11 10 TLE - HE - COOKERY - Present Meat Dishes - ZNNHS
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10
11
TLE - HE - COOKERY
Quarter 4 - Module 3:
Present Meat Dishes
TLE – Grade 10
Alternative Delivery Mode
Quarter 4 – Module 3: Plate/Present Meat Dishes
First Edition, 2021
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Published by the Department of Education
Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio
Development Team of the Module
Writer: Elizabeth C. Saavedra
Editor: Rhea Q. Diaz
Reviewer: Rhea Q. Diaz
Typesetters: Rhea Q. Diaz & Ivah Mae C. Estoconing
Management Team: Senen Priscillo P. Paulin, CESO V Rosela R. Abiera
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Nilita L. Ragay EdD
Antonio B. Baguio, Jr. EdD
Printed in the Philippines by ________________________
Department of Education –Region VII Schools Division of Negros Oriental
Office Address: Kagawasan, Ave., Daro, Dumaguete City, Negros Oriental
Tele #: (035) 225 2376 / 541 1117
E-mail Address: negros.oriental@deped.gov.ph
10
TLE
Quarter 4 – Module 3
Plate/Present Meat
Dishes
What I Need to Know
This course is designed for Grade 10 Junior high school students to develop
knowledge, skills, and attitude to perform the tasks and master the nature on
COOKERY. It covers the Learning Outcome “Present Dish” with the core
competencies namely:
Present meat dishes aesthetically, based on classical and cultural
standards
Select suitable plate according to standard in serving meat dishes.
Present meat dishes hygienically and sequentially within the required
timeframe.
After going through this module, you are expected to:
1. Present meat dishes aesthetically, based on classical and cultural
standards
2. Select suitable plate according to standard in serving meat dishes.
3. Present meat dishes hygienically and sequentially within the required
timeframe.
1What I Know
Direction: Read the following statements/questions carefully and choose the
letter of the correct answer. Write your answer on your notebook.
1. In platter presentation, the uncut portion of the main food item is
A. Garnish B. serving portion C. centerpiece
2. It is arranged artistically in proportion to the cut slices.
A. Slices B. serving portion C. garnish
3. The food should be easy to handle and .
A. Garnish B. serve C. arrangement
4. Use attractive platter presentation made of metal, mirrors, plastic or
wood, and
A. China B. pan C. platter
5. The act of serving or arranging portions of the main food item
artistically.
A. Slicing B. garnishing C. setting
6. Elements of plating wherein it plays with colors, shapes, and textures
to ensure diners are not overwhelmed and the presentation should
never overpower flavor and function.
A. Balancing the dish
B. Creating the framework
C. Highlighting the key ingredients
7. It ensures that the main ingredient stands out and pay equal attention
to the support. This refers to the other elements on the plate such as
garnishes, sauces and even the plate itself.
A. Balancing the dish
B. Creating the framework
C. Highlighting the key ingredients
8. Selecting one ingredient to focus on and use space to simplify the
presentation.
A. Balance the dish
B. Keep it simple
C. Get the right portion size
Note: If you get 100% correct in this pre- assessment, skip the lesson but if
not and only get 50% to 99% correct, then proceed with the lesson
2Lesson
Plate/Present Meat Dishes
3
Food Plating and Presentation
Food plating and presentation is not just for fine dining restaurants. You too
can create visually appealing dishes at your own kitchen. Food presentation prefer
“fun” designs rather that serious and traditional presentations. It is all about timing.
There is no point in offering your guests a fancy dish if it served cold, when it was
supposed to be served hot.
Food presentation is just as essential to the success of a dish as its taste and
flavor. The way the food looks on the plate is what tempts our eyes and makes you
want to taste it. Imagine how your room looks when it’s messy and how it looks when
you clean it up, the same ingredients, different results. It is just as true with food
presentation and how the elements are arranged on the plate.
Notes to the Teacher
This contains helpful tips or strategies that will
help you in guiding the learners. The following are
information that would lead to the activities and
assessment. Some activities may need your own
discretion upon checking, or you may use rubric if
provided. Please review the activities and answer
keys and amend if necessary.
3What’s In
Direction: In our previous lesson, you learned about Cooking methods on the
different cuts of meat. As a review, I want you to answer the following questions.
Write your answer on your notebook.
