9

Technology and
Livelihood Education
Quarter 2, WEEK 1 – Module 1
Perform Mise’
En Place
Perform
Lesson
Mise’ En Place

1
What I Need to Know

At the end of the lesson, the learners are expected to

1.1 identify ingredients according to the given recipe

1.2 prepare ingredients based on the required form and time frame

What I Know

Directions: Read the statement carefully and choose the answer that best
describes the statement. Write your answer on your test notebook.

1. A salad tool used to remove excess water from the salad greens.
a) Mixing bowl c) salad spinner
b) Salad server d) cutting boards
2. Used to hold salad ingredients for mixing, or for tossing.
a) Knives c) mixing bowls
b) Cutting boards d) salad server
3. Salads that can be served as a full meal because it contains substantial portion
of meat, poultry, seafood’s, fruits and vegetables.
a) Appetizer salad c) main course salad
b) Accompaniment salad d) dessert salad
4. Salads made of mixtures of ingredients that are held together usually with a
thick dressing like mayonnaise.
a) Green salads c) composed salads
b) Vegetable salads d) bound salads
5. Salad ingredients are arranged on plate rather than being mixed together
a) Fruit salad c) bound salad
b) Composed salad d) vegetable salad
6. Which of the following considerations are essential in choosing ingredients for
high quality salads?
a) Quality and quantity c) freshness and variety
b) Texture and color d) crispiness and taste
7. Which of the following guidelines is not included in making vegetable salad.
a) Cooked to a firm, crisp texture and good color
 b) Cooked until completely tender and overcooked
c) Thoroughly drained and chilled before using
d) Marinated or soaked in a seasoned liquid
8. Which of the following is not a factor to consider in salad preparation?
a) Contrast and harmony of colors
b) Quality of ingredients
c) Arrangement of food
d) Proper food combinations
9. Which of the following procedures for quantity green salad production is the
last step to do?
a) Arrange salad plates on worktables
b) Add dressing before serving
c) Prepare all ingredients
d) Refrigerate until serving
10. Which of the following structures of a salad is an edible decorative item
that gives eye appeal and adds flavor to the food?
a) Body c) Base
b) Garnish d) Dressing

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

What Is It
Tools and equipment in preparing salads and dressings

1. Knives - good quality

knives with sharp, sturdy
stainless steel blades and
with handles that 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.

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.

7. Salad Spinners – used to

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 of 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.
 Perform
Lesson
Mise’ En Place

1
What I Need to Know

At the end of the lesson, the learners are expected to

1.3 identify ingredients according to the given recipe

1.4 prepare ingredients based on the required form and time frame

What I Know

PRE TEST

Directions: Read the statement carefully and choose the answer that best
describes the statement. Write your answer on your test notebook.

11. A salad tool used to remove excess water from the salad greens.
a) Mixing bowl c) salad spinner
b) Salad server d) cutting boards
12. Used to hold salad ingredients for mixing, or for tossing.
a) Knives c) mixing bowls
b) Cutting boards d) salad server
13. Salads that can be served as a full meal because it contains substantial
portion of meat, poultry, seafood’s, fruits and vegetables.
a) Appetizer salad c) main course salad
b) Accompaniment salad d) dessert salad
14. Salads made of mixtures of ingredients that are held together usually with a
thick dressing like mayonnaise.
a) Green salads c) composed salads
b) Vegetable salads d) bound salads
15. Salad ingredients are arranged on plate rather than being mixed together
a) Fruit salad c) bound salad
b) Composed salad d) vegetable salad
16. Which of the following considerations are essential in choosing
ingredients for high quality salads?
a) Quality and quantity c) freshness and variety
b) Texture and color d) crispiness and taste
17. Which of the following guidelines is not included in making vegetable salad.
a) Cooked to a firm, crisp texture and good color
 b) Cooked until completely tender and overcooked
c) Thoroughly drained and chilled before using
d) Marinated or soaked in a seasoned liquid
18. Which of the following is not a factor to consider in salad preparation?
a) Contrast and harmony of colors
b) Quality of ingredients
c) Arrangement of food
d) Proper food combinations
19. Which of the following procedures for quantity green salad production is the
last step to do?
a) Arrange salad plates on worktables
b) Add dressing before serving
c) Prepare all ingredients
d) Refrigerate until serving
20. Which of the following structures of a salad is an edible decorative item
that gives eye appeal and adds flavor to the food?
a) Body c) Base
b) Garnish d) Dressing

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

What Is It
Tools and equipment in preparing salads and dressings

1. Knives - good quality

knives with sharp, sturdy
stainless steel blades and
with handles that 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.

