TLE 10-COOKERY

Name: _______________________________________
Grade & Section: ______________________________

Learning Module 24
What is this module about?
This module deals with presenting meat dishes aesthetically using suitable plates
hygienically and sequentially within the required timeframe.

What do you need to learn?

Learning Outcome: Present Meat Dishes
3.1. Present meat dishes aesthetically based on classical and cultural standards.
3.2. Select suitable plate according to standard in serving meat dishes.
3.3. Present meat dishes hygienically and sequentially within the required timeframe.

Pre-test
Directions: True or False. Write True if the statement is correct, and False if it is incorrect.
________ 1. Food must look attractive and appropriate not only by itself, but among other
presentations on the table.
________ 2. Cutting vegetables in interesting colors can make the simple dish become special.
________ 3. To maintain the color of vegetable, lightly steam it instead of boiling it.
________ 4. A great way to clean up the edges of a plate is to dip a paper towel in a cup of water
___________________with a dash of soap.
________ 5. To create a framework in plating, one should start with drawings and sketches to
___________________visualize the plate.

Refer to the Answer Key on the last page of this module to check your answer.

Methods of Presenting Meat Dishes

When you're plating food, the goal is to create a dining experience that tempts all of the senses,
not just the palate. When food looks appetizing, the body actually produces more fluids that aid in
nutrient absorption—so you might even say that beautiful food is more wholesome than food that doesn't
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.

What will you do?

Copy ONLY the important concepts and accomplish the activity on a separate paper.
LAS No. 24.1
Activity Title: Methods of Presenting Meat Dishes
Learning Target: The learner will be able to:
1. present meat dishes aesthetically, based on classical and cultural standard;
2. select suitable plate according to standard in serving meat dishes; and
3. present meat dishes hygienically and sequentially within the required timeframe.
Values/Graduate attribute: The learner will become creative and resourceful.
References: Dep.Ed. Cookery 10 Module pp. 365-374
Concept Notes:
Basic Principles of Platter Presentation
1. Presentation must have three elements.
 Centerpiece may be an uncut portion of the main food item.
 Arrange the slices or serving portions of the main food item artistically.
 Garnish the artistically arranged serving portions in proportion to the cut slices.
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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, these will still be attractive when they are half
demolished by the guests.
4. Attractive platters are 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
1. Start with “Beautiful Food”
Avoid a monochromatic color scheme. A plate of food looks most appealing when there's a high level of
contrast in colors.
 Think ahead about the colors you want to feature on the plate.
 If you're about to serve several like-colored foods, adding a serving or two of fruits and vegetables
is a fantastic and easy way to add pops of color.
 If you're not sure how to add color, utilize garnishes.
2. 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.
 Roast or sauté them with a little oil or butter.
3. Sear your meat and let it rest.
 Many meat dishes look most appetizing when the meat has been seared.
4. Cook fried foods carefully.
 Fry them well and have a plan for dealing with the oil so it doesn't muck up the rest of the dish.
5. Take texture into account.
 Texture and color go hand in hand when it comes to how appetizing the food looks on the plate.
It is alright to take pains to cook food well so that it comes out to the right texture.
6. Experiment with interesting shapes.
 Cutting vegetables in interesting shapes can make the simple become special.
7. Plating it with Care
 When in doubt, choose white plates. White plates don't compete visually with the food you're
serving.
 Don't forget to take the rest of the table into consideration, too. Cutlery, glasses, and linens will
enhance the overall appearance of the dish upon the table.
8. Visualize the finished plate.
 Consider how to present the main portion in relation to the side dishes.
9. Limit portion sizes.
 Only fill about two thirds of each plate with food. The rest of the plate should be left empty. The
negative space will provide contrast with the food, making it look more appetizing.
 As a general rule, half of the food on the plate should comprise of vegetables, one fourth meat or
another protein, and one fourth starch.
 Start plating food in the center of the dish and work outward from there so that the food is centered
in the middle of the plate.
10. Follow the rule of odds.
 Having an odd number of elements on a dish is more visually appealing than having an even
number. It creates the impression that piece of food is being framed by the others.
11. Play with different textures.
 Creating a texture contrast is a good way to draw the eye. Different textures harmonize to create a
pleasing dining experience.
12. Layer foods to add height.
 Adding height to a dish can take it from ordinary to stunning. Stacking and layering methods
make your presentation more professional.
 An easy way to start layering food is to serve the protein on a bed of starch.
 Aim to make foods look bigger, not smaller.
13. Use sauce wisely.
 If you're serving a curry, stew or soupy casserole, pour sauce on just the right amount when you