1. What are the two methods of cooking meat? Give the different examples on
every methods of cooking meat.
2. Does knowledge on meat cooking dishes is just enough to satisfy our diners
in eating? What other aspects in meat presentation could add satisfaction of
our diners?
What’s New
Direction: Preliminary Activity.
Compare the pictures below. Which of these pictures is attractive and very
tempting to our eyes as if you want to taste it. Explain why. How do they differ from
each other in terms of dish presentation?
4What is It
Presenting Food on a Plate
When you’re plating food, the goal is to create a dining experience that tempts
all of the senses, not just the palate. When food looks appetizing the body actually
produces more fluids that aid in nutrient absorption-so you might even say that
beautiful food is more wholesome than food that doesn’t look appealing. To achieve
restaurant-quality presentation, start with brightly-colored, well-cooked food. Layer
the food and play with contrasting colors and textures to increase its visual appeal.
Finally, garnish the plate with flavorful herbs or spices.
Starting with Beautiful Food
Avoid monochromatic color scheme.
A plate of food looks most appealing when there’s a high level of
contrast in colors.
When you’re planning meals, think ahead about the colors you want
to feature on the plate. You might not be able to represent all the colors
of the rainbow at every meal, but challenge yourself to have as much
color as possible.
If you’re about to serve several like-colored foods, like grilled chicken
and mashed potatoes, adding a serving or two of fruits and vegetables
is a fantastic and easy way to add pops of color. The richest greens,
oranges, reds, purples, blues, pinks, and yellows on your plate
probably take the form of fruits and vegetables.
If you are not sure how to add color, utilize garnishes. Nearly any
savory dish is well-served by a sprinkling of fresh chives, parsley, dill
or mint. Lemon and lime wedges are welcome alongside poultry and
seafood dishes.
Bring out vegetables’ brightest colors.
The way you cook your vegetables has a lot of bearing on the overall
visual effect of a meal.
Lightly steam instead of boiling. Steaming vegetables makes them look
appetizing and flavorful, while boiling creates the opposite effect.
Roast or sauté them with little oil or butter. Roasted or sautéed
vegetables look quite appetizing when they’re allowed to caramelize a
little in oil or butter.
5Sear your meat and let it rest.
Many meat dishes look most appetizing when the meat has been
seared. The sight of a steak or piece of grilled salmon with a brown,
crispy sear will make your dinner guests’ mouths start to water. In
addition to searing your meat, you should let it rest for several minutes
before cutting it. This allows the juices to absorb back into the meat,
so that they don’t end up running all over the plate.
There are exceptions to the rule of searing your meat. For example, if
you’re serving braised beef, you’ll have to think of creative ways to
make the meat look appetizing even though it doesn’t have crispy crust.
Serving it with a sauce is a good way to add visual interest.
Cook fried foods carefully.
Underdone or overcooked fried foods are difficult to present in an
appealing way. Fried foods can look beautiful on a plate, but it’s
important to fry them well and have a plan for dealing with oil so it
doesn’t muck up the rest of the dish. Cook fried foods until they‘re
golden brown, then let them drain on a plate lined with paper towels
to absorb the extra oil. Otherwise, the food will leave streaks of grease
on the plates.
Fried foods often continue browning a bit after they have been removed
from the hot oil.
Take texture into account.
Texture and color go hand in hand when it comes to how appetizing
food looks on the plate. If your food looks too oily, too dry, mushy,
tough, or otherwise difficult to chew and swallow, it won’t matter how
perfectly colorful it looks. Take pains to cook food well so that it come
out to the right texture.
The way you handle the food just after it has been cooked, and before
it is plated, can really affect the texture. Pasta, for example, should be
kept in water or tossed in a bit of oil just after cooking so that it doesn’t
start to clump. Fried foods should not be covered with airtight lids,
because the heat from the food will end up steaming the breading and
causing the food to get soggy.
Once the food is on the plate; a spritz of oil or water can improve its
visual appeal if looks too dry.
Experiment with interesting shapes
Cutting vegetables in interesting shapes can make the simple become
special. You can cook and serve vegetables, desserts, pot pies and other
foods inside unique shapes.
