10

Prepare and Cook Meat

(Presenting Meat Dishes)
Learner’s Module in Technology
and Livelihood Education
COOKERY NC II
Quarter 4 ● Module 7

i
Cookery – Grade 10
Alternative Delivery Mode
Quarter 4 – Module 7: Present Meat Dishes
First Edition, 2020

Republic Act 8293, section 176 states that: No copyright shall subsist
in any work of the Government of the Philippines. However, prior approval of
the government agency or office wherein the work is created shall be
necessary for exploitation of such work for profit. Such agency or office may,
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Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand

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publisher and authors do not represent nor claim ownership over them.

Published by the Department of Education

Secretary: LEONOR MAGTOLIS BRIONES
Undersecretary: DIOSDADO M. SAN ANTONIO

Development Team of the Module

Writer: Shannie A. Aluyen
Editors:
Reviewer: Jonalyn C. Ambrona PhD-EPS, EPP/TLE/TVL
Primo Aligo- EPS, EPP/TLE/TVL
Illustrator:
Layout Artist:
Management Team: Estela L. Cariño PhD, CESO III - Regional Director
Federico P. Martin EdD, CESO V-SDS-SDO Mtn. Prov
Carmel F. Meris PhD, Chief Education Supervisor CLMD
Rosita C. Agnasi EdD, Regional EPS-LRMDS
Khad M. Layag- CID Chief

Printed in the Philippines by ________________________

Department of Education – Cordillera Administrative Region

Office Address: Wangal, La Trinidad, Benguet

Telefax: (074) -422 -4074
E-mail Address: car@deped.gov.ph

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 What I Know

Part I. Identification

Identify what plating/presentation guideline/s is/are not followed in the images

below. Letters only. Write your answers in your activity notebook.

2. ________
1. ______
a. Make sure the plate is clean.
a. Use garnishes that enhance the
b. Layer food to add heights.
flavor of the meal.
c. Limit portion sizes.
b. Avoid a monochromatic color scheme
d. Cook fried foods carefully
c. Play with different textures
d. Follow the rule of odds

3. _________
4. _______
a. Follow the rule of odds
a. Make sure the plate is clean.
b. Layer food to add heights.
b. Layer food to add heights.
c. Limit portion sizes.
c. Limit portion sizes.
d. Cook fried foods carefully
d. Cook fried foods carefully

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 5. ___________ 6. __________
a. Cook fried foods carefully a. Limit portion sizes.
b. Limit portion sizes b. Avoid a monochromatic color
c. Layer foods to add height scheme
d. Use sauce wisely c. Play with different textures
d. Follow the rule of odds

8. ______________

7. ________ 8 . __________
a. Play with different textures
a. Play with different textures
b. Limit portion sizes
b. Layer foods to add height
c. Follow the rule of odds
c. Make sure the plate is clean
d. Use sauce wisely
d. Avoid monochromatic color

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 10.________
9. _______
a. Layer foods to add height a. Cook fried foods carefully
b. Use garnishes that enhance the b. Limit portion sizes
flavor of the meal. c. Layer foods to add height
c. Make sure the plate is clean d. Use sauce wisely
d. Play with different texture

Part II. Modified TRUE or FALSE

Write TRUE if the statement is correct and FALSE if the statement is wrong. Write
the word/words that make/s the sentence wrong, write the correct word/s opposite.

1. Having an odd number of elements on a dish is more visually appealing than

having an even number.
2. The primary ingredient in the dish should take up the least space on the
plate and attract the eye.
3. Once the food is on the plate, a spritz of oil or water can improve its visual
appeal if it looks too dry.
4. Only fill about one-half of each plate with food. The rest of the plate should be
left empty
5. A great way to clean up the edges of a plate is to dip a paper towel in a cup
of water with a dash of detergent.

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.
What’s In
Activity: Simple Recall
In the previous lesson, you learned how to cook different meat dishes following
standard procedures. In your activity notebook, write three concepts that you recall
on techniques and procedures in cooking different meat dishes.
Concept 1:

__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

Concept 2:
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

Concept 3:
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

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 What’s New

Activity 1. Scrutinize
If you are to select from the plated meat dishes below, which one and
why? Accomplish this activity in your activity notebook.

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 What Is It
The way you present your food is what tempts customers to try a dish. We eat
with our senses: what we see, smell, and feel. And in the age of Instagrammers and
food bloggers, food plating and presentation matters more than ever. A study from
Oxford gastrophysicist, Professor Charles Spence, suggests that the food
presentation can actually make a dish taste better.

Historically, food was presented in overly elaborate and ornate ways to

represent wealth and one’s status in society. Today, the focus has shifted to display
a chef’s creative abilities as well as enhance the customer’s overall food experience.

