Grade 10 – T.L.E.

Cookery
COT 2 Presentation
Good Morning Everyone!
WELCOME
to
Diner Class!!!
 Routinary Activity
• Prayer
• Checking of Attendance & Class Rules & Regulation
• Review of the Previous Lesson
• Method of Cooking Meat
• Ask or Give Examples of Dry Heat Cooking & Moist
Heat Cooking
 Motivation
Present Pictures of Plated plate with foods
with former student in cookery, now
working in a cruise ship.
 Unlocking Difficulties
A. Food Presentation / Plating – is the art of modifying
processing, arranging or decorating food to enhance its
aesthetic appeal.
GARNISHES – are decorative and savory touches to food on
drink, should always be edible add to the flavor of the dish.
edible flowers, citrus zest or wedges, infused oil, chopped
herbs, cream or sauce and whole spices.
B. Why is Plating Important in Food?
While taste is important, food that is plated and presented
well is more attractive to customers and can set the tone for
entire restaurant.
Can draw attention to the specific ingredients in a dish.
C. How Do You Plate Food?
The Top Food Presentation & Plating Technique
1. Create height on the plate.
2. Cut meat horizontally.
3. Play with textures.
4. Use contrasting colors.
5. Match presentation to the restaurant theme.
6. Choose the right plates.
7. Serve smaller portion sizes.
8. Use edible garnishes and decorations.
5 Basic Elements of Plating & Principles of Food Presentation

1. Create a framework. Start with drawings and sketches to

visualize the plate.
2. Keep it simple. Select one ingredients to focus on and use
space to simplify the presentation.
3. Balance the dish.
4. Get the right portion size.
5. Highlight the key ingredient.
 “Food Plating Method”
Classic Plating
1. Pipe the potato puree onto the plate using
a pastry bag.
2. Place the carrots next to the puree using
precision tongs.
3. Garnish the carrots with thyme using
precious tongs.
 “Food Plating Method”
Classic Plating
4. Plate the steak using precision tongs.
5. Garnish the steak with fried leeks using
precision tongs.
6. Drizzle the demi-glace around the plate
using a spouted saucier.
 “Food Plating Method”
Classic Plating
7. Wipe the edges of the plate with a clean
towel.
8. Finished classic plate.
 “Food Plating Method”
Free Form Plating
1. Pipe dots of potato puree onto the plate
using a pastry bag.
2. Slice the steak into three pieces using a
chef’s knife.
3. Plate the pieces of steak using precision
tongs.
 “Food Plating Method”
Free Form Plating
4. Plate the lima bean and pea blend around
the plate using a spoon
5. Plate the carrots using precision tongs.
6. Place dots of pea puree around the plate
using a large squeeze bottle.
 “Food Plating Method”
Free Form Plating
7. Place dots of the demi-glace around the
plate using a small squeeze bottle.
8. Garnish the plate with fried leaks using
precision tongs.
9. Wipe the edges of the plate with a clean
towel.
 “Food Plating Method”
Free Form Plating
10. Finished free-form plate.
 “Food Plating Method”
Landscape Plating
1. Place dots of pea puree around the plate
using a large squeeze bottle.
2. Plaint the pea puree onto the plate using
a brush.
3. Pipe the potato puree onto the plate using
a pastry bag.
 “Food Plating Method”
Landscape Plating
4. Plate the carrots using precision tongs.
5. Lean the steak against the puree and
carrots using precision tongs.
6. Place the lima bean and pea blend around
the plate using a spoon.
 “Food Plating Method”
Landscape Plating
7. Drizzle the demi-glace around the plate
using a spouted saucier.
8. Garnish the steak with fried leeks using
precision tongs.
9. Wipe the edges of the plate with a clean
towel.
 “Food Plating Method”
Landscape Plating
10. Finished landscape plate
 Activity #1
Students will be group into 3 – observing the social distancing health protocol
Directions: Each group will make their own observation, comments of what
they have seen in the video clips / pictures.
Group I – Classic Plating
Group II – Free Form Plating
Group III – Landscape Plating
Inspire the students to express their answer, comments, observation in
Filipino or Tagalog.
 Activity #2
Do It with Yourself
Directions: Students will perform their own plating or food presentation
applying the three Kinds of Plating.
Rubrics for rating the Performance Task / Activity Food Presentation
Score Criteria Grades
5 Perform within 5 mins. properly arranged in artistically 100 - 95
4 Perform more than 5 mins. properly arranged in artistically 94 - 90
3 Perform more than 6 mins. properly arranged in artistic way 89 - 85
2 Perform more than 7 mins. not properly arranged in artistic way 84 - 80
1 Perform more than 8 mins. not properly arranged in artistic way 79 - 75

Reminder: Follow the methods of plating. You can help your classmates with difficulties to follow
the method of steps in plating.
 Finding Practical Questions
Hands on Activity 2 – Do It with Yourself
Directions: Students will perform their own plating or
food presentation applying the three Kinds of Plating.
 Rubrics for rating the Performance Task / Activity
Food Presentation
 Generalization
1. Food Presentation – is the art of modifying, processing,
arranging and decorating foods.
2. We should present the meat dishes attractively and properly as
an appeal to the diner.
3. Apply the different method of plating and garnishing.
4. Can adapt at during special occasion like fiesta, birthday,
anniversary the food plating not only in the restaurant.
 Short Quiz
1. Food presentation is the art of modifying, processing, arranging
and decorating foods to enhance the aesthetic appeal of foods.
2. The presentation of the dish does not add value to the dining
experience.
3. A plated and well-garnished food makes an appetizing and
appealing dish.
4. Plating is
5. Plastic or unedible foods can be used as garnishing to food
presentation.
 Additional Activities
1. Make an album of different meat dish
presentation / Plated Meat Dish. Collect At least 10
pictures. Compile in a folder.
2. How to preserved meat?
Thank You Very Much
Happy
Dine In