Department of Education

SCHOOLS DIVISION OF CITY OF MEYCAUAYAN

Pag-asa St., Malhacan, City of Meycauayan, Bulacan

Learning
Activity Sheet 9
in
TLE (COOKERY)
Fourth Quarter – Week 4
Plate/Present Desserts
(TLE_HECK9PD-IVg-17)
 PLATE/ PRESENT DESSERTS

MELC: LO 3. Plate/ Present Desserts

Code: TLE_HECK9PD-IVg-17
Objectives:
1. Identify the accompaniments of dessert.
2. Present dessert attractively.
3. Perform at least one type of dessert based on the indicated ingredients.

WHAT IS FOOD PLATING?

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. This plays heavily
on the cliché that we 'eat with our eyes', but it is also a trick which can play into
your hands.

ACCOMPANIMENTS, GARNISHES AND DECORATIONS FOR DESSERTS

1. DESSERT SYRUP
Flavored simple syrup used to moisten
cakes. Flavorings maybe extracts like vanilla,
liquors like rum. Add flavorings when the syrup
is already cold, flavor may lose if added to hot
syrup. Lemon or orange rind may also add
flavor to syrup.
shorturl.at/abBEJ

2. CREAM ANGLAISE
Stirred vanilla custard sauce consists of milk,
sugar, egg yolks and vanilla stirred over low heat until
lightly thickened.

shorturl.at/kwALV

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3. PASTRY CREAM
Contains starch as well as eggs, resulting in a
much thicker and more stable product. It is used as
a cake and pastry fillings for cream pies and
pudding. With additional liquid, it is used as custard
sauce.
shorturl.at/cmAG3

4. CUSTARDS
Consist of milk, sugar, eggs, and flavorings.
(Whole eggs are used for greater thickening power).
Used as pie fillings, as a dessert by itself and as a
basis for many bake puddings.

shorturl.at/aiqxO

ART OF DESSERT PLATING

Desserts should turn heads in the dining room. Garnishing and
plating desserts should not be an afterthought. It should be an integral part
of how you build your recipe.

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4 GARNISHES THAT ADD ATTRACTION

1. FRUIT GARNISH

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2. NUTS GARNISH

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3. CHOCOLATE GARNISH

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4. COOKIE GARNISH

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GUIDELINES IN PLATING DESSERT:
1. Make garnishes edible. Everything on
the dessert plate should be edible and
delicious.
2. Keep it clean and simple. Do not crowd
the plate. If your dessert is beautiful, it
should not need a lot of garnishes. And
keep the rim of the plate clear, so the
servers are not touching the food when
they place the desserts in front of the
customers.

shorturl.at/gpBV0

3. Make your garnishes relate to the dessert on the plate. The only time
you should garnish with fresh mint is if you are serving mint ice cream.
Do not put it just because you think the dessert needs color. If you have
a brown dessert, like apples in puff pastry, then make sure all those
elements are executed. A well-puffed pastry should look beautiful and
crisp.

4. Layer flavors and textures in your dessert.

Textures and flavors hit the palate at different times.
Ask yourself, "How can I make this better?" If the
answer is a little lemon zest, then add it as a
garnish. All the components on the plate should
build on the dessert, making it better.
5. Try different plates—various sizes and shapes.
The right plate can add or enhance the theme really
well. shorturl.at/cBHY1

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PLATING AND PRESENTING TIPS AND TECHNIQUES

There are many factors and techniques to consider in food plating that
affect the overall appearance of a dessert. Applying one of the tips may
enhance presentation.
1. The plate – when plating desserts, the choice of plate is critical to the final
presentation. Remember, the plate is the frame of the presentation. There
are many sizes, shapes, and colors available. Choosing the right size of plate
is important because food should not be crowded onto the plate.
2. Color - always consider color as an
important part of plate presentation.
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 a natural appetite
suppressant, since it can make food
look unappetizing.
shorturl.at/uyBXZ

3. Texture - texture is critical to food presentation, as well as enjoyment.

Contrasting hard and soft, smooth and coarse, adds visual interest to your
food, and it will enhance your customers' enjoyment of the food.
4. Keep things clean Remember that neatness counts. Food should be
contained within the rim of the plate, yet it should not be crowded in the
center. Take a look at the plate and ask yourself if it is pleasing to the eye.
It should not look sloppy and dirty.
5. Garnish to Impress Garnishes and decorations can enhance your plate
presentation. Choose garnishes that are appropriate to the ingredients. For
example, using chocolate curls for chocolate cake.

HERE ARE SOME OTHER TECHNIQUES TO KEEP IN MIND WHEN

GARNISHING:
 Never decorate a plate with something inedible.
 Ensure the garnish complements and enhances the dish.
 Choose garnishes that are the correct size; they should be easy to eat.

