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TLE
Cookery
Quarter 1 – Module 6:
Fundamentals of Plating
(Week 6)
 What I Need to Know

This module deals with the preparation and presentation of appetizers. Preparing
and presenting appetizers require knowledge and skills. This lesson will guide you in
preparing the appetizers appropriately and apply the principles in presenting them.
Moreover, the lesson provides you different recipes for your guidance and reference.

After going through this module, you are expected to:

1. identify commonly used tools in preparing the appetizers;
2. select ingredients for appetizers;
3. identify fundamentals of plating;
4. prepare appetizers;
5. present appetizers attractively; and
6. observe sanitary practices in preparing and presenting appetizers.

What I Know

Please do not forget to write the following on your answer sheet:

Name: _________________________________ Grade & Section: __________________
Subject (Specialization): _______________ Module No: _______________________
Name of the Activity: What I Know Date: _____________________________

Directions: Read each of the following questions carefully and choose the letter of
the correct answer.

1. The process of arranging and decorating food on a plate to improve its

appearance.
A. Appetizer B. Garnishing C. Mise en place D. Plating
2. This is a Filipino version of egg roll appetizers.
A. Fried Egg B. Spring Roll C. Fritters D. Squid Ring
3. Too ______ plate makes the portions of food look small.
A. colorful B. large C. small D. light
4. The following are tools needed in preparing Fried Spring Rolls EXCEPT one.
A. Food Turner B. Knife C. Sifter D. Spoon
5. How to plan for a variety of shapes and forms of food items on a plate?
A. Cut vegetables into different shapes.
C. Match portion sizes and plates.
B. Provide two or more colors of food items.
D. Select good quality garnishes.

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 6. One of the factors to consider when balancing colors, shapes, and
texture on the plate.
A. Food B. Flavor C. Garnish D. Portion Size
7. Which is one of the importance of plate presentation?
A. It can lose one's appetite.
B. It can make a simple dish unique.
C. It makes food tastes plain and bland.
D. It requires effort to prepare.
8. When plating appetizers, choose ______ of the color of ingredients to make it
interesting.
A. colorful B. uniform C. unique D. variety
9. How to arrange appetizers on a plate?
A. Arrange the food, starting at the center of the plate and building outward.
B. Arrange the food, starting at the edge of the plate and building inward.
C. The food presentation should be low in the center of the plate.
D. Stack the appetizers in a straight line.
10. Which of the following is NOT an ingredient in preparing Dynamite Spring
Rolls?
A. Bell pepper B. Lumpia Wrapper C. Cheese D. Ground Pork

What’s In

Directions: Identify which classification of appetizers do the following statements

best describe. Choose the letter of the correct answer.

A B
____1. These are pickled items or raw, crisp vegetables A. Petite Salad
such as julienne carrots or celery sticks served
with dips or sauces. B. Fruits
____2. Examples of these appetizers are meatballs (bola-
bola) and spring rolls (lumpia) C. Canapé
____3. It has parts composed of the base, the spread,
and the garnish. D. Relishes/Crudités
____4. It is a combination of canapés, olives, stuffed
celery, pickled radishes, and fish. E. Hors d oeuvres
____5. The simplest form of appetizers.
F. Finger foods

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 What is It

Plating Presentation

A plate is a flat dish in which food is served or eaten. The process of arranging and
decorating food on a plate to improve its appearance is called Plating or Plate
Presentation. Plating is considered the art of presenting food on a plate in a way
that is tempting and appealing. It needs skills, style, and creativity. Plate
presentation should highlight the quality of the food and preparation techniques
while engaging the diner’s senses. Appetizers can be more appreciated if presented
attractively like the saying goes “the eyes eat first”.

Plating the food in an attractive manner becomes a very important part of any dining
experience since our eyes view the food even before we take the first bite. Effective
plating should be simple enough, yet stylish and visually appealing to the guest.
When serving appetizers, your goal is to provide small bites of food that are
attractively arranged or well-presented for your guests to enjoy.

Fundamentals of Plating
1. Balance
The rules of good menu balance also apply to the 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 a 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 cost.

• 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.

1. Arrangement on the plate

• Arrange the food, starting at the center of the plate and building outward.
• Create a little height to the back portion of the plate, by mounding or stacking
the appetizers attractively.
• The food presentation should be low at the front and rise slightly upward
toward the rear of the plate.

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Importance of Plate Presentation
• It shows your creativity.
• It is a chance to put your identity on the food and create a signature dish.
• You can make a simple dish unique.
• It makes food appealing to the visual taste.
• It increases appetite.

