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    Learner'S Packet No. 5 Quarter 1

    Uploaded by

    Salgie Masculino
    This document is a learner's packet for a cookery class that focuses on presenting a range of appetizers. It discusses the fundamentals of plating, including balance, portion size, and arrangement on the plate. Specific tips are provided, such as using different colors, shapes, and textures. The packet also identifies common accompaniments to appetizers like seafood, herbs, and condiments. Students are asked to complete activities identifying correct statements about plating, choosing the best answers about focal points and portion size, compiling a recipe book of appetizer presentations, and writing a reflection on creative food arrangement.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Learner'S Packet No. 5 Quarter 1

    Uploaded by

    Salgie Masculino
    133 views6 pages
    This document is a learner's packet for a cookery class that focuses on presenting a range of appetizers. It discusses the fundamentals of plating, including balance, portion size, and arrangement on the plate. Specific tips are provided, such as using different colors, shapes, and textures. The packet also identifies common accompaniments to appetizers like seafood, herbs, and condiments. Students are asked to complete activities identifying correct statements about plating, choosing the best answers about focal points and portion size, compiling a recipe book of appetizer presentations, and writing a reflection on creative food arrangement.

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    RO_TLE-HE-Cookery_Gr9_Q1_LP5-EDITED

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    This document is a learner's packet for a cookery class that focuses on presenting a range of appetizers. It discusses the fundamentals of plating, including balance, portion size, and arrangement on the plate. Specific tips are provided, such as using different colors, shapes, and textures. The packet also identifies common accompaniments to appetizers like seafood, herbs, and condiments. Students are asked to complete activities identifying correct statements about plating, choosing the best answers about focal points and portion size, compiling a recipe book of appetizer presentations, and writing a reflection on creative food arrangement.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    133 views6 pages

    Learner'S Packet No. 5 Quarter 1

    Uploaded by

    Salgie Masculino
    This document is a learner's packet for a cookery class that focuses on presenting a range of appetizers. It discusses the fundamentals of plating, including balance, portion size, and arrangement on the plate. Specific tips are provided, such as using different colors, shapes, and textures. The packet also identifies common accompaniments to appetizers like seafood, herbs, and condiments. Students are asked to complete activities identifying correct statements about plating, choosing the best answers about focal points and portion size, compiling a recipe book of appetizer presentations, and writing a reflection on creative food arrangement.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    LEARNER’S PACKET NO.

    5
    QUARTER 1

    Name of Student:
    Learning Area/Grade TLE -HE-COOKERY-GRADE 9
    Level:
    Date:
    Activity Title: PRESENT A RANGE OF APPETIZERS

    I. INTRODUCTORY CONCEPT:

    In this lesson you will learn how foods are arranged or decorated to enhance
    its aesthetic appeal.

    FUNDAMENTALS OF PLATING
    1. Balance
     The rules of good menu balance also apply to plating. Select foods and garnishes
    that offer variety and contrast.
     Color. Two or more colors on a plate are usually more interesting than one. Garnish
    is also important.
     Shapes. Plan for variety of shapes and forms. Cutting vegetables into different
    shapes gives you great flexibility.
     Texture. Not strictly visual consideration, but important in plating in menu planning.
     Flavors. One of the factors to consider when balancing colors, shapes, and texture
    on the plate.

    2. Portion size
    This is important for presentation as well as for costing. Match portion sizes and
    plates. Too small a plate makes an overcrowded, jumbled, messy appearance. Too large a
    plate makes the portions look skimpy.

     Balance the portion sizes of the various items on the plate. Apply logical balance of
    portions.

    3. Arrangement on the plate

     Arrangement of food on the plate determines the aesthetic value, tone, structural
    image and flavor appeal of the food.

    RO_TLE-COOKERY_Grade 9_Q1_LP 5
    1
    Basic Principles of Platter Presentation

    . The three elements of a buffet platter.

     Centrepiece or Grosse piece (gross pyess). This may be an uncut portion of the main
    food item, such as a pate or a cold roast, decorated and displayed whole. It may be a
    separate but related item, such as molded salmon mousse

     The slices or serving portions should be arranged artistically.

     The garnish should be artistically done in proportion to the cut slices.


    2. The food should be easy to handle and serve, so that one portion can be removed
    without
    ruining the arrangement.

    3. A simple design is best. Simple arrangement is easier to serve, more appetizing, and still
    attractive when half consumed by the guest.

    4. Attractive platter presentation may be made on silver or other metals, on mirrors,


    Chinaware, plastic ware, wood, or any other materials provided they are presentable and
    suitable for food.

    5. Once a piece of food has touched the tray, do not remove it. Shiny silver or mirror trays
    are easily smudged, and you’ll have to wash the tray and start over again. Good pre-
    planning should be considered.

    6. Think of the platter as part of the whole. It must be attractive and appropriate to the other
    presentation in the table.

