Region I

La Union Schools Division Office

San Fernando City, La Union

DETAILED LESSON PLAN (DLP)

Learning Area: COOKERY Date: May 23, 2022
TOPIC: PLATTER PRESENTATION OF Time: 8 AM
MEAT DISHES
Learning 1. Present meat dishes aesthetically based on Semester/Quarter:
Competencies: classical and cultural standards 2nd Semester Quarter 4
2. Select suitable plate according to standard
in serving meat dishes.
3. Present meat dishes hygienically and
sequentially within the required timeframe.
[TLE_HECK9-12PCM-IVh-32]

The learners are expected to demonstrate an understanding on the ff:

1. Basic principles of platter presentation..
Key Concept/ 2. Five basic elements of plating
Understanding to 3. Apply and demonstrate on presenting food in a platter as required in plating meat
be developed dishes
4. Follow safety and hygienic procedure in presenting meat dishes.

1. Objectives
At the end of the period, the learners are expected to:
Knowledge 1. Learn the basic principles of platter presentation
2. Know the five basic elements of plating

Skills 1. Apply, perform and demonstrate the basic principles of platter presentation and the
five basic elements of plating

Attitude 2. Follow and practice the standard plating procedure on presenting meat dishes in
accordance with food safety and occupational health procedure.

Values 3. Appreciate the importance of knowledge and skills gain in presenting and
plating meat dishes.
CONTENT Present meat dishes
3.Learning AIRs-LM in Cookery NC II, Quarter 4 Module 4
Resources Most Essential Learning Competencies [MELCs]
OHP, Laptop, Power point presentation, Video Demonstration
Tools and equipment:
Knife, Chopping board, Non-stick pan, Stove, ladle. spoon and
Fork, plate
Ingredients/Materials:
1. Variety of meat dishes [pork adobo, breaded porkchop, pork bistek]
2. Condiments [knorr liquid seasoning. salt, pepper, vinegar]
3. Accompaniments [rice, buttered, boiled and sauteed vegetable

>

Teacher’s Activity Student’s Activity

4.1.Introductory a. Opening Prayer
Activity
May I ask everyone to please stand for
our opening prayer. Let’s bow our head
and feel the presence of our Lord.
(The teacher will initiate in leading the
 prayer)

b. Greetings  Everyone please stand up.

Good morning class!

c. Checking of Attendance  Good morning Ma’am

May I ask our secretary to please check

the attendance. Is there
anyone who is absent today?
 No one is absent Ma’am, everybody is
Very good! present

Class, let’s have a recap regarding our

previous lesson on cook meat cuts.

 Ma’am,

We, discuss about the appropriate cooking

methods of meat-cuts; application of the
different techniques in meat preparation
and assigned us in group to cook meat cut
dishes according to the given recipe.
 Very good.

I hope everyone understand and no more

questions or problems regarding our
previous topic/lesson, so we could
proceed on our next topic on present
meat dishes.

 Yes. Ma’am

4.2. Activity  Our topic for today is on present meat

dishes. But before we start, I will
present some questions in which you
may answer either TRUE or FALSE.
1. As general rule ¼ of the food on the
plate should comprise of vegetables. ½
meat or other protein and ¼ starch. 1. False
2. Attractive platters are made of metals,
mirror, china plastic or woods
presentable and suitable for use with
food. 2. True
3. When plating food, the goal is to create
a dining experience that temps all of
the senses.
4. Fried food should not be covered with 3. True
airtight lids because the heat from the
food will end up to steaming the
breading and causes the food to get
soggy.
5. The food should be easy to handle and 4. True
serve, so the three portions can be
removed without running the
arrangement.
5. False
Very good class!

4.3 Analysis Class, from the different questions

regarding on presenting food, you have
now some idea on how to present meat
dishes on a platter.
 As we go through our lesson, you may
analyze the following questions that
related to our topic today.

1. What are the basic principles of

platter presentation?

2. How to present food on a plate?

3. What are the five basic

elements in plating?

4.4 Abstraction The teacher:

Discussed the lesson through power point
presentation on

The basic principles of platter

presentation are as follows.
1. Presentation must have 3 elements

Do you have any idea what are those?

Yes Ma’am!
a. Centerpiece, may be the uncut
portion of the main food item.
b. Slices or serving portion of the main
food item, arrange artistically.
c. Garnish, arrange artistically in
proportion to the cut slices.
Very good! The next one is..
2. The food should be easy to handle
and serve, so one portion can be
removed without running the
arrangement.
3. Simple arrangement are easier to
serve and more attractive when they
are half demolished by the guest.

