Grade

TLE - HE
COOKERY
QUARTER 2 – MODULE 1

PERFORM MISE’ EN PLACE

 Perform Mise’ En Place

At the end of this lesson, you are expected to:

1. identify tools, equipment, and utensils needed in preparing salad and dressing;
2. clean, sanitize and prepare tools, utensils and equipment based on the required tasks;
3. identify ingredients according to the given recipe; and
4. prepare ingredients based on the required form and time frame.

Mise’ En Place is a French term which means setting everything in place and organizing all the
materials and ingredients before preparing foods.

Salad is a combination of vegetables, fruits and other ingredients served with a dressing. Salad are
easy to make and require little, id any special equipment. A basic understanding of tools use in
preparation will help achieve better results.
This module deals with the skills, and knowledge and attitudes required to prepare and present
salads and dressings.

Tools, Equipment, Utensils Needed in Preparing Salads.

1. Knives – good quality knives with sharp, sturdy

stainless steel blades and with handles that are securely
attached and that feel perfectly comfortable in your hand.

2. Cutting boards – choices of cutting boards are the

wooden or blocks and acrylic cutting boards. When
preparing a recipe that contains both meat (or poultry or
seafood) and vegetables requiring cutting, use one board exclusively the
vegetables and the other exclusively for the raw meat to avoid cross-
contamination.

3. Peelers - is a kitchen tool consisting of a

slotted metal blade attached to a handle, that is used to
remove the outer skin or peel of certain vegetables,
frequently potatoes and carrots, and fruits such
as apples, pears, etc.

4. Citrus zesters - A kitchen zester is approximately

four inches long, with a handle and a curved metal
end, the top of which is perforated with a row of
round holes with sharpened rims. To operate, the
zester is pressed with moderate force against the
fruit and drawn across its peel. The rims cut the
zest from the pith underneath.

5. Grater/Shredder - A grater ( also known as a shredder) is a

kitchen utensil used to grate foods into fine pieces. It was invented by
François Boullier in 1540s.

6. Grill pan – used for salad toppings to be

broiled or grilled.

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 7. Salad Spinners – hold just washed salad leave
in a slotted basket that is made to spin by hand and
thus fling all the water off the leaves into the outer
container.
8. Mixing bowls – used to mix dressings,
marinate ingredients, hold separate elements
if a salad before assembling and used to toss
and mix all the ingredients together. Used
bowls made of sturdy, heavy glass wares or
ceramic, so as not to react with acidic
ingredients.

9. Salad servers – “Salad sets” with big salad bowls,

serving bowls and servers. Select materials having
enough surfaces to really grasp the ingredients of salad,
no matter how slippery and thus making tossing easier
.
Classification of Salads According to their Functions in the Meal

1. Appetizer Salads. It stimulate appetite which has fresh, crisp ingredients;

tangy flavorful dressing; and attractive,
appetizing appearance. It looks appealing
because of flavorful foods like cheese, ham,
salami shrimp and crabmeat. Crisp raw or
lightly cooked vegetables can also be added.

2. Accompaniment salad – accompaniment

salads must balance and harmonize with the
rest of the meal, like any other side dish.
Don’t serve potato salad at the same meal at
which you are serving french Fries or another
starch. Sweet fruit salads are rarely
appropriate as accompaniment except with
such items as ham or pork.

3. Side dish salads should be light and flavorful,

not too; much vegetable salads are often good
choices. Heavier salads such as macaroni or high
protein salads containing seafood, cheese are less
appropriate, unless the main course is light.

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4. Main course salads – should be
large enough to serve as a full meal
and should contain a substantial
portion of protein. Meat, poultry and
seafood salads as well as egg salad
and cheese are popular choices.
Main course salads should
offer enough variety of flavors and
textures in addition to the protein
and salad platter or fruits.

5. Separate course salads – these salads

must be very light without filling. Rich, heavy
dressings such as sour cream and
mayonnaise should be avoided. Light salad
are serve after the main course to cleanse the
palate, refresh the appetite and provide a
break before dessert.

6. Dessert salads – dessert salad are

usually sweet and may contain items such
as fruits, sweetened gelatin, nuts and cream.

