9 11 TLE – H.E.- COOKERY Quarter 4 – Module 1: PREPARE SALAD DRESSING “Perform Mise en Place” 0 TLE – Grade 9 Alternative Delivery Mode Quarter 4 – Module 1: Prepare Dessert and Sweet Sauces: 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 exploitation of such work for 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 Secretary: Leonor Magtolis Briones Undersecretary: Diosdado M. San Antonio Development Team of the Module Writer: Maricel E. Obaňana Editor: Dawn T. Tuban Reviewers: Dawn T. Tuban, Ivah Mae C. Estoconing Typesetters: Dawn T. Tuban, Ivah Mae C. Estoconing Management Team: Senen Priscillo P. Paulin, CESO V Rosela R. Abiera Joelyza M. Arcilla EdD Maricel S. Rasid Marcelo K. Palispis EdD Elmar L. Cabrera Nilita L. Ragay EdD Antonio B. Baguio, Jr. EdD Printed in the Philippines by ________________________ Department of Education –Region VII Schools Division of Negros Oriental Office Address: Tele #: E-mail Address: Kagawasan, Ave., Daro, Dumaguete City, Negros Oriental (035) 225 2376 / 541 1117 negros.oriental@deped.gov.ph 9 TLE Quarter 4 – Module 1: PREPARE SALAD DRESSING “Perform Mise en Place” What I Need to Know This module was designed and written with you in mind. It is here to help you master the nature of Cookery. The scope of this module permits it to be used in many different learning situations. The language used recognizes the diverse vocabulary level of students. The lessons are arranged to follow the standard sequence of the course. But the order in which you read them can be changed to correspond with the textbook you are now using. LO 1. Perform mise en place After going through this module, you are expected to: 1. Evaluate tools and equipment needed in the preparation of salad and dressing; 2. Clean, sanitize, and prepare tools, utensils, and equipment based on the required tasks; and 3. Identify the characteristics of desserts. 1 What I Know MULTIPLE CHOICE Direction: Read each item carefully. Choose the LETTER of the correct answer and write this on your notebook. 1. This is used to level off ingredient when measuring and to spread frostings. A. spatula C. paring knife B. citrus knife D. fruit and salad knife 2. This is often referred to as cook’s or chef’s knife. This is used for peeling and slicing of vegetables. A. citrus knife C. paring knife B. kitchen knife D. fruit and salad knife 3. This is used to scrape vegetables, such as carrots and potatoes and to peel fruits. A. spatula C. vegetable peeler B. kitchen knife D. citrus knife 4. This is a French term which means setting everything in place and organizing all the materials and ingredients before preparing food. A. Mise en Place C. Miss in Place B. Mis in Plas D. Mis en Place 5. This refers to the more complicated tools. A. utensils C. equipment B. materials D. supplies 6. Which of the following tools is used for whipping eggs or butter, and for blending gravies, sauces, and soups? A. grater C. whisks B. spatula D. scraper 7. This is a type of dessert that is smooth frozen mixture of milk, cream, sugar, flavorings, and sometimes eggs. A. whipped cream C. ice B. ice cream D. None of the above 8. Which of the following guidelines should not be practiced in plating dessert? A. Layer flavors and texture. C. Do not crowd the plate. B. Make garnishes edible. D. Use monotype of plate. 2 9. Which of the following sanitary practices is true in storing desserts? a. Wash utensils and equipment thoroughly. b. Keep away from food when you are ill. c. Store foods and ingredients in a dry place. d. All of the above 10. This is another excellent dessert that is ready to serve. It is made in all parts of the world from variety of milks from cow, goat, and sheep. a. Fruits b. Cheese c. Cream d. Butter 3 Lesson 1 PREPARE DESSERT AND SWEET SAUCES “Perform Mise en Place” Dessert is usually a sweet course or dish (as of pastry or ice cream) commonly served at the end of a meal. The term dessert can apply to many confections, such as biscuits, cakes, cookies, custards, gelatins, ice creams, pastries, pies, puddings, sweet soups, and tarts. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Notes to the Teacher This contains helpful tips or strategies that will help you in guiding the learners. The following are information that would lead to the activities and assessment. Some activities may need your own discretion upon checking, or you may use rubric of provided. Please review the activities and answer keys, and amend if necessary. What’s In Direction: Answer the following questions on your notebook. I. II. Why is it important to clean and sanitize cooking tools and utensils? What are the things to be considered before preparing desserts and sweet sauces? 4 What’s New Introductory Activity: Call Me! Direction: Identify the different kitchen tools and utensils in preparing desserts and sweet sauces. Write your answer on your notebook. 1. 3. 4. 2. 5. Questions: 1. How did you find the activity? 2. Was it easy for you to identify the tools/utensils in preparing salad? Why or Why not? 3. Do you know how to use each one of them? 5 What is It Mise en Place is a French term which means setting everything in place and organizing all the materials and ingredients before preparing food. Tools, Equipment, and Utensils needed in preparing desserts TOOLS, EQUIPMENT, AND UTENSILS NEEDED IN PREPARING DESSERTS Everyone be familiarwith with thethe tools, equipment utensils needed inand preparingutensils needed in Everyone should be should familiar tools, and equipment, Tools, Equipment, and Utensils needed in preparing desserts preparing desserts. Even pastry must these tools, utensils, and desserts. Every pastry chef must havechef these tools, utensils,have and equipment for efficient Tools, Equipment, andwith Utensils needed in preparing desserts equipment for efficient preparation of desserts. Each tool is designed Everyone should be familiar the tools, equipment and utensils needed in preparing to perform preparation of desserts. Each tools is designed to perform a specific job in the kitchen. desserts. Every pastry chef must have these tools, utensils, and equipment for efficient a specific job in the kitchen. Everyone should be familiar tools, equipment anda utensils in preparing preparation of desserts. Each toolswithis the designed to perform specificneeded job in the kitchen. desserts. Every pastry chef must have these tools, utensils, and equipment for efficient MEASURINGpreparation CUPS ofAND SPOONS. measuring for dry ingredients, desserts. tools isIndividual designed to perform a specific job incup kitchen. 1. Measuring andEach spoon. Individual Measuring cupmeasuring for dry ingredients,thespoon glass glass measuring cup forcupliquid ingredients, and for ingredients 1. Measuring cup and spoon. Individual Measuring cup for dry ingredients, glass measuring cup for liquid and measuring spoon for ingredients used in small quantity. used in small quantity. measuring cup for liquid andspoon. measuring spoon for ingredients in small quantity. 1. Measuring cup and Individual Measuring cup for used dry ingredients, glass measuring cup for liquid and measuring spoon for ingredients used in small quantity. 2. Mixing2. bowl. mixing ingredients. It comes Small,medium, medium, MixingUsed bowl.for Used for mixing ingredients. It comesinindifferent different sizes. sizes. Small, MIXING These areforused for mixing It medium, comes in different Mixing bowl. Used mixing ingredients. It comesingredients. in different sizes. Small, andBOWLS. largeand2.large sizes. Small, medium, and large and large. CANS/BOTTLES/CARTOON OPENER. are usedwithtoa smooth open a food tin, 3. Cans, bottles, cartoons opener used to openThese a food tin, preferably preferably with a smooth operation, and comfortable grip and turning comfortable gripused and turning knob. 3. Cans,operation, bottles, and cartoons opener to open a food tin, preferably with a smooth knob. operation, and comfortable grip and turning knob. 3. Cans, bottles, cartoons opener used to open a food tin, preferably with a smooth operation, and comfortable grip and turning knob. 6 4. Cutting board a wooden or plastic board where fruits and vegetables can be cut. 4. Cutting board a wooden or plastic board where fruits and vegetables can be cut. CUTTING BOARD. A wooden or plastic board where fruits and vegetables can be cut. 5. Double boiler – used when temperatures must be kept below boiling, such as for egg sauces, puddings, and to keep foods warm without overcooking. 