11 10 TLE - HE - COOKERY - Present Meat Dishes - ZNNHS
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TLE – Grade 10 Alternative Delivery Mode Quarter 4 – Module 3: Plate/Present Meat Dishes First Edition, 2021 Republic Act 8293, section 176 states that: No copyright shall subsist in any work of the Government of the Philippines. However, prior approval of the government agency or office wherein the work is created shall be necessary for exploitation of such work for profit. Such agency or office may, among other things, impose as a condition the payment of royalties. Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names, trademarks, etc.) included in this module are owned by their respective copyright holders. Every effort has been exerted to locate and seek permission to use these materials from their respective copyright owners. The publisher and authors do not represent nor claim ownership over them. Published by the Department of Education Secretary: Leonor Magtolis Briones Undersecretary: Diosdado M. San Antonio Development Team of the Module Writer: Elizabeth C. Saavedra Editor: Rhea Q. Diaz Reviewer: Rhea Q. Diaz Typesetters: Rhea Q. Diaz & Ivah Mae C. Estoconing Management Team: Senen Priscillo P. Paulin, CESO V Rosela R. Abiera Joelyza M. Arcilla EdD Maricel S. Rasid Marcelo K. Palispis EdD Elmar L. Cabrera Nilita L. Ragay EdD Antonio B. Baguio, Jr. EdD Printed in the Philippines by ________________________ Department of Education –Region VII Schools Division of Negros Oriental Office Address: Kagawasan, Ave., Daro, Dumaguete City, Negros Oriental Tele #: (035) 225 2376 / 541 1117 E-mail Address: negros.oriental@deped.gov.ph
What I Need to Know This course is designed for Grade 10 Junior high school students to develop knowledge, skills, and attitude to perform the tasks and master the nature on COOKERY. It covers the Learning Outcome “Present Dish” with the core competencies namely: Present meat dishes aesthetically, based on classical and cultural standards Select suitable plate according to standard in serving meat dishes. Present meat dishes hygienically and sequentially within the required timeframe. After going through this module, you are expected to: 1. Present meat dishes aesthetically, based on classical and cultural standards 2. Select suitable plate according to standard in serving meat dishes. 3. Present meat dishes hygienically and sequentially within the required timeframe. 1
What I Know Direction: Read the following statements/questions carefully and choose the letter of the correct answer. Write your answer on your notebook. 1. In platter presentation, the uncut portion of the main food item is A. Garnish B. serving portion C. centerpiece 2. It is arranged artistically in proportion to the cut slices. A. Slices B. serving portion C. garnish 3. The food should be easy to handle and . A. Garnish B. serve C. arrangement 4. Use attractive platter presentation made of metal, mirrors, plastic or wood, and A. China B. pan C. platter 5. The act of serving or arranging portions of the main food item artistically. A. Slicing B. garnishing C. setting 6. Elements of plating wherein it plays with colors, shapes, and textures to ensure diners are not overwhelmed and the presentation should never overpower flavor and function. A. Balancing the dish B. Creating the framework C. Highlighting the key ingredients 7. It ensures that the main ingredient stands out and pay equal attention to the support. This refers to the other elements on the plate such as garnishes, sauces and even the plate itself. A. Balancing the dish B. Creating the framework C. Highlighting the key ingredients 8. Selecting one ingredient to focus on and use space to simplify the presentation. A. Balance the dish B. Keep it simple C. Get the right portion size Note: If you get 100% correct in this pre- assessment, skip the lesson but if not and only get 50% to 99% correct, then proceed with the lesson 2
Lesson Plate/Present Meat Dishes 3 Food Plating and Presentation Food plating and presentation is not just for fine dining restaurants. You too can create visually appealing dishes at your own kitchen. Food presentation prefer “fun” designs rather that serious and traditional presentations. It is all about timing. There is no point in offering your guests a fancy dish if it served cold, when it was supposed to be served hot. Food presentation is just as essential to the success of a dish as its taste and flavor. The way the food looks on the plate is what tempts our eyes and makes you want to taste it. Imagine how your room looks when it’s messy and how it looks when you clean it up, the same ingredients, different results. It is just as true with food presentation and how the elements are arranged on the plate. Notes to the Teacher This contains helpful tips or strategies that will help you in guiding the learners. The following are information that would lead to the activities and assessment. Some activities may need your own discretion upon checking, or you may use rubric if provided. Please review the activities and answer keys and amend if necessary. 3
