10

TLE
Cookery
Quarter 4 – Module 4
Plating Meat Dishes
(Week 7)
What I Need to Know

This module was designed and written to help you in your self-learning activity. It is
here to help you master the concept of Plating. The language and activities prepared
the diverse vocabulary level and capacities of the students. The lessons are arranged
to follow the standard sequence of the course.

This module will discuss the lesson on Plating and Presenting Meat Dishes.

At the end of the module, you should be able to:

1. discuss the basic principles of platter presentation;
2. explain the elements of plating meat dishes; and
3. prepare and present the main dish.

What I Know

Instructions. Read and choose the correct answer by writing the letter of your choice
on a separate sheet of paper.

1. In presenting meat dishes, this element is the uncut portion of the main food
item.
A. Centerpiece B. Garnish C. Slices D. None of the
above
2. It is to arrange artistically in proportion to the cut slices of the main dish.
A. Centerpiece B. Garnish C. Slices D. None of the above
3. It is where and how food items are placed on a dish to maximize its appeal.
A. Arrangement B. Framing C. Plating D. Texture
4. Which of the following is NOT a purpose of a garnish?
A. Accenture main flavor.
B. Complements main dish, also flavor and texture.
C. Increase overall profit margin.
D. Visual appeal
5. When planning an overall design of a plate, which of the following should NOT
be considered?
A. Arrangement B. Color C. Shapes and height D. Cost
6. In the use of platter presentation, which the following should be considered?
A. Use an attractive platter.
B. Must be suitable for use with food.
C. Can be made of metal, mirror, or wood.
D. All of the above

1
7. How do you present food on an individual plate?
A. Use a monochromatic color scheme.
B. Use texture and taste to a more appetizing to the eyes.
C. Layer food to add a height to the presentation.
D. Aim to make food look smaller.
8. What makes the platter of the dish attractive on the buffet table?
A. Using platter inappropriate to the occasion.
B. It blends appropriately among other dishes.
C. Elaborately garnish that overpower the main food.
D. Aim to look more than it is.
9. What makes an individual plate more presentable to the diner?
A. Use less contrast in color.
B. Never focus on texture and sauce.
C. Aim to make food look smaller.
D. Add height to the dish on a plate.
10. Of the five elements of plating, which is considered as ensuring that the main
ingredient stands out and pays equal attention to other elements on the plate?
A. Highlight the key ingredient.
B. Create a framework of the dish.
C. Balance the dish.
D. Prepare the right portion size.

What’s In

Now let us see if you still remember what you learned from your last lesson.
Answer the following questions.

1. Name the four kinds of doneness in meat.

2. Briefly explain the nutrient content of meat.
3. What are the effects of heat on meat?

What’s New

Plate and Present Meat Dishes

A well-thought-out food presentation stimulates appetite. The use of ingredients and

the arrangement create flavor, visual effects, and appeal to the food. The strategic
placement of ingredients will automatically view the meal as high value. Creating
the perfect plate means paying attention to every detail of the food being served.

2
Basic Principles of Platter Presentation

1. Presentation must have three elements.

a. The centerpiece could be the uncut portion of
the main food item.
b. Slices. Serving portions of the main food item
are arranged artistically.
c. Garnish. The artistic arrangement of
garnishes in proportion to the main food item.

2. The food should be easy to handle and serve.

So, a portion can be removed without ruining
the arrangement.

3. Make It Simple
Simple arrangements are easier to do, and more
likely to be still attractive even portion of them
have been consumed.

4. Use Attractive Platter

Attractive platters are made of metals, mirrors,
chinaware, plastic, or wood. It must be
presentable and suitable for use with food.

5. Make It Attractive
It must look attractive and appropriate not only
by itself but among other presentations on the
table.

3
How to Present Food on a Plate

1. Start with Beautiful Food.

Avoid a monochromatic color scheme. A plate of
food looks most appealing when there is a high
level of contrast in colors.

2. Take texture into account.

Texture and color go hand in hand when it
comes to how appetizing food looks on the
plate. Cutting vegetables in interesting shapes
can make the simple dish special.

3. Layer foods to add height.

An easy way to start layering food is to serve the
protein on a bed of starch. Adding height to a
dish can take it from ordinary to stunning
presentation. Aim to make foods look bigger,
not smaller.