What’s More

Please do not forget to write the following on your answer sheet:

Name: ___________________________________ Grade & Section: __________________
Subject (Specialization): __________________ Module No: _______________________
Name of the Activity: What’s More Date: _____________________________

Directions: Observe the plating presentation of the following appetizers and

answer the questions that follow.

Picture 1 Picture 2

image source: pinterest.com image source: allrecipes.com

1. Is the appetizer arranged on the plate attractively?
Picture A:
Picture B:
2. Enumerate the colors that you can find in the plating presentation?
Picture A:
Picture B:
3. What is the key or main ingredient? Is it well-presented?
Picture A:
Picture B:
4. What can you say about the arrangement of ingredients on the plate?
Picture A:
Picture B:
5. Write your overall observation of the appetizer.
Picture A:
Picture B:

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 What I Have Learned

Please do not forget to write the following on your answer sheet:

Name: ___________________________________ Grade & Section: __________________
Subject (Specialization): __________________ Module No: _______________________
Name of the Activity: What I Have Learned Date: _____________________________

Directions: Answer the question using your own words in 3-5 sentences.

1. Why is Plate Presentation important?

_______________________________________________________________________________
_______________________________________________________________________________

What I Can Do

Please do not forget to write the following on your answer sheet:

Name: ___________________________________ Grade & Section: __________________
Subject (Specialization): __________________ Module No: _______________________
Name of the Activity: What I Can Do Date: _____________________________

Instructions: There are two appetizer recipes below. Choose only one (1) that you
are going to cook. Make documentation by taking videos or pictures starting
from the preparation of materials/ingredients (mise en place), actual cooking
preparation, to plating presentation. Send the documentation to your teacher.
Rubrics below are provided for you to be guided of your ratings.

1. Fried spring rolls

Fried Spring Roll is locally named Lumpia. It is a Filipino version of egg roll
appetizers or finger foods from Chinese and American cuisines.

Examples of Plating Presentation

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Tools Needed:
• Mixing Bowl • Knife
• Spoon • Wooden Ladle/Food Turner
• Plate • Frying pan

Ingredients
• 25 pieces lumpia wrapper
• 1 1/2 cups cooking oil

Filling ingredients:
• 1/2 kilo ground pork
• 1-piece onion minced
• 1-piece carrot minced
• 4 pieces garlic cloves minced
• 1/2 teaspoon ground black pepper
• 1/2 cup parsley chopped (Note: You can use other herbs as an alternative
such as spring onion, celery, and others)
• 1 teaspoon salt
• 1 tablespoon sesame oil (optional)
• 1 egg

Instructions:
1. Combine all filling ingredients in a bowl. Mix well.
2. Scoop around 1 to 1 1/2 tablespoons of filling and place over a piece of lumpia
wrapper.
3. Spread the filling and then fold both sides of the wrapper. Fold the bottom.
4. Brush the beaten egg mixture on the top end of the wrapper. Roll-up until
completely wrapped.
5. Perform the same step until all mixture is consumed.
6. Heat oil in a cooking pot.
7. Deep fry lumpia in medium heat until it floats.
8. Remove from the pot. Let excess oil drip.
9. Serve with dips or sauce such as banana ketchup, sweet and sour sauce, or
soy sauce with calamansi.
Step 1 Step 2 to 3, Step 5

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 Step 6 to Step 8 Step 9

Note: There are many versions of spring rolls. If you don’t have available ground pork
for fillings, you can try other versions such as chicken or vegetable spring
rolls.

2. Dynamite Spring Rolls

This is a version of the popular Filipino deep-fried egg rolls stuffed with green chili
peppers with cheese.

Example of Plating Presentation

Tools Needed:
• Spoon • Wooden Ladle/Food Turner
• Plate • Frying pan
• Knife

Ingredients
• ½ kl ground pork • Lumpia Wrapper (Spring Roll Egg
• 20 pcs. Long Chili (Siling Haba, Wrapper)
Siling Pang-sinigang) • Cheese (cut into strips)
• Oil

Ground pork stuffing

• 1 small onion (minced) • Salt and ground black pepper to taste
• 2 cloves of garlic (minced)

Instructions:
1. In a pan, sauté onion, garlic, and ground pork. Season with salt and ground
pepper. Cook until the pork turns brown. Set aside and let it cool.
2. Wash the long chili. Remove the seeds.
3. Fill it with the ground pork and cheese strips.

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 4. Wrap it with a lumpia wrapper. Seal the edges with water or egg whites.
OPTIONAL: Roll it onto a beaten egg and then to breadcrumbs.
5. Fry until golden brown.
6. Serve with dips or sauce such as banana ketchup or soy sauce with calamansi.

