Republic of the Philippines

DEPARTMENT OF EDUCATION
Region IV – A CALABARZON
Schools Division of Rizal

Baras - Pinugay Phase2 National High School

Phase 2, Southville 9, Brgy. Pinugay, Baras, Rizal

TLE 10 (COOKERY)
Week 6-7
Name: _______________________________________ Date: ________________
Grade & Section: _______________________________ Week: 6-7 Quarter: 4

PRESENT AND STORE MEAT DISHES

I. Learning Competency with Code

1. Select suitable plate according to standard in serving meat dishes.
2. Present meat dishes hygienically and sequentially within the required time
frame.
TLE_HECK10PCM-IVh-32
3. Store meat in accordance with FIFO operating procedures and meat storage
requirements. TLE_HECK10PCM-IVi-33
4. Use required containers and store meat in proper temperature to maintain
quality and freshness.
II. References
Learners Module in Cookery 10, pages 365- 374 Food Presentation Guide
https://www.webstaurantstore.com/article/200/basic-guide-to-food-presentation.html
Rubric for Plating Presentation
https://www.scribd.com/document/413000150/Rubric-for-Plating-Presentation
Culinary Quick Tips - Choosing a Plate -https://www.youtube.com/watch?v=zv2ckHBxyNU

III. Background Information

The way meat dishes are being presented affects every individual’s perception on how it
will taste. To achieve a restaurant-quality presentation, there are recommendations and
techniques that should be observed. Study and analyze the given meat dishes presentation
below.

FOOD ARRANGEMENT TECHNIQUES

1. The Rule of Thirds – Place the focal point of the dish to either the left or right side of the
plate rather than at the center.
2. View Your Plate as a Clock - From the diner’s point of view, the meat should be between
3 and 9, the starch or carbohydrate from 9 to 12, and the vegetable from 12 to 3.
3. Don’t Overcrowd the Plate - Keep the design simple by focusing on one ingredient (usually
the protein).
4. Moist Ingredients First - Plate moist ingredients first and prevent them from
running by placing other foods on top.
5. Create Flavor Bites - Flavor bites are forkfuls of food that combine all the ingredients in a
dish into one bite. These are essential to quality plating as they please both the eyes and the
taste buds.
6. Mix Textures – Place mashed vegetable or fruits and crunchy onion straws in the plate.
 VISUAL PLATING TECHNIQUES
1. Serve Odd Quantities - Always serve food with odd quantities like seven shrimps, brussels
sprouts instead of six.
2. Color Diversity - Add green vegetables or brightly colored fruits that contrast with your focal
point.
3. Avoid Monochromatic Meals - Plating color-coded items together visually build the
expectation that the dish only offers one flavor.
4. Add Height to Your Plate – Visually layer foods to add height
5. Create Visual Balance – Balance the plate’s landscape by leaning long, flat items against
taller elements (ex: leaning asparagus spears at a 45-degree angle across a stack of lamb
lollipops).

SAUCE PLATING TECHNIQUES

1. Smeared Sauce - Squeeze a thick layer of sauce in a large, filled-in circle on the plate. Take
a spoon or plating wedge and dip it into the middle of the sauce where it’s thickest. Quickly
pull the sauce across the plate.
2. Accent Dots – Analyze the plate from the perspective of the rule of thirds. Use multiple
sauces to create more color contrast.
3. Smeared Accent Dots - Alternate between two sauce accent dots in acurved line along the
side of the plate. Then, take a small plating wedge and place it at the center of the first accent
dot in a row.
4. Swirled Sauce – Point and squeeze bottle face down at the center of the plate. Spin while
simultaneously squeezing the bottle. Vary the swirled designs and sauces to create more
visual contrast.
GARNISHING TECHNIQUES
Garnish- is a decorative detail added to a food to enhance its appearance or taste. Simple
garnishes such as chopped herbs, decoratively cut lemons, parsley and watercress sprigs,
browned breadcrumbs, sieved hard cookedeggs, and broiled tomatoes are appropriate to a
wide variety of foods; their purpose is to provide contrast in color, texture, and taste, and to
give a
finished appearance to the dish.
1. Edible Garnishes -Remember that garnishes should always be edible suitable to be eaten
with the meat and enhance the dish.
2. Intentional Placement - Never heap garnishes in one corner of the plate. Instead, disperse
them thoughtfully to add color or texture.
3. Less Is More - Never clutter the plate for the sake of a garnish. If the plate is full, opt for a
drizzle of flavor-infused vinegar or oil to enhance the taste and appearance of the dish
without overcrowding it.
4. Garnishes to Avoid - Avoid using unappetizing garnishes like raw herbs, large chunks of
citrus, and anything with a strong odor. Also, avoid garnishes that take a long time to apply.

