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    Prepare Mise en Place

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    Reina Pesquera
    The document discusses learning objectives and activities for teaching students about preparing salads and dressings. It outlines learning objectives related to mise en place, identifying tools and ingredients, and preparing ingredients. It describes classroom activities for identifying tools and their uses, classifying different types of salads, and showing pictures for students to identify salads. Students are assigned to review characteristics of different salad types for an evaluation.

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    Prepare Mise en Place

    Uploaded by

    Reina Pesquera
    2K views23 pages
    The document discusses learning objectives and activities for teaching students about preparing salads and dressings. It outlines learning objectives related to mise en place, identifying tools and ingredients, and preparing ingredients. It describes classroom activities for identifying tools and their uses, classifying different types of salads, and showing pictures for students to identify salads. Students are assigned to review characteristics of different salad types for an evaluation.

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    Appetizer

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    The document discusses learning objectives and activities for teaching students about preparing salads and dressings. It outlines learning objectives related to mise en place, identifying tools and ingredients, and preparing ingredients. It describes classroom activities for identifying tools and their uses, classifying different types of salads, and showing pictures for students to identify salads. Students are assigned to review characteristics of different salad types for an evaluation.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    2K views23 pages

    Prepare Mise en Place

    Uploaded by

    Reina Pesquera
    The document discusses learning objectives and activities for teaching students about preparing salads and dressings. It outlines learning objectives related to mise en place, identifying tools and ingredients, and preparing ingredients. It describes classroom activities for identifying tools and their uses, classifying different types of salads, and showing pictures for students to identify salads. Students are assigned to review characteristics of different salad types for an evaluation.

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    © All Rights Reserved
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    You are on page 1of 23

    Cookery

    SALADS AND
    DRESSINGS
    The learners are expected to:
    LO 1. Perform mise en place
    1.1 identify tools and equipment needed in the
    preparation of salad and dressing
    1.2 clean, sanitize, and prepare tools, utensils,
    and equipment based on the required tasks
    1.3 identify ingredients according to the given
    recipe
    1.4 prepare ingredients based on the required
    form and time frame
    TLE_HECK9-12SD-IIa-7
    Topic:

    Performing mise en place


    Activity

    Choose and tell

    Oral participation, individual


    The teacher will name a tool then the teacher
    will let the student identify what kind of tool and
    give its uses.
    Was the activity difficult?

    Do we need to familiarize on the


    uses of each tool and equipment?
    explain
    Tools, equipment, utensils needed in
    preparing salads
    Classification of salads according to
    ingredients used
    Green
    salads
    Green
    salads
    Vegetable, grain legumes and pasta salads
    Example of legumes
    Vegetable, grain legumes and pasta salads
    Vegetable, grain legumes and pasta salads
    Bound salads
    Bound salads
    Fruit salad
    Fruit salad
    Composed salad
    Composed salad
    Gelatin salads
    Gelatin salads
    Show and tell

    The teacher will show set of pictures and


    the students will identify the kind of
    salad and its characteristics.
    Evaluation

    Give the characteristics of the different types of


    salad.

    1. Gelatin salad
    2. Green salad
    3. Bound salad
    4. Fruit salad
    5. Vegetable, grain legumes and pasta salads
    Assignment
    Read in advance: Lesson 2 of salads and
    dressings

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