Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF QUEZON PROVINCE
LOPEZ WEST DISTRICT
Learning Area Technology and Livelihood Education
Learning Delivery Modality Full Face to Face
School Hondagua National High Grade Level 12
School
SENIOR
HIGH Teacher OLIN JAY L. HONRUBIA Learning Area Home Economics-
SCHOOL Cookery
Teaching Date MARCH 11, 2025 Quarter 4
Time/ Class 7:00 - 9:00 AM No. of Days Taught 1
I. OBJECTIVES
At the end of the lesson, the learners will be able to:
Explain the various plating techniques and their purpose in food presentation.;
Creatively express themselves by applying different plating techniques; and
Draw a well-plated dish using various plating techniques.
A. Content Standards
The learners demonstrate an understanding of preparing and cooking meat dishes
B. Performance Standards
The learners independently prepare and cook meat dishes
C. Most Essential Learning Competencies
LO3. Present meat dishes
3.1 present meat dishes aesthetically, based on classical and cultural standards TLE_HECK9-
12PCM-IVh-32
D. Enabling Competencies
II. CONTENT
The top food presentation and plating techniques
LEARNING RESOURCES
A. References
a. Teacher’s Guide Pages
b. Learner’s Material Pages
c. Textbook Pages
d. Additional Materials from
Learning resources
B. List of Learning Resources for Printed materials, Chalk and Board
Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF QUEZON PROVINCE
LOPEZ WEST DISTRICT
Development and Engagement
Activities
III. PROCEDURES
A. Introduction
Teacher’s Activity Student’s Activity
PRELIMINARY ACTIVITIES
Prayer
Ok, class let’s have our opening prayer. Who (The student will solemnly pray.)
would like to lead the opening prayer?
Anyone?
Alright, San Juan, carry on.
Greetings
A pleasant morning to all of you. “Good morning sir” (Slightly bow down
and eventually look at their classmate
siting beside them.)
I hope that everyone is feeling well today. “Good morning classmates”
Classroom Management
Before you take your seat, kindly look if (They will arrange their chairs properly
your chairs are properly aligned. If there’s and pick the trashes that they have seen.
any trashes under your chairs you may pick Eventually they will put the trash on
it and put it inside your pocket and dispose their pocket and some are in their bags.)
it in a proper trashcan after our class.
Now that all are settled, you may all now be
seated. Classroom Rules
P – Practice Cleanliness
L – Listen Attentively
For you to be guided on what is supposed to A – Always Be Creative
and not supposed to, here are some rules that T – Take Responsibility
you must follow during the duration of our
class. I – Interact Positively
N – Nurture Patience
G – Give Your Best Effort
Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF QUEZON PROVINCE
LOPEZ WEST DISTRICT
‘’Yes sir!’’
Everybody please read our classroom rules
and always kept those in mind.
“There are no absentees today sir.”
Are our classroom rules clear?
(The students are raising their hands)
Checking of Attendance
May I ask the class secretary, are there any
absentees today?
Wow, good to hear that. Very good class.
Review of Past Lesson
Now, before we proceed to our new lesson.
May I know who among you can still recall
what we have discussed last meeting?
“Sir, last meeting we had discussed the
Yes Avila? The 5 Basic Elements of Plating.”
Yes that's right, very good!
Last meeting, we discussed the tools used for
plating.
What I need to know
The students will be asked to read the lesson
objectives
The objectives are as follows:
Explain the various plating
techniques and their purpose in (The students will read the lesson
food presentation.; objectives)
Creatively express themselves by
applying different plating
techniques; and
Draw a well-plated dish using
various plating techniques.
What is new?
Directions: Watch the video carefully and
answer the following question that follows.
Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF QUEZON PROVINCE
LOPEZ WEST DISTRICT
(The students are raising their hands)
[Link]
YPxGQgCgYMK
1. What is the importance of using height
“Using height in plating adds dimension
when plating a dish, and how does it enhance
and visual appeal to a dish. It helps create
food presentation?
a more structured and elegant
How about you Bermas? presentation rather than making the plate
look flat or overcrowded. Building upward
also allows for better layering of textures
That’s a very good point. and ingredients, making the dish more
enticing.”
“Contrasting colors make a dish visually
2. How do contrasting colors in plating striking and appetizing. Bold colors help
affect the overall appeal of a dish? Provide highlight different ingredients and make
an example from the video. the presentation more exciting. For
example, in the video, a purple cauliflower
puree was used to contrast with a golden-
brown seared steak, making the dish more
appealing and vibrant.”
Yes Aguilar, your turn!
Precisely, good observation.
“One of the most interesting techniques
3. Which plating technique did you find was the use of textures, such as foams and
most interesting, and how would you apply it sauces, to enhance the dish’s presentation.
when presenting your own dish? I would apply this by carefully adding
sauce using a brush or dots for a more
artistic look and experimenting with
Last one, yes you, David! different textures to add depth and appeal
to my plating.”
Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF QUEZON PROVINCE
LOPEZ WEST DISTRICT
Exactly, well said.
B. Development
What I know
I’d like to see if how far you knew about the (The students are excited to take the pre-
the The top food presentation and plating test.)
techniques.
Instruction: Determine if the statement is
true or false. Do this on your notebook.
Is the instruction is clear? “Yes, Sir!”
1. When plating food, it is best to build (The students are will get their notebook
height on the plate rather than spreading and start answering the 5 True or False
food out. items.)
2. Meat should be sliced on a 45-degree
bias and against the grain for a more
Answer Key
tender cut.
