SHS

Cookery NC II
Quarter 4: Module 4
Present Meat Dishes

ABM - Organization and Management

Grade 11 Quarter 1: Week 1 - Module 1
TVL – Cookery NC ll
Grade 12 - Quarter 4: Module 4: Present Meat Dishes
First Edition, 2020

Copyright © 2020
La Union Schools Division
Region I

All rights reserved. No part of this module may be reproduced in any form
without written permission from the copyright owners.

Development Team of the Module

Author: Rose Anne Medina-Opinaldo, T II; Joyce Anne L. Alcantara T I

Editor: SDO La Union, Learning Resource Quality Assurance Team
Illustrator: Ernesto F. Ramos Jr., P II

Management Team:

ATTY. Donato D. Balderas, Jr.

Schools Division Superintendent

Vivian Luz S. Pagatpatan, Ph.D

Assistant Schools Division Superintendent

German E. Flora, Ph.D, CID Chief

Virgilio C. Boado, Ph.D, EPS in Charge of LRMS

Melba N. Paz, Ed.D, EPS in Charge of EPP/TLE/TVL

Michael Jason D. Morales, PDO II

Claire P. Toluyen, Librarian II

 Target

Proper presentation of meat dishes is a way of inviting diners to enjoy eating

that the food served appeals to all senses and not only the sense of taste. It makes
one’s eating a pleasurable, pleasant and satisfying experience.

This module will provide you relevant information and varied activities that
will help you acquire the necessary skills and knowledge in plating and presenting
meat dishes.

At the end of this module, you are expected to:

TLE_HECK9-12PCM-IVh-32

3.1 Present meat dishes aesthetically, based on classical and cultural

standards
3.1.1 Identify basic principle of platter presentation
3.1.2 Describe basic principle of platter presentation
3.1.3 Use basic principle of platter presentation
3.2 Select suitable plate according to standard in serving meat dishes
3.2.1 List ways on how to present food on a plate
3.3 Present meat dishes hygienically and sequencially within the required
timeframe.
3.3.1 Enumerate five basic elements of plating
3.3.2 Explain five basic elements of plating
3.3.3 Apply the five basic elements of plating

1
Pre-Test
Directions: Read the statements carefully and then choose and write the
letter that best describes the statement. Write your answer on a separate
sheet of paper.
1. How many elements are needed in presenting a platter?
A. 1 B. 2 C. 3 D. 4
2. Which of the following should be avoided in presenting food on a plate?
A. Monochromatic color scheme. C. Using many colors.
B. Polychromatic color scheme. D. Variations of 3 colors.
3. Which of the following goes hand in hand when it comes to making food
appetizing?
A. Color and shape. C. Color and texture.
B. Color and space. D. Color and value.
4. How many portion of food should each plate be filled?
A. 1/2 B. 1/4 C. 2/3 D. 3/4
5. What is the general rule or standard serving size in plating?
A. 1/2 vegetables, 1/4 meat, 1/4 starch
B. 1/4 vegetables, 1/2 meat, 1/4 starch
C. 1/4 vegetables, 1/4 meat, 1/2 starch
D. 1/4 vegetables, 1/4 meat, 1/4 starch
6. In platter presentation, what is the uncut portion of the main food item?
A. ArrangementB. Centerpiece C. Garnish D. serving portions
7. Which of the following is arranged artistically in proportion to the cut slices?
A. ArrangementB. Garnish C. Serving portions D. Slicing
8. This is used in attractive platter presentation.
A. China B. Pan C. Platter D. Plastic
9. What is the act of serving or arranging portions of the main food item artistically?
A. Arrangement B. Garnishing C. Setting D. Slicing?
10. Which of the following achieves the restaurant quality presentation?
A. Dark- colored and well – cooked
B. Brightly- colored and well- cooked food
C. Dark- Colored and rarely – cooked food
D. Brightly – colored and rarely – cooked food
11. What basic element of plating play with colors, shapes and texture to ensure
diners are not overwhelmed?
A. Keep it simple C. Create a framework
B. Balance the Dish D. Make use the plate is clean
12. This main element of the dish might confuse the diners on what to focus on.
A. Arrangement B. Clutter C. Garnish D. Slices
13. This is the best layering of food to add height.
A. Create a little cross – hatched stack of cooked asparagus
B. Create a one flat layer of cooked asparagus to make it simple on the diner
C. Create a two layer of stack of cooked asparagus to double the sight of the
diner
D. Create a huge cross – hatched starch of cooked asparagus to make it look
bigger
14. Which of the following does NOT enhance the overall appearance of the dish in
the table?
A. Cutlery B. Glass C. Linens D. Water Jag
15. What color in a plate of food looks most appealing?
A. Bright B. Colorful C. Contrast D. Dark

2
 Jumpstart

Activity 1: TRUE or FALSE!

