J/SHS

TVL – HE COOKERY
Activity Sheet Quarter 4 -MELC 8
Plate /Present Desserts

REGION VI – WESTERN VISAYAS

TVL - HE Cookery
Activity Sheet No. 8
First Edition, 2021

Published in the Philippines

By the Department of Education
Region 6 – Western Visayas

Republic Act 8293, section 176 states:” No copyright shall subsist in any
work of the Government of the Philippines. However, prior approval of the
government agency or office wherein the work is created shall be necessary for
exploitation of such work for profit. Such agency or office may, among other things,
impose as a condition the payment of royalties.”
This Learning Activity Sheet Is developed by DepEd Region 6 – Western
Visayas.

ALL RIGHTS RESERVED. No part of this learning resource may be

reproduced or transmitted in any form or by any means electronic or mechanical
without written permission from the DepEd Regional Office 6 – Western Visayas.

Development Team of TVL - HE (COOKERY) Activity Sheet

Writer: Haide B. Gonzaga, Andrea Pactao

Illustrators: Ronald R. Castillo, Jose Kharlo L. Gambale

Editors: Leo C. Niedes, Benilda M. Tambanillo, Myrna A. Defallo

Layout Artist: Roxan E. Del Castillo

Schools Division Quality Assurance Team: Raymund L. Santiago. Roxan E. Del
Castillo, Anadel T. Jacinto
Division of Bago Management Team:
Allan B. Yap
Ermi V. Miranda
Ma. Lourdes V. Teodoro
Leo C. Niedes
Regional Management Team
Ramir B. Uytico
Pedro T. Escobarte Jr.
Elena P. Gonzaga,
Donald T. Genine
Jeanalyn L. Jamison
Jo-an R. Pet

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Introductory Message!

Welcome to TVL - HE (Cookery)!

The Learning Activity Sheet is a product of the collaborative efforts of the

Schools Division of Bago City and DepEd Regional Office VI - Western Visayas
through the Curriculum and Learning Management Division (CLMD). This was
developed to guide the learning facilitators (teachers, parents and responsible adults)
in helping the learners meet the standards set by the K to 12 Basic Education
Curriculum.

The Learning Activity Sheet is a self-directed instructional material aimed to

guide the learners in accomplishing activities at their own pace and time using the
contextualized resources in the community. This will also assist the learners in
acquiring the lifelong learning skills, knowledge and attitudes for productivity and
employment.

*For the learning facilitator

The TVL - HE (Cookery) Activity Sheet will help you facilitate the
teaching-learning activities specified in each Most Essential Learning Competency
(MELC) with minimal or no face-to-face encounter between you and the learner. This
will be made available to the learners with the references/links to aid in the
independent learning mode.

*For the learner

The TVL –HE (Cookery) Activity Sheet was developed to help you continue
learning even if you are not in school. This learning material provides you with
meaningful and engaging activities for independent learning. Being an active learner,
carefully read and understand the instructions then perform the activities and answer
the assessments. This will be returned to your facilitator on the agreed schedule.

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 Quarter 4- Week 8
Learning Activity Sheet No. 1
Name of Learner: _______________________________________________
Grade and Section: ____________________________ Date: ______________

TVL - HE (COOKERY) ACTIVITY SHEET

Plate/Present Desserts

I. Learning Competency with Code MELC8

II. LO3. Plate/Present Desserts
3.1 Present desserts attractively
3.2 Identify factors in plating and presenting desserts
TLE_HECK9-12PD-IVg-17

II. Background Information for Learners

Desserts should turn heads in the dining room. Garnishes and plating
desserts shouldn’t be an afterthought. It should be an integral part of how you build
your recipe.

Accompaniments, Garnishes and Decorations for Desserts

Photos courtesy of Haide B. Gonzaga, Andrea Pactao taken at RTNHS school laboratory SY 2020

1. Dessert Syrup-a flavored simple syrup used to moisten cakes. Flavorings maybe
extracts like vanilla, liquors and rum. Add flavoring after the syrup
has gotten cold, flavor may be lost if added to hot syrup Lemon or orange rind may
also add flavor to the syrup.

2. Cream Anglaise – Stirred vanilla custard sauce; consists of milk, sugar, egg yolks
and vanilla stirred over low heat until lightly thickened.

