10

TECHNOLOGY AND LIVELIHOOD EDUCATION

COOKERY
QUARTER 3
Week – 7

CapSLET
Capsulized Self - Learning
Empowerment
Toolkit
Schools Division Office of Zamboanga City
Region IX, Zamboanga Peninsula
Zamboanga City
 CapSLET
Capsulized Self - Learning Empowerment Toolkit

SUBJECT &
GRADE/LEVEL
TLE 10- COOKERY QUARTER 3 WEEK 7

TOPIC Plating/Presenting Poultry and Game-Bird Dishes

CODE
LEARNING Present plated poultry and game bird dishes with
COMPETENCY appropriate sauces, garnishes, and TLE_HECK9-12PGD-IIIi-27
accompaniments

a. Name the factors to consider in presenting/plating poultry dishes;

LEARNING
OBJECTIVES b. Relate how the factors use appropriately in presenting poultry dishes.

IMPORTANT: Do not write anything on this material. Write your answers on the learner’s activity and
assessment sheets provided separately.

UNDERSTAND
Plating/Presenting Poultry and Game-Bird Dishes

Sauces and garnishes must be arranged according to enterprise standards for specific
dishes.

Factors to consider in presenting poultry dishes:

a. Sauces and Condiments

Sauce is a term used in cookery to describe a wide range of flavoured liquids that are
served as part of the meal, or dish. The addition of a sauce to a dish can be used to transform the
overall presentation of a dish by adding flavour, moisture, richness and visual appeal.
Hot sauces – they may be created entirely in-house from fresh ingredients, “jus” or prepared from
proprietary convenience foods.
Classic Butter Sauce - Butter sauce, or beurre blanc, is a classic French sauce that will add richness to
any chicken dish.
Chimichurri Sauce - Made from parsley, garlic, oil, vinegar and jalapeno.

Condiments are flavor enhancements to

food. Although spices and herbs are technically included, they
deserve a separate post.

Condiments go everywhere, literally – on top of fish, chicken or

meat, inside a sandwich, or other bite-size foods. Many
condiments work well together, and some are also ingredients
in other sauces and dishes.

1. Chili sauce – 2 types: Thick, spicy sauce –and a liquid chili-

based sauce.
2. Chutney – Southeast Asian (Indian) in origin. Can be made with a fruit or vegetable base.
3. Fish sauce – Fish sauce has an intense flavor. It is often made with anchovies.
4. Jam/jelly/preserves – A sweet topping, but there are other versions: hot pepper jelly/sweet onion jam.
5. Ketchup – A thick, tomato-based sauce.
6. Mayonnaise – It is often used in tuna, and potato salad and as a base for dressings and other sauces.
7. Mustard – A thick condiment made from ground mustard seeds, vinegar, lemon juice, or water.
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 8. Salsa – A spicy sauce from Mexico or Central America, often made with tomatoes or tropical fruit
9. Soy sauce – A liquid made from fermented soy beans. soy sauce is a key to many Asian dishes.
10. Vinegar – A fermented liquid.
11. Worcestershire sauce – Although its origins may be similar to fish sauce, this brown sauce has a
distinct taste.

b. Accompaniments

Accompaniments - is a side dish which will add contrast to the meat as well as compliment the
type of meat being cooked.
- complete and increase the palatability of the particular dish.

Accompaniments include:
1. Sauces –Generally, sauces are served as accompaniment in continental cuisines.
2. Garnishes – chopped herbs to add flavor and color to dish.
3. Vegetables – the varieties of preparations are endless; boiled, roasted, hot, cold.

Major points to remember in preparing accompaniments:

1. Sauces and garnishes are the finishing touches to a meal.
2. Eye appeal is buy appeal.
3. If the meal looks depressing, uninteresting, and unattractive, then customers will tend to be more
critical and will enjoy their meal less even though it may taste exactly the same.

c. Garnishes

These are the finishing touches added to meals. Their purpose is to enhance the visual appeal of
the dish, to give “a little bit extra” garnishes maybe classified:
1. Non-edible garnishes
Never serve the following: bark (smoking), skewers (kebab), toothpicks, flags.
2. Edible garnishes
They usually consist of fruit and vegetables, sometimes flowers or their petals.
a) The vegetable can be cut into shapes and presented on side of plates.
b) Fresh herb leaves are very popular.
c) Flower petals are used for visual appeal.
d) Slices and segments of fruits.

