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Technology and
Livelihood Education 9
Cookery
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Cookery 9
Quarter 4 – Module 11: FACTORS IN PLATING AND PRESENTING DESSERTS
First Edition, 2020

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any work of the Government of the Philippines. However, prior approval of the
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impose as a condition the payment of royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand

names, trademarks, etc.) included in this module are owned by their respective
copyright holders. Every effort has been exerted to locate and seek permission to use
these materials from their respective copyright owners. The publisher and authors
do not represent nor claim ownership over them.

Published by the Department of Education - Schools Division of Pasig City

Development Team of the Module

Writer : Darwin O. Inocencio
Editor/Reviewer : Ruth T. Carona
Technical Reviewer :
Illustrator :
Layout Artist :
Management Team : Ma. Evalou Concepcion A. Agustin
OIC-Schools Division Superintendent

Dr. Aurelio C. Alfonso

OIC-Assistant Schools Division Superintendent

Dr. Victor M. Javeña

Chief, School Governance and Operations Division and
OIC-Chief, Curriculum Implementation Division

Education Program Supervisors

Librada L. Agon, Ed. D., (EPP/TLETVE)
Liza A. Alvarez, (Science/STEM/SSP)
Bernard R. Balitao (AP/HUMMS)
Joselito E. Calios (English/SPFL/GAS)
Norlyn D. Conde, EdD. (MAPEH/SPS/HOPE/A&D/SPORTS)
Wilma Q. Del Rosario (LRMS/ADMN)
Ma. Teresita E. Herrera, EdD (Filipino/GAS/Piling Larang)
Perlita M. Ignacio, PhD (ESP)
Dulce O. Santos, Ed. D (Kindergarten/MTB-MLE)
Teresita P. Tagulao, EdD (Mathematics/ABM)
Printed in the Philippines by Department of Education – School Division of
Pasig City.
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COOKERY 9
Quarter 4
Self Learning Module 11
FACTORS IN PLATING AND
PRESENTING DESSERTS
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Introductory Message

For the facilitator:

Welcome to the Cookery 9 Self-Learning Module on FACTORS IN PLATING AND

PRESENTING DESSERTS!

This Self-Learning Module was collaboratively designed, developed and

reviewed by educators from the Schools Division Office of Pasig City headed by its
Officer-in-Charge Schools Division Superintendent, Ma. Evalou Concepcion A.
Agustin, in partnership with the City Government of Pasig through mayor, Honorable
Victor Ma. Regis N. Sotto. The writers utilized the standards set by the K to 12
Curriculum using the Most Essential Learning Competencies (MELC) in developing
this instructional resource.

This learning material hopes to engage the learners in guided and independent
learning activities at their own pace and time. Further, this also aims to help learners
acquire the needed 21st century skills especially the 5 Cs, namely: Communication,
Collaboration, Creativity, Critical Thinking, and Character while taking into
consideration their needs and circumstances.

In addition to the material in the main text, you will also see this box in the
body of the module:

Notes to the Teacher

This contains helpful tips or strategies that
will help you in guiding the learners.

As a facilitator you are expected to orient the learners on how to use this
module. You also need to keep track of the learners' progress while allowing them to
manage their own learning. Moreover, you are expected to encourage and assist the
learners as they do the tasks included in the module.
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For the learner:

Welcome to the Cookery 9 Self-Learning Module on FACTORS IN PLATING AND

PRESENTING DESSERTS!

This module was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and time. You
will be enabled to process the contents of the learning material while being an active
learner.

This module has the following parts and corresponding icons:

Expectations - This points to the set of knowledge and skills

that you will learn after completing the module.

Pretest - This measures your prior knowledge about the lesson

at hand.

Recap - This part of the module provides a review of concepts

and skills that you already know about a previous lesson.

Lesson - This section discusses the topic in the module.

Activities - This is a set of activities that you need to perform.

Wrap-Up - This section summarizes the concepts and

application of the lesson.

Valuing - This part integrates a desirable moral value in the

lesson.

Posttest - This measure how much you have learned from the
entire module.
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EXPECTATION

Upon completion of this lesson, you are expected to:

1. identify the factors to consider in plating dessert;
2. discuss the different guidelines in plating dessert;
3. appreciate the importance of proper plating a dessert.

PRETEST

DECODING WORDS
Directions: Identify the hidden words by eliminating nuisance letters to reveal the
correct words relevant to factors in plating dessert. Write the answer on the space
provided after each number.

APLATEOFDESERFCAKSIE 1. ______________

THETRUUCOLORREBEALS 2. ______________

IWILGARNISHITSOGOOAD 3. ______________

CLEANTHEPALATESIMPOL 4. ______________

ACRUNHYANDBETEXTURE 5. ______________
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RECAP

C’s ON THE PLATE

Directions: Fill in the blanks with the best word to make the sentence correct. Write
the answer on the space provided.

1. When plating dessert try to be __________ with the design and in serving
size.
2. Combining _________ temperature can be a beautiful thing in plating
dessert, but it requires some consideration.
3. __________ choosing the appropriate plate to be used in plating the dessert.
4. Imagine the plate as if it were a blank canvas or as if you are to
__________the frame for a photograph.
5. Be ________ with color. A splash of color will add life to your desserts.

LESSON

FACTORS IN PLATING AND PRESENTING DESSERTS

Food presentation is just as essential to the

success of a dish as its taste and flavor. The way the
food looks on the plate is what tempts our eyes and
makes you want to taste it. Imagine how your room
looks when it’s messy and how it looks when you clean
it up, the same ingredients, different results. It is just
as true with food presentation and how the elements
are arranged on the plate.

