This document provides guidance on presenting meat dishes for a Cookery 10 class. It discusses learning competencies, outcomes, and objectives related to aesthetically presenting meat dishes based on classical and cultural standards. It then provides instruction on basic principles of platter presentation, including having a centerpiece, arranged slices or portions, and garnish. It also discusses elements of plating food on a plate, such as creating a framework, keeping it simple, balancing the dish, getting the proper portion size, and highlighting the key ingredient. Students are given tasks to demonstrate their understanding, such as explaining how presentation matters and how to plate meat dishes, identifying elements of presentation, and plating a Filipino meat dish.

1. Technology and
Livelihood Education
Cookery 10
FERDINAND R. ALBERTO
TLE Teacher

2. Cookery 10
Learning Competency
Present Meat Dishes
Quarter
4
I

3. Cookery 10
Learning Outcome:
1. Present meat dishes aesthetically, based on classical and
cultural standards.
2. Select suitable plate according to standard in serving meat
dishes.
Quarter
4
I

4. Cookery 10
Learning Objectives:
1. Present meat aesthetically,
based on classical and cultural
standards.
2. Select suitable plate according
to standard in serving meat
dishes.
Quarter
4
I

5. Cookery 10 Quarter
4
I

6. Cookery 10 Quarter
4
ARE YOU READY?
I
I

7. Cookery 10
Directions:
Read the statements carefully and
arrange the jumbled letter to figure out
the correct answer.
Quarter
4
I

8. Question?
1. What to do you call the cooking method
when meat is cooked in steaming liquid
in which bubbles are breaking on the
surface?
ROIBLGIN
I
Broiling

9. Question?
2. Which of the cooking method does not
belong to dry heat method?
TENWSIG
I
Stewing

10. Question?
3. What cooking technique involves cooking
with moisture?
OISMT EATH
MEDOTH
I
Moist heat
method

11. Question?
4. What cooking method involves
submerging the food in a hot, liquid fat?
PEED FYRNIG
I
Deep Frying

12. Question?
5. Which method cooking is used when
food is partially covered with liquid and
then simmered slowly at a low temperature?
RAIBSIGN
I
Braising

14. Question?
 Does Food Plating and presentation
really matters?
D

15. Are you ready with our
challenging but meaty
discussion?
Present Meat Dishes
d

16. Cookery 10
d Quarter
4

17. Cookery 10
d
Quarter
4
PRESENT MEAT DISHES

18. Basic Principles of Platter
Presentation
1. Presentation must have three elements
 Centerpiece may be an uncut portion of the main
food item.
 Slices or serving portions of the main food item,
arrange artistically.
 Garnish, arranged artistically in proportion to the cut
slices.
D

19. Basic Principles of Platter
Presentation
2. The food should be easy to handle and serve, so one portion
can be removed without ruining the arrangement.
D

20. Basic Principles of Platter
Presentation
3. Simple arrangements are easier to serve, and more
likely still attractive when they are half demolished by
the guest.
D

21. Basic Principles of Platter
Presentation
4. Attractive platter is made of metals, mirrors, china, plastic, or
woods, presentable and suitable for use with food.
D

22. Basic Principles of Platter
Presentation
D
5. It must look attractive and appropriate not only by itself, but
among other presentations on the table.

23. How to Present Food on a Plate?
D

24. How to Present Food on a Plate?
D

25. How to Present Food on a Plate?
D

26. Five Basic Elements of Plating
1.1.
1. Create your framework
 Start with drawings and sketches to visualize the plate
 Try to imagine and think of ways to present your dish with
the available plate you have.
 Get ideas online or food magazines as a starting point.
D

27. Five Basic Elements of Plating
1.1.
2. Keep it Simple
 Select one ingredient to focus on and use space to simplify
the presentation.
 Clutter distracts from the main elements of your dish and
might confuse the diners on what to focus on.
D

28. Five Basic Elements of Plating
1.1.
3. Balance the Dish
 Play with colors, shapes, and textures to entice diners, and
not to overwhelm.
 The presentation should never overpower flavor and
function.
 Think of the color combinations, the shape of each
ingredient you will use, the visual appeal and as well as the
texture of each ingredient.
D

29. Five Basic Elements of Plating
1.1.
4. Get the Right
 Portion size ensure there is right amount of ingredients and
the plate complements the dish, not too big or to small.
 Strike the right proportion of protein, carbohydrates, and
vegetables to create a nutritionally balanced meal.
 You do not need to load the plate with too much food.
 Consider how high or wide your food will look on the plate.
D

30. Five Basic Elements of Plating
1.1.
5. Highlight the Key
 Ingredient ensure the main ingredient stands out, and pay equal
attention to the support.
 This refer to the other elements on the plate such as garnishes,
sauces and even the plate itself.
 Over-crowding the plate will confuse the diner of what is on the plate.
 Complementing what is what to be served should be the priority, not
the accompaniments to overwhelm the whole dish.
D

31. Cookery 10
E
Learning Task 1
Quarter
4
Directions:
Answer the following questions: Write your
answer on a separate sheet of paper
(5points each)
1. Does food plating and presentation really
matters? Explain
2. How do you present meat dishes on a plate?