    Designing the Platter


    1. Plan ahead. Make a sketch by dividing the tray into six or eight sections. This will
    help you lay out a balance and symmetrical design. The sketch should indicate the
    centrepiece, slices of foods and garnishes.

    2. Get movement into your design. Good design makes your eyes move across the
    platter following the lines you have set up. It could be arranged in rows or lines.

    3. Give the design a focal point. Use centerpiece to emphasize and strengthen the
    design by giving it direction and height. Note that centerpiece is not always in the
    center.

    4. Keep items in proportion.

    5. Make the garnish count. Use garnish to balance out a plate by providing additional
    element. Two items on a plate often look unbalanced, but adding a garnish
    completes the picture. On the other hand, do not add unnecessary garnishes.

    RO_TLE-COOKERY_Grade 9_Q1_LP 5
    2
    6. Don’t drown every plate in sauce or gravy. It may hide colors and shapes. You may
    cover a part of it or a band of sauce across the center.

    7. Keep it simple. Simplicity is more attractive than complicated designs.

    8. Let the guests see the best side of everything. Angle overlapping slices and wedged-
    shaped pieces toward the customer and the best side of each slice is face up.

    Accompaniments of Appetizers
     Seafoods

     Hot or cold appetizers

     Fresh herbs

     Condiments

    RO_TLE-COOKERY_Grade 9_Q1_LP 5
    3
    II. LEARNING SKILLS FROM MELCs:
    LO 1. PRESENT A RANGE OF APPETIZERS
    1.1 Identify the fundamentals of plating.
    1.2 Identify the accompaniments of appetizers.

    III. LEARNING ACTIVITIES:


    Activity 1: Directions: Write TRUE if the statement is correct and FALSE if it is incorrect.
    Write your answer on the space provided.
    _____1. Garnish should enhance not overshadow or hide the food’s beauty and flavor.
    _____ 2 .The presentation of appetizers requires artistic skills ensuring that harmony and
    proper combination of colors are observed.
    ______3.Any garnish on the plate should be edible and it enhance the flavor of the main
    dish.
    _____4.Don’t over crowd your plate
    _____5.Used only one color in designing your plating.

    Activity 2. Direction: Read the following statements carefully then choose the best answer
    from the given choices. Write your answer on the spaces provided before each number.
    ____1.The purpose of garnish on the plate should
    a. Cover the food c. Dominate the food
    b. Highlight the food d. place under the food
    ____2.Based on clock planting style, food item for main focal point is serve between
    a. 4 and 8 o’clock c. 2 and 3 o’clock
    b. 9 and 10 o’clock d. 5 and 6 o’clock
    ____3.This is important for presentation as well as for costing
    a. Arrangement on the plate c. balance
    b. Portion size d. colors
    ____4.Which of the following is correct in plating appetizers
    a. Serve odd amount of food
    b. choose small serving dish enough for food item
    c. Play with color and texture
    d. Food should cover the whole plate.
    _____5.Small piece or portion of highly seasoned food, usually served before a meal to
    induce and stimulate one’s appetite.
    a. Dessert c. appetizers
    b. Salas dressing d. sandwich

    RO_TLE-COOKERY_Grade 9_Q1_LP 5
    4
    Activity 3. Individual output

    Direction: Collect 10 recipes with pictures showing the proper way of presenting the
    product. Compile and make a recipe book.

    Reflection:

    Write a narrative/essay on how you are going to arrange or decorate your food creatively
    and artistically.
    _________________________________________________________________________
    ___________________________________________________________________
    IV. RUBRICS:

    Activity 3: Rate your output or performance using the rubric below

    SCORE CRITERIA
    5 Compiled (10) recipes with pictures in a very attractive manner

    4 Compiled only (9) recipes with pictures in a less attractive manner

    3 Compiled only (8) recipes with pictures in a less attractive manner

    2 Compiled only (7) recipes with pictures in a simple manner

    1 Compiled only (6) recipes without picture in disorganized manner

    V. ANSWER KEY

    Activity 1 Activity 2 Activity 3


    Answers may vary.
    1. TRUE
    1.B
    2. TRUE
    2.A
    3. TRUE
    3.B
    4. TRUE
    4.A
    5. FALSE
    5.C

    VI. REFERENCE:
    K to 12 Basic Education, Technology and Livelihood Education, Cookery 9 Learning Module
    Payne, June et.al (2010). Thesis; Introduction to Food service, South Asia, Pearson
    Education PTE. LTD,

    RO_TLE-COOKERY_Grade 9_Q1_LP 5
    5
    Azua, Maria. 2018. Taste of Home. July 2. Accessed August 5, 2021.
    https://www.tasteofhome.com/collection/seafood-appetizers/.

    Note: Practice Health


    Protocols at all times.

    RO_TLE-COOKERY_Grade 9_Q1_LP 5
    6

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