6Plating it with Care
When in doubt, choose white plates. White plates don’t compete
visually with the food you are serving. They provide contrast, making
colors appear brighter and textures more interesting. If you have a set
of special plates with a pattern or with a certain color scheme, it’s fine
to use theme. Just make sure they complement the food you are
serving instead of vying for attention.
Don’t forget to take the rest of the table into consideration, too. Cutlery,
glasses and linens will enhance the overall appearance of the dish upon
the table.
Visualize the finished plate.
Consider how to present the main portion in relation to the side dishes.
Consider where it will look best on the plate with the other elements of
the dish. Consider also how to get best impact- the appearance and
symmetry are all affected by whether the food is sliced thinly, thickly
or left whole.
Limit portion sizes.
Only fill about two thirds of each plate with food. The rest of the plate
should be left empty. The negative space will provide contrast with
food, making it look more appetizing. If the plate is loaded with food,
the food itself won’t look as visually pleasing. Keep standard serving
sizes in mind and aim to serve just the right amount of each part of
the dish.
As a general rule, half of the food on the plate should comprise of
vegetables, one fourth meat or another protein, and one fourth starch.
Start plating food in the center of the dish and work outward from
there, so that the food is centered in the middle of the plate.
Follow the rule of odds.
Having an odd number of elements on a dish is more visually appealing
than having an even number. It creates the impression that piece of
food is being framed by the others. Keep this in mind whether you’re
serving different types of food or more than one piece of the same food.
For example, if you are serving scallops, serve either 3 or 5 instead of
4.
Play with Different Texture
Creating a texture contrast is a good way to draw the eye. Too many
soft of crunchy foods on a plate are unappealing, but a combination of
7both is delicious. Different textures harmonize to create a pleasing
dining experience. Leaving one of the elements out would result in a
less appealing dish.
To quickly add some crunch to a dish, try topping it with some
crushed, roasted walnuts and almonds.
Layer foods to add height.
It’s common to see food layering in restaurants, but home cooks don’t
usually try it. Adding height to a dish can take it from ordinary to
stunning. Don’t be afraid to show off your culinary skills by using
stacking and layering methods to make your presentation more
professional.
An easy way to start layering food is to serve the protein on a bed of
starch. For example, serve a kabob on a heap of rice, or serve grilled
swordfish on a pile of mashed potatoes.
Aim to make foods look bigger, not smaller. Fluff up your salads. For
example, instead of smooching them down, create a little cross-
hatched stack of cooked asparagus instead of presenting it in one flat
layer.
Use sauce wisely
If you’re serving curry, stew or soupy casserole, drain the food of its
sauce before serving, then pour on just the right amount when you
plate the dish. That way you can control the amount of sauce and use
it to make the dish look decorative.
Keep up with food styling trends
Remember that styles change within the space of a few years or even
months; keep up-to-date by checking out cooking magazines, cooking
or foodie websites and cooking shows for current ideas.
Add appetizing touches
Use garnishes that enhance the flavor of the meal. No matter what you
are serving, make sure the garnish actually makes the dish better
instead of just cluttering up the plate.
Employ drizzles and swirls.
Another way to finish food is with a drizzle or swirl of a concentrated
sauce or liquid. For savory dishes, this might be a small squeeze of
remoulade, pesto, or flavored oil. For sweet dishes, adding chocolate
8sauce, fruit jam, or crème anglaise might be the most delicious way to
add that finishing touch.
Rather than just pouring a sauce over your food, consider putting it in
a squeeze bottle so you can create a pretty swirl or pattern. If you don’t
have a squeeze bottle, put the sauce in a plastic food storage bag, cut
a small piece off one of the corners, and squeeze the sauce through the
bag.
Don’t overdo it. The key is to add a touch of color, flavor and texture
without overpowering the main part of the dish.
Make sure the plate is clean
Examine the edges of the plate for fingerprints and smudges. A great
way to clean up the edges of a plate is to dip a paper towel in a cup of
water with a dash of white vinegar. Wipe the rim of the plate so that no
food residue or prints are visible. This gives your presentation a
professional touch.
Basic Principles of Platter Presentation
Image: https://www.escoffieronline.com/the-perfect-plate-
principles-of-food-presentation/
1. Presentation must have three elements:
Centerpiece may be an uncut portion of the main food item.
Slices or serving portions of the main food item, arrange artistically.
Garnish, arranged artistically in proportion to the cut slices.