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.

7. Salad Spinners – used to

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 of 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.

10. Food tongs - Used to

handle the vegetable or fruit
ingredients of the salad

11. Balloon whisk –This is is

used to beat eggs evenly or
whip cream. Select a sturdy,
medium sized whisk to
achieve good results.

12. Colander –It is used to

drain salad ingredients
 13. Garlic Presser- Used to
crushed garlic to have a
stronger flavour for salad
dressing

What’s More

Cleanliness is vital in every kitchen where food is

prepared, cooked and served. In order to avoid food contamination,
kitchen tools, equipment and other utensils used in the preparation of
foods as well as its premises should be cleaned and sanitized, and
store properly after each use.
 What I Have Learned

ACTIVITY 1
Direction: Choose only the letter of the best answer

_1. It is used to drain salad ingredients

a. Spatula
b. Colander
c. Salad Spinners
d. Mixing bowls

_ 2. It 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?
a. Peelers
b. Citrus zesters
c. Knives
d. Colander

_3. Used to grate foods into fine pieces. It is also called shredder.
a. Mixing Bowl
b. Peelers
c. Tongs
d. Grater

_ 4. 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.
a. Peelers
b. Citrus zesters
c. Salad Spinners
d. Colander

_ 5. Used to mix dressings, marinate ingredients, hold separate

elements if a salad before assembling and used to toss and mix
all the ingredients together.
a. Knife
b. Grill pan
c. Salad Spinners
d. Mixing bowls
ACTIVITY 2 : Identify the different kitchen tools and utensils in preparing salad. Write
your answer on your test notebook

1. 2. 3.

4. 5. 6.

7. 8.. 9.
 ACTIVITY 1: Direction: Give the characteristics and classification of the different
types of salads

TYPES OF SALAD CLASSIFICATION CHARACTERISTICS

ACCORDING ACCORDING
TO MEAL TO
INGREDIENTS
1.Main Course Salad
2.Side Dish Salad
3.Dessert Salad
4.Gelatin Salad
5.Appetizer
Accompaniment
6.Side Dish Salad
7.Accompaniment
Salad
8.Pasta Salad
9.Green Salad
10.Bound Salad
11.Salad Main Course
12.Compose Salad

ACTIVITY 3

PERFORMANCE 1: Make your own Classification of Salad using Recycled

Materials. You will be graded using the rubrics below

SCORE CRITERIA
5 Artistically and creatively done with full illustrations and pictures of the
recipe
4 Artistically and creatively done with some illustrations and pictures of the
recipe
3 Properly done with some illustrations and pictures of the recipe
2 Properly done with few illustrations and pictures of the recipe
1 Done untidily with few illustrations and pictures of the recipe
 Assessment

A. Directions: Read the statement carefully then choose the best answer from
the given options.

1. A salad tool used to remove excess water from the salad greens.
A. mixing bowl B. salad spinner C. salad server D. cutting boards
2. Used to hold salad ingredients for mixing, or for tossing.
A. Knives B. mixing bowls C. Cutting boards D. salad server
3. Salads that can be served as a full meal because it contains substantial portion
of meat, poultry, seafood’s, fruits and vegetables.
A. Appetizer salad B. main course salad
C. Accompaniment salad D. dessert salad
4. Salads made of mixtures of ingredients that are held together usually with a
thick dressing like mayonnaise.
A. Green salads B. composed salads
C. Vegetable salads D.bound salads
5. Salad ingredients are arranged on plate rather than being mixed together
A. fruit sala B. bound salad
C. composed salad D. vegetable salad
6. Small salad used as a first course
A. separate course salad B. appetizer salad
C. dessert salad D. Main dish Salad
7. This salad must be light without filling
A. separate course salad B. appetizer salad
C. dessert salad D. Main dish Salad
8. This type of salad must be clean, crisp and cold and well drained
A. Green salads B. pasta salad
C. Vegetable salads D. bound salads
9. The main ingredients of this salad are stachy items.
A. Green salads B. pasta salad
C. Vegetable salads D. bound salads
10. Which of the following salad contain items such gelatin, nuts and cream?
A. separate course salad B. appetizer salad
C. dessert salad D. Main dish Salad