Professional chefs intimately understand people employ more than just their
taste buds when consuming dishes. Their sense of sight is just as important.
Creating beautiful dishes – whether simple or complex – holds real power in
heightening the taste of meal and it is a skill most expert chefs aspire to develop.
You should be aware of the fact that there’s far more to designing a beautiful
dish than what actually goes into the meal that you’re cooking. While finding the
correct balance of flavor, texture and nourishment is deeply important, one of the
most commonly overlooked aspects of preparing food is its presentation. An
improperly presented meal can lose much of its luster, but a well arranged dish can
bring even the best tasting entrees to new heights. Before you entertain dinner guests
or cook for your family, take some time to consider these principles of food
presentation:

THE BASICS

Classical plating places the three primary elements of the dish in specific parts of
the plate:
 Main protein: between 3 and 9
o’clock
 Starch: between 9 and 12
o’clock
 Vegetable: between 12 and 3
o’clock

FINER POINTS

1. Emphasis: The primary ingredient in the dish should take up the most space
on the plate and attract the eye.
2. Balance: Think about the plate as a whole and avoid weighting one side heavier
than the other.
3. Contrast: Place contrasting shapes and colors beside each other for visual
appeal.
4. Color: Choose complementary colors or create a focal point with a single burst
of bright color.

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 5. Texture: The various textures of the dish should be visible in the components
of the plate.
6. Simplicity: Avoid overcrowding by using as few elements as necessary for the
dish to feel complete.
7. Plate: Choose a plate that fits the size and arrangement of the dish without
leaving too much empty space.
EXTRAS

 Garnish: Choose an edible accent that provides extra color and texture
throughout the dish (rather than in one spot only).
 Sauce: Get Creative—Plate sauces beneath your main protein, drizzle across
the plate or create drops that provide visual interest.
 Shape: Sculpt the elements of your plate to create height, structure and
organization.

When you're plating food, your goal should be to make the food look attractive and
appetizing. This is because people eat with their eyes first, so if the food looks good,
they're more likely to enjoy it. To achieve restaurant-quality presentation, layer the
food and experiment with contrasting colors and textures to make it as appealing as
possible.

Starting With Beautiful Food

1 Avoid a monochromatic color scheme. A plate of food looks most appealing when
there's a high level of contrast in colors. No matter
what you're serving, think of ways to add more color
contrast.
 When you're planning meals, think ahead
about the colors you want to feature on the
plate. You might not be able to represent all
the colors of the rainbow at every meal, but
challenge yourself to have as much color as
possible.
 If you realize you're about to serve several
like-colored foods, like grilled chicken and
mashed potatoes, adding a serving or two of
fruits and vegetables is a fantastic and easy way to add pops of color. The
richest greens, oranges, reds, purples, blues, pinks and yellows on your
plate probably take the form of fruits and vegetables.
 If you're not sure how to add color, utilize garnishes. Nearly any savory dish
is well-served by a sprinkling of fresh chives, parsley, dill, or mint. Lemon
and lime wedges are welcome alongside poultry and seafood dishes.

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2 Bring out vegetables' brightest colors. The way you cook your vegetables has a
lot of bearing on the overall visual effect of a meal.
Veggies that are a tad overcooked lose their color
and tend to look less appetizing than those that are
cooked just to the point of softness. To avoid
mushy, pallid vegetables, aim to cook them until
they're bright with a bit of crunch. Here are a few
ways to bring out the best in your vegetables:
 Lightly steam them instead of boiling
them. Steaming vegetables makes them
look appetizing and flavorful, while
boiling creates the opposite effect. Take broccoli, for instance: steaming
broccoli turns it a fresh, bright green, and each floret retains its shape and
texture. Boiling broccoli results in a mushy texture and a paler color, which
isn't as pretty on the plate. The same holds true for asparagus, carrots,
green beans, and many other vegetables.
 Roast or sauté them with a little oil or butter. Roasted or sautéed vegetables
look quite appetizing when they're allowed to caramelize a little in oil or
butter. The bright orange or green of the vegetable is offset by brown, crispy
spots. It's a delicious way to cook vegetables.

3 Sear your meat and let it rest. Many meat dishes look
most appetizing when the meat has been seared. The sight
of a steak or piece of grilled salmon with a brown, crispy
sear will make your dinner guests' mouths start to water.
In addition to searing your meat, you should let it rest for
several minutes before cutting it. This allows the juices to
absorb back into the meat, so that they don't end up
running all over the plate.

 There are exceptions to the rule of searing your meat. For example, if you're
serving braised beef, you'll have to think of creative ways to make the meat
look appetizing even though it doesn't have a crispy crust. Serving it with a
sauce is a good way to add visual interest.

