10

SPECIALIZATION

(COOKERY)

TLE 10 - COOKERY
Quarter 4 -Week 5 Page 1
 PRESENT MEAT DISHES
TECHNOLOGY AND LIVELIHOOD EDUCATION (COOKERY 10)
SHERNAN M. GUEVARRA
AUTHOR

This module specifically crafted to focus on the different activities that will assess your
level in terms of skill and knowledge necessary for Grade 10 Cookery.
Before starting this module, I want you to set aside other tasks that will disturb while
enjoying the lessons. Read the simple instructions below to successfully enjoy the objective
of this module.
1. Follow carefully all the contents and instructions indicated in every page of this module.
2. Write in your notebook the concepts about the lessons. Writing enhances learning, that
is important to develop and keep in mind.
3. Perform all the provided activities in this module.
4. Analyze conceptually the posttest and apply what you have learned.
5. Enjoy studying!
After finishing all the activities of this module, you are expected to end up with an idea of
having job opportunities and experience independently to set up a business enterprise
which will generate jobs for others.

At the end of the lesson, you are expected to:

LO2: Present meat dishes

2.1 Present meat dishes aesthetically, based on classical and cultural standards.

Find out how much you already know about the lesson by answering the test below:

I. Multiple Choice.
Directions: Answer the following questions and choose the letter of the best answer. Write your
answer on the space provided before each number.

_____1. In presenting meat dish, which element may be an uncut portion of the main food item?
A. centerpiece C. sauce
B. garnish D. slices

TLE 10 - COOKERY
Quarter 4 -Week 5 Page 2
_____2. The way you cook your vegetables has a lot of bearing on the overall visual effect of a
meal. Which of the following cooking methods makes vegetables look appetizing and flavorful?

A. baking C. frying
B. boiling D. steaming
_____3. Which among the following is NOT a food item in the classical plating arrangement?

A. Main C. Starch
B. Soup D. Vegetables
_____4. A simple guide to a classical plating is to think of the plate as the face of a clock. Which
food item is placed between 9 to 11 o’clock?
A. Main C. Starch
B. Soup D. Vegetables
_____5. Which element in platter presentation is arranged artistically in proportion to the cut
slices?
A. centerpiece C. sauce
B. garnish D. slices

II. TRUE or FALSE

Directions: Write TRUE if the statement is correct, and FALSE if it is incorrect. Write your
answer on the space provided before each number.

_____1. Texture and color go hand in hand when it comes to how appetizing food looks on the
plate.
_____2. Boiling vegetables makes them look appetizing and flavorful, while steaming creates
the opposite effect.
_____3. When searing your meat, you should let it rest for several minutes before cutting it.
_____4. Fried foods can look beautiful on a plate if it has too much oil.
_____5. You can present meat dishes aesthetically by cutting vegetables in interesting shapes.

Directions: Classify the following methods of cooking. Write DH if it is dry heat method
and MH if it is moist heat method.

_____1. Baking _____6. Steaming

_____2. Roasting _____7. Broiling
_____3. Boiling _____8. Sauteing
_____4. Deep frying _____9. Braising
_____5. Simmering _____10. Grilling

You learned from the previous lessons how to apply different techniques in meat
preparation and cook meat dishes according to the given recipe. This time you will know how to
present meat dishes aesthetically, based on classical and cultural standards.

TLE 10 - COOKERY
Quarter 4 -Week 5 Page 3
Classic Plating
The classical plating technique uses the three basic
food items of starch, vegetables and main in a specific
arrangement. A simple guide to a classical plating is to think of
the plate as the face of a clock.:

Main: Between 3 to 9 o’clock

Starch: Between 9 to 11 o’clock
Vegetables: Between 11 to 3 o’clock,
https://chefprathameshkumta.files.w
ordpress.com/2013/08/mediabase_6
5809_media_src_9921.jpg

Basic Principles of Platter Presentation

1. Presentation must have three elements.

• Centerpiece may be an uncut portion of the main food item.
• Slices or serving portions of the main food item, arrange
artistically.
• Garnish, arranged artistically in proportion to the cut
slices. https://www.freepik.com/premium-
photo/beef-medallions-with-tomato-salsa-
cream-polenta_9646180.htm
2. The food should be easy to handle and serve, so one portion
can be removed without ruining the arrangement.
3. Simple arrangements are easier to serve, and more likely to
be still attractive when they are half demolished by the guests.
4. Attractive platter is made of metals, mirrors, china, plastic, or woods, presentable and
suitable for use with food.
5. It must look attractive and appropriate not only by itself, but among other presentations on
the table.