6. Funnels – used to fill jars, made of various sizes of stainless steel, aluminium, or of plastic. DOUBLE BOILER. Used when temperatures must be kept below boiling, such as for egg. 5. Double boiler – used when temperatures must be kept below boiling, such as sauces, puddings, and to keep foods warm without overcooking. 5. Double boiler – used when temperatures must be kept below boiling, such as for egg sauces, puddings, and to keep foods warm without overcooking. 6. Funnels – used to fill jars, made of various sizes of stainless steel, aluminiu 6. Funnels – used to fill jars, made of various sizes of stainless steel, aluminium, or of plastic. plastic. FUNNELS. Used to fill jars, made of various sizes of stainless steel or aluminium. 7. Graters - used to grate, shred, slice and separate foods such as carrots, cabbage and cheese. 7. Graters - used to grate, shred, slice and separate foods such as carrots, cabbage and GRATERS. Used to grate, shred, slice, and separate foods such as carrots, cabbage, cheese. and cheese. 7. Graters - used to grate, shred, slice and separate foods such as carrots, cabb cheese. 8. Kitchen Knives often referred to as cook's or chef's knife. Use for peeling and slicing fruits and vegetables. 8. Kitchen Knives often referred to as cook's or chef's knife. Use for peeling and slicing 7 fruits and vegetables. KITCHEN KNIVES. Often referred to as cook’s or chef’s knife. Use for peeling and slicing fruits and vegetables. Fruit and salad knife - used to prepare salad greens, vegetables, and fruits Spatula – used to level off ingredients when measuring and to spread frostings Citrus sectioton prepare citrus fruisalts.adThe bladevegetabl has a etwo-si Fruit andknifesalad– used knifeto- used greens, s, andded, fruitsserrated Fruit and salad knife edge - used to prepare salad greens, vegetables, and fruits Spatula level off ingredients when measurimeasuring ng and to spread frostiand ngs to spread frostings Spatula – used to level– used off toingredients when Paring knife – used to core, peel, and section fruits and vegetables. Blades are Citrus knife – used has a two-sided, serrated short, Citrusto knifesection – used on citrus fruifruits. ts. The blaThe de has a blade two-sided, serrated concave with holto lsecti owcitrus ground. edge edge Kitchen Shears. They barepeel, practical and for openisection ng food packages, cutting tape or strivegetables. ng Paring knife –9.used to core, fruits and Blades are Paring knife – used to core, peel , and secti o n frui t s and vegetabl e s. Bl a des are short, concave towith hollow package foods ground. or simply to remove labels or tags from items. short, concave with hollow ground. 9. Kitchen Shears. They bare practical for opening food packages, cutting tape or string bare practical for opening cutting tape or toKITCHEN packageSHEARS. foods They or simply to remove labelsfood or packages, tags from items. 9. Kitchen Shears. They bare practi c al for openi n g food packages, cutti n g tape or stri n g string to package foods or simply to remove labels or tags from items. to package foods or simply to remove labels or tags from items. 10. Scraper- a rubber10.orScrapersilicone tos blend or scrape a rubber ortools silicone tool to blend or scrape the food fromthe the bowlfood ; metal,from the bowl; metal, silicone or plastic egg siturners licone or plastior c eggflippers turners or flippers SCRAPER. A rubber or silicone tool to blend or scrape the food from the bowl. 10. Scraper- a rubber or silicone tools to blend or scrape the food from the bowl; metal, silicone or plastic egg turners or flippers 8 11. Spoons or – soliperforated. d, slotted, or perforated.Made Made of stainoflessstainless steel or plastic, thesteel solid ones or plastic, the solid ones 11. Spoons – solid, slotted, are used to spoon liquids andandto are usedover to spoon lfoods iquids over foods to liftlift foods,foods, including theincluding liquid out of the potthe liquid out of the pot 11. Spoons – solid, slotted, or perforated. Made of stainless steel or plastic, the solid ones SPOONS. Solid, slotted, or perforated. Made of stainless steel or plastic, the solid are –used over foods ofandstaitonleliftssfoods, including the pot Spoons soliliquids dto, slspoon otted, orliquids perforated. steel orto plastilift c, thethefoods, soliliquid d onesout ofincluding ones are used to11.spoon overMade foods and the liquid out of the pot. are used to spoon liquids over