Garnish ideas:
1. Roast or fried chicken may be served in a border of celery or fried oyster, or with a simple garnish
of parsley or cress.
2. Roast duck is attractive with endive and slices of oranges and olives or with rice cups.
3. Roast goose goes nicely with broiled sausages, dollops of gooseberry sauce, apple or barberry
jelly, or cooked rings of apple.
4. Roast quail pairs well with squares of fried mush and cubes of currant jelly.
5. To spruce up a plain chicken dish, use rows of fresh green beans or glazed carrots around the
meat to add color.

d. Plating

Plating is the act of arranging the meal on the individual plate immediately before it’s served.
Presentation should look natural. Try to leave one-third of the plate empty. Clean spills or sauces away
with a moistened clean sponge or paper towel.

e. Types of Service Wares

Decorate the Frame

If the food is the masterpiece, then the plate is its frame. Adapt artistic framing strategies
to improve your food’s presentation. You can also decorate the rim of a plate.
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SAQ-1: What are the factors to be considered in presenting poultry dishes?

SAQ-2: How would you present poultry dishes appropriately?

Let’s Practice!

A. Directions: Study each picture below. Identify of which factor to consider in presenting poultry
dish is being applied. Use separate answer sheet.

1.______________________________ 3. _____________________________

2. _________________________ 3. ____________________________

B. Write OK if the following practices or statements should be observed and correct, and NO if
should not be practiced. Use separate answer sheet.

________1. Edible garnishes usually consist of fruit and vegetables, sometimes flowers or petals.
________2. Plating is the act of arranging the meal on the individual plate immediately before it’s
served.
________3. Accompaniments is a side dish which will add contrast to the meat as well as
compliment the type of meat being cooked.
________4. Garnishes are flavor enhancements to food.
________5. Sauces are flavoured liquids that are served as part of the meal, or dish.
________6. Fresh herb leaves are very popular used as finishing touches added to meals.

REMEMBER
Key Points

 Factors to consider in presenting poultry dishes:

a. Sauces and condiments
- Sauces is a term used in cookery to describe a wide range of flavoured liquids
that are served as part of the meal, or dish.
- Condiments are flavor enhancements to food. some are also ingredients in
other sauces and dishes.
b. Accompaniment is a side dish which will add contrast to the meat as well as compliment the
type of meat being cooked.
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 c. Garnishes - the finishing touches added to meals. Their purpose is to enhance the visual
appeal of the dish, to give “a little bit extra”.
d. Plating - is the act of arranging the meal on the individual plate immediately before it’s served.
e. Types of Service Wares - Decorate the frame.

TRY
Let’s see how much have you learned today!
(Answer on a separate sheet of paper)