How to Present Food on a Plate

When you are plating food, the goal is to create a dining experience that tempts all the
senses, not just the palate. When food looks appetizing the body produces more fluids that aid in
nutrient absorption - so you might even say that beautiful food is more wholesome than food that
does not look appealing. To achieve restaurant-quality presentation, start with brightly colored,
well-cooked food. Layer the food and play with contrasting colors and textures to increase its
visual appeal. Finally, garnish the plate with flavorful herbs or spices to take it to the next level.
See Step 1 and beyond to learn how to make the next meal you will cook look irresistible.

Avoid a monochromatic color scheme.

A plate of food looks most appealing when there is a high level
of contrast in colors.
• When you are planning meals, think ahead about the colors
you want to feature on the plate. You might not be able to
represent all the colors of the rainbow at every meal but
challenge yourself to have as much color as possible.
• If you are about to serve several like-colored foods, like grilled
chicken and mashed potatoes, adding a serving or two of
fruits and vegetables is a fantastic and easy way to add pops https://www.freepik.com/free-
photo/chicken-steak-with-lemon-
of color. The richest greens, oranges, reds, purples, blues,
tomato-chili-carrot-white-
pinks, and yellows on your plate probably take the form of plate_10312816.htm#page=1&query=p
fruits and vegetables. lated%20meat&position=1

TLE 10 - COOKERY
Quarter 4 -Week 5 Page 2
 • If you are not sure how to add color, utilize garnishes. Nearly any savory dish is well-
served by a sprinkling of fresh chives, parsley, dill, or mint. Lemon and lime wedges are
welcome alongside poultry and seafood dishes.

Bring out vegetables' brightest colors.

The way you cook your vegetables has a lot of bearing on the
overall visual effect of a meal.
• Lightly steam instead of boiling. Steaming vegetables makes
them look appetizing and flavorful, while boiling creates the
opposite effect.
• Roast or sauté them with a little oil or butter. Roasted or https://www.freepik.com/free-
sautéed vegetables look quite appetizing when they can photo/steak-meat-with-vegetable-
salad_7481764.htm#page=1&query=s
caramelize a little in oil or butter.
eared%20meat&position=13

Sear your meat and let it rest.

Many meat dishes look most appetizing when the meat has
been seared. The sight of a steak or piece of grilled salmon with a
brown, crispy sear will make your dinner guests' mouths start to
water. In addition to searing your meat, you should let it rest for
several minutes before cutting it. This allows the juices to absorb back
into the meat, so that they do not end up running all over the plate.
• There are exceptions to the rule of searing your meat. For https://www.freepik.com/premium-
example, if you are serving braised beef, you will have to think photo/beautiful-juicy-steak-with-salad-
plate-is-wooden-
of creative ways to make the meat look appetizing even table_6135296.htm#page=1&query=se
though it does not have a crispy crust. Serving it with a sauce ared%20meat&position=7

is a good way to add visual interest.

Cook fried foods carefully.

Underdone or overcooked fried foods are difficult to present
in an appealing way. Fried foods can look beautiful on a plate, but it
is important to fry them well and have a plan for dealing with the oil,
so it does not muck up the rest of the dish. Cook fried foods until
they are golden brown, then let them drain on a plate lined with
paper towels to absorb the extra oil. Otherwise, the food will leave
streaks of grease on the plates. https://www.freepik.com/free-photo/crispy-
fried-chicken-plate-with-salad-
• Fried foods often continue browning a bit after they have carrot_6632395.htm#page=1&query=fried%20
been removed from the hot oil. meat&position=0

Take texture into account.

Texture and color go hand in hand when it comes to how
appetizing food looks on the plate. If your food looks too oily, too
dry, mushy, tough, or otherwise difficult to chew and swallow, it will
not matter how perfectly colorful it looks. Take pains to cook food
well so that it comes out to the right texture.
• The way you handle the food just after it has been cooked,
and before it is plated, can really affect the texture. Pasta,
for example, should be kept in water or tossed in a bit of oil https://www.freepik.com/premium-
just after cooking so that it does not start to clump. Fried photo/juicy-grilled-beef-steak-
closeup_12894871.htm#page=2&query
foods should not be covered with airtight lids, because the =seared+meat&position=32
heat from the food will end up steaming the breading and
causing the food to get soggy.
• Once the food is on the plate, a spritz of oil or water can improve its visual appeal if it looks
too dry.

