Division of City Schools

City of Mandaluyong
MANDALUYONG HIGH SCHOOL
Aglipay Street, Mandaluyong City
Lesson Plan in Cookery

Date: April 26, 2016, Tuesday

For: 7:50-8:50 8-Jacinto
At the end of the lesson students should be able to:
a. Recall the basic cuts for basic knife skills.
b. Identify the anatomy of a plate
c. Explain how the color, texture, shape and size of each ingredient affects a
plate design
d. Identify the three main plating sections of a round plate
e. Place three main components into the appropriate sections on a plate
f. Sauce food properly
g. Add garnish and finish a plate
h. Identify common mistakes made during plating
i. Inspect a plate prior to serving
j. Hold, transfer and properly serve a plate to a diner
II.

CONTENTS
Topic

Plating

Sub-topic

Plate Designing

Teaching Aids :
Computer, cartolina, whiteboard, marker, plates, bowls,
silverware, plastic gloves, meat component, vegetable component,
starch component.
Reference

:Culinary Education Foundation..(2016) Cooking for Life Program

Learning Material. Guidance for Plating pp.75 -86

Guerrero, Annie P. (2012) An A-Z Guide for A Green Chef Food

Preparation pp.72-74
iTeach2Cook
2016,
January
25
Plate
https://www.youtube.com/watch?v=zZyzNW8fefk

Designing

Swift, Liya. 2013, October 8. Plating and Food Presentation:

Symmetrical and Asymmetrical.

https://www.culinaryconnection.com/plating-and-foodpresentation-symmetrical-and-asymmetrical/

III.

STRATEGIES
A. Preparatory Activities
1. Routine Activities
Prayer
Checking of homework:
Each group would submit their output for their assigned cuts
Group 1 Saffron: Julienne
Group 2 Vanilla: Brunoise
Group 3 Cardamom: Paysanne
2. Recall
Identify some of the basic knife cuts in the presentation the teacher has
prepared.
Will you throw away the shreddings from your cuts? Why or why not?
3. Motivation
Power Plating Puzzle
The teacher will give puzzle pieces to each group for them to complete in five
seconds in front of the class.
The teacher will ask the students to react to their outputs.
The teacher will ask the students to write and answer the following
questions:
Guide Questions:
1. What are the three main components in plating?
2. Where do you put each component?
3. Why is there a proper sequence to follow in plating?

Before the clip-viewing the teacher will remind the class about what to
do and what not do during the viewing
The teacher will present the video clip entitled Plate Designing
B. Developmental Activities
Lecture on:
Introduction to the basics of plating
The anatomy of a plate
Choosing plates, colors and sizes
Plate design, color, texture and Shape
Plate Designing
General plating guidelines
How to serve plated food
Demonstration on:
Plate Designing
Serving Plated Food
C. Analysis
The arrangement and overall styling of food upon bringing it to the plate is
_________.
The usual size of a round plate is ________ by diameter. Bigger is better to
prevent _________.
The most versatile color of the plate is ______ or ______ to provide contrast
and focus on the food.
The three basic components to be plated ______, _______ and ______.
We place the starch at _____o clock position, the vegetable at the _____
position and the meat at the _____ position.
The three main parts of the plate are ______, ________ and _______. The
border of the plate is known as the ______. The portion of the plate where the food is
placed on is known as the _____. The sloping portion of the plate that connects the
canvas to the frame is known as the ______.

The four basic elements for plating are BUFF . B is for _____ U is for ______,
F is for _______ and the last F is for ______.
____ means all components work together.
The ________ is the most important part of the meal and can be elevated.
_____ of the sauce should be around and beneath to maintain _____ of the
meats crust and to direct the focus back to the meat.
The
factors
to
consider
in
plating
are
CoSTextFlaPorTemp
namely____,_____,______,_____,______ and ______.
We must implement ___ to ____ colors into the dish.

In serving plated food, there must be CTOS3 which stands for _____, ____,
___ and _____.
The guidelines for plating are OffCPU GDT ST CPT namely, keep the food ______ of
the plate, arrange the items for the _____of the guests, leave ______ space, Maintain
______,Give garnish _____, dont ______the plate in sauce or gravy (just around or
beneath the food, keep it _____observe _______ and To expedite serving, make

sure that you have a ______ work area to plate the food. Make sure you have all
of the _______ to transfer the food to the plate and have a clean ______ handy
so you can wipe the plates on both the top and bottom to ensure they are spotless
D. Abstraction
I have learned that the general rules in plating are the simpler the better
Moreover, we must avoid serving foods with the same color, shape and texture in
one plate. Accompaniments should be compatible with the entrees and that we
should not use non-functional garnishes because garnishes must be functional
and edible. For varied texture we must try other cooking methods for each
component in a plate.
I also realized that the most important goal of plating is for keeping the
temperature of the food for taste rather than for making the food look good.
E. Application
Group Activity
Each group would plate the three basic components of the food given to them
into their plate.
IV.

EVALUATION
Plating/ Plate Designing:
Criteria:
Originality
10%
Visual Appeal
10%
Presentation
Portion Size
20%
Proper Food Arrangement
20%
Composition
20%
Execution of basic fundamental guidelines
20%
Total

V.

100%

ASSIGNMENT
Get ready for an assessment on plating and serving plated food. Bring an example
of a garnish of your chosen vegetable or fruit and of your cut/design.