10/12
Technology and Livelihood Education Technical Vocational
Livelihood (TLE/TVL)
Cookery NC II
Quarter 1 – Module 1: Week 1-2
Perform Mise en Place
TLE/TVL– COOKERY NC II 10/12
Quarter 1 – Module 1: Week 1-2
Perform Mise en Place
First Edition, 2020
Republic Act 8293, section 176 states that: No copyright shall subsist in any work of the
Government of the Philippines. However, prior approval of the government agency or office
wherein the work is created shall be necessary for the exploitation of such work for a profit. Such
agency or office may, among other things, impose as a condition the payment of royalties.
Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
trademarks, etc.) included in this module are owned by their respective copyright holders. Every
effort has been exerted to locate and seek permission to use these materials from their respective
copyright owners. The publisher and authors do not represent nor claim ownership over them.
Published by the Department of Education – Region XI
Regional Director: Allan G. Farnazo
Assistant Regional Director: Maria Ines C. Asuncion
Development Team of the Module
Writer: Jane T. dela Cruz
Editor: Mary An M. Gonzaga
Reviewer: Ana Monica A. Ponsica
Illustrator:
Layout Artist:
Template Developer: Neil Edward D. Diaz
Management Team: Reynaldo M. Guillena
Jinky B. Firman
Marilyn V. Deduyo
Alma C. Cifra
Aris B. Juanillo
Marcelo O. Roco
Printed in the Philippines by ________________________
Department of Education – Region XI Davao City Division
Office Address: DepEd Davao City Division, E. Quirino Ave.,
Davao City, Davao Del Sur, Philippines
Telefax: (082) 2240100
E-mail Address: info@[Link]
10/12
Technology and Livelihood Education Technical Vocational
Livelihood (TLE/TVL)
Cookery NC II
Quarter 1 – Module 1: Week 1-2
Perform Mise en Place
Introductory Message
For the facilitator:
As a facilitator, you are expected to orient the learners on how to use
this module. You also need to keep track of the learners' progress while
allowing them to manage their learning at home. Furthermore, you are
expected to encourage and assist the learners as they do the tasks included
in the module.
For the learner:
As a learner, you must learn to become responsible for your learning.
Take time to read, understand, and perform the different activities in the
module.
As you go through the different activities of this module be reminded of
the following:
1. Use the module with care. Do not put unnecessary mark/s on any part
of the module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer Let Us Try before moving on to the other
activities.
3. Read the instructions carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your
answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are done.
If you encounter any difficulty in answering the tasks in this module,
do not hesitate to consult your teacher or facilitator. Always bear in mind that
you are not alone. We hope that through this material, you will experience
meaningful learning and gain a deep understanding of the relevant
competencies. You can do it!
ii
Let Us Learn
This module was anchored on the localized Most Essential Learning Competencies
(MELCs) in TLE/TVL 10/12-Cookery NC II, under the Home Economics components:
Understand the concepts in Performing mise en place in preparing egg dishes:
• Identify tools, utensils, and equipment needed in egg preparation;
• Clean, sanitize, and prepare tools, utensils, and equipment needed in
preparing egg dishes
• Identify egg components and their Nutritive value
Specifically, after going through this module you are expected to:
• recognize the uses of tools, utensils, and equipment needed in egg
preparation;
• perform cleaning, sanitizing, and preparing kitchen tools, kitchen utensils,
and equipment needed in preparing egg dishes
• identify the different parts of the egg and learn its Nutritive value
Let Us Try
A. Multiple Choice.
Directions: Read each question carefully. Choose the letter which corresponds to the
correct answer and write it in your test notebook.