What’s In Direction: In our previous lesson, you learned about Cooking methods on the different cuts of meat. As a review, I want you to answer the following questions. Write your answer on your notebook. 1. What are the two methods of cooking meat? Give the different examples on every methods of cooking meat. 2. Does knowledge on meat cooking dishes is just enough to satisfy our diners in eating? What other aspects in meat presentation could add satisfaction of our diners? What’s New Direction: Preliminary Activity. Compare the pictures below. Which of these pictures is attractive and very tempting to our eyes as if you want to taste it. Explain why. How do they differ from each other in terms of dish presentation? 4
What is It Presenting Food on a Plate When you’re plating food, the goal is to create a dining experience that tempts all of the senses, not just the palate. When food looks appetizing the body actually produces more fluids that aid in nutrient absorption-so you might even say that beautiful food is more wholesome than food that doesn’t look appealing. To achieve restaurant-quality presentation, start with brightly-colored, well-cooked food. Layer the food and play with contrasting colors and textures to increase its visual appeal. Finally, garnish the plate with flavorful herbs or spices. Starting with Beautiful Food Avoid monochromatic color scheme. A plate of food looks most appealing when there’s a high level of contrast in colors. When you’re planning meals, think ahead about the colors you want to feature on the plate. You might not be able to represent all the colors of the rainbow at every meal, but challenge yourself to have as much color as possible. If you’re about to serve several like-colored foods, like grilled chicken and mashed potatoes, adding a serving or two of fruits and vegetables is a fantastic and easy way to add pops of color. The richest greens, oranges, reds, purples, blues, pinks, and yellows on your plate probably take the form of fruits and vegetables. If you are not sure how to add color, utilize garnishes. Nearly any savory dish is well-served by a sprinkling of fresh chives, parsley, dill or mint. Lemon and lime wedges are welcome alongside poultry and seafood dishes. Bring out vegetables’ brightest colors. The way you cook your vegetables has a lot of bearing on the overall visual effect of a meal. Lightly steam instead of boiling. Steaming vegetables makes them look appetizing and flavorful, while boiling creates the opposite effect. Roast or sauté them with little oil or butter. Roasted or sautéed vegetables look quite appetizing when they’re allowed to caramelize a little in oil or butter. 5
Sear your meat and let it rest. Many meat dishes look most appetizing when the meat has been seared. The sight of a steak or piece of grilled salmon with a brown, crispy sear will make your dinner guests’ mouths start to water. In addition to searing your meat, you should let it rest for several minutes before cutting it. This allows the juices to absorb back into the meat, so that they don’t end up running all over the plate. There are exceptions to the rule of searing your meat. For example, if you’re serving braised beef, you’ll have to think of creative ways to make the meat look appetizing even though it doesn’t have crispy crust. Serving it with a sauce is a good way to add visual interest. Cook fried foods carefully. Underdone or overcooked fried foods are difficult to present in an appealing way. Fried foods can look beautiful on a plate, but it’s important to fry them well and have a plan for dealing with oil so it doesn’t muck up the rest of the dish. Cook fried foods until they‘re golden brown, then let them drain on a plate lined with paper towels to absorb the extra oil. Otherwise, the food will leave streaks of grease on the plates. Fried foods often continue browning a bit after they have been removed from the hot oil. Take texture into account. Texture and color go hand in hand when it comes to how appetizing food looks on the plate. If your food looks too oily, too dry, mushy, tough, or otherwise difficult to chew and swallow, it won’t matter how perfectly colorful it looks. Take pains to cook food well so that it come out to the right texture. The way you handle the food just after it has been cooked, and before it is plated, can really affect the texture. Pasta, for example, should be kept in water or tossed in a bit of oil just after cooking so that it doesn’t start to clump. Fried foods should not be covered with airtight lids, because the heat from the food will end up steaming the breading and causing the food to get soggy. Once the food is on the plate; a spritz of oil or water can improve its visual appeal if looks too dry. Experiment with interesting shapes Cutting vegetables in interesting shapes can make the simple become special. You can cook and serve vegetables, desserts, pot pies and other foods inside unique shapes. 6
