Republic of the Philippines

Department of Education
REGION IV-A (CALABARZON)
Schools Division of Batangas City
STO. NIÑO NATIONAL HIGH SCHOOL
Batangas City

TLE
COOKERY 9
QUARTER 2 – Module 1;
Perform Mise En Place

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 Republic of the Philippines
Department of Education
REGION IV-A (CALABARZON)
Schools Division of Batangas City
STO. NIÑO NATIONAL HIGH SCHOOL
Batangas City

Objectives

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

1. identify ingredients according to the given recipe; and
2. prepare ingredients based on the required form and time frame.

Activity 1
“Identification”
Directions; Identify the pictures of the given fruits and vegetables. Choose your answers inside the box.
Write your answers on your answer sheets.

Fruit salad Starch ingredients Composed salad Protein ingredients Gelatin salad

3.
1. 2.

4. 5.

Activity 2
“Pre – Test”

A. MULTIPLE CHOICE. Read the following statements carefully. Choose the letter that best describes
the statement. Write your answer on the space provided. Write your answer on your answer sheets.

1. Salads that can be served as a full meal because it contains substantial portion of meat,
poultry, seafoods, fruits and vegetables.
A. Appetizer salad. B. Accompaniment salad.
C. Main course salad. D. Dessert salad.
2. Salads made of mixtures of ingredients that are held together usually with a thick dressing
like mayonnaise.
A. Green salad. B. Vegetable salad.
C. Composed salad. D. Bound salad.
3. Salad ingredients are arranged on plate rather than being mixed together.
A. Fruit salad. B. Composed salad.
C. Bound salad. D. Vegetable salad.
4. Which of the following considerations are essential in choosing ingredients for high quality
salads?
A. Quality and quantity. B. Texture and color.
C. Freshness and variety. D. Crispiness and taste.
5. 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.

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 Republic of the Philippines
Department of Education
REGION IV-A (CALABARZON)
Schools Division of Batangas City
STO. NIÑO NATIONAL HIGH SCHOOL
Batangas City

LESSON 1 Mise En Place (Salads)

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

CLASSIFICATION OF SALADS ACCORDING TO INGREDIENTS USED

➢ 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 wash
greens too tightly or pack too firmly.
Refrigerate in colanders covered with clean
damp towels, or in specially designed
perforated plastic bins. These protect drying
while allowing air circulation.

GREEN SALADS

➢ Are salads whose main ingredients are

vegetables other than lettuce or other green leafy
VEGETABLE, greens.
GRAIN LEGUMES ➢ Starchy items such as grains, pastas and dried
AND PASTA legumes can also form the body of a salad. Raw
SALADS or cooked vegetables are usually added to the
starch items to enhance the color, flavor and
nutritional balance of the salad.

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 Republic of the Philippines
Department of Education
REGION IV-A (CALABARZON)
Schools Division of Batangas City
STO. NIÑO NATIONAL HIGH SCHOOL
Batangas City

➢ Protein items such as poultry, meat, seafood and

cheese maybe added to vegetables and starch
salads.
➢ ACCOMPANIMENT SALADS.
➢ Are mixtures of foods that are held together or
bound with a dressing usually a thick dressing like
mayonnaise.
BOUND SALADS ➢ The term bound is most often used for traditional
mixtures of cooked protein, starch and vegetable
items with mayonnaise like chicken salad, tuna
salad, egg salad and potato salad.

➢ APPETIZER OR DESSERT SALADS.

FRUIT SALAD ➢ Contain fruits as their main ingredients, like
appetizer salads or dessert salads.

➢
Made by arranging two or more elements
attractively on a plate.
➢ They are called composed because the
COMPOSED components are arranged on the plate rather than
SALAD 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.
➢ Most gelatin products are made with sweetened
prepared mixes with artificial color and flavor. But
some professional cook used to prepare salads
GELATIN SALADS
using unflavored gelatin relying on fruit juices and
other ingredients for flavor.
➢ DESSERT SALADS.
CLASSIFICATION OF SALADS ACCORDING TO THEIR PLACE IN THE MEAL

➢ Main.
MAIN COURSE ➢ DURING THE MEAL.
SALAD ➢ Complete ingredients; starch, meat, vegetable,
etc.

APPETIZER ➢ First dish.

SALAD ➢ Before the main course.

➢ Dessert.
➢ Usually, sweet.
DESSERT SALAD
➢ Contain fruits, nuts and/or gelatin.
➢ AFTER THE MAIN COURSE.

ACCOMPANIMENT ➢ Served with the main dish or entrée.

SALAD ➢ Pasta, legumes and potatoes.

