Week 3 PERFORM MISE EN PLACE TLE

Mise’ En Place is
a French term which

means “set in place”
that is you have
everything ready to
cook and in its place.
You should be able
to identify and prepare
all the needed tools and
equipment as well as all
the ingredients to make
the preparation and
cooking easily.
Kitchen Tools and Equipment
Used in Preparing Appetizer
Kitchen Tools
Ball Cutter
A sharp edged
scoop for cutting
out balls of fruits
and vegetables.
Rubber Spatula/ Scraper
Used to scrape
off contents of
bowls.
Channel Knife
A small hand
tool in making
garnishes.
Spatula
Used for manipulating foods
like spreading.
Wire Whip
This is used
for mixing thinner
liquids.
Zester
Used to remove
zest or citrus
peels in thin
strips.
French knife
For chopping,
slicing and dicing.
Paring Knife
Used for trimming

and paring fruits and
vegetables.
Butter Curler
Used for making

butter curls.
Cutting Board
Board for
cutting fruits and
vegetables.
Kitchen Shear
A cutting device
for ingredients like
scissors.
Potato Masher
This is designed
to press potato and
cooked vegetables.
Mixing Spoon
They refer to
an item used for
mixing ingredients.
Measuring Tools
Measuring Cups for Dry
Ingredients
A measuring cup is
used for measuring
dry ingredients such
as flour, sugar, oats
etc.
Measuring Cups for Liquid
Ingredients
This is used for
measuring liquid
ingredients such as
water, fruit juice,
milk and oil.
Measuring Spoon
They are used for
measuring dry and
liquid ingredients in
small quantity.
Kitchen Equipment
Kitchen Stove
This is often called
simply a stove or a
cooker, is a kitchen
appliance designed for
the purpose of cooking
food.
Oven
It is a thermally
insulated item used
for heating, baking,
or drying food.
Refrigerator
It is colloquially
called as “fridge”, a
large, cold storage
equipment, which
helps us reduce the
rate of food spoilage.
Why is it important to
choose the correct tools
and equipment in
preparing appetizers?
MULTIPLE CHOICE
Directions: Read the questions carefully.
Choose the letter of the correct answer and
write it on the space provided before the
number. Write your answer in ¼ sheet of
paper.
___1. Mikayla wants to prepare a mashed, sweet potato for her
daughter. Which of the following tools should she use?
A. Grater C. French Knife
B. Spatula D. Potato masher
___2. Yannah needs to reheat the leftover food last night. Which
equipment is she going to use?
A. Bread toaster C. Microwave oven
B. Baking oven D. Steam oven
___3. It refers to a French culinary term which means “to set in

place” or “to put everything in the right place”.
A. Au Gratin C. Nouvelle Cuisine
B. Mise-en-place D. Mise-en-vast
___4. Aldrin organizes a thanksgiving party for his daughter’s
graduation. He notices that there are a lot of left over food on the
table. Which is the best storing equipment to use?
A. Chiller C. Freezer
B. Crisper D. Refrigerator
___5. This is an essential tool which is made up of a wooden or plastic

board used as a surface for cutting, slicing and chopping fruits
,vegetables and meat .
A. Chopping Board C. Kitchen shears
B. Colander D. Knife
Assignment
Directions: Go to your own kitchen at home.
Name the tools and equipment available in
your kitchen and classify them. Write your
answer in your TLE Notebook.
History of
Appetizer
Appetizers
were originally
introduced by the
Athenians as a
buffet in the
early third
century B.C.
They would serve sea urchins,
cockles, sturgeon, and garlic.
However, they were
unpopular to start as
these tiny meals weren't
followed up with a main
course, leaving everyone
hungry and wanting
more. It wasn't until the
nineteenth century that
appetizers truly caught
on, as meals evolved into
more of a structured
ordeal.
This came
Aperitifs about by the
Romans and
were classified
as a liquid
appetizer that
typically
contained
alcohol.
In addition to
inciting hunger like food
appetizers, the purpose
for aperitifs were also
meant to help with the
imminent digestion
process.
These drinks would
be shared from a single
glass and passed
around the table to all
members of the eating
party.
Aperitifs are still utilized today,
typically with the company of food
appetizers.
The word itself,
"appetizer," starting
being used in the
Americas and England
in the 1860s, though
it's only reason for
existence was to have
a word with more of a
local flavor than "hors
d'oeuvres."
For a time,
appetizers would be
served between the
main course and
dessert as a refresher,
but by the twentieth
century they had taken
their place as a
precursor to the main
course.
On the other hand, it
is said that appetizers are
the dishes that can truly
be considered Filipino
because we are best
known for using our
hands to eat the small
finger foods that come
with the first course.
Appetizers can
include anything from
fish to meat, nuts and
chips. They are often
served before dinner
or at large family
lunches.
Directions: Arrange the following event
based in the history of appetizer. Write
number one (1) if it happens first and so
on.
____1. Aperitifs came about by the Romans and were
classified as a liquid appetizer that typically contained
alcohol.
____2. Appetizers were originally introduced by the
Athenians as a buffet in the early third century B.C.
____3. The word itself, "appetizer," starting being
used in the Americas and England in the 1860s.
____4. Appetizers are the dishes that can truly be
considered Filipino because we are best known for
using our hands to eat the small finger foods that
come with the first course.
Why is it important to
familiarized in the history of
appetizers?

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Mise’ En Place is

a French term which

Used for trimming

Used for making

___3. It refers to a French culinary term which means “to set in

___5. This is an essential tool which is made up of a wooden or plastic

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