What else?
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 presentation on
the table. Other temps all of the senses,
not just the palate. When the food
looks appetizing the body actually
produces more fluid that aid in nutrient
absorption. 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
effect. Finally, garnish the plate with
flavorful herbs or spices to take it to
the next level.
Alright! This time, let’s discuss about
the …

The five basic elements of plating food:

a. Create a framework.
 Start with drawings or sketches
to visualize the plate. Find
 inspiration from a picture or
object. Assemble a practice
plate to work on executing
your vision.
b. Keep it simple.
How to do it class?
 Select one ingredient to focus on
and use space to simplify the
presentation. Clutter distracts
from the main element of the
dish that might confuse the
Correct! Next one is to.. diners on what to focus on.
c. Balance the dish.
 Play with colors, shapes and
textures to ensure diners are
not overwhelmed. The
presentation should never
overpower the flavor and
function.
d. Get the right portion size.
 Ensure that there is the right
amount of ingredients and the
plate complement the dish, not
too big or too small. Strike the
right proportion of protein,
carbohydrates and vegetables
to create a nutritionally
balanced meal.
e. Highlight the key ingredient.

What do you think is the meaning of

this?

Ensure that the main ingredient stands out

and pay equal attention to the support. This
refers to the other elements on the plate
Very good class! Do you have any such as garnishes, sauces and even the
questions? plate itself.

4.5 Application The learners will apply, perform and

demonstrate on how to present meat
dishes on a platter following the basic
principles of platter presentation and the
five basic elements of plating

4.6 Assessment 1. Demonstration

2. Oral Questioning:
a. What did you learn during the activity?
b. What can you say about your experience while doing the activity?
c. Can you now perform and present meat dishes following the basic principles of
presentation?
d. Enumerate the five basic elements of plating.
Remarks
Reflections

Prepared by:
Lorma H. Calica
Teacher II
Checked by:
Jimena Veronica T. Nieva
Master Teacher !
Observed by:
Aurie Amor T. Quiñones
Asst. Principal II

Noted and Approved by:

Emelyn C. Hobayan, Ph. D.

ss Principal IV

Your output product will be rated using the scoring rubric.

Criteria PERFORMANCE LEVEL

Excellent Very Satisfactory Needs No Points
[4] Satisfactory ]2] Improvement Attempt earned
[3] [1] [0]
Use of tools & Uses tools Uses tools & Uses tools & Uses tools & No attempt
equipment & equipment equipment equipment
equipment correctly & correctly but incorrectly &
correctly at confidently most less less confidently
all times of the time confidently most of the time
sometimes
Application of Manifests Manifests clear Manifests Manifests less No attempt
procedure very clear understanding of understanding understanding of
understandi the step-by-step of the step-by- the step-by-step
ng of the procedure step procedure procedure
step-by- but sometimes seeking
step seeks clarification
procedure clarification most of the time
Works Works Works Works No attempt
independen independently independently independently
tly with with ease and with ease and but with
ease and confidence most confidence assistance from
confidence of the time sometimes others most of
at all times the time
Safety work Observed Observed safety Observed Not observing No attempt
habit safety precautions safety safety
precautions most of the time precautions precautions
at all times sometimes most of the time
Final output Output is Output Output is less Output is not so No attempt
very presentable presentable presentable
presentable
Time Work Work completed Work Work completed No attempt
management completed within allotted completed ___[mins/hr.]
ahead of time ___[mins/hr.] beyond
time beyond
 Total points

Evaluate your finished product and performance using the score sheet.

Very Good Fair Poor

Good
4 3 2 1
A. Products

General appearance
a. The dish is attractive to look at and appetizing
b. The dish has a good color combination
c. The ingredients are cooked just right
d. The dish has the correct consistency
Palatability
a. The dish taste delicious
b. The dish taste just right
Nutritive value
a. The dish is highly nutritious
PROCEDURE
Use of resources
a. Learners keeps working table orderly while preparing
the ingredient
b. Learners uses only the proper and needed utensils and
dishes
c. Learners uses time-saving techniques and devices

Cleanliness and sanitation

a. Learner is well-groomed and properly dressed to
cooking, uses a clean apron, hairnet, hand towels and
pot holders
b. Learner observes sanitary handling of food

Conservation of nutrients
a. Learner follow proper preparation and cooking
procedure
b. Learner followed the recipe correctly.

Score: [maximum 46 points]

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