Cookery 10

QUARTER 3 LAS Number 7

Name of Learner: Grade/Section:

Teacher: _________________________ Date Submitted:

LEARNING ACTIVITY SHEETS

TOPIC: Plate / Present Poultry and Game Bird Dishes

WEEK 7: Most Essential Learning Competencies:

LO 3. Plate/present poultry and game bird dishes

1. Identify the type of service ware to be utilized in serving poultry and game-bird dishes present
plated poultry and game-bird dishes with appropriate sauces, garnishes, and accompaniments

Background Information for Learners

Portion Control for Cooked Poultry and Game

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.
 Chicken wings are high in fat. It takes 2 wings to equal a 1 ounce choice (or ex-
change) with that.

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!

Most of us tend to underestimate the amount of food we eat and tend to overestimate
the recommended portion sizes for many foods. Almost everyone underestimates the amount of
calories they consume, and people who weigh more do so, to a greater degree.
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 own 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.

Serving: A ―serving‖ size is the amount of food listed (and recommended) on a product‘s Nutri-
tion Facts (panel of packaged food) or the amount of food recommended in the Food Guide Pyr-
amid and the Dietary Guidelines* for Americans. Sometimes, the portion size and serving size
match; sometimes they do not. A serving is a standard amount used to help give advice about
how much to eat, or to identify how many calories and nutrients are in a food.
How to Control Portion Sizes:
Eating smaller portions of food is one of the easiest ways to cut back on calories—but it
can also be one of the most challenging, with the current trend of super-sizing. How do
you know a reasonable portion of food when you see it? Visualize the objects mentioned
below when eating out, planning a meal, or grabbing a snack.

Factors to consider in presenting/plating poultry dishes

 Types of service wares
 Plating
 Garnishing
 Sauces
 Accompaniments

Plating/ Presenting Poultry Dishes

Creative Food Presentation Techniques

The way food is presented affects a person‘s perception of how it will taste. People in-
stinctively reject bruised apples and browned bananas, and recognize well-marbled beef
and perfectly ripe produce. Prepared dishes work in the same manner. The perfect dish in-
cludes food that tastes as good as it looks.
Much of the artistry of cooking comes after 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 com-
ponents on a plate like interior designers place furniture to create culinary masterpieces.
 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.

Plating the Food

Plating is the act of arranging the meal on the individual plate immediately before it‘s
served. Presentation should look natural. It should feel as though everything that is on the plate is
meant to be should feel as though everything that is on the plate is meant to be exactly where it is.
Try to strike a balance between having enough food on the plate to convey hospitality without over-
crowding the plate—and potentially offending your guest. Try to leave one-third of the plate empty,
and plate your dish immediately before you serve it. It goes without saying that hot food should be
hot and cold food should be cold; always check the temperature of your food before you serve it to
a guest. After you have put the food on the plate, check to see that the plate is clean. Plate edges
should be especially immaculate. Clean spills or sauces away with a moistened clean sponge or
paper towel.

Decorate the Frame

 If the food is the masterpiece, then the plate is its frame. Adapt artistic framing strate-
gies to your cooking for a quick way to improve your food‘s presentation. Buy beauti-
ful bowls and plates in a variety of shapes and colors. The same bowl of soup looks
dramatically different in a small Asian ceramic cup and an oversized, shallow white
French consommé bowl.

 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 Himalayan pink salt
which also lend themselves wonderfully to this purpose.
 For small appetizers, part of the presentation is making the display platter look beau-
tiful. Make a bed of uncooked soba noodles or flat rice sticks, 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 gar-
nish the plate before you plate the food. If this is impossible, work quickly and have
all of your garnishes close by.

Mix Shapes, Colors and Textures

 Food is naturally beautiful. Combine foods with different shapes, colors and textures on the
same plate. Grilled filet mignon becomes even more decadent when it appears on the plate
with stark white mashed potatoes and a bright green steamed vegetable.
 In this case, these different elements combine for a dish that catches the eye. If your plate
will contain multiple elements, use an odd number of dishes rather than an even number for
further interest. Grilled filet mignon with mashed potatoes and steamed asparagus looks
great, but add a stack of sliced tomatoes and the combination becomes regimented and
less remarkable.
 Try to integrate a variety of shapes in each dish. Risotto is boring when paired with rice, as
the two are nearly identical in shape, color and size.
 Meatballs and Brussels sprouts are different colors but the same shape. But meatballs and
rice make an interesting combination, as do risotto and Brussels sprouts.
 For a restaurant-worthy twist on traditional side-by-side plating, stack the components of
your dish vertically. Arrange asparagus into a teepee on the plate, with a dipping sauce in
the center; make salads more cylindrical than vertical. This approach can make any plate
instantly more interesting.
 Keep in mind that sometimes the most aesthetically pleasing plate of food does not include
a garnish. For example, crème brulee features a delicate, crunchy top layer. While its ap-
pearance can certainly be improved with a small garnish or beautiful brulee dish, the tex-
ture and color of the caramelized sugar is beautiful enough on its own.
Garnishes

Garnishes can be as simple or intricate as you like. For a twist on the

traditional parsley sprig, use a sprig or two of an herb or spice that was used
in the dish. A ham flavored with rosemary might feature a sprig of rosemary
on each plate. Spicy pad Thai can include a wedge of lemon or lime and a
dash of paprika sprinkled around the plate.

You can also garnish with small fans of fruits and vegetables like cu-
cumber, 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.
Several kitchen tools are available that will help you transform nearly any
fruit into an attractive garnish for a plate.

The key to selecting a garnish is picking a garnish that will improve the
dish. Garnishes add color and continue a theme, such as a brightly colored
orchid on top of passion fruit crème brulee. They can accent a dish‘s color,
like chives on top of a baked potato, or a dish‘s flavor.
Garnishes can provide complementary flavor, like peanuts in pad Thai,
or contrasting flavor, like a lemon wedge with seafood. An entrée‘s sauce also
makes a delicious garnish. Swirl it around or atop the plate for visual and gus-
tatory interest.
The way food looks on the plate is the most commonly ignored facet of
cooking at home. Too often, other considerations such as time, money, and
food allergies push presentation out of mind. Since most children and their
families eat their main meals at home, attractive food presentation is just as
important at home as it is in a restaurant. A dish that looks good is more likely
LEARNING ACTIVITY 1
Direction: Choose the correct answer from the given choices. Write the
letter on your answer sheet.

1. Act of arranging the meal on the individual plate immedi-

ately before it‘s serving
A. Garnishing
B. Cooking
C. Plating
D. Serving
2. If the food is the masterpiece, then the plate is its
A. Accessories
B. Base
C. body
D. Frame
3. To enhance in appearance by adding decorative touches
A. Plating
B. Presenting
C. Garnishing
D. Serving

LEARNING ACTIVITY 2:

ESSAY: In your activity notebook, write an essay about the importance of plating
food.

LEARNING ACTIVITY 3:
Direction: Write what you have learned about this lesson..

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 6