Plating it with Care When in doubt, choose white plates. White plates don’t compete visually with the food you are serving. They provide contrast, making colors appear brighter and textures more interesting. If you have a set of special plates with a pattern or with a certain color scheme, it’s fine to use theme. Just make sure they complement the food you are serving instead of vying for attention. Don’t forget to take the rest of the table into consideration, too. Cutlery, glasses and linens will enhance the overall appearance of the dish upon the table. Visualize the finished plate. Consider how to present the main portion in relation to the side dishes. Consider where it will look best on the plate with the other elements of the dish. Consider also how to get best impact- the appearance and symmetry are all affected by whether the food is sliced thinly, thickly or left whole. Limit portion sizes. Only fill about two thirds of each plate with food. The rest of the plate should be left empty. The negative space will provide contrast with food, making it look more appetizing. If the plate is loaded with food, the food itself won’t look as visually pleasing. Keep standard serving sizes in mind and aim to serve just the right amount of each part of the dish. As a general rule, half of the food on the plate should comprise of vegetables, one fourth meat or another protein, and one fourth starch. 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. Follow the rule of odds. Having an odd number of elements on a dish is more visually appealing than having an even number. It creates the impression that piece of food is being framed by the others. Keep this in mind whether you’re serving different types of food or more than one piece of the same food. For example, if you are serving scallops, serve either 3 or 5 instead of 4. Play with Different Texture Creating a texture contrast is a good way to draw the eye. Too many soft of crunchy foods on a plate are unappealing, but a combination of 7
both is delicious. Different textures harmonize to create a pleasing dining experience. Leaving one of the elements out would result in a less appealing dish. To quickly add some crunch to a dish, try topping it with some crushed, roasted walnuts and almonds. Layer foods to add height. It’s common to see food layering in restaurants, but home cooks don’t usually try it. Adding height to a dish can take it from ordinary to stunning. Don’t be afraid to show off your culinary skills by using stacking and layering methods to make your presentation more professional. An easy way to start layering food is to serve the protein on a bed of starch. For example, serve a kabob on a heap of rice, or serve grilled swordfish on a pile of mashed potatoes. Aim to make foods look bigger, not smaller. Fluff up your salads. For example, instead of smooching them down, create a little cross- hatched stack of cooked asparagus instead of presenting it in one flat layer. Use sauce wisely If you’re serving curry, stew or soupy casserole, drain the food of its sauce before serving, then pour on just the right amount when you plate the dish. That way you can control the amount of sauce and use it to make the dish look decorative. Keep up with food styling trends Remember that styles change within the space of a few years or even months; keep up-to-date by checking out cooking magazines, cooking or foodie websites and cooking shows for current ideas. Add appetizing touches Use garnishes that enhance the flavor of the meal. No matter what you are serving, make sure the garnish actually makes the dish better instead of just cluttering up the plate. Employ drizzles and swirls. Another way to finish food is with a drizzle or swirl of a concentrated sauce or liquid. For savory dishes, this might be a small squeeze of remoulade, pesto, or flavored oil. For sweet dishes, adding chocolate 8
sauce, fruit jam, or crème anglaise might be the most delicious way to add that finishing touch. Rather than just pouring a sauce over your food, consider putting it in a squeeze bottle so you can create a pretty swirl or pattern. If you don’t have a squeeze bottle, put the sauce in a plastic food storage bag, cut a small piece off one of the corners, and squeeze the sauce through the bag. Don’t overdo it. The key is to add a touch of color, flavor and texture without overpowering the main part of the dish. Make sure the plate is clean Examine the edges of the plate for fingerprints and smudges. 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. Wipe the rim of the plate so that no food residue or prints are visible. This gives your presentation a professional touch. Basic Principles of Platter Presentation Image: https://www.escoffieronline.com/the-perfect-plate- principles-of-food-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. 2. The food should be easy to handle and serve, so one portion can be removed without ruining the arrangement. 3. Simple arrangements are easier to serve, and more likely to be still attractive when they are half demolished by the guest. 4. Attractive platter are made of metals, mirrors, china, plastic or woods, presentable and suitable for use with food. 5. It must look attractive and appropriate not only by itself, but among other presentations on table. 9
