Q4 HE Cookery 10 Week7

Learning Area Cookery Grade Level 10
W7 Quarter Fourth Date

I. LESSON TITLE Present Meat Dishes
II. MOST ESSENTIAL LEARNING Present meat dishes hygienically and sequentially within the required timeframe
COMPETENCIES (MELCs) (TLE_HECK9-12PCM-IVh-32)
III. CONTENT/CORE CONTENT 1.Tell the importance of proper food handling of food presentation
2.Apply garnishes on meat dishes.
3.Present meat dishes applying the basic elements of plating.
IV. LEARNING PHASES AND LEARNING ACTIVITIES

I. Introduction: Day 1 (40 minutes)
Food safety must be the priority from the start of preparation, cooking, presentation up to storing.
Learning Task 1. Think of at least 4 reasons on the importance of proper handling of food presentation. Write your answer on
one whole of pad paper.
Proper Handling of
Food Presentation
D. Development: Day 2 (30 minutes)
Generally, the principle of plating and presenting meat dishes are the same for dishes of other kinds, including those made
with vegetables, seafoods, and poultry dishes.
GENERAL GUIDELINES IN SAFE FOOD HANDLING

1. Avoid using your clothing in wiping your hand, use paper towel especially in food preparation and presentation.
2. Prepare foods not any longer than necessary before serving time.
3. Wash and sanitize all utensils and tableware before using.
4. Clean hands are essential for working in the kitchen.
5. Wear proper PPE for safety and sanitation.
6. Keep fingers away from face, mouth, hair and other parts of body.
7. Do not cough, sneeze, or smoke while handling food.
GARNISHING TECHNIQUES
Garnishes add excitement to the dish.
1. Edible garnishes.
All food items on the plate is edible and enhance the dish. Plan if you will use garnishes same bite as the meal it
accompanies.
2. Intentional placement.
Arrange all food items artistically and creatively. Do not place garnishes in one corner. Distribute it to add color and
texture.
3. Less is more.
Never clutter the plate for the sake of your garnishes. Make it simple as possible.
4. Garnishes to avoid.
Avoid using unappetizing garnishes like raw herbs with strong odor or large cut of citrus. Also avoid garnishes that
take long time to apply.
BASIC ELEMENTS OF PLATING

1. Create a framework.
Plan and draw a design or sketch to visualize plating. Consider the colors of each ingredients.
2. Keep it simple.
Do not overcrowd the plate. Make it simple and clutter free.
3. Balance the dish.
Create balance between the different components of the dish. Follow the right proportion of protein, carbohydrates,
and vegetables.
4. Get the right portion size.
Portion size means how much a single serving size of food. This helps to regulate the calorie intake.
5. Highlight the key ingredients.
Protein is your key ingredient. Make it as your focal point. Make sure it stands out and pay attention to the support.
This refers to the other elements on the plate such as garnishes, sauces, and even the plate itself.
E. Engagement: Day 3 (60 minutes)
Learning Task 2. Fill in the blanks. Fill out the missing word to complete the statement. Choose the correct answer on the box
below and write your answer on a sheet of paper.
1. Avoid using your clothing in wiping your hand, use _________________________ especially in food preparation and
presentation.
2. Wear proper ______________ for safety and sanitation.
3. All food items on the plate is ________________ and enhance the dish.
4. Wash and sanitize all ________________ and tableware before using.
5. Do not cough, sneeze, or smoke while _________________ food.
edible Paper towel PPE utensils handling
Learning Task 3: Draw on one whole sheet of paper or take a picture of your complete PPE in cooking. Explain the use or
importance of each. You will be graded based on the following rubric.
Criteria Score
Present the drawing or photo of PPE creatively and well explained. 10
Present the photo or drawing of PPE but with minimal explanation. 8
Present few photos or drawing of PPE with minimal explanation. 6
Did not present the photos or drawing of PPE creatively and with no explanation. 4
A. Assimilation: Day 4 (30 minutes)
Learning Task 4. Modified TRUE or FALSE.

Direction: Write TRUE if the statement is correct and write FALSE if the statement is wrong, then write or give the word or group
of words that make the sentence wrong and give the correct answer.
1. Make the plating simple. Do not overcrowd it.
2. Appetizing garnishes like raw herbs and large slice of citrus are best idea.
3. Place garnishes in one corner.
4. Balance in plating means using some of the components in plating.
5. Highlight the key ingredient, it means focus on the carbohydrates.
Learning Activity 5: Make a sketch of your meat dish on one whole pad paper. Apply the basic elements of plating. Explain
how each element is used. Your activity will be graded based on the following rubrics.
Criteria Score
Create a framework 4
Keep it simple 4
Balance the dish 4
Get the right proportion size 4
Highlight the key ingredient 4
Highest Possible Score 20 points
V. ASSESSMENT: Day 5 (40 minutes)
Learning Activity 6: Go to your kitchen, look for something that can be used as garnishes such as onion, chili, carrots. Practice
making garnishes. Your activity will be graded based on the following rubric
Level Criteria
4 Can perform the skills satisfactorily and creatively without supervision.
3 Can perform the skills satisfactorily with minimum supervision and assistance
2 Can perform some skills but needs full supervision and assistance
1 Did not perform the skills
VI. REFLECTION: Day 5 (15 minutes)
• Communicate your personal assessment as indicated in the Learner’s Assessment Card.

•
Personal Assessment on Learner’s Level of Performance

Using the symbols below, choose one which best describes your experience in working on each given task. Draw it in the column
for Level of Performance (LP). Be guided by the descriptions below:
 - I was able to do/perform the task without any difficulty. The task helped me in understanding the target content/ lesson.
✓ - I was able to do/perform the task. It was quite challenging, but it still helped me in understanding the target content/lesson.
? – I was not able to do/perform the task. It was extremely difficult. I need additional enrichment activities to be able to do/perform this
task.
Learning Task LP Learning Task LP Learning Task LP Learning Task LP
Number 1 Number 3 Number 5 Number 7
Number 2 Number 4 Number 6 Number 8
VII. REFERENCES Kong, A., & Domo, A. (2016). Cookery manual module (1st ed., Vol. 2). Seoul, Korea:
Prinpia,ltd. Pp. 373-374
W. (2021). Food Plating: Easy Food Presentation & Plating Techniques. WebstaurantStore.
https://www.webstaurantstore.com/article/200/basic-guide-to-food-presentation.html
Job, D. (2018, November 18). Safe food handling. DayJob.Com. https://www.dayjob.com/safe-

food-handling-1150/
Prepared by: Maricel R. Herrera Checked by: Melinda C. Sili
Rachael D. Lusterio
Jennifer U. Cruz
Michelle B. Lopez

Q4 HE Cookery 10 Week7

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Learning Area Cookery Grade Level 10

W7 Quarter Fourth Date

IV. LEARNING PHASES AND LEARNING ACTIVITIES

GENERAL GUIDELINES IN SAFE FOOD HANDLING

BASIC ELEMENTS OF PLATING

edible Paper towel PPE utensils handling

A. Assimilation: Day 4 (30 minutes)

Learning Task 4. Modified TRUE or FALSE.

VI. REFLECTION: Day 5 (15 minutes)

• Communicate your personal assessment as indicated in the Learner’s Assessment Card.

Personal Assessment on Learner’s Level of Performance

Job, D. (2018, November 18). Safe food handling. DayJob.Com. https://www.dayjob.com/safe-

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