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COT 1 Lesson PLAN- FOOD Plating

professional education (Batangas State University)

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School PINAMUKAN INTEGRATED Grade Level GRADE TEN

SCHOOL
Teacher V.A. M. COMIA Learning Area TLE-COOKERY10
Teaching Date Week 7 Quarter Quarter 3
and Time May 3-7, 2021
LESSON EXAMPLAR Teaching Time No. of Days

I.OBJECTIVES
A. Most Essential Learning Cook Poultry and Game Dishes
Competencies (MELC) LO 3: Plate and Present Poultry and game dishes
(If available, write the indicated (TLE_HECK9- 12PGD-IIIi-27)
MELC)
B. Enabling Competencies 3.1 Identify the type of service ware to be utilized in serving poultry and game
(If available, write the attached dishes.
enabling competencies) 3.2 Present plated poultry and game – bird dishes with appropriate sauces,
garnishes, and accompaniments.

II.CONTENT Plate and Present Poultry and game dishes

Factors to Consider in Presenting Poultry Dish
III.LEARNING RESOURCES
A. References
e. Teacher’s Guide Pages K to 12 MELC, pp. 422
f. Learner’s Material Pages LM Cookery G10, pp. 314-319
Learner’s Packet (LeaP) Week 7
g. Textbook Pages
h. Additional Materials from Kong, A., & Domo, A. (2016). Cookery manual module (1st ed., Vol. 2).
Learning Resources Seoul, Korea: Prinpia,ltd
B. List of Learning Resources Laptop, worksheet, information sheet, Video presentation, Slide deck
for Development and presentation, PPE,
Engagement Activities
IV.PROCEDURES
A. Review Students will answer the following review questions using an online platform
(Quizzes)
B. Motivation Learning Task No. 1 CODE LETTERS
Direction. Unlock the unknown words using the code given and give your
own idea on each word. (1=A,2=B,3=C,4=D, …)

1 12 1 20 9 1 7
7 1 18 6 14 9 19 8 5 4 19

1 1 21 3 5 19 1 2 1 2 12 5 2 1 18 5
3 3 15 13 1 1 14 9 13 5 0 14 20 19 3
9 6

C. Activity Learning Task No. 2 PICTURE ANALYSIS

Direction: Describe the pictures below.

B
C
A
D. Abstraction Slide deck and video clips about plating/presenting poultry dish.

Guide Questions
1. What is food plating?
2.What are the different elements on the plates?
3. What factors are considered in plating poultry dish?
4. Why food plating/presentation is important?

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Learning Task No. 3 ANALOGY

Directions: The analogies below are word problems that consist of two-word
pairs. Look at the complete pair and decide how the two words relate to each
other. Then select one of the words below so the other pair of words has the
same relationship. Copy the given on your answer sheet then write your
answer.
1. Garnish :_________- Sauce : Ketchup
2. ________: Add flavor and moisture - Garnish : add flavor and visual
appealing
3. Plating : odd numbers - Color : __________
4. Tableware : Plate - __________ : Squeeze bottle
5.________________:Potato salad - Garnish : Lemon

Accompaniment Sauce 2 to 3
Plating tool Spring Onion

E. Application Learning Task No. 4 FOOD PLATING

Follow the direction below:
1. Prepare any poultry dish. Apply basic plating.
2. Take a picture and send a photo of your finished output through online (Fb
Page)
3. Explain your finish product in 4-5 sentences.
4. Choose one output of your classmate that you think the best and make a
reaction and comment.
Your outputs will be graded based on the rubrics given.
(See attached rubrics)
F. Assessment Multiple choice
Directions: Read the following statement carefully. Choose the letter of the
correct answer. Write your answer on your answer sheet.
____1. What factors of plating is being considered when using 2 or 3 colors,
variety of shapes and textures?.
A. Accompaniments
B. Balance in color, shape and texture
C. Plating
D. Sauces
____ 2. Use a squeeze bottle to add attractively.
A. Accompaniments
B. Balance in color, shapes, and texture
C. Plating
D. Sauces
____3. In food plating, it is advisable to use odd number of food items, to
enhances visual appeal and add market value. Which of the following factors is
being considered?
A. Accompaniments
B. Balance in color, shapes, and texture
C. Plating
D. Sauces
____4. Which of the following is refers to all food items on the plate that add
flavor and textures to the main dish?
A. Garnishes
B. Sauces
C. Accompaniments
D. Main Dish
____ 5. It is the art of modifying, processing, arranging, or decorating food to
enhance its aesthetic appeal.
A. Cooking
B. Food Plating
C. Baking
D. Storing
Link : Google Form
https://forms.gle/4R96vtKaKgH5ixDS8

V. Assignment Additional Activity

Prepare a journal.

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Help your parent in preparing your lunch or dinner. Apply basic plating.
Guide Questions;
1.What ingredients did you use in preparing your lunch or dinner?
2.What factors did you apply in presenting your dish?
3.What was the reactions of your family in your presented dish

VI. Reflection Write your personal insights about the lesson using the prompts below.
I understand that ___________________.
I realize that ________________________.
I need to learn more about __________

Submitted by:

VHEA ALYSSA M. COMIA

Secondary School Teacher I

Approved by:

NIEVES A. MONTALBO
Secondary School Principal III

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Your performance will be rated using the scoring rubric below:

I. Product: Very Good Good Fair Poor

(4) (3) (2) (1)
1. General Appearance
a. Color combination is attractive
and appealing
b. ingredients cooked just right
c. correct consistency not mushy/
very thick/thin consistency
II. Procedure:
2. Use of Resources:
a. kept working table orderly
while preparing the
ingredients
b. used only the proper and
needed utensils and dishes
c. used time-saving techniques
and devices
3. Cleanliness and Sanitation
a. observed well-groomed and
properly dressed for cooking,
use clean apron, hair nets,
hand towel and pot holders
b. observed sanitary handling of
food
SCORE:
COMMENTS:

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