3. Pastry Cream – contains starch as well as eggs, resulting in a much thicker and
more stable product. It is used as a cake and pastry fillings for cream pies and
pudding with additional liquid, it is used as a custard sauce.

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 4. Custards- consist of milk, sugar, eggs and flavorings. Whole eggs are used for
greater thickening power. Used as pie fillings, as a dessert by itself and as a basis
for many baked puddings.

Garnishes that add attraction

Fruit Garnish

Nut Garnish

Chocolate Garnish

Cookie Garnish

Photos courtesy of Haide B. Gonzaga, Andrea Pactao taken at RTNHS school laboratory SY 2020

Guidelines in Plating Dessert

1. Make garnishes edible. Everything on the dessert plate should be edible
and delicious.
2. Keep it clean . Do not crowd the plate. If your dessert is beautiful it doesn’t need
a lot of garnishes. Keep the rim of the plate clear, so the servers aren’t touching the
food.
3. Make your garnishes relate to the dessert on the plate.
If you’re serving mint ice cream you need to garnish it with fresh mint.
Don’t put it on there just because you think the dessert needs color.
4.Layers flavor and textures in your dessert
Texture and flavors hit the palate at different times. All components on the plate
should build on the dessert, making it better.
5.Try different plates Various sizes and shapes. The right plate can add or
enhance the theme well.

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 Plating and Presenting Tips and Techniques

1. The plate – when plating dessert, the choice of plate is critical to the final
presentation. Remember, the plate is the frame of the presentation. There are many
sizes, shapes, and colors available.

2. Color – always consider color as an important part of plate presentation.

• Green is fresh and cool, and can be soothing.
• Red is passion and excitement.
• Black is sophisticated and elegant.
• Blue is a natural appetite suppressant, since it can make food look unappetizing.

3. Texture – is critical to food presentation, as well as enjoyment. Contrasting hard

and soft, smooth and coarse, adds visual interest to your food.

4. Keep things clean – remember neatness counts. Foods should be contained

within the rim of the plate, yet it should not be crowded in the center.

5. Garnish to impress – Garnishes and decorations can enhance your plate

presentation. Choose garnishes that are appropriate to the ingredients.

Here are some other techniques to keep in mind when garnishing:

• Never decorate a plate with something inedible
• Ensure the garnish complements and enhances the dish
• Choose garnishes that are correct size; they should be easy to
eat.
Things to consider in serving dessert
1. The type and size of serving with the age of the guest.
2. Choice between light or heavy dessert.
3. Appropriateness of the dessert to the occasion and meal service.
4. Sweets should not be served between meals.
5. Sweets should be diluted so make sure that water or any drinks is
served together with the dessert.
III. Accompanying DepEd Textbooks and Educational Sites:
Kong, Aniceta S, Domo, Anecita P. “Technical-Vocational- Livelihood
Home Economics Cookery Manual”, pages 182-184
Department of Education
III. Activity Proper
A. Count Me In!
Direction : Check the different garnishes that add attraction in presenting
desserts.
Fruit garnish Nut garnish Chocolate Cookie
garnish garnish

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 Photos courtesy of Haide B. Gonzaga, Andrea Pactao taken at RTNHS school laboratory SY 2020
B. What Am I? (Classify!)

Direction : There are many tips/ techniques to consider in food plating. Choose one tip
that corresponds to the following statements by writing A if it is for the Plate, B for Color,
C for Texture and D for Garnishes to impress.

_______1. I want a chocolate cake with chocolate curls on top for my debut.
_______2. My brother loves to eat from a blue plate.
_______3. She wants to use a 4x10 white serving platter.
_______4.Covida likes to prepare nutty cookies and cheesy maja blanca.
_______5. Her younger sister doesn’t like to use a black saucer.
Guide Questions:
1. What are the different guidelines in plating desserts?
2. Name the common desserts that you love to present attractively.

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3. What are the garnishes that you love to use in plating desserts?
IV. Reflection:
1. How do we plate desserts?
2. Why do we present desserts with proper plating to the guests?
3. Is it necessary to select garnishes in plating desserts?
V. Answer Key
5. b

c 4.

a 3.

2. c

1. d

garnish garnish garnish garnish

Cookie Chocolate Fruit Nut ITEMS

Photos courtesy of Haide B. Gonzaga, Andrea Pactao taken at RTNHS school laboratory SY 2020