foods and to lift foods, including the liquid out of the pot 12. Temperature Scales - used to measure heat intensity. Different thermometers are 12. Temperature Scales - used toto measuremeasure heat intensity. thermometers are or deep-fat used for different purposes in food preparation – forDifferent meat, candy frying.. TEMPERATURE SCALES. Used heat intensity. Different 12. Temperature Scales - used to measure heat intensity. Different thermometers are used for for Scal different purposes inpurposes foodheatpreparation for meat, candy or aredeep-fat frying.. thermometers are12.used different the food preparation – for meat, Temperature es - used to measure intensity. Di–in fferent thermometers used for di f ferent purposes i n food preparati o n – for meat, candy or deep-fat fryi n g.. candy, or deep-fatusedfrying. for different purposes in food preparation – for meat, candy or deep-fat frying.. 13. Vegetable peeler. used to peeler. scrape vegetables, carrots 13. Vegetable used to scrape vegetables, such such as carrots as and potatoes and to and potatoes and to peel fruits. The best13.ones of stainless steel with peeleare fruits. besttoones arevegetabl made ofes,stainless withandsharp doublesharp swivels. blade that swivels. Vegetabl peeleThe r.made used scrape such assteel carrots potatoes andblade to thatdouble peel fruits. The best ones are made of stainless steel with sharp double blade that swivels. 13. Vegetabl e peeletor. usedscrape to scrape vegetabl es, such as carrotssuch and potatoes to VEGETABLE PEELER. Used vegetables, as and carrots and potatoes and to peel fruits. The ones with peel fruibest ts. The best ones areofmadestainless of stainless steel wisteel th sharp doubl e bladesharp that swivels. double blade that swivels. 14. Whisks for Blending, Mixingfor usedwhipping for whipping eggseggs or batter,orandbatter, for blending and for blending WHISKS for blending. Mixing used 14. Whisks for Blending, Mixing used for whipping eggs or batter, and for blending gravies, sauces, 14. and The beaters are of looped steel gravies, and Thefor beaters madeormade ofbatter, loopedandsteel which are piano wires Whi skssoups. for Blsauces, ending, Mixbeaters insoups. g used whiare ppingare eggs for blpiano endinwires g steel gravies, sauces, and soups. The made of looped piano wires which are which are twisted toto The form the form the handle. gravitogether es, twisted sauces,together and soups. beaters are madehandle. of looped steel piano wires which are twisted together to form the handle. twisted together to form the handle. 14. Whisks for Blending, Mixing used for whipping eggs or batter, and for blending gravies, sauces, and soups. The beaters are made of looped steel piano wires which are twisted together to form the handle. 15. Wooden spoons continue to be kitchen essentials because of their usefulness for usedspoons for creaming, They should beof thei mader useful of hard 9s because 15. Wooden contito nuestirring, tobe be kiand tkitchen chenmixing. essential nbecause esswood for 15. Wooden spoons continue essentials of their usefulness for used for creaming, sti r ri n g, and mi x ing. They shoul d be made of hard wood used for creaming, stirring, and mixing. They should be made of hard wood WOODEN SPOONS. These tools continue to be kitchen essentials because of their usefulness for creaming, stirring, and mixing. They should be made of hard wood. BAKING PAN. One cannot bake without bake ware. Baking pans like loaf pans, cake pans, pie plates, sheets, and arepans necessary for baking. 16. Bakingbaking pan. One cannot bake without bakeso ware.on . Baking like loaf pans, cake pans, pie plates, baking sheets and so on are necessary for baking. EQUIPMENT More complicated tools are called equipment. They may refer to a small electrical appliance, such as mixer, or a large, expensive, power-operated appliancetools such a range a refrigerator. complicated areorcalled equipment. They may refer to a s uch as a mixer, or a large, expensive, power-operated applianc tor. REFRIGERATORS/FREEZERS These are necessary in preventing bacterial infections from foods. ators/Freezers are necessary in preventing bacterial infections 10 1. Range a kitchen appliance used for cooking food. 1. Range a kitchen appliance used for cooking food. – A kitchen appliance