THE 5 BASIC ELEMENTS OF PLATING 1. Create a Framework Start with drawings and sketches to visualize the plate. Find inspiration from a picture or object. Assemble a “practice” plate to work on executing your vision. 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 that might confuse the diners on what to focus on. 3. Balance the dish Play with colors, shapes, and textures to ensure diners are not overwhelmed, the presentation should never overpower flavor and function. 4. Get the Right Portion Size Ensure that there is the right amount of ingredients and the plate complements the dish, not too big or too small. Strike the right proportion of protein, carbohydrates and vegetables to create a nutritionally balanced meal. 5. Highlight the Key Ingredient Ensure that the main ingredient stands out and pay equal attention to the support. This refers to the other elements on the plate such as garnishes, sauces and even the plate itself. What’s More Direction: Answer the following questions. Write your answer on your Cookery Notebook. 1. What are the basic principles of platter presentation? 2. How do we present food on a platter? 3. What are the 5 basic elements of plating? 10
What I Have Learned Direction: Write at least a two-paragraph essay about your learning on this lesson/module using the following guide phrases. I have learned that __________________________________________________________________________________ __________________________________________________________________________________ __________________________________________________________________________________ I have realized that __________________________________________________________________________________ __________________________________________________________________________________ __________________________________________________________________________________ I will apply ____________________________________________________________________ _________________________________________________________________________________ _________________________________________________________________________________. What I Can Do Do this activity DIRECTIONS: Let your parent or guardian purchase fresh meat in the market. Previously, you have learned on how to prepare “Broiling/Grilling Meats”. Perform this recipe and apply your knowledge on Plating Meat Dishes. Be sure that the presentation must have the three elements in platter presentation. Let any member of the family check your performance. Or you may take photo or video if gadget is available and submit to your teacher. The said family member must check/monitor your performance and accomplish the Scoring Rubrics provided below after the activity. Very Good Fair Poor Good (3) (2) ( 1) ( 4) A. Products 1. General Appearance a. The dish is attractive to look at and appetizing b. The dish has good color combination c. The ingredients are cooked just right d. The dish has the correct consistency. B. Procedures 11
1. Use of Resources: a. Learner keeps working table orderly while preparing the ingredients b. Learner uses only the proper and needed utensils and dishes. c. Learner uses time-saving techniques and devices 2. Cleanliness and Sanitation a. Learner is well-groomed and properly dressed for cooking, uses a clean apron, hairnet, hand towels and pot holders. b. Learner observes proper sanitary handling of food. 3. Conservation of Nutrients a. Learner follows proper preparation and cooking procedures. b. Learner followed the recipe correctly. Score: (maximum 44 points ) Comments: Assessment A. Direction: Read the following statements/questions carefully and choose the letter of the correct answer. Write your answer on your notebook. 1. In platter presentation, the uncut portion of the main food item is A. Garnish B. serving portion C. centerpiece 2. It is arranged artistically in proportion to the cut slices. A. Slices B. serving portion C. garnish 3. The food should be easy to handle and A. Garnish B. serve C. arrangement 4. Use attractive platter presentation made of metal, mirrors, plastic or wood, and A. China B. pan C. platter 5. The act of serving or arranging portions of the main food item artistically. A. Slicing B. garnishing C. setting 12