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 Activity 1: Versus

Directions: Compare the accompaniments of dessert. Copy the Venn diagram on

a separate sheet of paper and write your answer.

1.

SYRUP CUSTARD

2. CREAM PASTRY
ANGLAISE CREAM

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 Activity 2: Picture Analysis

Directions: Analyze the picture and enumerate the guidelines and techniques
used in plating dessert. Write your answer on a separate sheet of
paper.

GUIDELINES TECHNIQUES

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GUIDELINES TECHNIQUES

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 PERFORMANCE TASK

Pastimallows
1. Please use the ingredients available in your locality.
2. Assemble all the ingredients and materials needed in pastimallows
making.
3. Prepare a dessert according to guidelines discussed by your teacher.
4. Serve on a plain plate.
NOTE: Short video and pictures of your preparation should be submitted to
your teacher.
INGREDIENTS:
20 pieces jet-puffed marshmallows
2 1/4 cups powdered milk
1 14 oz can condensed milk
2 tablespoons melted butter
3/4 cup granulated white sugar
12 drops Red and green food coloring

PROCEDURES:
1. Combine powdered milk, condensed milk, and butter in a bowl. Mix
well.
2. Separate the mixture into half.
3. Add 10 to 12 drops of red food coloring on one bowl and the same
amount of green food coloring on the other bowl. Mix well.
4. Scoop a tablespoon of mixture of red food coloring. Mold it into a
sphere. Flatten the sphere and then wrap it on a piece of
marshmallow. Roll over the bowl with sugar and then arrange in a
small cupcake cup. Perform this step until all the red and green
mixture are completely consumed.
5. Share and enjoy.

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 RUBRIC

Dimension PERFORMANCE LEVEL

Excellent Very Satisfactory Needs No Poin

(4 pts.) Satisfactory (2 pts.) Improvement Attem ts
(3 pts.) (1 pt.) pt Ear
(0 pt.) ned

1. Use of Uses tools and Uses tools Uses tools and Uses tools and No
tools and equipment and equipment equipment attempt
equipment correctly and equipment correctly but less incorrectly and
confidently at correctly and confidently less confidently
all times. confidently sometimes. most of the
most of the time.
time.
2. Manifests very Manifests Manifests Manifests less No
Application clear clear understanding of understanding attempt
of understanding understandi the step-by-step of the step- by-
procedures of the step- by- ng of the procedure step procedure
step step- by-step but sometimes seeking
procedure. procedure. seeks clarification
clarification. most of the
time.

Works Works Works Works No

independently independentl independently independently attempt
with ease and y with ease with ease and but with
confidence at and confidence assistance from
all times. confidence sometimes. others most of
most of the the time.
time.
3. Safety Observes Observes Observes safety Most of the time No
work habits safety safety precautions not observing attempt
precautions at precautions sometimes. safety
all times. most of the precautions.
time.

4.Complete Task is Task is Task is nearly Task is started No

ness of Task completed completed completed but not attempt
following the following the following the completed
procedures in procedures procedures in the following the
the activity in the project project plan. procedures in
improvement/ plan. the project plan.
innovations.

5. Time Work Work Work completed Work completed No

managemen completed completed ___(mins./hours/ ___(mins./hour attempt
t ahead of time. within days) beyond. s/days) beyond.
allotted time.

TOTAL POINTS

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 Activity 3: Reflection

Directions: Answer each question below. Write your answer on a separate

sheet of paper.
1. What are the difficulties you have encountered in performing the task
number 3?

2. How do you solve your problems during the task?

3. Did you enjoy the performance task?

References
Kong, Aniceta S., Domo, Anecita P. “Technical Vocational Livelihood Education
–Cookery Module 1 Manual”. Quezon City: Sunshine Interlinks Publishing
House, Inc., 2016.
Panlasang Pinoy Recipes, Homemade Cookies and Cream Ice Cream.
panlasangpinoyrecipes.com, 2012.
https://www.panlasangpinoyrecipes.com/homemade-cookies-and-
cream-ice-cream/

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 All Rights Reserved
2021

ACKNOWLEDGEMENT

CAROLINA S. VIOLETA, EdD

Schools Division Superintendent

JERRY D. CRUZ, PhD, CESE

Asst. Schools Division Superintendent

DOMINADOR M. CABRERA, EdD

Chief, Curriculum Implementation Division

EDWARD C. JIMENEZ, PhD

Education Program Supervisor- LR Manager

RAMILO C. CRUZ, PhD

Education Program Supervisor, EPP/TLE/TVL

MARIA VIRGINIA C. PANISAN/

JEMMA S. CLAVE/
CATHRINA R. REPALDA
Language/Content/ Layout Editor

MERCE ELAINE L. ARIT

Developer/Writer

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