Classification of Salads According to Ingredients Used

1. Green salads – must be fresh, clean, crisp and cold and well drained.
Moisture and air are necessary to keep greens crisp.
a) Leaves wilt because they lose moisture. Crispness can be restored by
washing and refrigerating. The moisture
that clings to the leaves after thorough
draining is usually enough.
b) Air circulation is essential
so do not washed greens too tightly or
pack too firmly. Refrigerate in colanders
covered with clean damp towels, or in
specially designed perforated plastic
bins. These protect from drying while
allowing air circulation.
2. Vegetable, Grain Legumes and
Pasta Salads - vegetable salads are
salads whose main ingredients are
vegetables other than lettuce or other
leafy greens. Starchy items such as
grains, pastas and dried legumes can also
form the body of a salad. Raw or cooked
vegetables are usually added to the
starch items to enhance the color, flavor
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and nutritional balance of the salad.
Protein items such as poultry, meat, seafood and cheese maybe added to vegetables and
starch salads.

3. Bound salads – are mixture of foods that are held together or

bound with a
dressing usually a thick dressing like
mayonnaise. The term bound is most often used for traditional
mixtures of cooked protein, starch and vegetables items
with mayonnaise like chicken salad, tuna salad, egg salad and
potato salad.

4. Fruit Salad – contain fruits as their main

ingredients, like appetizer salads or
dessert salads.

5. Composed Salads – made by

arranging two or more elements
attractively on a plate. They are called
composed because the components are
arranged on the plate rather than being mixed
together. They are elaborate and can be
substantial in size, usually served as main courses
or fruit courses rather than accompaniments or
side dishes.

6. Gelatin Salads – most gelatin products

are made with sweetened prepared mixes
with artificial color and flavor. But some
professional cook used to prepare salads
using unflavored gelatin relying on fruit
juices and other ingredients for flavor.

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Name: _____________________________ Date: _________________________
Grade/Section: _______________________ Score: ________________________

SUBJECT: Technology and Livelihood Education 9- Cookery

QUARTER: ____________
Worksheet no: ___________
Title of the Activity: CAN YOU NAME ME?
Most Essential Learning Competency: Perform mise en place.
K to 12 BEC CG: TLE_HECK9-12SD-IIa-7
PART 1.
Directions: Identify the different kitchen tools and utensils in preparing salad. Choose
your answer from the list of kitchen tools and utensils inside the box. Write your answer
in the blank below the picture.

√ Grater √ Vegetable peeler √ Cutting board √ wooden spoon and fork

√ Mixing bowl √ Salad Server √ Knife √ Salad Tong
√ Can opener √ Kitchen shears √ Grill pan √ Salad spinner

1. 5.

2. 6.

3. 7.

4. 8.

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9. 11.

10. 12.

PART 2
Directions: Read the statement carefully then choose the best answer from the
given options. Circle the letter of the correct answer.

1. Which of the following salads that stimulate appetite which has fresh, crisp ingredients; tangy
flavorful dressing; and attractive appetizing appearance?
A. Appetizer salads C. Green salad
B. Main course salads D. Dessert salad
2. Salads that are usually sweet and may contain items such as fruits, sweetened gelatin, nuts and
cream.
A. Green salads C. Green salad
B. Bound salads D. Dessert salad
3. Ms.Vingua prepared fresh, clean, crisp and cold and well drained. What type of salad is this?
A. Appetizer salads C. Fruit salads
B. Green salads D. Dessert salad
4. Salads that can be served as a full meal because it contains substantial portion of meat, poultry,
seafood’s, fruits and vegetables.
A. Bound salads C. Green salad
B. Main course salads D. Vegetable salad

5. This salad ingredients are arranged on plate rather than being mixed together.
A. Dessert salads C. Composed salad
B. Bound salad D. Fruit salad
6. Which of the following salad that made of mixtures of ingredients that are held together usually ?
a thick dressing like mayonnaise?
A. Green salads C. Bound salad
B. Vegetable salads D. Fruit salad
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7. What salads are the main ingredients are vegetables such as lettuce or other leafy greens?
A. Vegetable salads C. Side dish salad
B. Main course salads D. Bound salad
8. This salad is serve after the main course to cleanse the palate, refresh the appetite and provide a
break before dessert.
A. Accompaniment salad C. Green salad
B. Separate course salads D. Fruit salad

PART 3
Directions: Give the characteristics of the following salad. Write your answer on the
space provided for.