3. Using contrasting colors in food 1. True
presentation helps create visually 2. True
appealing dishes. 3. True
4. True
4. The plating style should match the 5. False
restaurant’s theme and atmosphere.
5. Blue plates are commonly used by chefs
because they enhance the appearance of
food.
What is it?
The top food presentation and
plating techniques
[Link] height on the plate-
It’s important that you don’t
separate the food trying to fill the
plate—build from the bottom up.
Use a little structure, you can
always use a ring mold to start with
a base. Simply pack some food in
the mold and gently lift it up. Now
you have a base to build on.
[Link] meat horizontally- Fanning
or shingling out slices of meat to
show off its
Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF QUEZON PROVINCE
LOPEZ WEST DISTRICT
quality. Slice your meats on a 45-
degree bias, and also slice against
the grain of the meat for a more
tender cut. Show off that perfect
medium-rare steak.
3. Play with textures- Playing
with textures, foams, and sauces to
make the dish look more
interesting. Foams are usually
really helpful in plating and can be
really easily done, playing around
with different sauces and textures.
4. Use contrasting colors- The
importance of playing with
contrasting colors. The more time
you spend on how you present (The students will listen and participate
each dish; the more visual interest with the discussion.)
you can stimulate in folks. Use bold
colors to create appealing visuals.
The easiest way to add color is to
start working with more colorful
ingredients. Items like carrots,
potatoes, cauliflower, lettuces,
beans, and more come in a variety
of gorgeous colors. The difference a
purple cauliflower puree makes on
a plate is striking.
5. Match food presentation to
your restaurant theme- The style
of plating should match the
restaurant’s atmosphere. Your
guests expect a simple, welcoming
presentation that stresses
straightforward flavor cooked with
heart and served with a relaxed,
rustic quality. At relatively pricey,
hip and high-end restaurants,
guests want to see a degree of
artistry and care taken in
constructing the dishes. The way
you place your food should directly
reflect your restaurant type. That
food should have an element of
height or visual texture, the
balance of color and thoughtful
garnishes— both carefully placed
Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF QUEZON PROVINCE
LOPEZ WEST DISTRICT
and intentional in flavor and
texture.
6. Choose the right plates- The
color of plate matters as the plate
serves as the canvas for your food.
Typically, chefs will stay away from
blue plates as there isn’t any
naturally blue food and it is thought
to be an unappetizing color. If you
have something with a lot of
vibrant color, it might stand out
better on a white plate. The
importance of choosing the right
vessel to present your dish. Choose
a dish vessel that makes it easy for
your guest to eat. This is also an
opportunity for your chefs to show
their personality in the dishes they
create.
[Link] smaller portion sizes-
Serve enough food to satisfy your
guests and portion sizes can vary
depending on the type of
establishment you’re operating, but
smaller portions are typically easier
to style. Stick to no more than six
elements on each dish to prevent
them from looking overcrowded.
8. Use edible garnishes and
decorations- Garnishes and
decorations are a great way of
styling your dish, but there are
some guidelines you should follow
when using them. Whatever you
use—whether it’s a herb, spice, or a
flower—it needs to be edible.
Everything on your plate should be
placed with the intention of
elevating the dishes taste first, and
the way it looks second.
9. When in doubt, keep it
simple- Emphasize the value of
simplicity. Rather than piling on a
zillion garnishes or swirls of sauce,
let the quality of the cooking speak
for itself. A properly seared steak
Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF QUEZON PROVINCE
LOPEZ WEST DISTRICT
with some fresh watercress and
perfectly roasted baby potatoes will
look better than the fanciest of
plates with subpar cookery. Proper
cooking will give you a lot of
contrast within your ingredients
with both texture and color.
10. Express yourself- There’s an
art in plating food; it’s where chefs
can allow themselves to be creative
and have a high impact on how
guests perceive the dishes they’re
eating. Believes that chefs should
approach food plating and
presentation just as an artist would
approach their next piece.
C. Engagement
What is more?
Instruction: Students will analyze and
interpret different plating techniques by
selecting an image from the internet and
presenting their observations in class.
What I can do
Direction: Using a sheet of paper and
colored pencils or markers, draw a well-
plated dish that applies various plating
techniques. Choose a dish you would like to
present and incorporate at least three
techniques.
Are the instructions clear?
Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF QUEZON PROVINCE
LOPEZ WEST DISTRICT
“Yes sir!”
Before you proceed let me present to you the
rubrics for this activity. (The student will promptly start their
preparation.)
Is that clear, class?
If that so you may proceed with the
preparation, I will give you 5 minutes for
preparation. Timer starts now!
D. Assimilation
What I have learned?
All of the presenters have showcased a very
splendid performance. Now for me to
evaluate your cognitive level we shall have a
short quiz.
Instruction: Select one of the pictures
below and describe the plating technique
used to enhance the dish's presentation.
“Yes sir!”
Is the instruction is clear?
(The student are focused on their paper
Remove unnecessary objects in your desk
as they choose their desire picture.)
and keep your eyes on your own paper.
You may now all start answering the quiz.
Picture 1
Picture 2
Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF QUEZON PROVINCE
LOPEZ WEST DISTRICT
Picture 3
IV. REFLECTION
In your notebook complete this open ended phrase
I understand that _________.
I realize that ________.
Prepared:
OLIN JAY HONRUBIA
Student Teacher
Checked:
JOSEPH P. ARDIENTE
TEACHER III
Noted:
Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
SCHOOLS DIVISION OF QUEZON PROVINCE
LOPEZ WEST DISTRICT
ARMELA A. BUÑAG
TEACHER III
Approved:
ROLAND V. MAGSINO
Principal I