For all.

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

6. Continue…
6. systematize- arranged
in an orderly and logical
manner
7. carelessness- not
cautious or careful

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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

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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

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2. Leveled floors are
advantageous in
facilitating movement of
mobile equipment like
carts.

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3. Tools and equipment
should be thoroughly
cleaned and properly
sanitized

19. A. ASSEMBLING AND PREPARING INGREDIENTS
FOR MENU ITEMS
Check tools and
equipment

20. Continue…
1. Check your recipe
calculation and study
carefully the
measurements of the
Ingredients

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2. Prepare your
ingredients immediately
before the start of your
preparation.

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3. Weigh or measure
each ingredients as
indicated in the recipe.
Check and recheck.

23. B. PLANNING FOR THE PROCESS OF WORK
Arrange the ingredients,
tools and equipment in
the best order

24. C. TIME ALLOTMENT
Always have schedule for
work. Post it where it
can be seen. Observe
critical point.