Directions: Read each statement carefully. Write TRUE if the statement is correct
and FALSE if it is incorrect.
__________1. As a general rule, 1/4 of the food on the plate should comprise of
vegetables, 1/2 meat or another protein, and 1/4 starch.
__________2. Having an even number of elements on a dish is more visually
appealing than having an odd number.
__________3. The way you cook your vegetables has a minimum bearing on the
overall visual effect of a meal
__________4. Attractive platter are made of metals, mirrors, china, plastic or woods,
presentable and suitable for use with food.
__________5. Overcooked fried foods are difficult to present in an appealing way.
__________6. The food should be easy to handle and serve, so three portion can be
removed without ruining the arrangement.
__________7. When plating food, the goal is to create a dining experience that
tempts all of the senses.
__________8. Examine the edges of the plate for fingerprints and smudges.
__________9. Fried foods should not be covered with airtight lids, because the heat
from the food will end up steaming the breading and causes the food to get soggy.
__________10. Presentation must have three elements.

Discover
Basic Principle 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.

https://www.slideshare.net/grinsoda/lm-cookery-g10-
49655339

3
2. The food should be easy to handle and
serve, so one portion can be removed
without ruining the arrangement.

https://www.slideshare.net/grinsoda/lm-cookery-g10-
49655339

3. Simple arrangements are easier to serve,

and more likely to be still attractive when
they are half demolished by the guests

https://www.slideshare.net/grinsoda/lm-cookery-g10-
49655339

4. Attractive platter are made of metals,

mirrors, china, plastic or woods,
presentable and suitable for use with food.

https://www.slideshare.net/grinsoda/lm-cookery-g10-
49655339

5. It must look attractive and appropriate

not only by itself, but among other
presentations on the table

https://www.slideshare.net/grinsoda/lm-cookery-g10-
49655339

How to Present 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 to take it to

4
the next level. See Step 1 and beyond to learn how to make the next meal you will
cook look irresistible.

Starting With Beautiful Food

1. Avoid a 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 https://www.slideshare.net/grinsoda/lm-cookery-g10-

49655339 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're 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

2. 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 a little oil or butter. Roasted or sautéed
vegetables look quite appetizing when they're allowed to caramelize a little in oil or
butter.

3. 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 a crispy crust. Serving it with a sauce is a
good way to add visual interest.

4. 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 the 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

5
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've been removed from
the hot oil.

5. 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 comes 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 it looks too dry.
6. 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-shaped dishes to create
attractive shapes.

https://www.slideshare.net/grinsoda/lm-cookery-g10-49655339

7. Plating it with care

- When in doubt, choose white plates. White plates don't compete visually with the
food you're serving. They provide contrast, making colors appear brighter and
textures more interesting. . If you have a set of special plates with a pattern or a
certain color scheme, it's fine to use them. Just make sure they complement the
food you're 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.

8. 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.

9. 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 the 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.

6
10. 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're serving
scallops, serve either 3 or 5 instead of 4.

11. Play with different textures

- Creating a texture contrast is a good way to draw the eye. Too many soft or
crunchy foods on a plate are unappealing, but a combination of 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

12. 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 https://www.slideshare.net/grinsoda/lm-cookery-g10-4965533

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 crosshatched stack of
cooked asparagus instead of presenting it in one flat layer.

13. Use sauce wisely

- If you're serving a curry, stew or soupy casserole, you might want to 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.

14. Keep up with food styling trends

- Remember that styles change even within the space of a few years or even
months, so keep up-to-date by checking out cooking magazines, cooking or foodie
websites and cooking shows for current ideas.

15. Add appetizing touches

- Use garnishes that enhance the flavor of the meal. No matter what you're
serving, make sure the garnish actually makes the dish better instead of just
cluttering up the plate.

16. 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 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

7
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.

17. 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.

The 5 Basic Element 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.

8
 Explore

Activity 2: Organize Me!

Directions: Using a graphic organizer, give at least 10 ways to present the meat
beautifully. Write your answers on a separate sheet of paper.

RUBRICS: Evaluate your finished task below

10 7 4 1

The graphic The gaphic The graphic The graphic

organizer uses of organizer use at organizer uses of organizer uses of
at least 10 ways to least 8 ways to atleast 5 ways to atleast 1 way to
present meat present meat present meat present meat.