1. It is a small hand tool used generally in decorative works such as making
garnishes.
a. bread knife c. channel knife
b. butcher knife. d. paring knife
2. It is a perforated bowl of varying sizes made of stainless steel, aluminum, or
plastic used to drain, wash or cook ingredients from the liquid.
a. Canister c. Mixing bowl
b. Colander d. Soup bowl
3. It is used for turning and lifting eggs, pancakes, and meats on griddles, grills,
sheet pans, and the likes and is also used to scrape and clean griddles.
a. Measuring spoon c. Rubber scraper
b. Offset spatula d. Wooden spoon
4. It is used to scrape off all the contents of bowls and pans from the sides and
fold
in beaten eggs in batter or whipped cream.
a. Paring knife. [Link] spatula. c. Wire whisk. d. Wooden spoon
1
5. - It is used to measure an amount of an ingredient, either
liquid or dry when cooking. It may be made of plastic, metal, and other
materials
. a. Measuring glass. c. Measuring cup.
b. Measuring spoon. [Link] measure
6. It is a small implement used to brush the surface of unbaked
pastries or cookies with egg white, egg yolk, or glaze.
a. Hand washing. c. Mechanical ware washing B.
b. Pastry brush. [Link] machine
7. Which of the following should be practiced when using a chopping board to
reduce the spread of bacteria?
a. Use the same chopping board for different kinds of food
b. Keep separate chopping boards for your meat and your vegetable
c. Clean the chopping board if needed
d. Scrape chopping board before using
8. It is a chamber or compartment used for cooking, baking, heating, or drying.
a. Blender c. Mixer
b. Burner. d. Oven
9 . It is the process of washing and sanitizing dishes, glassware, flatware, and
pots and pans either manually or mechanically.
a. Bleaching c. Ware washing
b. Hand washing. d. Washing machine
10. It requires a dishwashing machine capable of washing, rinsing, and drying
dishes, flatware, and glassware.
a. Hand washing. c. Mechanical ware washing
b. Manual ware washing. d. Washing machine
Let Us Study
Perform Mise en Place
Eggs are a nutritious and affordable food source. They are essential kitchen
ingredients as they can be utilized in several ways in cooking and baking. They are
perfectly cooked & eaten on their own or as part of breakfast, lunch, or as a snack.
The French term mise en place (meeze-on-plahs) means to have on hand all the
ingredients measured and prepared. Mise en place enables you to cook efficiently
and without interruption, the way real restaurant chefs do it. Practice mise en place
by having all your prep work completed right up to the point of cooking.
Kitchen tools, Utensils, and Equipment Needed In Egg Preparation
1. Channel Knife – a small hand tool used generally in decorative works such as
making garnishes.
2
[Link]
2. Colander – a perforated bowl of varying sizes made of stainless steel,
aluminum or plastic used to drain, wash or cook ingredients from the
liquid.
[Link]
3. Offset spatula – a broad-bladed implement bent to keep the handoff
hot surfaces. It is used for turning and lifting eggs, pancakes, and
meats on griddles, grills, sheet pans, and the likes and is also used to
scrape and clean griddles.
[Link]
4. Pastry Brush – a small implement used to brush the surface of unbaked
pastries or cookies with egg white, egg yolk, or glaze.
[Link]
5. Rubber spatula or scraper –a broad flexible plastic or rubber scraper, that
is rectangular with a curve on one side. It is used to scrape off all the
contents of bowls and pans from the sides and fold in beaten eggs in batter
or whipped cream.
3
[Link]
6. Sieve – a screen-type mesh supported by a round metal frame used
for sifting dry ingredients like starch and flour.
[Link]
7. Slotted Spoon: solid, slotted, and perforated – large stainless spoons
holding about 3 ounces used for mixing, stirring, and serving. Slotted and
perforated spoons are large, long-handled spoons with holes in the bowl
used to remove larger solid particles from liquids.
[Link]
8. Wire whip or Whisk – a device with loops of stainless steel wire fastened to
a handle. It is used for blending, mixing, whipping eggs or batter, and
blending gravies, sauces, and soups .
[Link] -wire-whisk-
9. Egg Poacher – A miniature Bain Marie with an upper dish containing
indentations each sized to hold an egg or contains a separate device for poaching.
[Link]
[Link] Pan –heavy-based frying usually of cast iron or copper, with
rounded sloping sides used exclusively for omelets and never washed after
used but cleaned with absorbent paper.
4
[Link]
[Link] cup- a kitchen utensil used for measuring liquid or bulk
solid cooking ingredients such as flour and sugar
[Link]
[Link] spoon- used to measure an amount of an ingredient, either
liquid or dry, when cooking. Measuring spoons may be made of
plastic, metal, and other materials.
