PERFORMING MISE EN PLACE FOR MEAT PRODUCTS

1. Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF BATANGAS
BALAYAN SENIOR HIGH SCHOOL
CALOOCAN, BALAYAN, BATANGAS
COOKERY NC II
PERFORMING MISE’EN PLACE FOR MEAT PRODUCTS
Quarter 4- Week 1
INTRODUCTORY MESSAGE
This lesson will help you to acquire about the knowledge, skills, and attitude in performing mise’en place for meat. Also,
you will know the basic method in preparing meat.
WHAT WILL I EXPLORE?
This module was designed and written for the learners to help them perform mise’en place. After going through
this Learning Activity Sheets, the learner is expected to:
The following skills and knowledge shall be the focused of this activity sheet:
1. identify tools and equipment needed in preparing/cooking meat; and
2. classify the tools and equipment in cooking meat. TLE_HECK9-12PCM-IVa-3
PRETEST
Directions: Read the following test items below. Encircle the letter of the correct answer. Write your answer on your activity
notebook.
1. It is used to turn or flip food without piercing it.
A. Baster B. Dredgers C. Flipper D. Knife
2. A tool used for cutting through bones.
A. Butcher knife B. Chef knife C. Cleaver D. Utility knife
3. Analogy: Knife is for cutting, wok is for ______________.
A. Cooking B. Cutting C. Preparing D. Measuring
4. Which of the following tool is used for carving?
A. Cleaver knife B. Fork C. Razor knife D. Slicer
5. Which of the following tool is used to chop, blend, mix, whip, puree, grate, and liquify all kinds of food?
A. Blender B. Cutting board C. Dredgers D. Mixing bowl
ACTIVITY 1: Name it!
A. Directions: Find 5 tools and equipment in this LOOP A WORD game used in preparing and cooking a given
recipe. Write these words on your answer sheet.
B. Directions: Name the pictures in the box below. Write your answer on your answer sheets.

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DISCUSSION
PREPARATION TOOLS

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ACTIVITY 2. Can you Name Me?
A. Directions: Inside the box, there are jumbled words referring to tools and equipment used in cooking a certain recipe.
Arrange the letters to form the correct word/s. Write your answers on your answer sheet. Also, classify them using the
table below.
B. Directions: Write TRUE if the statement is correct and FALSE if the statement is wrong. If it is FALSE write the correct
word/s to make the statement correct.
1. French knife is used for carving roast chicken and duck.
2. Butcher knife is used for cutting, sectioning and trimming raw meats in the butchers shop.
3. Utility knife is also known as chef’s knife.
4. Scimitar is used for accurate cutting of steaks.
5. Slicer is used for carving and slicing cooked meats.
C. Direction: Classify the following list of tools and equipment as to their uses. Write P for preparation, C for cooking, T
for cutting, S for serving and M for measuring.
____1. Serving spoon ____5. Scimitar knife
____2. Wok ____4. Household scales
____3. Wooden spoon

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ACTIVITY 3. Directions: Go to your kitchen and list down all tools and equipment that are needed in preparing and
cooking meat. Classify them according to their uses. Write each tools and equipment in the box provided.
Activity 4: Directions: Choose the letter of the correct answer and write it on your answer sheet.
1. The following are examples of cutting tools except?
A. baster B. cleaver C. kitchen shears D. slicer
2. Which tool is used to hold meat while slicing, turn solid pieces of meat while browning and is made of stainless steel
with heat-proof handle?
A. baster serving B. serving spoon C. tongs D. two-tine fork
3. Kakey is asked to transfer poultry or meat portion to a serving platter. What tool should she use?
A. serving spoon B. serving tongs C. two-tine fork D. wooden spoon
4. Which tool must be used when you are measuring salt?
A. household spoons B. measuring cup C. measuring spoon D. temperature scales
5. Jazz is preparing to mix all the ingredients. What tool should he use to mix all together?
A. measuring cup B. mixing bowl C. skillet fry pan D. wok
REFLECTION
Write your insights about the lesson.
The best things about this lesson…
_____________________________________________________________________________________________
___________________________________________________________________.
The worst things about this lesson …
_____________________________________________________________________________________________
___________________________________________________________________.
REFERENCES
Cookery NC II Curriculum Guide “ Retrieved from https://www.deped.gov.ph/wp-content/uploads/2019/01/Cookery-NC-
II-CG.pdf “
TVL – HE- Cookery NC II - Grade 12 Alternative Delivery Mode Quarter 4 – Module 1: Performing Mise’en Place for
Meat Products First Edition, 2021
Prepared by: Checked by:
AlLEEN H. BANAGUAS ARIEL B. PRIGO
Master Teacher I Teacher II
APPROVED:
CECILLE A. DE CASTRO
Teacher III
ELEAZAR C. MAGSINO
Principal II

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ANSWER SHEET
COOKERY NC II
Quarter 4-Week 1
Name of Learner: __________________________________
Grade Level: __12______________________________
Strand/Track: _ Home Economics/ TVL______________
Section: __________________________________
Date: ______________________________________
______________________________________________________________________________________
PRETEST
1. _____ 2. _____ 3. ________ 4. ______ 5. _______
ACTIVITY 1: Name It!
A. 1. ___________________ 3. ______________________ 5. __________________
2. ___________________ 4. _______________________
B. 1. ___________________ 3. ______________________ 5. __________________
2. ___________________ 4. _______________________
ACTIVITY 2. Can you Name Me?
A. 1. ___________________ 3. ______________________ 5. __________________
2. ___________________ 4. _______________________
B.
1. ___________________ 3. ______________________ 5. __________________
2. ___________________ 4. _______________________
C.
1. ___________________ 3. ______________________ 5. __________________
2. ___________________ 4. _______________________
ACTIVITY 3. Try Me!
ACTIVITY 4
1. _____ 2. _____ 3. ________ 4. ______ 5. _______
REFLECTION
The best things about this lesson …___________________________________________________________________
The worst things about this lesson were…
_____________________________________________________________________________________________
___________________________________________________________________.
Parent/Guardian Signature over Printed Name :_________________________________________________

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