 154 from selected Grade 12 students of

Mandaluyong High School was obtained for this study. The researchers
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employed stratified sampling technique to divide the population into several

subgroups, or strata, and then used Slovin’s formula to get the total sample

size. The final subjects were then proportionately chosen at random from

each of the strata. This method was used to guarantee that the survey

questionnaires were distributed equally.

Data Collection (data gathering tools)

The researcher created survey questionnaires using 4-point Likert Scale

(Strongly Agree, Agree, Disagree, and Strongly Disagree) and distribute to

students studying home economics. As a result, the researchers can acquire

further data from the respondents, which will be beneficial to the research

study.

Data Analysis (statistical data analysis procedures)

In this part of the study, the researchers outline the process of creating

their survey questionnaire, which they intend to distribute in person.

The survey questionnaire will help determine the use of Mise en Place to

Improve the Cooking Performance of Home Economic Students in

Mandaluyong HighSchool. Researchers employed the following statistical

approach to provide an objective basis for assessments and the presentation

of data:
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1. Weighted Mean

To answer Problem 1 and 2 the Weighted Mean is used.

Where:

WM = Weighted Mean

Σ = Summation

F = frequency

X = weight

N = population

After calculating for the weighted mean of every indicator, the overall

weighted mean is computed and described using the following range and

description.

SCALE RANGE VERBAL

INTERPRETATION

4 3.25 – 4.00 Strongly Agree

3 2.51 – 3.24 Agree

2 1.75 – 2.50 Disagree

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1 1.00 -1.74 Strongly Disagree

Ethical considerations

RESULTS (5 to 10 pages)
Presentation of computed data into tables and/or graphs following the
sequence of the research specific objectives/ problems.
Look for specific patterns from the data, and state them as findings.
Put together all specific patterns into a GENERAL FINDING.

DISCUSSION (2 to 5 pages)

Discussion of the general finding by deriving explanation from observations

and interviews.
No citing of related reviews to affirm or negate current specific findings or
the general finding.
Formulation of Conclusions from the GENERAL FINDING with theoretical or
conceptual affirmation or contradiction.

Provision of concise explanation or reason for the affirmation or

contradiction.
Provision of a key recommendation that either suggests the sustainability or
the modification of affirmed practice
Provision of a stronger recommendation to reconcile the contradiction
between theory and practice or from theory to practice.

REFERENCES (at least 20 references)

APPENDIX
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Writer’s Concise Resume

Additional Guidelines on format

Spacing:
1. All texts should be 1.5 in space g.
a. Size of Paper: 8 ½ in x 11 inches
b. Typeface and Font Size: Bookman Old Style, 11
c. Margins: top and left: 1 ½ inch; right and bottom: 1 inch
d. Indentations: Paragraph indentation should be 5-7 spaces or the normal tab
default
e. Justification/Alignment: All text must be fully justified (left and right aligned)
Title Page:
1. The title is written in capital letters and in 2-3 lines using the inverted pyramid format
2. All text items are centered; double-spaced.
3. The study and name of the researchers are written in bold letters.
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