10

COOKERY
SPECIALIZATION

FORTUNA SEVA CASILLER

Author

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TLE 10-COOKERY
Depar t m eQuarter
n t o 2-Week
f E d u3 c ation • Republic of the Philippines
Welcome to the Technology and Livelihood Education (TLE) Module on Cookery 10.
This module was designed to provide you with fun and meaningful opportunities for
guided and independent learning at your own pace and time. You will be enabled to process
the contents of the learning resource while being an active learner.
The following are some reminders in using this module:
1. Use the module with care. Do not put unnecessary mark/s on any part of the
module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer Pretest before moving on to the other activities included in
the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not hesitate to
consult your teacher or facilitator. Always bear in mind that you are not alone. We hope that
through this material, you will experience meaningful learning and gain deep understanding of
the relevant competencies. You can do it!

Learning Outcome 3: Present Vegetable Dishes

For this lesson, perform mise en place in preparing vegetables will be introduced to you.
Specifically, this module will help you to:
1. Present vegetables recipes with appropriate sauces and accompaniments.
2. List down factors to consider in plating vegetable dishes.

Multiple Choices
Directions: Read each question carefully. Write your answer in the module.
1. It refers to good preparation and cooking techniques.
A. Proper cutting and cooking of vegetables
B. Professional skills
C. Visual sense
D. Portion size
2. Ability to perform according to required standards.
A. Proper cutting and cooking of vegetables
B. Professional skills
C. Visual sense
D. Portion size
3. An effective food presentation depends on the understanding of techniques involving
balance, arrangement and garniture.
A. Proper cutting and cooking of vegetables
B. Professional skills
C. Visual sense
D. Portion size
4. Balance the portion sizes of the items on the plate.
A. Proper cutting and cooking of vegetables
B. Professional skills

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TLE 10-COOKERY
Quarter 2-Week 3
C. Visual sense
D. Portion size
5. Chefs display their creativity in plating presentations.
A. Proper cutting and cooking of vegetables
B. Professional skills
C. Arrangement on the plates
D. Portion size
6. Select a plate large enough to hold food without hanging off the edge
A. Keep food off the rim of the plate.
B. Arrange items for the convenience of the customer.
C. Maintain unify
D. Make every component count.
7. Garnishes are not added just for color but sometimes they are needed to
balance a plate by providing an additional element.
A. Keep food off the rim of the plate.
B. Arrange items for the convenience of the customer.
C. Maintain unify
D. Make every component count.
8. Create a center of attention and relate everything to it.
A. Keep food off the rim of the plate.
B. Arrange items for the convenience of the customer.
C. Maintain unify
D. Make every component count.
9. Always arrange the best side of food on plate to avoid letting the diner rearrange
them before eating.
A. Keep food off the rim of the plate.
B. Arrange items for the convenience of the customer.
C. Maintain unify
D. Make every component count.
10. Avoid making food too elaborate.
A. Keep food off the rim of the plate.
B. Arrange items for the convenience of the customer.
C. Keep it simple
D. Make every component count.

IS IT TRUE OF FALSE
Directions: Write TRUE if the statement is correct and FALSE if the statement is
not correct.
________ 1. Change in color is one of the effects of cooking vegetables but cooking it for a
short time helps maintain the color of vegetables.
________ 2. Don’t overcook, cook green vegetables and strong – flavored vegetables
uncovered and seasoning should not mask the natural flavor are some of the
general rules of vegetable cookery.
________ 3. Boiling and steaming are ways of cooking vegetables by means of draining it as
soon as they cooked and then cool quickly under cold water to prevent
overcooking from the residual heat.
________ 4. Baking is the best way to cook starchy vegetables because dry heat produces
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TLE 10-COOKERY
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desirable texture.
________ 5. Canned vegetable is a market form of vegetables that is drain and place half its
liquid into the cooking pot and bring it to a boil.

PRESENT VEGETABLES DISHES

Food plating and presentation are essentials because it enhances both the look and
taste of your food. Giving focus on food presentations allows you to showcase your creativity
and thoughtful plating ideas. Hence, there are several important concepts to keep in mind as
you present your vegetables dishes.

Essential Factors of Food Presentation

1. Good preparation and cooking techniques
- Proper cutting and cooking of vegetables
2. Professional skills
- Ability to perform according to required standards
3. Visual sense
- Effective food presentation depends on the https://stocksnap.io/photo/food-
understanding of techniques involving balance, presentation-UDYVXAIQZQ
arrangement and garniture
4. Portion size
- Match portion sizes and plates
- Balance the portion sizes of the items on the plate
5. Arrangement on the plate
- Keep in mind the convenience and comfort of the diner
when plating

https://pixabay.com/photos/pr
eparation-food-dish-
presentation-3821361/

Plating Styles with Vegetables Dishes

Classic arrangement
1. Main item in front, vegetables, starch items and garnish at
the rear
2. Main item in the center, with vegetable distributed around
it.
3. Main item in the center with neat piles of vegetables
carefully arranged around
4. Starch or vegetable item heaped in the center, the main item https://pxhere.com/en/photo/1
sliced and leaning up against it. 034248

Guidelines in Plating
1. Keep the food off the rim of the plate
- Select a plate large enough to hold food without hanging off the edge.
2. Arrange the items for the convenience of the customer
- Always rearrange the best side of food on plate to avoid letting the diner rearrange
them before eating.
3. Keep space between items, unless, they are stacked on one another.
- Arrange vegetable on plate, that every item should be identifiable
4. Maintain unity
- Create a center of attention and relate everything to it.
5. Make every component count
- Garnishes are not added just for color but sometimes
- they are needed to balance a plate by providing an additional element
6. Add sauce or gravy attractively on plate
- Pour sauce around or under the dish or covering only a part of the dish. Always
think of the sauce as part of the overall design of the plate.
7. Keep it simple
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Quarter 2-Week 3
- Avoid making food too elaborate

Activity 1. Think and Write!