The information The information The information The information is

the student put the student put student placed into not accurate and
into the graphic into the graphic the graphic not organized in a
organizer is organizer is organizer is way that is helpful
completely completely somewhat accurate to the student.
accurate and accurate and but This student did
organized correctly not organized not properly
correctly or the comprehend the
information is task.
organized correctly
but not completely
accurate

Deepen

Activity 3: Present the Meat!

Directions: Prepare and cook any meat dish available at home. Present the meat
dish in a neat, beautiful and creative way. Ask your family members to rate your
output. Document your output and send it to your teacher through email or
messenger.

Rubrics: Evaluate your finished products below

Criteria 10 7 4 Score
Proper Plating is balanced Balance Evidence is limited
Balance with even eye attempted but or not present
appealing flow needs
improvement

9
Use of color Color is Some color Lack of color
complimentary variety but need variety
and eye appealing improvement

Shape Incorporate variety Some repetition Variety in shape

of eye appealing of shapes but very limited or not
(Proportion) shapes variety is evident present

Use of Appropriate for Adequate but not Inappropriate

Garnish food items outstanding selection of garnish
or lack of or too
much

Overall Presentation is Presentation is Presentation needs

Product attractively acceptable and improvement and
Presentation displayed, shows some creativity is lacks creativity
creativity displayed

Total score:

Gauge
Directions: Read the statements carefully and then choose and write the
letter that best describes the statement. Write your answer on a separate
sheet of paper.
1. How many elements are needed in presenting a platter?
A. 1 B. 2 C. 3 D. 4
2. Which of the following should be avoided in presenting food on a plate?
A. Monochromatic color scheme. C. Using many colors.
B. Polychromatic color scheme. D. Variations of 3 colors.
3. Which of the following goes hand in hand when it comes to making food
appetizing?
A. Color and shape. C. Color and texture.
B. Color and space. D. Color and value.
4. How many portion of food should each plate be filled?
A. 1/2 B. 1/4 C. 2/3 D. 3/4
5. What is the general rule or standard serving size in plating?
A. 1/2 vegetables, 1/4 meat, 1/4 starch
B. 1/4 vegetables, 1/2 meat, 1/4 starch
C. 1/4 vegetables, 1/4 meat, 1/2 starch
D. 1/4 vegetables, 1/4 meat, 1/4 starch
6. In platter presentation, what is the uncut portion of the main food item?
A. ArrangementB. Centerpiece C. Garnish D. serving portions
7. Which of the following is arranged artistically in proportion to the cut slices?
B. ArrangementB. Garnish C. Serving portions D. Slicing
8. This is used in attractive platter presentation.
A. China B. Pan C. Platter D. Plastic

10
9. What is the act of serving or arranging portions of the main food item artistically?
A. Arrangement B. Garnishing C. Setting D. Slicing?
10. Which of the following achieves the restaurant quality presentation?
A. Dark- colored and well – cooked
B. Brightly- colored and well- cooked food
C. Dark- Colored and rarely – cooked food
D. Brightly – colored and rarely – cooked food
11. What basic element of plating play with colors, shapes and texture to ensure
diners are not overwhelmed?
A. Keep it simple C. Create a framework
B. Balance the Dish D. Make use the plate is clean
12. This main element of the dish might confuse the diners on what to focus on.
A. Arrangement B. Clutter C. Garnish D. Slices
13. This is the best layering of food to add height.
A. Create a little cross – hatched stack of cooked asparagus
B. Create a one flat layer of cooked asparagus to make it simple on the diner
C. Create a two layer of stack of cooked asparagus to double the sight of the
diner
D. Create a huge cross – hatched starch of cooked asparagus to make it look
bigger
14. Which of the following does NOT enhance the overall appearance of the dish in
the table?
A. Cutlery B. Glass C. Linens D. Water Jag
15. What color in a plate of food looks most appealing?
A. Bright B. Colorful C. Contrast D. Dark

11
 Answer Key

References
Books

 Department of Education (2016) (Module 2 of 2) Technical-Vocational-

Livelihood Home Economics, Cookery Manual (pp. 292-297)
 Rondilla, Aida H., Avedano, Emma S. and Roque, Elsa P. (2016). Cookery
Volume II.Quezon City, Philippines:Adriana Publishing Co.Inc

Links:

 https://www.slideshare.net/grinsoda/lm-cookery-g10-49655339
 https://www.academia.edu/29846618/LM_Cookery_Grade_10

12