PERFORM MISE EN PLACE

PERFORM MISE EN PLACE

By MARY JOYCE ALCOVER

​Learning Objectives:

​Perform mise en Place (TLE_HECK9-12PD-IVa-15)

1.1 identify tools and equipment needed in preparing desserts;

1.2 give the importance of dessert in a meal and its characteristic; and

1.3 classify desserts according to types of ingredients used

What is Mise en Place?​

​Mise en place is French for “putting in place” and is used for prepping kitchen equipment and food before serving. Mise en place, which first began being used in the late 1800s, is most commonly used today in professional kitchens, cooking shows, cooking classes, and restaurants.

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The term mise en place is a phrase that also references the discipline and organization that a good chef practices in the kitchen. If you try this process, you might find that it also saves you a lot of time while you are cooking.

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Activity 1

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Directions: Give the name of your favorite dessert and give the ingredients by completing​ the statement

Open Ended

1. My favorite dessert is ____________.

Open Ended

2. The ingredients are ________________________.

I. Tools, Equipment, and Utensils needed in Preparing Desserts/Sweets

​1. TOOLS​

• Preparatory tools

• Measuring tools ​

• Cutting tools​​

2. EQUIPMENT​

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PREPARATION TOOLS​

DIRECTIONS: Choose among the pictures in the choices which preparatory tool​ the statement is referring to.

Multiple Choice

1. are used to hold batters, such as cake batter and thick solid masses of food. The foods are placed in this and baked in the oven. It is available in a variety of sizes, materials, surface textures, and colors.

Multiple Choice

2. used to open a food tin, preferably with a smooth operation, and comfortable grip and turning knob.

Multiple Choice

3. wooden or plastic board where fruits and vegetables can be cut.

Multiple Choice

4. used when temperatures must be kept below boiling, such as for egg sauces, puddings, and to keep foods warm without overcooking

Multiple Choice

5. used to fill jars, made of various sizes of stainless steel, aluminum, or of plastic

Multiple Choice

6. Used for holding and mixing ingredients. It comes in different sizes. Small, medium, and large

Multiple Choice

7. a rubber or silicone tools used to blend or scrape the food from the bowl; metal, silicone or plastic egg turners or flippers

Multiple Choice

8. 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 swivel.

Multiple Choice

9. used for whipping eggs or batter, and for blending gravies, sauces, and soups. they are made of looped steel piano wires which are twisted together to form the handle.

Multiple Choice

10. kitchen essentials used for creaming, stirring, and mixing. They are made of wood or stainless.

MEASURING TOOLS​

DIRECTIONS: Choose among the pictures in the choices which measuring tool​ the statement is referring to.

Multiple Choice

1. it is used for measuring large quantity of dry ingredients.

Multiple Choice

2.it is used for measuring large quantity of liquid ingredients.

Multiple Choice

3. it is used for measuring small quantity of dry, semi-liquid and liquid ingredients.

Multiple Choice

4. it is used for measuring dry ingredients by means of weighing.

Multiple Choice

5. used to measure heat intensity. also used for different purposes in food preparation – for meat, candy, or deep-fat frying.

CUTTING TOOLS​

DIRECTIONS: Choose among the pictures in the choices which cutting tool​ the statement is referring to.

Multiple Choice

They are practical for opening food packages, cutting tape or string to package foods or simply to remove labels or tags from items.

Multiple Choice

often referred to as cook's or chef's knife. Use for peeling and slicing fruits and vegetables.

EQUIPMENT

DIRECTIONS: Choose among the pictures in the choices which equipment the statement is referring to.

Multiple Choice

are used to chop, blend, mix, whip, puree, grate, and liquefy all kinds of food. A blender is a very useful appliance.

Multiple Choice

2. Used for mixing, creaming, beating, and whipping ingredients. .

Multiple Choice

a kitchen appliance used for cooking food.

Multiple Choice

used as food storage and are necessary in preventing bacterial infections from foods.

The Reasons for Eating Desserts and Sweets​

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

2. Eating dessert is an opportunity to experience different flavors and textures that you cannot get in other foods like vegetables, meats, and fruits.

3. Dessert can be an opportunity to be creative. You can make interesting mixtures that you otherwise may not have thought of.

4. Dessert is not “fattening”. Remember, there is no such thing as a fattening food.

5. 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.

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The Classification/Types of Desserts and their Characteristics

​1.FRUITS- is the simplest dessert and one of the best are fruits because they are nutritious, appetizing, and easy to prepare and serve.

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Characteristics of good fruit desserts:

• ​appetizing aroma

• simple

• clean washed appearance

• slightly chilled​

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The Classification/Types of Desserts and their Characteristics

​2. CHEESE- is another excellent dessert that is ready to serve. It is made in all parts of the world from a variety of milks from cow, goat, and sheep. Cheese differs depending on the kind of milk used, the kinds of cheese-making procedures, the seasonings and the ripening processes also distinguish its variety. Each variety has a definite character, a special appeal, and particular uses.

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The three general types of cheese based on consistency are:

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​1. Soft

a. unripened cheese

b. ripened by bacteria​​

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​2. Semi – hard

a. ripened by mold

b. ripened by bacteria

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​3. Hard

a. with gas holes

b. without gas holes

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The Classification/Types of Desserts and their Characteristics

​3. GELATIN- is easily prepared, economical and vary in many ways. Gelatin is marketed in two forms. First, the unsweetened, granular type that must be softened in water before use, and the fruit gelatin to which flavor, color, and sugar have already been added.

The Classification/Types of Desserts and their Characteristics

​4. CUSTARD - baked and soft custards vary in so many ways. Creamy, delicate, baked custards may be served in their baking cups or may be unmolded and served with fruit garnishes or with dessert sauces.

​Characteristics of baked custard

• firmness of shape

• smooth, tender texture

• rich and creamy consistency

• excellent flavor

​Characteristics of soft custard

• velvety smooth texture

• rich flavor

• has pouring consistency of heavy cream

The Classification/Types of Desserts and their Characteristics

​5. PUDDING - are relatively simple to prepare and vary with sauces. These are classified as:

1. Cornstarch pudding, sometimes called blancmange

2. Rice pudding

3. Bread pudding​

Characteristics of Pudding

• attractive appearance

• excellent consistency

• well – blended flavor

• firmness of shape

• an accompanying sauce to add interest

The Classification/Types of Desserts and their Characteristics

6. FRUIT COBBLERS- these are not fruit pies. They have a depth of two or three inches and are topped with biscuit dough rather than being made with pie crust. They may be served either hot or cold.​

The Classification/Types of Desserts and their Characteristics

7. ICE CREAM- is a smooth frozen mixture of milk, cream, sugar, flavorings and sometimes eggs.

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The Classification/Types of Desserts and their Characteristics

​8. SHERBET AND ICES- is made from fruit juices, water, and sugar. American sherbet contains milk and cream and sometimes egg white. The egg whites increase smoothness and volume. Ice contains only fruit juice water, sugar and sometimes egg white.

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The Classification/Types of Desserts and their Characteristics

​9. FROZEN SOUFFLÉS AND FROZEN MOUSSES- is made like chilled mousses and Bavarians, whipped cream, beaten egg whites or both are folded to give lightness and allow to be still frozen in an ordinary freezer.

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