The document outlines a lesson plan focused on presenting and plating poultry dishes, emphasizing key factors such as service ware, garnishing, sauces, and accompaniments. It includes activities such as a crossword puzzle and group tasks aimed at enhancing students' understanding of food presentation techniques. Additionally, it highlights the importance of aesthetics in food service and offers practical tips for effective plating.

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Good Day Students!!

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a. Prayer

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b. Reminder of the
classroom Health and
Safety Protocols

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c. Checking of
attendance

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kumustahan

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Objectives:
In this lesson the students are expected to:
1. Identify what are the factors to consider in presenting/plating
poultry dishes
2. Understand creative food presentation techniques in plating/
presenting poultry dishes.
3. Appreciate the value of studying the presenting/plating poultry
dishes.

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Learning Task no.1
CROSSWORD PUZZLE
MECHANICS
The player reads the question or clue, and tries to find
a word that answers the question in the same amount of
letters as there are boxes in the related crossword row or
line. Some of the words will share letters, so will need to
match up with each other.

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HORIZONTAL
1. Intended to give completeness or symmetry to
something
2. Items that are designed for a single use for
Prepared Foods
3. An embellishment added to a food to enhance
its appearance or taste
VERTICAL
1. A flat dish, typically circular and made of china,
from which food is eaten or served
2. May enhance the appearance of food

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Factors to consider in
presenting/plating
poultry dishes

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• Types of service wares
• Plating
• Garnishing
• Sauces
• Accompaniments

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SERVICE WARE includes
plates of varying sizes,
bowls, cups, and other
vessels used to hold the
food. Plates and serving
vessels come in a variety
of colors, shapes, and
sizes. They may be
simple white, starkly
black, or earth tone
colors.

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PLATING
refers to the art of
arranging, decorating,
and presenting food in
a way that improves
its aesthetic appeal to
the diner when
served.

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GARNISHES
an embellishment
added to a food to
enhance its
appearance or taste.

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SAUCES
are liquids,
creams, or semi-solid
foods that add flavor
and moisture to food.
They also used to
make food look more
appealing.

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ACCOMPANIMENTS
is the side dish
that serves with the
main dish, it
complements the
main food and
enriches its taste and
flavor.

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Plating/ Presenting
Poultry Dishes

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Creative Food Presentation Techniques
The way food is presented affects a person‘s
perception of how it will taste. Prepared dishes work in
the same manner. The perfect dish includes food that
tastes as good as it looks.

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Creative Food Presentation Techniques
Much of the artistry of cooking comes after the
food has been cooked and it is time to transfer it
from pot to plate.

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Learning task no. 2 LET’S WATCH

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Plating
Plating is the act of arranging
the meal on the individual plate
immediately before it‘s served.
Try to strike a balance between
having enough food on the plate to
convey hospitality without
overcrowding the plate—and
potentially offending your guest.

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Plating
It goes without saying that hot food
should be hot and cold food should be cold;
always check the temperature of your
food before you serve it to a guest. After
you have put the food on the plate, check
to see that the plate is clean. Plate edges
should be especially immaculate. Clean
spills or sauces away with a moistened
clean sponge or paper towel.

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Decorate the Frame
If the food is the masterpiece, then the plate
is its frame.
Buy beautiful bowls and plates in a variety of
shapes and colors.
Use culinary elements like colorful spices or
confectioner‘s sugar; specialty salts which also
lend themselves wonderfully to this purpose.

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Decorate the Frame
If you‘re decorating a plate that will hold
hot food, be aware that by the time you‘re
finished garnishing the plate, the food may not
be hot.
In some cases, you can garnish the plate
before you plate the food. If this is impossible,
work quickly and have all of your garnishes
close by.

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Learning Task no.3 GROUP ACTIVITY
• Each group may draw a plate of food with plating and
decoration.
• Each group will be given 10 minutes to finish
• Make a unique yell when done
• The group will choose 2 representatives to present their
output to the class.

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Example

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Fill in the blank with the correct answer to complete
the statement. Choose your answer inside the box.
1. _ is the act of arranging the meal on the individual plate
immediately before it‘s served.
2. The perfect dish includes food that tastes as good as it
.
3. If the food is the _ _, then the plate is its frame.
4. Use ___ elements like colorful spices or
confectioner‘s sugar
5. The way food is affects a person‘s perception of
how it will taste.

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Reflection
The learners, in their journal or portfolio will write their
insights about the lesson using the prompts below.
I understand that ________________
I realize that____________________

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Thank you!!