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plate and use it to make the dish look decorative.
14. Keep up with food styling trends.
 Keep up-to-date by checking out cooking magazines, cooking or foodie websites and cooking
shows for current ideas.
15. Adding Appetizing Touches
 Use garnishes that enhance the flavor of the meal.
16. Employ drizzles and swirls.
 Another way to finish food is with a drizzle or swirl of a concentrated sauce or liquid.
 Rather than just pouring a sauce over your food, consider putting it in a squeeze bottle so you can
create a pretty swirl or pattern.
 Don't overdo it. The key is to add a touch of color, flavor and texture without overpowering the
main part of the dish.
17. Make sure the plate is clean.
 Examine the edges of the plate for fingerprints and smudges. A great way to clean up the edges of a
plate is to dip a paper towel in a cup of water with a dash of white vinegar. Wipe the rim of the
plate so that no food residue or prints are visible. This gives your presentation a professional touch.

The 5 Basic Elements of Plating

1. Create a Framework
Start with drawings and sketches to visualize the plate.
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 textures to ensure diners are not overwhelmed.
4. Get the Right Portion Size
Ensure that there is the right amount of ingredients and the plate complements the dish, not too
big or too small.
5. Highlight the Key Ingredient
Ensure that the main ingredient stands out and pay equal attention to the support.

Exercise: (Is it not mini-task?)

Directions: Using the guidelines on how to present food on a plate, perform the following:
1. Prepare a plated food for lunch consisting of protein dish preferably meat, vegetable dish, and rice.
2. Document the preparation.
3. Attach documentation to your LAS and submit it to your teacher with accomplished rubrics.
Criteria 4 3 2 1
Presentation x 5 The plated dish is very The plated dish is The plated dish is The plated dish is not
attractive with attractive and appealing somewhat attractive and attractive and is not
appropriate garnish and to appetite appealing to appetite appealing to appetite
appealing to appetite.
Documentation x 3 The presentation/plating The presentation/plating The presentation/plating The presentation/ plating
is properly documented is properly documented is documented however is not documented at all
with complete pictures with complete pictures with incomplete pictures
and appropriate captions and appropriate captions. and captions.
using creative elements.

Post-Test
Write ONLY your answers on a separate paper.
Directions: A. Choose the letter that corresponds to the correct answer.
1. Which of the following are the three elements that food presentation should have?
a. Centerpiece, serving portion and garnish c. Color, taste, texture
b. Color, size, shape d. Color, size, texture
2. Which type of cooking will you apply to bring out vegetables’ brightest color?
a. Baking c. Sautéing
b. Boiling d. Steaming
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3. In frying food, which color should be achieved to make it more eye-catching or appealing?
a. Burnt c. Golden brown
b. Brown d. Light brown
4. Which type of cooking makes the meat dishes partially cooked on both sides and makes it look
appetizing?
a. Blanching c. Searing
b. Boiling d. Steaming
5. In plating food, which should be avoided?
a. Using contrast colors c. Using several colors
b. Using monochromatic colors d. Using garnishes
6. To where can we use the uncut portion of the main food?
a. Base c. Garnish
b. Centerpiece d. Serving portion
7. In plating foods and you are in doubt on what type of plate to use, which of the following will you do?
a. Use any colored plate. c. Use multi-colored plate.
b. Use dark-colored plate. d. Use white plate.
8. Which of the following should you do if you want to achieve the good texture of meat?
a. Cook medium-rare c. Cook half-done
b. Cook meat well d. Cook rare
9. If you want your plating attractive, which of the following will you do to the vegetables to be used as
garnish?
a. Chopped them vigorously. c. Cut them in different shapes.
b. Cut them in very small pieces. d. Use them as whole.
10. What is the best way to start layering in food when plating?
a. Serve the protein dish on a bed of starch/cereal
b. Serve the food in standing position
c. Serve the protein dish on top of vegetables
d. Serve the vegetables on top of protein dish

My Learning Experience:
We want to hear your thoughts! Answer the following questions below. Write your answers on the same paper where you
have written your answers for the Post-Test.
1. What have you learned from this module?
2. Which activities did you find enjoyable and easy?
3. What difficulties did you encounter in accomplishing this module?

Congratulations for finishing this module!

Always take care and God bless you.
Answer Key
Here are the answers to the Pre-test. Please look at this part only after True 5.
accomplishing the Pre-Test. Remember, be honest! Please check your answers and False 4.
determine how much knowledge you have attained. Then, you may go back to True 3.
answering the rest of this module. False 2.
True 1.
Pre-test:
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TRANSMITTED IN ANY FORM OR BY ANY MEANS, WITHOUT THE PRIOR Answer Key
4 WRITTEN PERMISSION OF THE AUTHOR.