TLE 10 - COOKERY
Quarter 4 -Week 5 Page 3
 Experiment with interesting shapes.
• Cutting vegetables in interesting shapes can make the
simple become special. You can cook and serve
vegetables, desserts, pot pies and other foods inside
unique-shaped dishes to create attractive shapes.

https://www.freepik.com/free-photo/herbs-fried-
chicken-with-chili-tomato-cucumber-carrot-fresh-
pepper_10312875.htm

Activity 1. MEAT ON PLATE!

Directions: Draw a presentation of meat dish on the plate below. Follow the classical
plating technique.

Activity 2. MAY THE BEST MEAT DISH WIN!

Directions: Answer the following questions based on the pictures of two different plated
meat dish.

https://www.pinterest.ph/pin/444449056980913158/ https://fi.pinterest.com/pin/685532374498844678/
MEAT DISH A MEAT DISH B

1. Describe the presentation of Meat dish A.

____________________________________________________________________________
____________________________________________________________________________

2. Describe the presentation of Meat dish B.

____________________________________________________________________________
____________________________________________________________________________

3. Which of the two plated meat dishes presented aesthetically? Why?

____________________________________________________________________________
____________________________________________________________________________

TLE 10 - COOKERY
Quarter 4 -Week 5 Page 4
Critical Thinking Questions:

1. Why is it important to present meat dishes aesthetically?

______________________________________________________________________
______________________________________________________________________
______________________________________________________________________

2. Why guidelines for presenting meat dishes are important to follow?

______________________________________________________________________
______________________________________________________________________
______________________________________________________________________

It is important to present the meat dishes aesthetically because it makes the food
more appetizing. You should understand the basic principles of plating for you to make
your food presentable. To achieve quality presentation, start with brightly colored, well-
cooked food. Layer the food and play with contrasting colors and textures to increase its
visual appeal. Lastly, garnish the plate with flavorful herbs or spices. In addition, you
should also avoid a monochromatic color scheme, bring out vegetables' brightest colors,
sear your meat and let it rest, cook fried foods carefully, take texture into account, and
experiment with interesting shapes.

Find out how much you learned from the lesson by answering the test below:

I. Multiple Choice.
Directions: Answer the following questions and choose the letter of the best answer. Write your
answer on the space provided before each number.

_____1. In presenting meat dish, which element may be an uncut portion of the main food item?
A. centerpiece C. sauce
B. garnish D. slices

_____2. The way you cook your vegetables has a lot of bearing on the overall visual effect of a
meal. Which of the following cooking methods makes vegetables look appetizing and flavorful?

A. baking C. frying
B. boiling D. steaming
_____3. Which among the following is NOT a food item in the classical plating arrangement?

A. main C. starch
B. soup D. vegetables
_____4. A simple guide to a classical plating is to think of the plate as the face of a clock. Which
food item is placed between 9 to 11 o’clock?
A. main C. starch
B. soup D. vegetables

TLE 10 - COOKERY
Quarter 4 -Week 5 Page 5
_____5. Which element in platter presentation is arranged artistically in proportion to the cut
slices?
A. centerpiece C. sauce
B. garnish D. slices

II. TRUE or FALSE

Directions: Write TRUE if the statement is correct, and FALSE if it is incorrect. Write your
answer on the space provided before each number.

_____1. Texture and color go hand in hand when it comes to how appetizing food looks on the
plate.
_____2. Boiling vegetables makes them look appetizing and flavorful, while steaming creates
the opposite effect.
_____3. When searing your meat, you should let it rest for several minutes before cutting it.
_____4. Fried foods can look beautiful on a plate if it has too much oil.
_____5. You can present meat dishes aesthetically by cutting vegetables in interesting shapes.

Directions: Write a reflective learning in presenting meat dishes by completing the

statements inside the box below:

Upon learning the presentation of meat dishes …………………….

I realized that __________________________________________________________.

I became aware that _____________________________________________________

The significance of this lesson in my life is ____________________________________.

References:

K to 12 Learning Module in Cookery 10. Department of Education. Pages 365-369.

Food plating basics. (2013, August 28). Retrieved from

https://chefprathameshkumta.wordpress.com/2013/08/28/food-plating-basics/

LEIZLEE B. DAOWAG
Team Leader

JOSEFINA A. GANNABAN
Validator

TLE 10 - COOKERY
Quarter 4 -Week 5 Page 6
Page 7 Quarter 4 -Week 5
TLE 10 - COOKERY
Key to correction
Pre-test/Post test
I. MULTIPLE CHOICE
1. A
2. D
3. B
4. C
5. B
II. TRUE OR FALSE
1. TRUE
2. FALSE
3. TRUE
4. FALSE
5. TRUE
Looking Back
1. DH
2. DH
3. MH
4. DH
5. MH
6. MH
7. DH
8. DH
9. MH
10. DH