A. Multiple Choice. Directions: Choose the letter of the correct answer.

1. Which of the statements correctly describes the purpose of adding garnishes?
a. To enhance the visual appeal of the dish, to give “a little bit extra”.
b. Flavor enhancements to food.
c. Served as accompaniment in continental cuisines.
d. Add richness to any chicken dish.
2. The following condiments were used in presenting dish, EXCEPT:
a. Oyster sauce b. Chili sauce c. Soy sauce d. Fresh green beans or glazed carrots
3. Which of the following statements is not true when garnishing?
a. The vegetable can be cut into shapes and presented on side of plates.
b. Fresh herb leaves are very popular.
c. Flower petals are used for visual appeal.
d. Decorate the Frame
4. A cookery Learner brought a bottle of ketchup to be used for their practicum. Which of the
following statements served for this purpose?
a. To enhance the visual appeal of the dish.
b. To decorate the frame.
c. For flavor enhancement to food.
d. All of the above
5. What factor uses slices and segments of fruit as finishing touches added to dish?
a. Condiments c. Accompaniment
b. Garnishes d. Sauces
6. Which of the following terms served as part of the meal or dish?
a. Condiments c. Accompaniment
b. Garnishes d. Sauces
7. Which of the following statements describes the purpose of accompaniment?
a. To enhance the visual appeal of the dish, to give “a little bit extra”.
b. Flavor enhancements to food.
c. Add contrast to the meat as well as compliment the type of meat being cooked.
d. To decorate a frame.
8. The following garnishes were used in presenting poultry dish, EXCEPT:
a. Fresh herb leaves.
b. Flower petals.
a. Sliced fruits
c. Mushroom sauce
9. What garnishes appropriate in plating plain chicken dish?
a. Flower petals c. fresh green beans or glazed carrots
b. Shaped vegetables d. herb leaves
10. Which of the following terms is the act of arranging the meal on the individual plate
immediately before it’s served?
a. Condiments c. Accompaniment
b. Garnishes d. Plating

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 1. Technical Vocational Livelihood Education – COOKERY MODULE 2 HOME ,
Department of Education First Edition 2016, pages: 255-257
REFERENCE/S
Virginia C. Esmilla -Sercado, Skills for a Lifetime in TLE 10 Based on K to 12
Curriculum, First Edition -2015 , Pages: 207-210

This learning resource contains copyrighted materials. The use of which has not been specifically authorized
by the copyright owner. We are making this learning resource in our efforts to provide printed and e-copy
learning resources available for the learners in reference to the learning continuity plan of this division in this
DISCLAIMER time of pandemic.
This LR is produced and distributed locally without profit and will be used for educational purposes only.
No malicious infringement is intended by the writer. Credits and respect to the original creator/owner of the
materials found in this learning resource.

Developed by:
EVELYN P. AMAHOY
Teacher III
Don Pablo Lorenzo Memorial High School

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 Topic: Plating/Presenting Poultry and Game-Bird Dishes
Learning Competency: Present plated poultry and game bird dishes with appropriate sauces,
garnishes and accompaniments
ANSWER KEY
Lets Practice Try
1. A
2. D
A 3. D
1. Sauce 4. C
2. Decorate the Frame/Plating 5. B
3. Accompaniment 6. D
4. Garnish 7. C
8. C
9. C
B. 10. D
1. OK
2. OK
3. OK
4. NO
5. OK
6. OK

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 Republic of the Philippines
Department of Education
Division of Zamboanga City

EVALUATION TOOL FOR CONTENT AND LAYOUT & DESIGN

CAPSULIZED SELF-LEARNING EMPOWERMENT TOOLKIT (CapSLET)

Learning Area: TLE – COOKERY 10 Grade Level : ____10______

Title: Plating/Presenting Poultry and Game-Bird Dishes
Quarter: _______ 3___
Week: Week 7_______
Learning Competency: Present plated poultry and game bird dishes with appropriate sauces,
garnishes and accompaniments

Instructions:

1. Read carefully the learning resource (LR) page by page to evaluate the LR for compliance to standards
indicated in the criterion items under each factor below.
2. Put a check mark (/) in the appropriate column beside each criterion item. If your answer is NO, cite
specific page/s, briefly indicate the errors found, and give your recommendations in the attached Summary
of Findings form.
3. Write Not Applicable (NA) for criterion items that does not apply in the LR evaluated.