4 Cook fried foods carefully. Underdone or overcooked fried foods are difficult to
present in an appealing way. Fried foods can look
beautiful on a plate, but it's important to fry them well
and have a plan for dealing with the oil so it doesn't
muck up the rest of the dish. Cook fried foods until
they're golden brown, then let them drain on a plate
lined with paper towels to absorb the extra oil.
Otherwise, the food will leave streaks of grease on the
plates.
 Fried foods often continue browning a bit
after they've been removed from the hot oil.

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 Carefully monitor foods as you're frying them to make sure they don't get
too dark.
 Take pains to handle the fried foods gently so they look appetizing when
you're ready to plate them. For example, if you need to check whether a
piece of fried chicken has reached the correct internal temperature, stick
the meat thermometer in a place where the resulting hole won't be visible.

5 Take texture into account. Texture and color

go hand in hand when it comes to how
appetizing food looks on the plate. If your food
looks too oily, too dry, mushy, tough, or
otherwise difficult to chew and swallow, it won't
matter how perfectly colorful it looks. Take pains
to cook food well so that it comes out to the right
texture.
 The way you handle the food just after
it has been cooked, and before it is
plated, can really affect the texture.
Pasta, for example, should be kept in
water or tossed in a bit of oil just after cooking so that it doesn't start to
clump. Fried foods should not be covered with airtight lids, because the
heat from the food will end up steaming the breading and causing the food
to get soggy.
 Once the food is on the plate, a spritz of oil or water can improve its visual
appeal if it looks too dry.

6 Experiment with interesting shapes. For

example, cutting your vegetables into interesting
shapes can make the simple become special. An ice
cream scoop can be employed to make domes of rice
or mashed potatoes. You can cook and serve
vegetables, desserts, pot pies and other foods inside
unique-shaped dishes to create attractive shapes.

Plating it With Care

1 When in doubt, choose white plates. White plates don't compete visually with
the food you're serving. They provide contrast, making colors appear brighter and
textures more interesting. For this reason, white dishes are the standard choice for
chefs in restaurants all over the world. The shape of the plate doesn't matter as much
as its color.
 That said, there are exceptions. If you have a set of special plates with a
pattern or a certain color scheme, it's fine to use them. Just make sure they
complement the food you're serving instead of vying for attention.

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  Don't forget to take the rest of the table into consideration, too. Cutlery,
glasses and linens will enhance the overall appearance of the dish upon the
table.

2 Visualize the finished plate. Consider how to present the main portion in relation
to the side dishes. Be it a slice of pie, meat, a flan or anything else, consider where
it will look best on the plate with the other elements of the dish. Consider also how
get best impact––the appearance and symmetry are all affected by whether the food
is sliced thinly, thickly or left whole. You'll soon get the idea of what works, and
there's never any harm borrowing ideas from your favorite restaurants.

3 Limit portion sizes. Only fill about two thirds of each plate with food. The rest
of the plate should be left empty. The negative space will provide contrast with the
food, making it look more appetizing. If the plate is loaded with food, the food itself
won't look as visually pleasing. Keep standard serving sizes in mind and aim to
serve just the right amount of each part of the dish. Stick to no more than six
elements on each dish to prevent them from looking overcrowded.

 As a general rule, half of the food on the plate should be comprised of

vegetables, one fourth should be comprised of meat or another protein, and
one fourth should be comprised of a starch.
 Start plating food in the center of the dish and work outward from there, so
that the food is centered in the middle of the plate.

4 Follow the rule of odds. Having an odd

number of elements on a dish is more visually
appealing than having an even number. It
creates the impression that piece of food is being
framed by the others. Keep this in mind whether
you're serving different types of food or more than
one piece of the same food. For example, if you're
serving scallops, serve either 3 or 5 instead of 4.

5 Play with different textures. Creating a

texture contrast is a good way to draw the eye.
Too many soft or crunchy foods on a plate is
unappealing, but a combination of both is
delicious. For example, an appetizing plate
might include shallow pool of silky mushroom
risotto topped with a piece of seared salmon and
a scatter of crunchy scallions. The three
different textures harmonize to create a pleasing

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dining experience. Leaving one of the elements out would result in a less appealing
dish.

 To quickly add some crunch to a dish, try topping it with some crushed,
roasted walnuts, almonds or pepitas.

 A dollop of crème fraiche or some pieces of goat cheese can add a soft,
creamy texture to savory dishes. Whipped cream or pastry cream is a good
way to add a soft element to sweet dishes.