Food plating may have an impact on the overall appearance of a dessert that
helps to enhance the presentation. The following are the important factors to be
considered in plating and presenting desserts.
1. The plate
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2. Color
3. Texture
4. Keep things clean
5. Garnish to impress

1. THE PLATE • The choice of plate is critical to the final presentation. The following
are the tips to remember in choosing plate to use in plating.
1. Sizes
2. Shapes
3. Colors

Use different sizes and shapes of plate. The right plate can really add or
enhance the theme of the dessert.

2. COLOR • Color is also vital in presentation of the dessert. Always try to have a
variety of colors on the plate.
Green is fresh and cool, and can be soothing
Red is passion and excitement
Black is sophisticated and elegant
Blue is natural appetite suppressant, since it can
make food look appetizing. https://www.flavourtownbakery.co.uk/

3. TEXTURE • Texture is critical in food presentation, as

well as pleasure. Contrasting hard and soft, smooth and
rough, adds visual interest to food, and enhances the
enjoyment of food for your customer.

https://www.preparedfoods.com/

4. KEEP IT CLEAN AND SIMPLE • Remember, the

neatness counts. Food should be contained within the rim
of the plate, but should not be crowded in the center. Take
a look at the plate and ask yourself if it is pleasing to the
eye. It’s not supposed to look sloppy and dirty.
https://fi.pinterest.com/

5. GARNISH TO IMPRESS • Garnishes and decorations can enhance your plate

presentation. Choose garnishes that are appropriate for ingredients. For Example,
use chocolate curls for chocolate cakes.
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Here are some other techniques to keep in mind when garnishing

• Decorate a plate with something edible.
• Ensure the garnish complements and enhances
the dish.
• Choose garnishes that are the correct size; they
Should be easy to eat.

https://twitter.com/

There is a wide array of ideas on how to plate a dessert as it adds presentation

to the food. It also depends on what type or kind of dessert you are plating. Here's
the additional guidelines or techniques in plating desserts in general.

1. Be unique – try to explore new ways of plating a dessert and making it

aesthetically pleasing and appetizing.
2. Make your garnishes relate to the dessert on the plate – Only use
garnish if it is needed. Don’t put anything just because you think the
dessert needs color.
3. Highlight the key ingredient - make sure that the people who'll eat the
course must identify the main ingredient. For example, if you are serving
a creme brulee, do not add a massive scoop of mango ice cream as it will
confuse the eater whether he/he is having a creme brulee or an ice cream
for dessert.

ACTIVITIES
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A. STAR PLATE

Directions: Fill in the five (5) plates with the necessary ideas on factors to
consider in plating desserts.

B. WORD SAGE

Directions: Look for the different rumbled letters to form a word related to guidelines
in plating dessert to make the statement correct

P G E
1. Be unique and try to _______ new ways to plate
X E A a dessert to make it more appealing.
O R L

Y T E
2. Always try to have a _________ of colors on the
V O A plate.
R I F

G E T 3. Make use of different sizes and shapes of

P M A _________. The right plate can really add or
enhance the theme of the dessert.
U L S

Y H I
4. Only use _______ if it is applicable. Don’t put
G O A anything just because you want the dessert to
R N S
be colorful.
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L B E
5. Don’t overcrowd your plate. As much as
V p M possible, keep it clean and _______.
S I F

WRAP–UP

P-L-A-T-E
Directions: After completing our lesson on factors to be considered in dessert plating
process, complete the statement by providing the ideas or thoughts required.

PLATING dessert is important because __________________________.

LAYER your dessert with ____________________.

APPLY good color _________________________________.

TRY to use various ________________________.

ENSURE that the garnish _________________________.

VALUING

FLEX IT!
Directions: Based on our lesson on guidelines in plating dessert, make a short
narration or description how you’re going to implement this at home if you’re going
to make a dessert.

POSTTEST
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TRUE OR FALSE

Directions: Read the sentence carefully. Write T if the statement is correct, then write
the F, if its incorrect. Write the answer before each number.

________1. Always try to have a variety of colors on the plate.

_________2. Garnish the dessert with anything you want to make it attractive.

_________3. Make sure to highlight the ingredients as to not confuse the guests

on what to eat.

_________4. Everything on the dessert plate should be edible and delicious.

_________5. Food like dessert should be contained even at the rim of the plate.
 B. WORD SAGE
1. EXPLORE
2. VARIETY
3. PLATE
4. GARNISH
5. SIMPLE
A. STAR PLATE (Answers may vary)
GARNISH PLATE
CLEAN COLOR
TEXTURE
POSTTEST RECAP PRETEST
1. T 1. Consistent 1. PLATE
2. F 2. Contrast 2. COLOR
3. T 3. Consider 3. GARNISH
4. T 4. Compose 4. CLEAN
5. F 5. Creative 5. TEXTURE
KEY TO CORRECTION
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REFERENCES

Learning Module
Kong, Aniceta S. and Domo Anecita P. Kong. Learning Module in TLE - Cookery
Grade 9. Published by Department of Education, Bureau of Curriculum
Development, Bureau of Learning Resources.

Website
https://brainly.ph/question/2122775
https://brainly.ph/question/1314710

Images
https://www.wowfactordesserts.com/dessert-plating
https://pixnio.com/food-and-drink/desserts-cakes/dessert-food-plate-
delicious-meal-sweet-fruit-cake-ice-cream
https://www.chefandbarsupplies.co.uk/
https://www.delish.com/food/g25572846/dessert-quotes/