6. Elements of plating wherein it plays with colors, shapes, and textures to ensure diners are not overwhelmed and the presentation should never overpower flavor and function. A. Balancing the dish B. Creating the framework C. Highlighting the key ingredients 7. It ensures that the main ingredient stands out and pay equal attention to the support. This refers to the other elements on the plate such as garnishes, sauces and even the plate itself. A. Balancing the dish B. Creating the framework C. Highlighting the key ingredients 8. Selecting one ingredient to focus on and use space to simplify the presentation. A. Balance the dish B. Keep it simple C. Get the right portion size B. Direction: Answer the following questions. 1. What are the basic principles of platter presentation? 2. How do we present food on a platter? 3. What are the 5 basic elements of plating? Additional Activity Direction: Make a scrap book of pictures on different well plated meat dishes. At least 5 pictures. Then have a little description on how it is presented on a plate. Your output will be rated using the scoring rubric below: SCORE CRITERIA SCORE CRITERIA 50 Properly compiled 5 pictures in a very attractive manner 40 Properly compiled 4-5 pictures in an attractive manner 30 Properly compiled 2-5 pictures in a simple manner 20 Compiled disorganized manner 10 Submitted only 1 photo. 13
14 What I Know 1. C. 2. B Assessment 3. B A. .1. C. 5. A 4. A 2. B 6. A 5. A 1. B 7. C 6. A 2. A 8. B 7. C B.1. a. Presentation must have three elements 8. B Centerpiece may be an uncut portion of What’s New – Answers may vary the main food item. What’s More. Slices or serving portions of the main food item, arrange artistically. 1. Garnish, arranged artistically in a. Presentation must have three elements proportion to the cut slices. Centerpiece may be an uncut portion of the main food item. b. The food should be easy to handle and Slices or serving portions of the main food item, arrange serve, so one portion can be removed artistically. without ruining the arrangement. Garnish, arranged artistically in proportion to the cut slices. c. Simple arrangements are easier to serve, b. The food should be easy to handle and serve, so one portion and more likely to be still attractive can be removed without ruining the arrangement. when they are half demolished by the c. Simple arrangements are easier to serve, and more likely to guest. be still attractive when they are half demolished by the guest. d. Attractive platter is made of metals, d. Attractive platter is made of metals, mirrors, china, plastic mirrors, china, plastic or woods, or woods, presentable and suitable for use with food. presentable and suitable for use with e. It must look attractive and appropriate not only by itself, food. but among other presentations on table. e. It must look attractive and appropriate 2. not only by itself, but among other Avoid a monochromatic color scheme presentations on table. Bring out vegetables’ brightest colors 2. Sear your meat and let it rest Avoid a monochromatic color scheme Cook fried foods carefully Bring out vegetables’ brightest colors Take texture into account Sear your meat and let it rest Experiment with interesting shapes Cook fried foods carefully Plating it with care Take texture into account Visualize the finish plate Experiment with interesting shapes Limit portion sizes Plating it with care Follow the rule of odds Visualize the finish plate Play with different textures Limit portion sizes Layer foods to add height Follow the rule of odds Use sauce wisely Play with different textures Keep up with food styling trends Layer foods to add height www.slideshare.net/DayanaVillanueva4/6plate-presentation Add appetizing touches Use sauce wisely Employ drizzles and swirls Keep up with food styling trends Make sure the plate is clean www.chefseanbone.com/why-is-food-presentation-soimportant Add appetizing touches 3. Employ drizzles and swirls Create a Framework Make sure the plate is clean Keep it Simple Manual, pp 292-297 3. Balance the Dish Technical-Vocational- Livelihood Home Economics Cookery Create a Framework Get the right portion size Keep it Simple Kong, A S and Domo, A P.(2016 Edition), Methods of Cooking Meat, Highlight the key Ingredient Balance the Dish What I Have Learned- Answers may vary Get the right portion size Highlight the key Ingredient References Answer Key
References Kong, A S and Domo, A P.(2016 Edition), Methods of Cooking Meat, Technical-Vocational- Livelihood Home Economics Cookery Manual, pp 292-297 www.chefseanbone.com/why-is-food-presentation-soimportant www.slideshare.net/DayanaVillanueva4/6plate-presentation https://www.escoffieronline.com/the-perfect-plate-principles-of-food-presentation/ 15
For inquiries or feedback, please write or call: Department of Education – Schools Division of Negros Oriental Kagawasan, Avenue, Daro, Dumaguete City, Negros Oriental Tel #: (035) 225 2376 / 541 1117 Email Address: negros.oriental@deped.gov.ph Website: lrmds.depednodis.net
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