LM-Cookery Grade 9

Republic of the Philippines

DEPARTMENT OF EDUCATION
Region I
Division of Pangasinan II
Binalonan, Pangasinan

TLE
COOKERY
QUARTER 4, MODULE 1
Perform Mise En Place
MELC:
1.1 Importance of dessert in a meal

At the end of the lesson, you are expected to:

1. identify tools and equipment needed in preparing dessert;
2. give the importance of dessert in a meal;

MADONNA S. MACARAEG

ARLENE T. FACUN

JHOANNA O. TARALA

BALUNGAO NATIONAL HIGH SCHOOL

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I. INTRODUCTION

Dessert is usually sweet course or dish (as of pastry or ice cream) usually served at the
end of a meal.
Reasons for eating desserts and sweets

• Dessert balances out a meal and gives “closure” to the meal.

• Eating dessert is an opportunity to experience different flavors and textures
that you cannot get in other foods like vegetables, meats, and fruits.
• Dessert can be an opportunity to be creative. You can make interesting
mixtures that you otherwise may not have thought of. Dessert isn’t “fattening”.
Remember, there is no such thing as a fattening food
• It will make you feel like a kid again.. Forget anti-aging creams or long and
sweaty workout sessions at the gym, the fastest way to recapture your youth, or
embrace a more youthful spirit is to eat like a kid
• It is romantic.

II. MODULE CONTENT

Tools, Equipment, and Utensils needed in preparing desserts/sweets

Everyone should be familiar with the tools, equipment and utensils needed in preparing
desserts. Every pastry chef must have these tools, utensils, and equipment for efficient
preparation of desserts. Each tools is designed to perform a
specific job in the kitchen.

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.

2. Mixing bowl. Used for mixing ingredients. It comes in

different sizes. Small, medium, and large

3. Cans, bottles, cartoons opener used to open a

food tin, preferably with a smooth operation, and
comfortable grip and turning knob.

4. Cutting board a wooden or plastic board where

fruits and vegetables can be cut.

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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, aluminum, or
of plastic

7. Graters-used to grate, shred, slice and separate foods

such as carrots, cabbage and cheese.

8. Kitchen Knivesoften 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 knife – used to section citrus fruits. The blade has a

two-sided, serrated edge

• Paring knife – used to core, peel, and section fruits and

vegetables. Blades are short, concave with hollow ground.

9. Kitchen Shears They are practical for opening food packages,

cutting tape or string to package foods or simply to remove
labels or tags from items.

10. Scraper- a rubber or silicone tools to blend or scrape the food

from the bowl; metal, silicone or plastic egg turners or flippers

11. Spoons – solid, slotted, or perforated. Made of stainless steel or plastic, the solid
ones are used to spoon liquids over foods and to lift foods, including the liquid out of
the pot

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12. Temperature Scales - used to measure heat intensity. Different

thermometers are used for different purposes in food preparation –
for meat, candy or deep-fat frying..

13. Vegetable peeler. used to scrape vegetables, such as carrots and

potatoes and to peel fruits. The best
ones are made of stainless steel with sharp double blade that
swivels.

14. Whisks for Blending, Mixingused 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 used for creaming,
stirring, and mixing. They should be made of hard wood

16. Baking pan. One cannot bake without bakeware.

. Baking pans 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 a mixer,
or a large, expensive, power- operated appliance such a
range or a refrigerator.

1. Refrigerators/Freezers are necessary in

preventing bacterial infections from foods.

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2. Range a kitchen appliance used for cooking food.

3. Mixers. Used for mixing, creaming, beating and whipping ingredients. The
ultimate mixer for anyone who bakes is, of course, a
stand mixer.

4. Blenders are used to chop, blend, mix, whip, puree,

grate, and liquefy all kinds of food. A blender is a
very useful appliance.

Note: As a rule, never use a piece of equipment until you are thoroughly familiar with its operation
and features.

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III. ACTIVITY PROPER

ACTIVITY I
A. Below are pictures of tools, utensils and equipment in preparing dessert. Identify the following
tools, utensils and equipment.

1. 2. 3.

4. 5. 6.

7. 8. 9.

10. 11. 12.

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ACTIVITY II
Directions: Write the uses and function of the tools and equipment below. Write your answer on
the space provided.

Tools/Equipment Uses and Functions

1. measuring cups and

spoon

2. grater

3. whisk

4. temperature scales

5. kitchen shears

6. blender

7. refrigerator/freezer

8. kitchenknives

ACTIVITY III
Directions: Explain each of the following.
1. What is dessert?
2. What are the importance of using the tools and equipment in preparing dessert?

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IV. SUMMATIVE EVALUATION

Test I. Multiple Choice
Direction. Read and analyze the following statement. Write the letter of the correct answer.
1. It balances out a meal and usually served at the end of every meal.
a. Appetizer b. main dish c. dessert d. beverage
2. A wooden or plastic board where fruits and vegetable can be cut.
a. Measuring cup b. mixing bowl c. mixer d. cutting board
3. It is used to measure heat intensity.
a. Temperature scale b. wooden spoons c. baking pan d. gas range
4. Used for mixing, creaming, beating and whipping ingredients.
a. Blenders b. spoons c. mixers d. mixing bowl
5. A rubber or silicone tools used to blend or scrape the food from the bowl.
a. Graters b. scraper c. funnels d. spatula
6. It is used to fill jars, made of various sizes of stainless steel, aluminum or of plastic.
a. Funnels b. kitchen knives c. refrigerator/freezer d. graters
7. These are necessary in preventing bacterial infectious from foods.
a. Gas range b. refrigerator/freezer c. double boiler d. baking pan
8. Used to grate, shred, slice and separate foods such as carrots, cabbage and cheese.
a. Funnels b. kitchen knives c. refrigerator/freezer d. graters
9. Used for mixing ingredients and it comes in different sizes.
a. Blenders b. spoons c. mixers d. mixing bowl
10. Used to level off ingredients when measuring and to spread frostings.
a. Graters b. scraper c. funnels d. spatula

Test II.
Directions.Identify the following if it is a tool or equipment.
1. Gas range 6. Temperature scale
2. Graters 7. Blenders
3. Baking pan 8. Scraper
4. Mixers 9. Measuring cups/spoons
5. Freezer 10. Refrigerator

Test III
Directions.Give precise and straightforward answer to what is being asked.
What is the importance of desert in a meal?

References:
Kto12 Basic Education Curriculum, Technology and Livelihood Education, Learning Module
Cookery 9, pp. 170-173.

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