32. Cookery 10
E
Learning Task 2
Quarter
4
Direction:
Read the following statements. Write the letter of
the correct answer on a separate sheet of paper.
1. In platter presentation, uncut portion of the
main food item is _______?
A. garnish C. centerpiece
B. serving portions D. plating

33. Cookery 10
E
Learning Task 2
Quarter
4
2. It is arranged artistically in proportion to the
cut slices.
A. slices C. garnish
B. serving portions D. balance

34. Cookery 10
E
Learning Task 2
Quarter
4
3. The food should be easy to handle and ______.
A. garnish C. arrangement
B. serve D. color

35. Cookery 10
E
Learning Task 2
Quarter
4
4. Used attractive platter presentation made of
metals, mirrors, plastic, or wood, and _______.
A. china C. platter
B. pan D. fiber

36. Cookery 10
E
Learning Task 2
Quarter
4
5. It is the act of serving or arranging portions of
the main food item artistically.____________
A. slicing C. setting
B. garnishing D. presentation

37. Cookery 10
E
Learning Task 2 ( ANSWER )
Quarter
4
1. In platter presentation, uncut portion of the
main food item is _______?
A. garnish C. centerpiece
B. serving Portions D. plating
C. centerpiece

38. Cookery 10
E
Learning Task 2
Quarter
4
2. It is arranged artistically in proportion to the
cut slices.
A. slices C. garnish
B. serving portions D. balance
A. slices

39. Cookery 10
E
Learning Task 2
Quarter
4
3. The food should be easy to handle and ______.
A. garnish C. arrangement
B. serve D. color
B. serve

40. Cookery 10
E
Learning Task 2
Quarter
4
4. Used attractive platter presentation made of
metals, mirrors, plastic, or wood, and _______.
A. china C. platter
B. pan D. fiber
A. china

41. Cookery 10
E
Learning Task 2
Quarter
4
5. It is the act of serving or arranging portions of
the main food item artistically.____________
A. slicing C. setting
B. garnishing D. presentation
D. presentation

43. Cookery 10
E
Learning Task 3
Quarter
4
Directions:
Fill in the missing word/s to complete the sentence that
summarizes out the topic for today. Write your answer on a
separate sheet of paper.
The way you _____________your food is what tempts the
customers to try a dish. We eat with our senses: what we see,
_____________, and__________. In this age of food bloggers and
Instagrammers, food ___________ matters more than ever. The food -
______________ can make a dish taste better.

44. Cookery 10
a
Learning Task 4 (Performance Task)
Quarter
4
Choose Filipino meat dish and illustrate the presentation or plating the meat
dish based on classical and cultural standards considering the rubrics below.
Element GOOD (3) FAIR (2) POOR (1)
Balance Plating is balanced with even eye appealing
flow
Balance attempted but needs improvement Evidence of balance is limited or not present
Color Color is complementary and eye appealing Some color variety but needs improvement Lack of color variety
Shape (proportion) Incorporates variety of eye appealing shapes Some repetition of shapes but variety is
different
Variety in shape very limited or not present
Use of Garnish Appropriate for food items Adequate but not outstanding Inappropriate selection of garnish or lack of or too
much
Contrast Presentation has 2+ contrasting textures,
shapes, colors, flavors, or temperatures
Presentation shows one contrasting textures,
shapes, colors, flavors, or temperatures
Presentation shows no contrasting textures,
shapes, colors, flavors, or temperatures
Overall Product
Presentation
Presentation is attractively displayed shows
creativity
Presentation is acceptable and some creativity
is displayed
Presentation needs improvement and lacks
creativity
Score
(Max. of 18 pts)

45. Cookery 10
a
Learning Task 5
Quarter
4
TRUE or FALSE. Write TRUE if the statement is correct and FALSE it is false in a
separate sheet of paper.
_________1. A plate of food looks most appealing when there is a low level of
contrast in colors.
_________2. Having an even number of elements on a dish is more visually
appealing than having an odd number.
_________3. Too many soft or crunchy foods on a plate are unappealing, but a
combination of both is delicious.
_________4. As a rule, half of the food on the plate should comprise of vegetables,
one fourth meat or another protein, and none fourth starch.
_________5. Keep standard serving sizes in mind and aim to serve just the right
amount of each part of the dish.

46. Cookery 10
a
Learning Task 5
Quarter
4
________6. 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.
________7. Cutting vegetables in interesting shapes can make the simple become
special.
________8. Colored plates do not compete visually with the food you are serving.
________9. Once the food is on the plate, a spritz of oil or water can improve its
visual appeal if it looks too dry.
_______10. 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.

47. Cookery 10
a
Learning Task 5 ( ANSWER )
Quarter
4
TRUE or FALSE.
1. FALSE
2. FALSE
3. FALSE
4. TRUE
5. TRUE
6. TRUE
7. TRUE
8. FALSE
9. TRUE
10. TRUE

48. Directions: Complete the following phrases to generate a
synthesis of the concepts you learned today. Write your
answers in the comment box below or in your activity
notebook.
I learned that…
I realized that…
I will share..

49. I learned that there are basic principles of platter
presentation and how to present food on a plate by
always do the basic plating elements to consider.

50. I realized that I have to make sure and consider
the basic elements in plating food.

51. I will share this knowledge and skills to my
students, friends and family through my facebook
posts and in our usual conversation.

52. Learning Task
https://docs.google.com/document
/d/11oVl1piAaxEVFh6Oj-
IkibkMnV11K9LU737jIeDs0bc/edit?us
p=sharing

54. Anuman ang Sitwasyon
Tuloy ang Edukasyon!