A Detailed Lesson Plan in

Technology and Livelihood Education – Home Economics

Cookery 10

I. OBJECTIVES

At the end of the lesson, 85% of the students are expected to;

A arrange different sea food presentation

B . Demonstrate different sea food servings

C. Promote different food servings

II. SUBJECT MATTER

Topic: Plate/present sea food dishes

Reference: Technical vocational livelihood – cookery 9 pages 184

Materials: PowerPoint, pictures

Skill: arranging, demonstrating, and promoting

Strategies: group activity, discussion, and slide show

Value integration: cooperation, and participation

III. PROCEDURE

TEACHER’S ACTIVITY STUDENT’S ACTIVITY

PREPARATORY ACITVITY

Greetings

Good morning everybody. Good morning sir

Prayer

let us all stand for our prayer, please lead the

prayer?
 Yes, sir. Classmates, are you now ready to pray?

Yes, we are ready. In the name….

Thank you.

Checking of attendance

Class secretary please check the attendance if We are all present, Sir.
there is absent.

Very good! I hope every day you will be here as

you are here today.

Review/recall

Before we start with our new lesson let’s take a

short recap of what we discussed last meeting.

Who can enumerate the 3 pinpoints of

fundamentals of plating?
Sir the fundamentals of plating is the balance,
portion size and the cold and hot plating.
What we could consider in the balance?

In balance sir that includes the color, shapes,

texture, and the flavors.

For portion sizes what we should consider?

The serving of items should be match to the plates.
Plates should large enough to hold the items and
Can you give me some examples of garnishes? not crowded in the plates.

-clamart

-crecy

Doria
Very good. You got something learned from our Dubarry
discussions.

LESSON PROPER

Presentation of the lesson

For todays new lesson, you are expected to know

different servings and plating of different sea food
At the end of the lesson, 85% of the students are
dishes . Can anyone read our objective for todays?
expected to;

A. Arrange different sea food presentation

B . Demonstrate different sea food servings

C. Promote different food servings

Thank you.

Motivation

I have here pictures of different sea food dishes.

All you need to do is to identify the names of the
following sea food dishes and cooking method
used.

(Show different pictures)

Sir that is relleinong bangus. (Frying)

Sir that is tinolang isda ( boiling/simmering)

Sir that is inihaw na bangus(grilling)

Sir that is adobong pusit (braising)

Sir that is sushi baked (baking)

Thank you everyone.

ACTIVITY
I have here two pictures of fried fish can you
describe each picture?

(Show pictures of fried fish with plating and

without plating)

As a customer in a restaurant which plate

presentation would you prefer?

Of course, guests and customers in hotels would Sir the picture with garnishes and plating.
always prefer food that are well plated and
garnished. Different Palting have a distinct
characteristics it maybe from its origin of tradition.

ANALYSIS

Part of serving any kind of food is presentation.

You don't have to be trained chef to learn the
basics of plating, which is the art of presenting
food in an attractive way.

I have here different servings of different sea food

dishes.

1.Serving Baked Fish

• Serve baked fish with a sauce or seasoned butter

to enhance moistness and improves palatability.
Serving with lemon also enhances the fish.

Can anyone read the second bullet about serving

baked fish?
 • For service, the fish is removed from the dish,
the liquid is strained, degreased, reduced and
Thank you. Next is serving broiled lobster. Can finished by adding butter, cream or veloute sauce.
anyone read?

Serving Broiled Lobster

Next is Serving Sautéed and Pan Fried
Serve immediately with melted butter or
-Remove the fish with spatula and place on serving appropriate sauce and garnish.
plate with presentation side up.

. Sprinkle fish with lemon juice and chopped

parsley.

Heat raw butter in the sauté pan until it turns light

brown. Pour over fish immediately and serve at
once.

How about the Serving Poached or Simmered Fish

in Court bouillon. Can anyone read?

Served poached fish with appropriate sauce, such

as hollandaise for hot fish and a mayonnaise-based
Thank you. For our next Serving is Serving Poached
Fish in Fumet and Wine sauce for cold fish. Mild vinaigrette go well with
both hot and cold poached fish.
• Reduce the cuision over high heat to about 4 of
its volume..

• Add fish veloute and heavy cream and bring to

boil.

• Adjust seasoning with salt, white pepper and

lemon juice.

-Strain the sauce.

-Arrange the fish on plates for service, coat with

sauce and serve immediately.
Lastly Glazing. Can anyone read?

Glazing

Poached fish is sometimes glazed before serving.

1. Combine the finished sauce with egg yolk,

Hollandaise sauce or lightly whipped cream.

2. Coat the fish with the sauce and run the plate
Thank you everyone one. That is some of the under a broiler until the sauce is golden brown.
different servings in plating sea food dishes.
Different dishes have different plating and
arrangements depend on its methods.

ABSTRACTION

Do you think you can now demonstrate different

servings in dishes?

Yes sir, based from what we have read and discuss

in this lesson it is not that difficult to arrange
different plating as long as you are creative in
doing something.

Can you do now your own creative platings for sea

food at you home?

Yes sir. Some tools and ingredients can be found in

our homes. It can be possible to do creative
platings.
APPLICATION
Some plating sea food dishes can be serve in a
hotels and restaurants In 1/2 crosswise, create
groups with three members. For you how will you
promote serving sea food dishes. All of you will Thank you sir.
present that infont and that will serve as your
grade for today.

GENERALIZATION

What is the importance of studying different

servings of food dishes?
Food plating is the process of arranging and
decorating food to enhance its presentation.
Improving the presentation of a dish adds value to
the dining experience, and provides room for a
higher mark-up on your food.

Where you can promote different plating/ serving

sea food dishes?

Fish and shellfish supply the nutrients, vitamins

and omega 3s essential for strong bones, brain
development, and healthy heart and immune
system. Eating seafood at least twice a week
reduces the risk of death from any health-related
cause by 17%.

EVALUATION

To evaluation the knowledge of the student about the lesson the application will be served as an
evaluation.
ASSIGNMENT

List down different ways in storing fish and Shellfish.

Abitan, Jorge S.

Practice teacher