Republic of the Philippines
Laguna State Polytechnic University
Province of Laguna
College of Teacher Education
PERFORM MISE'EN
PLACE IN PREPARING
SALADS
I. OBJECTIVES
At the end of the lesson, students should be able to:
1. identify the different classification of salads, the tools, equipment and utensils
needed in preparing salads;
2. Appreciate the function of salads in the meal;
3. Apply the proper use of the equipment in preparing salads.
II. SUBJECT MATTER
Topic: Perform Mise'en place
References: Module
Instructional Materials: Cellphone, Laptop and projector
III. PROCEDURE
Teacher’s Activity Student’s Activity
1. Greating the class
Good morning class!
Good morning ma’am!
2. Prayer
Kindly lead the prayer.
(Ms. Catignas will lead the
Ms.Catignas, kindly lead us the prayer. prayer)
3. Checking the attendance
Do we have any absentees today? (The class secretary checks
the attendance.)
Mr. Mesinas, kindly list down the names of the
absentees and give it to me later.
4. Review the past lesson
Have a recitation about the past lesson.
(The class actively
participate in the
recitation.)
5.Motivation
Before we proceed to our discussion for today, we
will have an Energizer first.
The game will be called "Hep hep Hooray!”. Are you
familiar with that game? Yes, Ma’am!
Instructions :If the response is that tools or utensils
are used in the preparation of salads, you will
respond "Hep Hep," and if the answer is that they're
not, you will respond "Hooray."
Yes, Ma’am!
Are you ready class?
(The presenter will post the written or the unwritten ( Class raise their hand,
rules on the PowerPoint Presentation) and the teacher choose
one)
1.The 1st is : Hep Hep
" Greater/ Shredder."
-Yes, that’s correct.
2. Next is :
Hooray
"Measuring cups."
-Yes that's correct
3. Next is:
"Peeler" Hep Hep!
-Yes, that's correct
4. Last is :
Hep Hep!
"Citrus zester."
-Yes, that's correct
Teacher’s Activity Student’s Activity
1. Analysis
Question in activity
class base on the activity we conduct earlier (Students raise their hand to
what did you observe? answer)
I observe earlier that the lesson
for today is about the
classification of salad, utensils
and equipment in preparing
salads .
That's absolutely correct.
Our topic for today is about Mise' en place in
preparing salads, classification of salads, the
tools, equipment and utensils in preparing
salads.
Now let's proceed to our discussion.
Mise'en place, I believe that most of you have an
idea or insight about the meaning of this.
When we say Mise en place it is a French words
mean setting everything in place and organizing
all the materials and ingredients before
preparing foods.
2.Abstraction
Mise'en Place - French term for having all your
ingredients measured, cut, peeled, sliced,
grated, etc. before you start cooking. Pans are
prepared.
Tools, Equipment, Utensils Needed in Preparing
Salads.
1. Knife - good quality knives with sharp, sturdy
stainless steel blades and with handles that
securely attached and that feel perfectly
comfortable in your hand.
2. Cutting boards - choices of cutting boards are
the wooden or blocks and acrylic cutting
boards. When preparing a recipe that contains
both meat (or poultry or seafood) and
vegetables requiring cutting, use one board
exclusively the vegetables and the other
exclusively for the raw meat to avoid cross-
contamination.
3. Peelers - is a kitchen tool consisting of a
slotted metal blade attached to a handle, that is
used to remove the outer skin or peel of certain
vegetables. frequently potatoes and carrots, and
fruits such as apples, pears.
4. Citrus zesters - A kitchen zester is
approximately four inches long, with a handle
and a curved metal end, the top of which is
perforated with a row of round holes with
sharpened rims.
5. Grater/Shredder - A grater (also known as a
shredder) is a kitchen utensil used to grate foods
into fine pieces. It was invented by François
Boullier in 1540s.
6. Grill pan - used for salad toppings to be
broiled or grilled.
7.Salad Spinners - used to hold just washed
salad leave in a slotted basket that is made to
spin by hand and thus fling all the water off the
leaves into the outer container.
8. Mixing bowls - used to mix dressings,
marinate ingredients, hold separate elements of
a salad before assembling and used to toss and
mix all the ingredients together.
9. Salad servers - "Salad sets" with big salad
bowls, serving bowls and servers.
Classification of Salads According to their
Functions in the Meal
1. Appetizer salad - It stimulate appetite which
has fresh, crisp ingredients; tangy flavorful
dressing; and attractive, appetizing appearance.
2. Accompaniment salad - Accompaniment
salads must balance and harmonize with the
rest of the meal, like any other side dish.
3. Side dish salads - should be light and
flavorful, not too much vegetable salads are
often good choices.
4. Main course salads - Should be large enough
to serve as a full meal and should contain a
substantial portion of protein.
5. Separate course salads - these salads must be
very light without filling.
6. Dessert salads - dessert salad are usually
sweet and may contain items such as fruits,
sweetened gelatin, nuts and cream.
Classification of Salads According to
Ingredients used.
1. Green salads - must be fresh, clean, crisp and
cold and well drained. Moisture and air are
necessary to keep greens crisp.
2. Vegetable, Grain Legumes and Pasta Salads -
vegetable salads are salads whose main
ingredients are vegetables other than lettuce or
other leafy greens.
3. Bound salads - are mixture of foods that are
held together or bound with a dressing usually a
thick dressing like mayonnaise.
4. Fruit Salad - contain fruits as their main
ingredients, like appetizer salads or dessert
salads.
5. Composed Salads - made by arranging two or
more elements attractively on a plate.
6.Gelatin Salads - most gelatin products are
made with sweetened prepared mixes with
artificial color and flavor.
3.Generalization
Raise hands
Anyone can summarize our lesson for today?
(The class summarizes the
Yes, Ms./Mr. lesson, and most of them share
what they learned about the
topic that was discussed today.)
Yes, that's correct
IV. EVALUATION
On a half sheet of paper, write a reflection based on what you learned from the topic that we
discussed today.
V. ASSIGNMENT
Review the lesson we discussed, and at our next meeting we will have a ten-item quiz.