Standards /Criterion Items Yes No

CONTENT
Factor I. Intellectual Property Rights Compliance
1. The learning resource has no copyright violations. √
2. The copyrighted texts and visuals used in the LR are √
cited.
3. The copyrighted materials used in the LR are accurately
cited. √
4. The references are properly cited in the Reference/s box √
using the DepEd LR Referencing Guide.
Note: At least 3 criterion items must be marked YES to Complied Not
indicate compliance to this factor. Complied
√
Factor II. Learning Competencies
1. Content is consistent with the targeted DepEd Most
Essential Learning Competencies (MELCs) intended for √
the learning area and grade level.
2. The MELC is subtasked into learning objectives based
on the Compressed Curriculum Guide Syllabus (CCGS)
of a specific learning area. √

Note: These 2 criterion items must be marked YES to Complied Not

indicate compliance to this factor. Complied
√
Factor III. Instructional Design and Organization
1. The LR contributes to the achievement of specific
objectives of the learning area and grade level for which √
it is intended.

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 2. Sequencing of contents and activities from √
UNDERSTAND, REMEMBER and TRY within each
lesson facilitates achievement of objectives.
3. Content is suitable to the target learner’s level of √
development, needs, and experience.
4. Content reinforces, enriches, and / or leads to the
mastery of the targeted learning competencies intended √
for the learning area and grade level.
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thinking skills, creativity, learning by doing, problem
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and traits such as: (Mark the appropriate box with an √
“X” applicable for values and traits only)

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√
Factor V. Assessment
1. The LR provides useful measures and information that
help the teacher evaluate learner’s progress in mastering √
the target competencies.
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3. Assessment provides clear instructions in the TRY √

section.
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compliance to this factor. Complied
√
Factor VI. Readability
1. Vocabulary level is adapted to target users’ experience √
and understanding.
2. Length of sentences is suited to the comprehension level √
of the target user.
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appropriate to the target user.
4. Lessons, instructions, exercises, questions, and activities √
are clear to the target user.

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 5. The LR provides appropriate mother tongue for the
target user.
Note: At least 4 criterion items must be marked YES to Complied Not
indicate compliance to this factor Complied
√
LAYOUT AND DESIGN
Factor I. Physical Attributes
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indicator & learning area, CapsLET title, quarter, √
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compliance to this factor Complied
√
Factor II. Layout and Design
1. The LR follows the prescribed CapsLET template. √
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Note: All items be marked YES to indicate compliance to this Complied Not
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√

Factor III. Typographical Organization

1. The LR uses appropriate font size (12 or 14) and styles √
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Factor IV. Visuals

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Recommendation: (Please put a check mark (/) in the appropriate box.)

 Minor revision. This material is found compliant to the minimum requirements in all six factors. Revision based
on the recommendations included in the Summary of Content Findings form and LR with marginal notes must be
implemented.

 Major revision. This material is non-compliant to the requirements in one or more factors. Revision based on the
recommendations included in the Summary of Content Findings form and LR with marginal notes must be
implemented.

 For field validation. This material is found compliant to all factors with NO corrections.

I certify that this evaluation report and the recommendation(s) in the summary report are my own and have been
made without any undue influence from others.

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 Name/s Signature/s

Evaluator/s: SALVADOR G. FORGOSA ________________________

MA. MAGDALENA M. DEPOSITARIO ______________________
LINALYN D. MAGNO ________________________

Date accomplished: Feb. 28, 2021

Note:
This tool is anchored on the Guidelines in ADM Content Evaluation, Guidelines in ADM
Layout Evaluation and Level 2 DepEd Evaluation Rating Sheet for 2 DepEd Evaluation Rating
Sheet for Story Books and Big Books.
.

Summary of Content Findings, Corrections and Review for Locally Developed

CapSLET

Title of the CapSLET: 9- Identify Hazards and Risks

Grade Level: _____10_____

Quarter: ______3_______
Week: ________1_________

Part of the Brief Specific Put a check mark

CapSLET/ descriptio recommendati
Paragraph n of ons for
/ Line / Errors/ improving the
Page Findings/ identified Not
number (in Observatio criterion Implement
Implement
chronologi ns ed
ed
cal order)

Legend: (Type of Error) C - Content, L – Language, DL – Design and Layout

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 Other Findings: Write additional comments and recommendations not captured in the
evaluation tools used.
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________
Prepared by: Date accomplished:

SALVADOR G. FORGOSA Feb. 28, 2021

(Signature Over Printed Name)

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