Five Basic Elements of Plating

1. Create a Framework.
Start with drawings and sketches to visualize the plate. Find inspiration
from a picture or object. Assemble a plate of food to work on for executing
your vision.
2. Keep it Simple.
Select one ingredient to focus on and use space to simplify the presentation.
3. Balance the Dish.
Play with colors, shapes, and texture to ensure that diners are not
overwhelmed. The presentation should never overpower the flavor and
function of the dish.
4. Prepare Right Portion Size.
Strike the right proportion of protein, carbohydrates, and vegetables to
create a nutritionally balanced meal.
5. Highlight the Key Ingredient.
Ensure that the main ingredient stands out and pay equal attention to the
other elements on the plate such as garnishes, sauces, and even the plate
itself.

4
What I Have Learned

Directions: Read and understand the given questions below. Write your answers on
a separate sheet of paper.

1. Based on your readings, how will you present food on the plate?
2. What are the basic elements of plating and how will you apply it in plating
your food?
3. There are three elements in presenting, how these elements affect the
presentation of food as a whole?

What I Can Do

Instructions: Prepare and cook a meat dish using dry-heat cooking, as well as a side
dish and a sauce that would complement the dish. Then, present it
appropriately. Document your output by taking pictures or a video and send
them to your teacher.

Copy the scoresheet below and evaluate your finished products.

SCORESHEET
I. Product: Good (5) Good (3) Good (2)
1. General Appearance
a. Color combination is attractive and _________ _________ __________
appealing.
b. Ingredients cooked just right. _________ _________ __________
c. Correct texture not gummy or tough _________ _________ __________

2. Palatability
a. Delicious __________ __________ __________
b. Tastes just right __________ __________ __________
3. Nutritive Value
a. Highly nutritious __________ __________ __________

5
II. Procedure
4. Use of Resources
a. Kept working table orderly while
preparing the ingredients
b. Used only proper and needed __________ __________ ___________
utensils and dishes
c. Used time-saving techniques and __________ __________ ___________
devices
__________ __________ ___________
5. Cleanliness and Sanitation
a. Was well-groomed and properly
dressed for cooking, use of clean
apron, hair nets, hand towel, and __________ __________ ___________
potholders.
b. Observed sanitary practices in
handling food
__________ __________ ___________
6. Conservation of Nutrients
a. Followed proper preparation and
cooking procedure.
__________ __________ ___________
Score

Assessment

Directions: Read the sentence and choose the best answer. Write the letter of your
choice on a separate sheet.

1. In presenting meat dishes, this element is the uncut portion of the main food
item.
A. Garnish B. Slices C. Centerpiece D. None of the above
2. It is to arrange artistically in proportion to the cut slices.
A. Garnish B. Arrange C. Slices D. Centerpiece
3. It is where and how food items are placed on a dish to maximize its appeal.
A. Texture B. Framing C. Plating D. Arrangement
4. Which of the following is NOT a purpose of a garnish?
A. Visual appeal.
B. Increase overall profit margin.
C. Complements main dish, flavor, and texture.
D. Accenture main flavor
5. When planning an overall design of a plate, which of the following should NOT
be considered?
A. Shapes and height B. Arrangement C. Cost D. Color

6
6. In the use of platter presentation, which the following should be considered?
A. Use an attractive platter.
B. Must be suitable for use with food.
C. Can be made of metal, mirror, or wood.
D. All of the above
7. How do you present food on an individual plate?
A. Add texture and taste for a more appetizing dish.
B. Aim to make food look smaller.
C. Layer food to add height to the presentation.
D. Use a monochromatic color scheme.
8. What makes the platter of the dish attractive on the buffet table?
A. It blends appropriately among other dishes.
B. Using platter inappropriate to the occasion.
C. Aim to look more than it is.
D. Elaborately garnish that overpower the main food.
9. What makes an individual plate more presentable to the diner?
A. Add height to the dish on a plate.
B. Use less contrast in color.
C. Never focus on texture and sauce.
D. Aim to make food look smaller.
10. Of the five elements of plating, which is considered as ensuring that the main
ingredient stands out and pays equal attention to other elements on the plate?
A. Balance the dish.
B. Create a framework of the dish.
C. Highlight the key ingredient.
D. Prepare the right portion size.

Additional Activity

Directions. Share your own experience of plating meat dishes and storing meat at
home. Discuss it for about twenty (20) sentences.

References
K-12 Cookery 10 Module
Online Sources:
Food Plating: Easy Food Presentation & Plating Techniques ([Link])
The Perfect Plate: Principles of Food Presentation - Escoffier Online