[Link]
[Link]- deep cooking pan with a handle used primarily for cooking
sauce.
[Link]
[Link] bowl - these containers have smooth, rounded interior surfaces
with no creases to retain some mixture and is used for mixing ingredients .
[Link]
Kitchen Equipment
1. Oven - a chamber or compartment used for cooking, baking, heating,
or drying.
5
[Link]
2. Electric mixer - A hand-held mixer which usually comes with various
attachments including a whisk attachment for whisking cream, batters and
egg whites, and sugar.
[Link]
3. Refrigerator - a kitchen appliance where you store food at a cool
temperature.
[Link]
Let Us Practice
A. Directions:
Given the scrambled letters below, unscramble them to get a word
or a group of words related to kitchen utensils, tools, and equipment.
Do it in your answer sheet.
6
1. EN SMI ALPEC
________________________
2. AIEEFRRRRGTO
________________________
3. EORFAPTDE NOSPO
________________________
4. RFITES
________________________
5. ELAORNCD
________________________
Cleanliness is next to Godliness. Cleaning the kitchen premises needs
to be considered before doing various activities in the kitchen. Knowing
the different tools and wearing the proper PPE in the kitchen premises
help avoid injuries, food contamination, and sickness. Let's learn first
the kitchen PPE.
7
Cleaning and Sanitizing Tools and Equipment
Food can easily be contaminated if you don’t keep your facility and
equipment clean and sanitized. Cleaning removes food and other dirt from a
surface. Sanitizing reduces pathogens on a surface to safe levels.
All surfaces must be cleaned and rinsed. This includes walls, storage, shelves,
and garbage containers. However, any surface that touches food, such as
knives, stockpots, cutting boards, or prep tables, must be cleaned and
sanitized.
To clean and sanitize a surface, follow these steps
8
Warewashing
It is the collective term that is used to refer to the process of collecting dirty
kitchenware and cutlery, including but not limited to glasses, pots, pans, and dishes.
A. Manual ware washing uses a three-compartment sink and is used primarily
for pots and pans.
Manual Dishwashing Procedure
1. Scrape and pre-rinse.
The purpose of this step is to keep the wash water cleaner longer.
2. Wash.
Use warm water at 1100F to 1200F and a good detergent. Scrub well with
a brush to remove all traces of leftover and grease.
3. Rinse.
Use clean warm water to rinse off detergent. Change the water frequently,
or use running water with an overflow.
4. Sanitize.
Place utensils in the rack and immerse in hot water at 1700F for thirty
seconds. (A gas or the electric heating element is needed to hold water at
this temperature.)
5. Drain and air-dry.
Do not towel-dry. This may contaminate utensils.
B. Mechanical Dishwashing
The steps in washing dishes by machine are the same as in the manual
methods. Except that the machine does the washing, rinsing, and sanitizing.
Mechanical Dishwashing Procedures:
1. Scrape and pre-rinse.
2. Rack dishes so that the dishwasher spray will strike all surfaces.
9
3. Run the machine for a full cycle.
4. Set the sanitizing temperatures at 1800F for a machine that sanitizes
by heat and at 1400F for a machine that sanitizes by chemical disinfectant.
5. Air-dry and inspect dishes. Do not touch food – contact surfaces.
Let Us Practice More
A. Multiple Choice.
Directions: Read each question carefully. Choose the letter which
corresponds to the correct answer and write it in your test notebook.
1. The purpose of this step is to keep the wash water cleaner longer.
a. Washing c. Mechanical ware washing
b. Scrape and pre-rinse. d. Washing machine
2. It is the process of washing and sanitizing dishes, glassware, flatware, and
pots and pans either manually or mechanically.
a. Bleaching c. Ware washing
b. Hand washing. d. Washing machine
3. It requires a dishwashing machine capable of washing, rinsing, and drying
dishes, flatware, and glassware.
a Handwashing c. Mechanical ware washing
b. Manual ware washing d. Washing machine
4. It is the collective term that is used to refer to the process of collecting dirty
kitchenware and cutlery, including but not limited to glasses, pots, pans, and
dishes.
a. Bleaching c. Ware washing
b. Hand washing. d. Washing machine
5. Which of the following should be practiced when using a chopping board to
reduce the spread of bacteria?
a. Use the same chopping board for different kinds of food
b. Keep separate chopping boards for your meat and your vegetable
c. Clean the chopping board if needed
d. Scrape chopping board before using
10
Physical structure and composition of eggs.
protienwalls,blogspot,com
11
[Link]
[Link]
12
Nutritive Value of Egg
The egg is indeed one of nature’s complete food. It contains high-quality protein
with all the essential amino acids, all of the vitamins except vitamin C, and many
minerals. Egg products are particularly good for fortifying food low in protein quality.