Step 1 Step 2 Step 3

Step 4 Step 5 Step 6

Copy the following rubrics and ask your parents/guardians or anyone in your house
to rate and comment on your work.

Performance Scoring Rubric

Criteria 4 3 2 1 Points
(Excellent) (Good) (Needs (Poor) Earned
Improvement)
Tools All tools being Some tools Most tools All tools were
used were were not were inappropriate
appropriate appropriate inappropriate for the
for the for the for the activity activity
activity. activity
Ingredients All ingredients Most Some All
used were of ingredients ingredients ingredients
high quality used were of used were not were
good quality of good quality unacceptable
and not
suitable for
the activity
Palatability The food The food was The food was The food was
prepared was edible but either inedible.
well blended lacked in undercooked
and flavorful flavor. or overcooked

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 Procedure Showed a Had few Some errors Frequent
clear errors while were evident errors were
understanding performing while observed
of the the steps. performing the while
step-by-step steps. performing
procedure. the steps.
There were no
errors.
Presentation Very Artistically Properly and Improperly
artistically and creatively less creatively done and
and creatively done done unattractive
done
Work Habits Always Usually Sometimes Rarely
observed observed observed observed
sanitary and sanitary and sanitary and sanitary and
precautionary precautionary precautionary precautionary
measures measures measures measures
while working while working while working while working

Comments/Suggestions:
__________________________________________________________________________________
__________________________________________________________________________________

________________________________ ________________________
Name & Signature of the Ratee Date

Assessment

Please do not forget to write the following on your answer sheet:

Name: ___________________________________ Grade & Section: __________________
Subject (Specialization): __________________ Module No: _______________________
Name of the Activity: Assessment Date: _____________________________

Directions: Read each of the following statements carefully and choose the letter of
the correct answer.
1. This is one fundamental for plate presentation as well as for cost.
A. Color B. Flavor C. Texture D. Portion size
2. It is a flat dish in which food is served or eaten.
A. Appetizer B. Food C. Mixing Bowl D. Plate
3. Too ______ plate makes the portions of food look small.
A. colorful B. large C. small D. light
4. This is a version of the popular Filipino deep-fried egg rolls stuffed with green
chili peppers with cheese.
A. Fried Egg C. Fried Spring Rolls
B. Dynamite Spring Rolls D. Squid Rings

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 5. Spring roll is a Filipino version of egg roll appetizers or finger foods from
Chinese and American cuisines which are locally known as _________.
A. Calamari B. Fried egg C. Lumpia D. Spring roll
6. Which of the following is NOT a tool in preparing Dynamite Spring Rolls?
A. Food turner B. Knife C. Plate D. Onion
7. Two or more colors on a plate are usually more _________ than one.
A. colorful B. interesting C. simple D. unique
8. How to plan for a variety of shapes and forms of food items on a plate?
A. Cut vegetables into different shapes
B. Match portion sizes and plates.
C. Provide two or more colors of food items
D. Select good quality garnishes
9. Which is NOT true about the importance of plate presentation?
A. It can make a simple dish unique.
B. It increases appetite.
C. It shows your creativity.
D. It makes food taste simple and bland.
10. It is considered as an art of presenting food on a plate in a way that is
tempting and appealing.
A. Cooking B. Designing C. Garnishing D. Plate Presentation

Answer Key

guidelines of plating presentation. There is no balance at all as well not properly arranged.
Picture B: The second picture shows that the food item is not plated well and not following the
clearly considered.
fundamentals in plating. Balance is observed from colors, texture, and flavors. The portion size is
5. Picture A: The first picture shows an example of appetizer that is following the guidelines and
Picture B: There are too many onion rings/squid rings in a small plate. The plate is crowded.
4. Picture A: The items are properly arranged at the center of the plate. The plate is not crowded.
Picture B: Squid ring/Onion ring
3. Picture A: Shrimp
Picture B: Brown only; The plating looks dull.
2. Picture A: Green, Orange, Brown etc.; The plating looks vibrant and appealing.
Picture B: No
1. Picture A: Yes
What’s More

References
TLE 9 Cookery LM
Online Sources:
www.freepik.com, retrieved July 2020
www.dreamstime.com, retrieved July 2020
https://tinyurl.com/suate, retrieved July 2020
https://tinyurl.com/garnishfood, retrieved July 2020
speedyrecipe.com, retrieved July 2020
bungered.blogspot.com, retrieved July 2020
https://tinyurl.com/Lumpiafry, retrieved July 2020
https://tinyurl.com/LumpiaWrap, retrieved July 2020
https://tinyurl.com/lumpiawrap2, retrieved July 2020

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