Types of salads Characteristics

1. Accompaniment salad

2. Desserts salads

3. Appetizer salads

4. Side dish salads

5. Main course salad

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 ANSWER KEY

Part 1
1. Can opener 6. Kitchen shears 11. Salad server
2. Vegetable peeler 7. Mixing bowl 12.Salad spinner
3. Grater 8. Salad tong
4. Knife 9.Grill Pan
5. Cutting board 10. Wooden Spoon and Fork

Part 2

1. A 6.C

2. D 7. A

3. B 8. B

4. B

5. C

Part 3

Types of salads Characteristics

1. Accompaniment salad -must be balance and harmonize with the rest of
the meal.
2. Dessert salads - sweet and may contain items such as fruit,
sweetened gelatin, nuts and cream.
3. Appetizer salads -fresh, crisp ingredients, tangy flavorful
dressing, attractive appetizing appearance.
4. Side dish salads -light and flavorful.

5. Main course salad - should be large to serve as full meal,

substantial portion of protein, enough variety of
flavors and textures.

References:

K to12 Basic Education Curriculum, Technology and Livelihood Education , Learning Module
Cookery 9 .pp. 85-90

“Competency-Based Learning Materials, Third Year “ Food Trades (Level II) pp. 102-112

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 SUMMATIVE TEST IN T.L.E. 9
NAME: _________________________________ Date : _______________
Grade & Section: _________________________ Score: _______________

Part 1
Directions: Read the statement carefully then choose the best answer from the given
options. Write the letter of the correct answer.
1. A combination of vegetable fruits and other ingredients served with a dressing.
a. dessert c. appetizer
b. salad d. side dish
2. Which of the following should be served first?
a. appetizer salad c. dessert salad
b. main course salad d. green salad
3. This type of salad is made with sweetened prepared mixes with artificial color and flavor.
a. gelatin salad c. composed salad
b. fruit salad d. side dish salad
4. All of the following are characteristics of green salads except:
a. fresh c. wilt
b. clean d. crisp
5. Which of the following salads does not contain vegetables?
a. green salad c. composed salad
b. bound salad d. fruit salad
6. Which of the following is usually served to stimulate one’s appetite?
a. appetizer salad c. accompaniment salad
b. side dish salad d. main course
7. A salad tool used to remove excess water from the salad greens.
a. mixing bowl c. salad spinner
b. salad server d. cutting boards
8. A French term which means setting everything in place and organizing all the materials
and ingredients before preparing foods.
a. Miss en Place c. Misc n Plase
b. Mise en Place d. Mis en Plase
9. How can you AVOID loss of nutrients during vegetable preparation?
a. wash them before paring and cutting
b. blanch them first before paring and slicing
c. soak in lukewarm water after cutting
d. rub the surface with plenty of salt after paring
10. How can crispness of vegetables be restored?
a. drained thoroughly c. soak it in warm water
b. by washing and refrigerating d. all of the above
11. A salad often used for traditional mixtures of cooked protein, starch and vegetable
items with mayonnaise like tuna salad.
a. side dish salad c. main course salad
c. bound salad d. separate course salad

12. Which of the following statement is NOT true about composed salad?
a. Composed salads are arranged on the plate rather than being mixed together

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 b. Composed salads are substantial in size
c. Composed salads are usually served as a main course rather than side dishes
d. Composed salads should be served with sauce
13. Rhea wants to prepare dessert salad, which of the following is the best example?
a. tuna salad c. potato salad
b. fruit salad d. egg salad
14. Lisa is preparing chicken salad for dinner. What type of salad is this?
a. appetizer salad c. bound salad
b. side dish salad d. composed salad
15. Main course salad is considered as full meal because it contains substantial
portion of _____________.
a. meat, poultry, seafoods, fruits and vegetables
b. poultry, seafoods and vegetables
c. meat and vegetables
d. meat and fruits

Part 2

Directions: Write a simple recipe of fruit salad.

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