Except for mother’s milk, eggs provide the best protein naturally available. Egg
protein is often used as a reference standard for the biological values of their
proteins.
[Link]
13
SIZES AND GRADES COMPARISON
The freshest eggs are as follows in Grade A & Grade B.
1. The largest size is Jumbo.
2. In decreasing size, the remaining classes are extra-large, large, medium, small,
and pee wee.
3. The egg carton shows the following information:
a. Quality b. size, and c. inspection stamp.
Egg quality
2 general components:
1. Shell quality (exterior quality) - Shell quality has a direct influence on
microbiological quality.
2. Interior egg quality. Interior egg quality has a direct bearing on the functional
properties of eggs
14
Philippine Standard of Quality for Chicken Eggs
The appearance of the egg as influenced by the severity of defects is
vital for consumer appeal. Eggshells are evaluated based on cleanliness,
shape, texture, and soundness.
[Link]
The unit for describing egg freshness, based on the thickness of the
albumen is called the Haugh unit with a symbol of HU named before
Raymond Haugh in 1937.
How To Test Freshness of Eggs:
1. It is being done also by shining a bright light through the shell so one can see into
the egg.
2. A simple water test will answer the freshness question for you.
Place the egg in a bowl of water; if it lies on its side, it is very fresh. As it ages, the
air pocket inside the egg grows, which buoys the egg up, so it stands on one end. If
the egg floats to the top, it is ready for the trash.
15
Let Us Practice
Fill in the blank:
1. The albumen is the___________ part of the egg.
2. The yolk is the ___part of the egg.
3. The thin film on the outside of the egg that helps seal the shell and
protects the egg from outside bacteria is called the________________.
4. The cord which holds the yolk near the center of the egg is called the
5. There is a light spot on the yolk known as the ______spot which would develop
into a chick in a fertilized egg.
6. The air_____ appears at the large end of the egg and increases in size as
the egg ages.
16
Let Us Practice More
Directions: Label the parts of an egg
using the words down below. Use
each word only once:
Germinal disc Vitelline membrane Albumin or White membranes
Air cell Chalaza Shell Yolk
17
Let Us Enhance
Activity 1
A. Clean and sanitize tools and equipment by performing the given activity.
You will be asked to clean and sanitize the tools and equipment in the food
laboratory. Follow the procedures properly in performing the task.
Your performance will be rated using the scoring rubric below.
4 Follows correctly the procedures in cleaning and sanitizing tools and
equipment and performs the skill without supervision and with
initiative and adaptability to problem situations.
3 Follows correctly the procedures in cleaning and sanitizing
tools and equipment and performs the skill satisfactorily
without assistance or
supervision.
2 Follows the procedures in cleaning and sanitizing tools and
equipment with minor errors and performs the skill
satisfactorily with some
assistance and/or supervision.
1 Was not able to follow the procedures in cleaning and sanitizing tools
and
equipment and performs the skill unsatisfactorily.
Let Us Remember
This lesson taught you what is there, to know about how to clean, sanitize
and prepare tools, utensils, and equipment needed, and preparing egg dishes. Let
us do some inventory of what you have just learned but with a twist! In every
learning statement, there are some misspelled words or shuffled letters that you
need to correct to complete the thought of the sentence. Copy and transfer your
answer on your answer sheet.
A. Scramble words.
1. One of the PPE to be used in the kitchen to prevent any saliva or contaminants
from the cook you mix.__________________. OODF SKMA.
