Welcome to
COOKERY
MHAYLANI O. OTANES-
FLORES
Teacher-III
Let us all pray:
Dear Lord Jesus, thank you for today. Thank you for
the good health and this wonderful morning.
Continue bless us with knowledge and understanding.
Help us to focus our hearts and minds now on what
we are about to learn. Inspire us by Your Holy Spirit
as we all listen.
We pray that You will guide us in all ways, so that we
will seek Your will in everything we do. Cover us with
your protection oh Lord and keep us all healthy, and
safe through your mercy and grace.
This is all we ask in the name of Jesus, Our Lord.
Amen.
ATTENDANCE
ATTENDANCE
TERMINOLOGIES:
• FOOD PRESENTATION
• FOOD PLATING
• GARNISHING
• PLATE PRESENTATION
TERMINOLOGIES:
FOOD PRESENTATION
• Art of modifying, processing,
arranging or decorating food
to heighten the appearance and
presentation of a dish
TERMINOLOGIES:
It is also known as FOOD
PLATING
the process of arranging and
decorating food to enhance its
presentation.
.
TERMINOLOGIES:
GARNISHING
-Styling food by adding
garnish or edible decorations
to the food.
.
TERMINOLOGIES:
PLATE PRESENTATION
is the process of offering the food
to guests in stylish and pleasing
manner.
PLATE presentation requires
skills, style and creativity.
.
Before we start…
1. Can you give
one word
that describes a
well plated food
like those at the
picture?
2. Form a sentence out of the given words
below, and give a brief explanation.
THE FIRST
EAT EYES
Direction:
Form a sentence out of the given words below, and
give a brief explanation.
THE FIRST
EAT EYES
“THE EYES EAT FIRST”
PiCTURE What will be our lesson for today?
PICTURE
TALK
TALK
PLATE AND
PRESENT SEAFOOD
DISHES
LEARNING COMPETENCIES:
LO 4. Plate/present fish and seafood dishes
Identify fundamentals of plating and
presenting seafood dishes;
Present some ideas of plating
and presenting seafood dishes;
Use the fundamentals of plating in
presenting seafood dishes artistically .
In the picture below, which do you prefer in terms of
plating your fish dish?
FUNDAMENTALS OF PLATING
1. BALANCE (color, shapes, flavor, texture)
COLOR
two or three colors on plate
are usually more interesting
compare to single color.
FUNDAMENTALS OF PLATING
1. BALANCE (color, shapes, flavor, texture)
SHAPES
plan for different shapes and
forms. Vegetables cut into
various shapes will give a
great impact.
FUNDAMENTALS OF PLATING
1. BALANCE (color, shapes, flavor, texture)
FLAVOR
Everything on the plate
must be pleasing to the
palate of diners.
FUNDAMENTALS OF PLATING
1. BALANCE (color, shapes, flavor, texture)
TEXTURE
A good dish will use all
the customers senses to
make the dish special.
FUNDAMENTALS OF PLATING
2. PORTION SIZE
• This is important for
presentation and costing,
• Match portion sizes and plates
• Balance the portion size of the
various items on the plate.
FUNDAMENTALS OF PLATING
2. PORTION SIZE
If the plate is too small, its makes an overcrowded, jumbled and
messy appearance. Too large plate makes the portions look
skimpy.
FUNDAMENTALS OF PLATING
3. ARRANGEMENT ON THE PLATE
Avoid over crowded / decoration on the plate
FUNDAMENTALS OF PLATING
4. GARNISH
is an item used as a decoration
and accompaniments of a
prepared foods or drinks. In
many cases, it may give added
and contrasting flavor.
FUNDAMENTALS OF PLATING
4. GARNISH
FUNDAMENTALS OF PLATING
4. GARNISH
GUIDELINES TO ATTRACTIVE
PLATING
GUIDELINES IN PRESENTING
SEAFOOD DISH
GUIDELINES IN PRESENTING SEAFOOD
DISH
GUIDELINES IN PRESENTING SEAFOOD
DISH
GUIDELINES IN PRESENTING SEAFOOD
DISH
Serving Poached or Simmered Fish in Court
Bouillon
GUIDELINES IN PRESENTING SEAFOOD
DISH
GUIDELINES IN PRESENTING SEAFOOD
DISH
APPLICATION
Activity 3: Plate Me Now
Direction: Apply the guidelines for plating
food by presenting one of the seafood dishes
which you prepared from the previous
learning competency. Let your parent or
guardian evaluate the presented seafood dish
using the given rubrics. Use a video or picture
and send to your teacher.
Activity 3: Plate Me Now – Rubrics