Concept of Mise En Place
( MIZ EN PLAHZ)
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LEARNING OUTCOMES:
LEARNING OUTCOMES:
At the end of the lesson, the students should be able to:
define terms related to practicing correct Mise en place.
familiarize with the four basic knife grips, especially on sharpening a knife.
Demonstrate fruit and vegetable carving.
EXPLORATION: ' Demonstrate knife skills, proper mis en place, fruit and vegetable carving'
EXPLORATION: ' Demonstrate knife skills, proper mis en place, fruit and vegetable carving'
Directions: Each student must demonstrate knife skills, proper mis en place, and fruit and vegetable carving.
Here are the links, for you to be guided:
MIS EN PLACE www.youtube.com/watch?v=6YBmc4A0jok
KNIFE SKILLS www.youtube.com/watch?v=G-Fg7l7G1zw
FRUIT AND VEGETABLE CARVING www.youtube.com/watch?v=NI5mxREcfgs
DISCUSSION:
DISCUSSION:
Practice the proper execution of mis en place, knife skills, and fruit and vegetable carving.
What are the 6 steps in planning mis en place.
What are the four basic knife grips.
Identify the fruits and vegetables used in carving.
Note: Video Presentation about mis en place, knife skills , and fruit and vegetable carving
GENERALIZATION:
GENERALIZATION:
Enumerate the six steps in planning mis en place.
What are the things that need to be consider in handling a knife?
Have you tried carving fruit and vegetables?
FIRMING UP:
FIRMING UP:
Directions: Group yourselves into 5. Each group will choose on what they are going to perform whether it is mis en place, knife skills, and fruit and vegetable carving.
EXERCISE: ' ASSESSMENT THINKING'
EXERCISE: ' ASSESSMENT THINKING'
Material: 1/4 sheet of paper
Direction: Let us determine how you already know about the three topics of this lesson. Choose the letter of the correct answer.
What does the term 'mise en place' literally translate to
A. getting into place
B. lets begin
C. to be prepared
D. putting into place
. Which cutting technique is used to make matchstick sized slices?
A. Julienne
B. Jardiniere
C. Paysanne
D. Macedoine
Which cut produces a very fine dice, commonly used for garnishing?
A. Mirepoix
B. Paysanne
C. Dicing
D. Brunoise
What are some examples of mise en place?
A. Make marinades
B. Chop all vegetables for service
C. Make a bouquet garni
D. all of the above
5 .Why is personal hygiene and presentation important in the kitchen
A. To ensure we do not contaminate food
B. To ensure we look professional
C. To ensure high standards of food safety
D. All of the above
PERFORMANCE TASK:
PERFORMANCE TASK:
Direction: In your home perform honing and sharpening a knife. Your performance will be graded according to the rubrics below.
KNIFE SHARPENING RUBRICS.pdfENHANCEMENT:
ENHANCEMENT:
MIS EN PLACE www.youtube.com/watch?v=6YBmc4A0jok
KNIFE SKILLS www.youtube.com/watch?v=G-Fg7l7G1zw
FRUIT AND VEGETABLE CARVING www.youtube.com/watch?v=NI5mxREcfgs
Mise en Place
Mise en Place
Knife Skills
Knife Skills
Fruits and Vegetable Carving
Fruits and Vegetable Carving
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