2. ___________________is a small hand tool used generally in decorative works
such as making garnishes. NNLEHC EINKF
3. ________________is used to scrape against the bowl. ERRBBU RECRPSA
18
4. ______________is used for mixing creams, butter and for tossing salads. IRWE
HSWIK
B. Multiple Choice: Read and analyze each question carefully. Select the letter that
corresponds to the best answer and write it on your answer sheet.
1. It is a perforated bowl of varying sizes made of stainless steel, aluminum, or
plastic used to drain, wash or cook ingredients from the liquid.
[Link]. [Link] c. Mixing bowl. d. Soup bowl
2. It is used for turning and lifting eggs, pancakes, and meats on griddles, grills,
sheet pans, and the likes and is also used to scrape and clean griddles.
a. Measuring spoon. [Link] spatula c. Rubber scraper. [Link]
spoon
3. It is used to scrape off all the contents of bowls and pans from the sides
and fold in beaten eggs in batter or whipped cream.
a. Paring knife. b. Rubber spatula c. Wire whisk. d. Wooden spoon
4. It is a screen-type mesh supported by a round metal frame used for sifting
dry ingredients like starch and flour.
a. Colander b. Funnel c. Sieve. d. Skimmer
5. It is a device with loops of stainless steel wire fastened to a handle. It is used
for blending, mixing, whipping eggs or batter, and blending gravies, sauces,
and soups. a. For. K. b. Knife c. Spoon. d. Whois
6. It is a miniature Bain Marie with an upper dish containing indentations each
sized to hold an egg or contains a separate device for poaching.
a. Egg Poacher. b. Double boiler. c. Frying pan. d. Omelet pan
7. It is a chamber or compartment used for cooking, baking, heating, or drying.
a. Blender. b. Burner c. Mixer. d. Oven
8. It is the process of washing and sanitizing dishes, glassware, flatware, and
pots and pans either manually or mechanically.
a. Bleaching b. Hand washing. c. Ware washing. d. Washing
machine
9. It requires a dishwashing machine capable of washing, rinsing, and drying
dishes, flatware, and glassware.
a. Hand washing. c. Mechanical ware washing
b. Manual ware washing. d. Washing machine
10. Which of the following is the proper order in washing the dishes?
a. utensils, chinaware, silverware, glassware
b. silverware, utensils, glassware, chinaware
c. chinaware, glassware, utensils, silverware
d. glassware, silverware, chinaware, utensil
19
Let Us Enhance
To deepen your knowledge about the lesson, let’s do another activity!
Take the correct Steps.
Put the steps for cleaning and sanitizing in order by writing the number of the
step in the space provided.
1. ____Sanitize the surface.
2. ____Clean the surface.
3. ____Allow the surface to air – dry.
4. ____Rinse the surface.
5. ____Remove food from the surface.
Let Us Reflect
In this module, you will be able to know how to prepare and cook eggs and
clean and sanitize the kitchen using tools, utensils, and equipment needed in
preparing egg dishes; In addition, you have been learned more skills in how to clean
the surface properly. Overall, you have gained an insight into how to ensure the
application of quality standards. Congratulations! You have accomplished this
module and you did a great job!
20
21
Let Us Assess
Let Us Practice More Let Us Practice
1. b
1. b 1. MISE EN PLACE
2. b
2. C 2. REFRIGERATOR
3. b
3. C 3. SLOTTED SPOON
4. c
4. C 4. SIFTER
5.d
5.b [Link]
6. a
7.d
8.c
9.b
10.d Let Us Practice Let us Practice more
1. Eggwhite 1. Air Cell
2. Center 2. Shell
Let Us Try
1. C 3. Shell 3. Vitelline membrane
2. b
3. c 4. Chalaza 4. membranes
4. b
[Link] disc 5. Chalaza
5.b
6. b 6. Air cell 6. Thick
7.b
Albumen/Eggwhite
8.d
9.c 7. germinal disc
10.c
8. yolk
Answer Key
References
[Link]
dishes
[Link]
[Link]
[Link]
[Link]
[Link]
22
For inquiries or feedback, please write or call:
Department of Education – Region XI Davao City Division
Elpidio Quirino Avenue, Davao City, Davao del Sur
Telephone: (082) 224 0100 / 228 3970
Email Address: info@[Link] /
[Link]@[Link]