Learning Task 1: Check or Cross?

Directions: Put a check (/) if the statement is correct and cross (X) if it is wrong.
______1. Avoid monochromatic color scheme of slices in plating meat dishes.
______2. Place the meat at the center of the plate.
______3. Cut vegetables in interesting shapes.
______4. Follow the rules of odds in presenting number of elements in a dish.
______5. Layer foods to add height to a dish to make it looks stunning.

Learning Task 2: “Connect Me”.

Directions: Connect the given marinades on column A to each kind at column B. Write your
answer on the space provided before the number.

Column A Column B.
______1. Vinegar A. Olive, Peanut, Sesame, Coconut
______2. Dairy B. Cardamon, Sake, Cilantro, Achiote
______3. Herbs and Spices C. Lemon. Lime, Orange, Zest
______4. Oils D. Buttermilk, Yogurt
______5. Fruits E. Balsamic, Rice, Sherry, Raspberry

Learning Task 3: Album Me

Directions: Make a photo album of different meat dishes presentation. Prepare at least ten
(10) pictures, you may cut from old magazines or any reading materials and paste them on a
short bond paper with details on how the meat being presented or you may draw images of
meat dishes presentation and color them to make attractive and presentable. Use the rubric
below as your guide.

Techniques in storing meat

• Store new purchases behind the old ones and always use the old stock first. This is the
FIFO method (First in, First out).
• Do not use kitchen cabinets above the refrigerator, stove, or oven for food storage.
• Never use the area under the sink for storing food because openings around water and
drain pipes are impossible to seal. Pipes may leak and damage the food.
• If you reuse glass jars, wash them thoroughly; wipe and air-dry before using. This helps
remove any trace of odors that may remain.
1. Refrigerator storage. A refrigerator provides cold temperature for storing perishable foods
such as dairy products, meat, fish, poultry, eggs, fruits, and vegetables. Protein foods should
be stored in the coldest part of the refrigerator. Fruits and vegetables can be stored in less
cold sections or in a special compartment such as the crisper. If refrigerated, foods are not
properly wrapped, they will dry out and lose nutrients and flavor. Food should be well
covered with plastic, foil or wax paper, or should be put in tightly covered containers.
2. Freezer storage. For proper freezing and storage, the temperature inside the freezer
should be 18oC or lower. Store frozen foods in their original packages. Foods to be frozen
should be put in moisture-vapor proof wrapping.

Learning Task 4: Directions: Fill me in!

Fill in the blanks with the correct VOWELS to form a word. Choose your answer from the
box.
A E I O U

1. It is a great system to help while you go through the cupboards,

refrigerator and freezer to dispose of expired foods, and clean your shelves.
F F

2. Be sure doors are closed tightly at all times. Do not open doors more often than
necessary and close them as soon as possible.
R F R G R T R
3. It can be purchased or is available to use in grocery stores (such as produce or meat
bags) have been approved by the FDA for food contact.
 P C K G N G

4. The molten alloy is rolled thin and solidified between large, water-cooled chill rollers.
L M N M F L

5. The smell or aroma such as tangy, herby, earthy, etc

R M A

Guide Questions:
1. Based on the set of information that you read, why is it importance to know the different
methods in storing meat products?
_________________________________________________________________________
_________________________________________________________________________
2. What do you think will happen if we didn’t follow the required temperature in storing meat?
_________________________________________________________________________
_________________________________________________________________________
3. Why First In First Out (FIFO) is required in storing meat? Why is it important?
_________________________________________________________________________
_________________________________________________________________________

IV. Reflection
Write three (3) things that you learned from the lesson.
1.________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________

2.________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________

3.________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________

Write two (2) things that YOU DO NOT want to forget from the lesson.
1.
_________________________________________________________________________
2.
_________________________________________________________________________
Write one (1) thing that you want to apply in your daily life from the lesson.
1.
_________________________________________________________________________

Prepared by

DIVINA T. MARANAN
TLE 10 Teacher Checked by

KRISTINE JOY S. PEDROSO

Principal