2. The food should be easy to handle and serve, so one portion can be removed
without ruining the arrangement.
3. Simple arrangements are easier to serve, and more likely to be still attractive
when they are half demolished by the guest.
4. Attractive platter are made of metals, mirrors, china, plastic or woods,
presentable and suitable for use with food.
5. It must look attractive and appropriate not only by itself, but among other
presentations on table.
9THE 5 BASIC ELEMENTS OF PLATING
1. Create a Framework
Start with drawings and sketches to visualize the plate. Find inspiration
from a picture or object. Assemble a “practice” plate to work on executing your
vision.
2. Keep it Simple
Select one ingredient to focus on and use space to simplify the
presentation. Clutter distracts from the main elements of your dish that might
confuse the diners on what to focus on.
3. Balance the dish
Play with colors, shapes, and textures to ensure diners are not
overwhelmed, the presentation should never overpower flavor and function.
4. Get the Right Portion Size
Ensure that there is the right amount of ingredients and the plate
complements the dish, not too big or too small. Strike the right proportion of
protein, carbohydrates and vegetables to create a nutritionally balanced meal.
5. Highlight the Key Ingredient
Ensure that the main ingredient stands out and pay equal attention to
the support. This refers to the other elements on the plate such as garnishes,
sauces and even the plate itself.
What’s More
Direction: Answer the following questions. Write your answer on your Cookery
Notebook.
1. What are the basic principles of platter presentation?
2. How do we present food on a platter?
3. What are the 5 basic elements of plating?
10What I Have Learned
Direction: Write at least a two-paragraph essay about your learning on this
lesson/module using the following guide phrases.
I have learned that
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
I have realized that
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
I will apply ____________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________.
What I Can Do
Do this activity
DIRECTIONS: Let your parent or guardian purchase fresh meat in the market.
Previously, you have learned on how to prepare “Broiling/Grilling Meats”.
Perform this recipe and apply your knowledge on Plating Meat Dishes. Be sure that
the presentation must have the three elements in platter presentation.
Let any member of the family check your performance. Or you may take
photo or video if gadget is available and submit to your teacher. The said family
member must check/monitor your performance and accomplish the Scoring Rubrics
provided below after the activity.
Very
Good Fair Poor
Good
(3) (2) ( 1)
( 4)
A. Products
1. General Appearance
a. The dish is attractive to look at and
appetizing
b. The dish has good color combination
c. The ingredients are cooked just right
d. The dish has the correct consistency.
B. Procedures
111. Use of Resources:
a. Learner keeps working table orderly while
preparing the ingredients
b. Learner uses only the proper and needed
utensils and dishes.
c. Learner uses time-saving techniques and
devices
2. Cleanliness and Sanitation
a. Learner is well-groomed and properly
dressed for cooking, uses a clean
apron, hairnet, hand towels and pot
holders.
b. Learner observes proper sanitary
handling of food.
3. Conservation of Nutrients
a. Learner follows proper preparation and
cooking procedures.
b. Learner followed the recipe correctly.
Score: (maximum 44 points )
Comments:
Assessment
A. Direction: Read the following statements/questions carefully and choose the
letter of the correct answer. Write your answer on your notebook.
1. In platter presentation, the uncut portion of the main food item is
A. Garnish B. serving portion C. centerpiece
2. It is arranged artistically in proportion to the cut slices.
A. Slices B. serving portion C. garnish
3. The food should be easy to handle and
A. Garnish B. serve C. arrangement
4. Use attractive platter presentation made of metal, mirrors, plastic or wood,
and
A. China B. pan C. platter
5. The act of serving or arranging portions of the main food item artistically.
A. Slicing B. garnishing C. setting
126. Elements of plating wherein it plays with colors, shapes, and textures to
ensure diners are not overwhelmed and the presentation should never
overpower flavor and function.
A. Balancing the dish
B. Creating the framework
C. Highlighting the key ingredients
7. It ensures that the main ingredient stands out and pay equal attention to
the support. This refers to the other elements on the plate such as
garnishes, sauces and even the plate itself.
A. Balancing the dish
B. Creating the framework
C. Highlighting the key ingredients
8. Selecting one ingredient to focus on and use space to simplify the
presentation.
