preparing kitchen tools and equipment and the ingredients- GRade 10
1.
2. LEARNING OBJECTIVES:
At the end of the lesson, the students will be able to;
a.Define mise en place
b.Identify the different cooking equipment and
utensils in coking different types of dishes.
c.State the general guidelines in the
cleanliness and sanitation of the kitchen and
the kitchen tools, utensils, and equipment;
3. LEARNING OBJECTIVES:
At the end of the lesson, the students will be
able to;
d. explain how to assemble and prepare
ingredients for menu items; and
e. Cite the importance of organizing and
preparing kitchen tools and equipment and the
ingredients
4. III. WORDS FOR STUDY
Know the meaning of each word so you can understand
the lesson better.
1.Auxiliary equipment- those which provide
help or support principal equipment
2.Kitchen tools- hand devices or implements
to perform a task
5. Continue…
3. Kitchen utensils- useful tools in
the kitchen or household
4. Kitchen equipment- kitchen
apparatus used for a major purpose
5. Mise en place- prepare and
arrange in the order of use
7. Continue…
8. Within reach- the
distance in which the hand
can grab or hold
9. positioned- placed in a
strategic location
8. IV. READ AND LEARN
In any type of food preparation,
whether a dish of eggs, vegetables,
cereals, meat, poultry, or seafood, the
first order of the entire preparation
process is to perform mise en place.
Perform Mise en Place
9. Preparing the Tools and Equipment to Use
Start gathering all the needed tools and
equipment
Position them within reach to save time
and travel
know an appropriate tools and equipment
for dish or recipe you are preparing.
Put always your mind in your work
10. Continue…
Should be positioned with respect to
the flow of food through the work
center and convenience of the workers
who will use them.
11. ACTIVITY 1
Title of Activity:
Knowing each other
Toolsandutensils
Show image
12. COMMON TOOLS AND EQUIPMENT
A. Cooking Equipment
B. Utensils Used In
Cooking All Types Of
Dishes
13. COMMON TOOLS AND EQUIPMENT
A. Cooking Equipment
1. Primary cooking equipment
2. Auxiliary cooking equipment
14. COMMON TOOLS AND EQUIPMENT
A. Cooking Equipment
1. Primary cooking equipment
Meaning: Generally used in heating frozen
foods and finished partially cooked food
15. COMMON TOOLS AND EQUIPMENT
A. Cooking Equipment
2. Auxiliary cooking equipment
Meaning: G
16. GENERAL GUIDELINES IN THE
CLEANLINESS AND SANITATION OF THE
KITCHEN
1. Physical equipment and
kitchen layout should be
conducive to good
sanitary practices