Tle10 Q3W7 Cookery
Tle10 Q3W7 Cookery
Tle10 Q3W7 Cookery
Learning
Activity Sheet 10
in
TLE (Cookery)
Third Quarter - Week 7
Plate/Present Poultry and Game Dishes
(TLE_HECK10PGD-IIIi-27)
PLATE/PRESENT POULTRY AND GAME
DISHES
Objectives:
1. Differentiate portion and serving.
2. Discuss the factors to consider in presenting poultry dishes.
3. Distinguish different ways of presenting poultry and game dishes.
4. Create a collage of plating presentation of poultry and game dishes
.
People eat with their eyes, and creative and thoughtful plating
enhances both the look and taste of your food. Focusing on presentation also
allows chefs to showcase their creations and demonstrate to guests that
they’re getting their money’s worth.
An understanding of food plating techniques will help to improve overall
presentation and enhance the dining experience.
Before you begin preparing your dish, you should consider the kind of
cuisine you’re serving. You can’t start building your plate until all of your
flavors are finalized, so it’s wise to have your ingredients prepared before you
begin the actual plating process.
Chicken
Meat shrinks about 25% when cooked.
A quarter-pound hamburger (4 oz.) will
actually yield a 3 ounce portion after
cooking. An 8 ounce steak will yield
about 6 ounces of cooked meat.
A chicken breast is generally 3 - 4
ounces.
A chicken thigh is usually 2 ounces,
while a leg is 1 - 2 ounces.
https://www.bhg.com/recipes/ho
Chicken wings are high in fat. It takes
w-to/cooking-charts/poultry-
2 wings to equal a 1-ounce choice (or cooking-charts/
exchange) with that.
2
How to Do Control Portion Sizes – Portion Control Secrets
It‘s not always what you eat, but how much you eat - It‘s the size of
your servings that really counts!
Portion: A “portion” is how much food you choose to eat at one time
(breakfast, lunch, dinner, or snack), whether in a restaurant, from a package,
or in your kitchen. Portions can be bigger or smaller than the recommended
food servings. There is no standard portion size and no single right or wrong
portion size.
3
Sauces Accompaniments
https://tasty.co/recipe/hainanese https://www.tasteatlas.com/most-
-chicken-rice popular-dishes-in-france
https://images.app.goo.gl/q6zehU
Much of the artistry of cooking comes after
MBSCwRiPWD9 the food has been cooked and it is time to transfer
it from pot to plate. Here, chefs rise above cooks as they arrange the different
components on a plate-like interior designers place furniture to create
culinary masterpieces.
4
The home chef faces similar circumstances on a nightly basis. Whether
you‘re entertaining, preparing a special meal or jazzing up an old favorite,
these food presentation tips will set your dishes apart from the crowd.
5
You can also decorate the rim of a plate,
just as you‘d decorate a frame. Use
culinary elements like colorful spices or
confectioner‘s sugar; specialty salts like
Hawaiian alaea or Himalayan pink salt
which also lend themselves wonderfully
to this purpose.
For small appetizers, part of the
presentation is making the display
platter look beautiful. Make a bed of
https://www.theculinarypro.com/plate- uncooked soba noodles or flat rice sticks,
presentations shafts of wheat, or large sprigs of fresh
herbs like rosemary and thyme. This is also a good trick to use if you are
preparing a hors d‘oeuvre platter.
If you‘re decorating a plate that will hold hot food, be aware that by the
time you‘re finished garnishing the plate, the food may not be hot. In some
cases, you can garnish the plate before you plate the food. If this is impossible,
work quickly and have all of your garnishes close by.
6
But meatballs and rice make an interesting
combination, as do risotto and Brussels
sprouts.
Garnishes
7
You can also garnish with small
fans of fruits and vegetables like
cucumber, pineapple, avocado, citrus,
kiwi or apple. Slice the fruit or vegetable
into thin rounds, leaving ¼ of flesh
connected on one side to hold the
rounds together. Gently spread out the
slices and arrange them neatly in an
arc.
https://galainthekitchen.com/food-garnishing-
ideas/
8
Assessment
9
Mix Shapes, Colors and Textures
Garnishes
10
ACTIVITY 3 (Valuing) WHAT’S THE SIGNIFICANCE?
What is the significance of plating the poultry and game dishes properly?
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CRITERIA SCORE
Content – The essay includes all the relevant information 10
Spelling and Grammar – All spellings and grammar are correct. 10
Satisfactory
No Attempt
Excellent
Needs
Very
RUBRICS
t
5 4 3 2 1
Creativity
Resourcefulness
Originality
Neatness
Time Management
11