A. Balance the dish
B. Keep it simple
C. Get the right portion size
B. Direction: Answer the following questions.
1. What are the basic principles of platter presentation?
2. How do we present food on a platter?
3. What are the 5 basic elements of plating?
Additional Activity
Direction: Make a scrap book of pictures on different well plated meat dishes. At
least 5 pictures. Then have a little description on how it is presented on a plate.
Your output will be rated using the scoring rubric below:
SCORE CRITERIA
SCORE CRITERIA
50 Properly compiled 5 pictures in a very attractive manner
40 Properly compiled 4-5 pictures in an attractive manner
30 Properly compiled 2-5 pictures in a simple manner
20 Compiled disorganized manner
10 Submitted only 1 photo.
1314
What I Know
1. C.
2. B Assessment
3. B A. .1. C. 5. A
4. A 2. B 6. A
5. A 1. B 7. C
6. A 2. A 8. B
7. C B.1.
a. Presentation must have three elements
8. B Centerpiece may be an uncut portion of
What’s New – Answers may vary the main food item.
What’s More. Slices or serving portions of the main
food item, arrange artistically.
1.
Garnish, arranged artistically in
a. Presentation must have three elements
proportion to the cut slices.
Centerpiece may be an uncut portion of the main food item. b. The food should be easy to handle and
Slices or serving portions of the main food item, arrange serve, so one portion can be removed
artistically. without ruining the arrangement.
Garnish, arranged artistically in proportion to the cut slices. c. Simple arrangements are easier to serve,
b. The food should be easy to handle and serve, so one portion and more likely to be still attractive
can be removed without ruining the arrangement. when they are half demolished by the
c. Simple arrangements are easier to serve, and more likely to guest.
be still attractive when they are half demolished by the guest. d. Attractive platter is made of metals,
d. Attractive platter is made of metals, mirrors, china, plastic mirrors, china, plastic or woods,
or woods, presentable and suitable for use with food. presentable and suitable for use with
e. It must look attractive and appropriate not only by itself, food.
but among other presentations on table. e. It must look attractive and appropriate
2. not only by itself, but among other
Avoid a monochromatic color scheme presentations on table.
Bring out vegetables’ brightest colors 2.
Sear your meat and let it rest
Avoid a monochromatic color scheme
Cook fried foods carefully
Bring out vegetables’ brightest colors
Take texture into account
Sear your meat and let it rest
Experiment with interesting shapes
Cook fried foods carefully
Plating it with care
Take texture into account
Visualize the finish plate
Experiment with interesting shapes
Limit portion sizes
Plating it with care
Follow the rule of odds
Visualize the finish plate
Play with different textures
Limit portion sizes
Layer foods to add height
Follow the rule of odds
Use sauce wisely
Play with different textures
Keep up with food styling trends
Layer foods to add height
www.slideshare.net/DayanaVillanueva4/6plate-presentation
Add appetizing touches
Use sauce wisely
Employ drizzles and swirls
Keep up with food styling trends
Make sure the plate is clean www.chefseanbone.com/why-is-food-presentation-soimportant
Add appetizing touches
3.
Employ drizzles and swirls
Create a Framework
Make sure the plate is clean
Keep it Simple
Manual, pp 292-297
3.
Balance the Dish Technical-Vocational- Livelihood Home Economics Cookery
Create a Framework
Get the right portion size
Keep it Simple
Kong, A S and Domo, A P.(2016 Edition), Methods of Cooking Meat,
Highlight the key Ingredient
Balance the Dish
What I Have Learned- Answers may vary Get the right portion size
Highlight the key Ingredient
References
Answer KeyReferences
Kong, A S and Domo, A P.(2016 Edition), Methods of Cooking Meat,
Technical-Vocational- Livelihood Home Economics Cookery
Manual, pp 292-297
www.chefseanbone.com/why-is-food-presentation-soimportant
www.slideshare.net/DayanaVillanueva4/6plate-presentation
https://www.escoffieronline.com/the-perfect-plate-principles-of-food-presentation/
15For inquiries or feedback, please write or call: Department of Education – Schools Division of Negros Oriental Kagawasan, Avenue, Daro, Dumaguete City, Negros Oriental Tel #: (035) 225 2376 / 541 1117 Email Address: negros.oriental@deped.gov.ph Website: lrmds.depednodis.net
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