NUTRITIONAL VALUE OF SALADS

PROTEIN ➢ Macronutrient.

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 Republic of the Philippines
Department of Education
REGION IV-A (CALABARZON)
Schools Division of Batangas City
STO. NIÑO NATIONAL HIGH SCHOOL
Batangas City

➢ Composed of Amino acids (CHON).

➢ Good for hair and nails.
➢ Maintenance for the body.
➢ Good for body tissues and muscle building.
➢ Legumes, peas, beans.

➢ Main food energy source.

➢ Sugars, starches and fibers.

CARBOHYDRATES

➢ Hydrophobic - insoluble in water. (hindi humahalo sa tubig)

➢ Monosaturated and polyunsaturated – “good fats”

FATS

➢ BETACAROTENE
➢ ROLE:
a) Immune system
b) Reproduction
c) Skin and eye health
d) Growth development
VITAMIN A

➢ Ascorbic acid
➢ Prevent scurvy
➢ ROLE:
VITAMIN C
a) Repair tissues
b) Heals wounds
c) Strong antioxidant

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 Republic of the Philippines
Department of Education
REGION IV-A (CALABARZON)
Schools Division of Batangas City
STO. NIÑO NATIONAL HIGH SCHOOL
Batangas City

Activity 3
“AVAILABLE INGREDIENTS”

DIRECTIONS: Identify and list the ingredients per salad that are available in your area. Write your answer
on your answer sheets.

TYPE OF SALAD INGREDIENTS

1. BOUND SALAD
2. GELATIN SALAD

Activity 4
“Real ME!”

DIRECTIONS: Read and analyze different scenarios related to the lesson. Write your answers on your
answer sheets.

1-5. If you will make a salad what type of salad would you choose based on the classification of salad
according to;
a. Ingredients used; and
b. Place in the meal.
____________________________________________________________________________________

Activity 5
“Draw a Salad”

DIRECTIONS: Draw, color and label at least 1 classification of salad according to ingredients used and
identify its place in the meal. On a short bond paper.
Format;
• Border line- 1 cm Title: Mise En Place
• Title bars- 1 cm Activity #: 2nd Quarter- Module 1- Activity 5

Example;

GELATIN SALAD DESSERT SALAD

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 Republic of the Philippines
Department of Education
REGION IV-A (CALABARZON)
Schools Division of Batangas City
STO. NIÑO NATIONAL HIGH SCHOOL
Batangas City

You will be graded with the following rubrics:

CRITERIA POINTS
Neatness 5
Accuracy of the drawing presented 10
Legibility (Kung gaano kalinaw ang drawing) 5
Border 5
TOTAL 25

Activity 6
“Assessment”
A. MULTIPLE CHOICE. Read the following statements carefully. Choose the letter that best describes
the statement. Write your answer on the space provided. Write your answer on your answer sheets.
1. Salads made of unflavoured gelatin with fruit juices and other ingredients to flavour.
A. Gelatin salad B. Bound salad
C. Green salad D. Fruit salad
2. Its main ingredients are vegetables EXCEPT lettuce and other leafy greens.
A. Gelatin salad B. Bound salad
C. Vegetable, grain legumes and pasta salads D. Fruit salad
3. Salad ingredients are arranged on plate rather than being mixed together.
A. Gelatin salad B. Bound salad
C. Green salad D. Fruit salad
4. This type of salad is usually served before the main dish or entrée.
A. Main course salad B. Appetizer salad
C. Accompaniment salad D. Dessert salad
5. This type of salad is made of legumes, pasta and potatoes.
A. Main course salad B. Appetizer salad
C. Accompaniment salad D. Dessert salad
6. What are the different sources of fat?
A. Eggs, pasta and nuts B. Eggs, meat and tuna
C. Pasta, fruits and croutons D. Salad dressings, cheese and nuts
7. What macronutrient is responsible in body tissues and muscle building?
A. Fats B. Carbohydrates
C. Protein D. Vitamin C
8. This macronutrient is a main food energy source.
A. Fats B. Carbohydrates
C. Protein D. Vitamin C
9. This nutrient is also known as ascorbic acid.
A. Fats B. Carbohydrates
C. Protein D. Vitamin C
10. This nutrient is good for immune system and growth development.
A. Fats B. Carbohydrates
C. Protein D. Vitamin C

REFERENCES;
• Technical- Vocational Livelihood Home Economics – COOKERY 9 Technology and
Livelihood Education Cookery by: Aniceta S. Kong and Anecita P. Domo

Prepared by: Checked by:

ELHA MHAE GABRIELLE P. ORTIZ ELENETH D. ESCALONA

G9 & G10TLE Cookery Teacher Principal III