used for cooking food. nge a kitchen RANGE appliance used for cooking food. 2. Mixers. Used for mixing, creaming, beating and whipping ingredients. The ultimate mixer for anyone who bakes is, of course, a stand mixer. MIXERS – Used for mixing, creaming, and whipping ingredients. The 2. Mixers. Used for mixing, creaming, beatingbeating, and whipping ingredients. The ultimate ers. Used formixer mixing, creaming, beating and whipping ingredients. The ultimate ultimate mixer for anyone who bakes, is of course, a stand mixer. for anyone who bakes is, of course, a stand mixer. er for anyone who bakes is, of course, a stand mixer. BLENDERS – These are used to chop, whip,grate, puree,and grate, and liquefy 3. Blenders are used to chop, blend, mix,blend, whip,mix, puree, liquefy all kinds of all kinds of doo. A blender is a very useful appliance. 3. Blenders are used to chop, blend, mix, whip, puree, grate, and liquefy all kinds of food. A blender is a very useful appliance. nders are used toAchop, mix, whip, puree, grate, and liquefy all kinds of food. blenderblend, is a very useful appliance. d. A blender is a very useful appliance. . . . Note: AsAsa arule, NOTE: rule,never neveruse useaapiece piece of of equipment equipment until untilyou youare are thoroughly thoroughlyfamiliar familiar e: As a rule, never use a piece of equipment until you are thoroughly familiar familiar Note: As rule, never use a piece of equipment until you are thoroughly with its operation and with itsa operation andfeatures. features. its operation features.and features. with and its operation 11 DESSERT This is usually sweet course or dish (as exemplified by pastry or ice cream) usually served at the end of the meal. CLASSIFICATION/TYPES OF DESSERT A. FRUITS B. CHEESE C. GELATIN DESSERT D. CUSTARD E. PUDDINGS F. FRUIT COBBLERS G. FROZEN DESSERTS FRUITS The simplest dessert and one of the best are fruits because they are nutritious, appetizing, and easy to prepare and serve. Characteristics: Appetizing aroma Simple Slightly chilled CHEESE This is another excellent dessert that is ready to serve. It is made in all parts of the world from variety of milks from cow, goat, and sheep. General types of cheese: Soft Semi-hard Hard GELATIN DESSERT These are easily prepared, economical, and vary in many ways. Gelatin is marketed in two forms. First, the unsweetened, granular type that must be softened in water before use, and the fruit gelatin to which flavor, color, and sugar have already been added. 12 CUSTARD Baked and soft custards vary in so many ways. Creamy, delicate, baked custards may be served in their baking cups or may be unmolded and served with fruit garnishes or with dessert sauces. Characteristics of baked custard: Firmness of shape Smooth, tender texture Rich and creamy consistency Excellent flavor Characteristics of soft custard: Velvety smooth texture Rich flavor Has pouring consistency of heavy cream PUDDINGS These are relatively simple to prepare and vary with sauce. These are classified as: Cornstarch pudding, sometimes called blancmange Rice Pudding Bread Pudding FRUIT COBBLERS These are not fruit pies. They have a depth of two or three inches and are topped with biscuit dough rather than being made with pie crust. They may be served either hot or cold. FROZEN DESSERTS ICE CREAM – smooth frozen mixture of milk, cream, sugar, flavorings, and sometimes eggs. SHERBET and ICES – made from fruit juices, water, and sugar. 13 What’s More Direction: Give one characteristic and one example of food for each type of dessert listed below. Copy and answer the chart on your notebook. Types of Dessert CHARACTERISTICS EXAMPLE 1. Frozen Dessert 2. Fruit Cobblers 3. Pudding 4. Fruit 5. Custard 6. Gelatin 7. Cheese What I Have Learned Direction: Write at least a two-paragraph essay about your learning on this lesson/module using the following guide phrases. I have learned that __________________________________________________________________________________ __________________________________________________________________________________ __________________________________________________________________________________ I have realized that __________________________________________________________________________________ __________________________________________________________________________________ __________________________________________________________________________________ I will apply __________________________________________________________________________________ __________________________________________________________________________________ __________________________________________________________________________________ 14 Essay Rubrics Areas of Assessment 10 points Presents ideas in an original manner 7 points Presents ideas in a consistent manner Organization Strong and organized beg/mid/end Understanding Mechanics Ideas TOTAL POINTS: 4 points 1 point Ideas are too general Ideas are vague or unclear Organized beg/mid/end Some organization; attempt at a beg/mid/end No organization; lack beg/mid/end Writing shows strong understanding Writing shows a clear understanding Writing shows adequate understanding Writing shows little understanding Few (if any) errors Few errors Several errors Numerous errors /40 What I Can Do Direction: Select one tool, equipment, or utensil needed in preparing desserts. Make a video on how to use and sanitize your chosen tool, equipment, or utensil available in your kitchen. Ask for guidance from your family members in doing this activity. Alternative (If you cannot provide a video): On your notebook, draw and write the corresponding steps in using and sanitizing your chosen tool, equipment, or utensil available in your kitchen. 20 Use and sanitize the tools and utensils correctly without any supervision 17 Use and sanitize the tools and utensils correctly with some assistance/supervision. 14 Use and sanitize the tools and utensils correctly with minor errors and some assistance/supervision. 11 Was not able to use the tools and utensils correctly. 15 Assessment Direction: Identify the tools, equipment, and/or utensils described in the sentences below. Write your answers on your notebook. Tools/Equipment Uses and Functions 1. These are used for measuring small quantity of ingredients like salt, baking powder, or baking soda. 2. These are used to grate, shred, slice, and separate foods such as carrots, cabbage, and cheese. 3. These are used for whipping eggs or batter, and for blending gravies, sauces, and soups. 4. This is handy for returning some of the meat or poultry juices from the pan, back to the food. 5. They are practical for opening food packages, cutting tape or string to package foods or simply to remove labels or tags from items. 6. These are used to chop, blend, mix, whip, puree, grate, and liquefy all kinds of food. 7. This is used to remove remaining and sticky ingredients from the side of the bowl. 8. These are chef's tools, use for all types of kitchen tasks, from peeling an onion and slicing carrots, to carving a roast or turkey. 9. This is used for creaming, stirring, and mixing. They should be made of hard wood. 10. A kitchen appliance used for cooking food. Additional Activities Direction: Answer the following questions. Do this on your notebook. 1. What is the importance of dessert in a meal? 2. How do you explain Mise en Place? 3. Why is it important to follow the rule of Mise en Place in preparing food? 16 17 WHAT I KNOW 1. A 2. B 3. C 4. A 5. C 6. C 7. B 8. D 9. D 10. B WHAT’S NEW 1. Mixing bowls 2. Double boiler 3. Can Opener 4. Measuring Spoons 5. Baking pans WHAT’S IN Answers may vary. WHAT I HAVE LEARNED Answers may vary. WHAT I CAN DO Answers may vary. ASSESSMENT 1. Measuring spoons 2. Graters 3. Whisks 4. Scoop/Deeper 5. Kitchen Shears 6. Blender 7. Rubber Scraper 8. Kitchen Knives 9. Wooden Spoon 10. Oven Answer Key References Sandoval, Maria Teresa G., (1993). Culinary Arts 3 and 4, pp. 85-86. Llgas, Avelina I., et al., Home Technology Food Management and Service I, pp. 62-63. Cookery Manual Module 1 of 2. Technical-Vocational-Livelihood Home Economics. Janairo, Michicko, Kitchen Tools and Equipment, “Classifications and Types of Desserts and their Uses”, January 16, 2016, https://www.slideshare.net/heLLdeaddoLL/typesofdessert. 18 For inquiries or feedback, please write or call: Department of Education – Schools Division of Negros Oriental Kagawasan, Avenue, Daro, Dumaguete City, Negros Oriental Tel #: (035) 225 2376 / 541 1117 Email Address: negros.oriental@deped.gov.ph Website: lrmds.depednodis.net 19
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