Objective: List down the plating styles with vegetable dishes.
Materials: Ball pen and paper
Directions. Write the different plating styles with vegetables. Use the call out shapes as you
write each plating styles.

______________
______________
______________ ______________
______________ ______________

______________
______________

Activity 2 – Think and Write

Objective: Identify the essential factors of food presentation.
Materials: Ball pen and paper
Directions: Below are lists of plating styles with vegetables dishes. Write the correct essential
factor of food presentation based on the given descriptions. Choose your answer on the box
below and write the letters only.

A. Good preparation and cooking techniques

B. Professional skills
C. Visual sense
D. Portion size
E. Arrangement on plate

______1. Proper cutting and cooking of vegetables

______ 2. Keep in mind the convenience and comfort of the diner when plating
______ 3. Effective food presentation depends on the understanding of techniques
involving balance, arrangement and garniture
______ 4. Balance the portion sizes of the items on the plate
______ 5. Ability to perform according to required standards

Activity 1.3 FACT OR BLUFF!

Objective: Know the guidelines in plating.
Materials: Pen and paper.
Directions: Write YES if the sentence is considered as guidelines in plating and if not, write
NO and circle the word(s) that makes the sentence as a wrong guideline in plating.
_________ 1. Keep food off the rim of the plate.
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TLE 10-COOKERY
Quarter 2-Week 3
_________ 2. Maintain unity by creating a center of attention and do not relate everything to it.
_________ 3. Make every component count.
_________ 4. Keep space between items, unless, they are stacked on one another.
_________ 5. Arrange the food items for the convenience of the server.

• Keep food off the rim of the plate, arrange items for the convenience of the customer,
keep space between items, maintain unity and make every component count are the
guidelines in plating.
• Plating styles with vegetables dishes can be done in various classic arrangement.
• Professional skills refer to ability to perform according to required standards.

HANDS-ON ACTIVITY
Direction: Ask your mother to prepare any vegetable dish for your dinner and help her in
plating the vegetables. Apply the guidelines in plating. Your work will be evaluated using the
rubric below.

Paste here the picture of your output

RUBRIC:
10 Present the vegetables dish by applying all the guidelines in plating
8 Present the vegetable dish by applying at least 6 guidelines in plating
6 Present the vegetable dish by applying at least 5 guidelines in plating
4 Present the vegetable dish by applying at least 4 guidelines in plating
2 Present the vegetable dish by applying at least 3 guidelines in plating

Multiple Choices
Directions: Read each question carefully. Write your answer in the module.
1. Select a plate large enough to hold food without hanging off the edge

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TLE 10-COOKERY
Quarter 2-Week 3
A. Keep food off the rim of the plate.
B. Arrange items for the convenience of the customer.
C. Maintain unify
D. Make every component count.
2. Garnishes are not added just for color but sometimes they are needed to balance a
plate by providing an additional element.
A. Keep food off the rim of the plate.
B. Arrange items for the convenience of the customer.
C. Maintain unify
D. Make every component count.
3. Create a center of attention and relate everything to it.
A. Keep food off the rim of the plate.
B. Arrange items for the convenience of the customer.
C. Maintain unify
D. Make every component count.
4. Always arrange the best side of food on plate to avoid letting the diner rearrange them
before eating.
A. Keep food off the rim of the plate.
B. Arrange items for the convenience of the customer.
C. Maintain unify
D. Make every component count.
5. Avoid making food too elaborate.
A. Keep food off the rim of the plate.
B. Arrange items for the convenience of the customer.
C. Keep it simple
D. Make every component count.
6. It refers to good preparation and cooking techniques.
A. Proper cutting and cooking of vegetables
B. Professional skills
C. Visual sense
D. Portion size
7. Ability to perform according to required standards.
A. .Proper cutting and cooking of vegetables
B. .Professional skills
C. .Visual sense
D. .Portion size
8. An effective food presentation depends on the understanding of techniques involving
balance, arrangement and garniture.
A. Proper cutting and cooking of vegetables
B. Professional skills
C. Visual sense
D. Portion size
9. Balance the portion sizes of the items on the plate.
A. Proper cutting and cooking of vegetables
B. Professional skills
C. Visual sense
D. Portion size
10. Chefs display their creativity in plating presentations.
A. Proper cutting and cooking of vegetables C. Arrangement on the plates
B. Professional skills D. Portion size

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LEARNING OUTCOME 3 – PRESENT VEGETABLE DISHES

Directions: Write a reflective learning on the preparation of raw vegetables.

I realized that in Different plating styles The learning that I can

presenting vegetables can be applied because share to my family is
___________________ ___________________ ___________________
__________________ _________________. _______________.

LEIZLEE B. DAOWAG
Team Leader
RHAMLYN S. SUCGANG
Validator
JUSTINE C. MONTOYA
Illustrator

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TLE 10-COOKERY
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