LEARNING ACTIVITY SHEET COOKERY 9

QUARTER 2 FUNDAMENTALS OF PLATING

WEEK 5 For Junior High School

Learner’s Name: ______________________________________________________________________

Grade Level/Section: _________________________________________________________________
Date: _______________________________________________________________________________

This learning activity sheet will assist you in improving your food presentation skills. You will learn
what plating is, the fundamentals of plating, and the significance of plating in this section. Prepare your
creativity as you learn and apply the information in this learning activity sheet.

To complete the various activities, you must carefully read, understand, and follow instructions.
Respond to the questions or explain your thoughts briefly. It will be greatly appreciated if you can write in a
readable manner.

LO3. Present a variety of salads and dressings

TLE_HECK9-12SD-IIh-i-9
1. define food plating.
2. identify the fundamentals of plating.
3. perform simple plating techniques using dressings or sauces.

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ACTIVITY 1: PICK AND COMPLETE!
Direction: Complete the sentences below to show the definition of food plating. Pick the word inside the box
to accomplish your task. I know you can do this perfectly!
experience arranging
presentation enhance
value is
process provides
decorating presentation

FOOD PLATING _________ the _________ of _________ and _________ food to _________ its
_________. Improving the _________ of a salad or dish adds _________ to the dining _________ and
_________ room for a higher mark-up on your food.

ACTIVITY 2: SEARCH AND PRINT!

FUNDAMENTALS OF PLATING

1. Balance – The rules of good menu balance also apply to plating. Select foods and garnishes that offer
variety and contrast.
• Color – Two or more colors on a plate are usually more interesting than one. Garnish is also
important.
• Shapes – Plan for a variety of shapes and forms. Cutting vegetables into different shapes
gives you great flexibility.
• Texture – Not strictly visual consideration, but important in plating in menu planning.
• Flavors – One of the factors to consider when balancing colors, shapes, and texture on the
plate.
2. Portion size – This is important for presentation as well as for costing. Match portion sizes and plates.
Too small a plate makes an overcrowded, jumbled, messy appearance. Too large a plate makes the
portions look skimpy.
• Balance the portion sizes of the various items on the plate. Apply the logical balance of
portions.
3. Arrangement on the plate

Directions:

OPTION 1: Search for a picture of a plated salad with dressing that shows the application of the
fundamentals of plating. Print the picture, paste it in the space provided, and write a
short observation regarding the chosen plated salad.

OPTION 2: Draw a plate salad with dressing that shows the application of the fundamentals of
plating and write a short description regarding the drawn plate salad.

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 _______________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
____________________________________________________________________________________ .
Note: Please be guided with the rubric below.
CRITERIA SCORE
The picture presented shows the fundamentals of plating with accurate written 20
observation.
The picture presented shows 2 fundamentals of plating with accurate written 15
observation.
The picture presented shows 1 fundamental of plating with accurate written 10
observation.
The picture presented did not show any fundamentals of plating and had inaccurate 5
written observation.

ACTIVITY 3: WATCH N’ PERFORM

OPTION 1: Watch on YouTube the 20 different plating techniques/simple techniques for sauce/gel by
Monika Talwar. Check the link below. Then choose 10 out of the 20 that you will perform.
https://www.youtube.com/watch?v=tVOjfy5ft34
OPTION 2: Look at the picture below. Choose 10 out of the 20 that you will perform.

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Note: Do not forget to take photos or video as your proof of performance.

Please be guided by the rubric below.

CRITERIA SCORE
Performed 10 plating techniques correctly and neatly. 10
Performed 7-9 plating techniques correctly and neatly. 8
Performed 4-6 plating techniques correctly and neatly. 5
Performed 3 and below plating techniques correctly and neatly. 3

IV. ANSWER KEY:

ACTIVITY 1: PICK AND COMPLETE!

V. REFLECTION:

At this point, write down in your activity notebook your significant insights/reflection by completing the
following sentence prompts.

In doing the tasks in felt ________________________________________________________

because______________________________________________________________________________
_____________________________________________________________________________________.

In doing the task I realized that _________________________________________________

_____________________________________________________________________________________
_____________________________________________________________________________________.

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