ARELLANO UNIVERSITY

Jose Rizal High School

Gov. Pascual Ave. Malabon City
Tel. / Fax : 921 - 27 - 44
PACUCOA ACCREDITED: Level II
S.Y. 2023 - 2024
Name : __________________________ Score : _________________________
Grade and Section : ________________ Teacher: _________________________
Date : _________________________

GRADE 10 - TECHNOLOGY AND LIVELIHOOD EDUCATION

I. CONTENT : PREPARING AND COOKING MEAT

LESSON # 37 METHODS OF PRESENTING MEAT DISHES

Methods of Presenting Meat Dishes

1. Challenge yourself to have as much color as possible.
2. Cook fried foods until they are golden brown then left them drain on a plate lined with paper towels to
absorb the extra oil.
3. Do not continue browning after they have been removed.
4. Cook food well so that it comes out with the right texture.
5. White plates provide contrast making colors appear brighter and textures more interesting.
6. Consider how to present the main portion in relation to the side dishes and how to maximize the impact of
appearance and symmetry.
7. Keep standard serving sizes in mind and aim to serve just the right amount of each part of the dish.
8. Having an odd number of elements on a dish is more visually appealing because it creates the impression
that food is framed by the others.
9. Create texture contrast to draw the eye.
10. Use sauces in layers by ladling au jus or marinara sauce at the center of the dish and arranging the other
elements on top.
11. When serving curry, stew or soupy casserole, drain the food of its sauce before serving then pour just the
right amount when you plate the dish.

Garnishes for Meat Recipes

1. Use natural complements to garnish your meat platter such as orange slices, baked apples or sautéed
apple with pork.
2. Ensure that the garnish you use complements your meat dish by using an ingredient from the dish in a
different form on the platter,
3. Embellish complex meat dishes with simple garnishes and simple meat dishes with complex garnishes.
4. Place the meat dish and accompanying vegetable in the same platter. Keep color in mind and do not
overcrowd the platter.
5. Sprinkle finely chopped vegetable or herbs on top of meat entrees to add visual excitement to a dull
presentation.
6. Drizzle a colorful Sauce on the meat and around the platter in a zigzag pattern.
7. Serve creamed meat dishes with toast rounds triangles, boarders or cups of rice or mashed potatoes,
croustades of bread, timbale cases or pastry shells.
8. Use edible garnishes only. Limit non-edible items to the table centerpiece to prevent possible injury.
9. Determine how long the garnish needs to sit on the platter. If the platter is warm, choose garnishes that are
hardier and will last long.
10. Use fruits and vegetables to garnish the platter that complement not only the meat but the season.
11. Grate and sprinkle cheese over your meat dish and platter.

Other garnishes for meat are :

 Parmesan cheese
 Fresh herbs, such as tarragon or thyme
 Lemon wedges
 Cherry tomatoes
 Colorful sauces
 Salsa
 Green, such as Swiss chard or spinach
 ll. OBJECTIVE/S :
 Learning the methods of presenting meat dishes
 Explaining the garnishes for meat recipes.

lll. ASSESSMENT : Activity 37

 Discuss the plate presentation and the garnishes used in the plating. (please refer to the topics we
discussed) (1 paragraph – 7-10 sentences)

IV. REFERENCE : Caballero, Xandra Mae, Career Pathways in TLE 10, Sunshine Interlinks Publishing House
Incorporated (Copyright 2018) pg.178-214 .
K-12 Learning Module in Cookery TLE 10 E-resources (Wikipedia.com, google.com)

V. GENERALIZATION :

Garnishing Meat Dishes

Garnishes are meant to enhance the appearance of food and make them appealing. They can ba
arranged either on the actual food, around it or under it. They can be arranged either on the actual food
around it or under it. Make sure that the garnishes you use complements your meat entrée by using an
ingredient that is also in the dish.

Vl. INSTITUTIONAL CORE VALUES : COMPETENCE, INTEGRITY, EQUITY

“I pledge my honor that I have not committed acts of cheating and plagiarism in this online activity/
examination.”