6 Layer foods to add height. It's common to see food

layering in restaurants, but home cooks don't usually
try it. Adding height to a dish can take it from ordinary
to stunning. Don't be afraid to show off your culinary
skills by using stacking and layering methods to make
your presentation more professional.
 An easy way to start layering food is to serve
the protein on a bed of starch. For example,
serve a kabob on a heaping of rice, or serve
grilled swordfish on a pile of mashed potatoes.
 You can use sauces to layer as well. Ladle a pool of au jus, marinara or
whatever sauce you're using into the center of the dish, and arrange the
other elements of the dish on top.
 Aim to make foods look bigger, not smaller. Fluff up your salads, for
example, instead of smoothing them down. Create a little cross-hatched
stack of cooked asparagus instead of presenting it in one flat layer

7 Use sauce wisely. If you're serving a curry,

stew or soupy casserole, you might want to drain
the food of its sauce before serving, then pour on
just the right amount when you plate the dish.
That way you can control the amount of sauce
and use it to make the dish look decorative. A
soupy dish on a flat plate looks messy unless it is
reined in with something such as rice, pasta or
potato, or served in a suitable bowl or deep dish.

8 Keep up with food styling trends. Remember that styles change even within the
space of a few years or even months, so keep up-to-date by checking out cooking
magazines, cooking or foodie websites and cooking shows for current ideas. Complex
garnishes have had their time in the spotlight, and towers or stacks of foods were all
the vogue at one point, too. However, tricky, hard-to-pull off trends tend to fade
eventually, while the classic tenets of plating food so that it looks fresh, appetizing
and delicious never go out of style.

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 Adding Appetizing Touches

1 Use garnishes that enhance the flavor of the

meal. Think beyond the standard garnishes, like
the classic dry, rough parsley bit served next to a
dish of scrambled eggs. Maybe it adds a hint of
green, but does it really enhance the dish?
Instead, make a little chive bouquet or add a
sprinkling of fresh dill to the dish. No matter what
you're serving, make sure the garnish actually
makes the dish better instead of just cluttering up
the plate.

 If you serve a dish with lemon or lime wedges, consider creating slender,
pretty twists instead of slicing them into thick wedges. This might entice
the diner to actually use the garnish instead of scooting it to the side of his
or her plate!
 Think outside the box and use garnishes you might not normally consider.
Sprinkle a dash of cinnamon over a chicken dish, or a handful of
pomegranate seeds over an otherwise ordinary salad. Choose garnishes that
add a burst of both flavor and color.
 In many cuisines, flowers are an acceptable garnish or a large inedible leaf
sitting underneath the food. In broader Western culture, it's recommended
that nothing inedible be served on the plate. As well, since certain garnishes
can affect the flavor, choose carefully.

Garnishes: Sauces, fresh herbs, and citrus slices all add texture to a dish and also
an elegant grace note.

Fruits and Vegetables: Cut citrus slices in V’s or spirals, or thin slices and nestle
against meat or fish. On a salad plate, make a fan or a full flower.

Herb Garnishes: Sprinkle over top a heavy dish (pasta, etc), or add fresh sprigs
alongside lighter fare. Finely dice over starches like potatoes or even combine with
butter for an elegant condiment. Consider flavor and smell, too. Oregano, sage, basil,
mint leaves, cilantro, dill, and chives are all excellent choices. Try to go with fresh if
possible.

Edible Flowers: In general, you want your garnishes to be practical too: that is,
edible. Edible flowers are a surprising touch that can transform a dessert, especially
cakes, but even in salads. Just be sure to use as a few grace notes, and not to overdo
it.

2 Employ drizzles and swirls. Another way to finish food is with a drizzle or swirl
of a concentrated sauce or liquid. For savory dishes, this might be a small squeeze
of remoulade, pesto, or flavored oil. For sweet dishes, adding chocolate sauce, fruit
jam, or crème anglaise might be the most delicious way to add that finishing touch.

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  Rather than just pouring a sauce over your food, consider putting it in a
squeeze bottle so you can create a pretty swirl or pattern. If you don't have
a squeeze bottle, put the sauce in a plastic food storage bag, cut a small
piece off one of the corners, and squeeze the sauce through the bag.
 Don't overdo it. The key is to add a touch of color, flavor and texture without
overpowering the main part of the dish.

3 Make sure the plate is clean. After going to

the trouble to present your food beautifully,
make sure you don't serve it on a dirty plate.
Examine the edges of the plate for fingerprints
and smudges. A great way to clean up the edges
of a plate is to dip a paper towel in a cup of water
with a dash of white vinegar. Wipe the rim of the
plate so that no food residue or prints are
visible. This gives your presentation a
professional touch.

How to Present Meat

 Let the meat rest before serving.
 Use warm plates.
 Compose a beautiful, appetizing plate.
 Cut tough meat across the fibers.
 Sharp knives enhance the culinary experience.

The way to achieve a meat dish of high quality is a process that starts days ahead
and ends with all the components brought together on a plate. The last step of the
procedure, how the food is presented and served, sets the tone for the entire food
experience.

 RESTING DELIVERS A BETTER RESULT

Let the meat rest before serving. Meat that has been exposed to high temperatures –
by frying or grilling, for example – must be given the time to rest so that juices and
temperatures have time to distribute evenly. In other words, you can fry well in
advance – don’t start when the guests are already sitting down.

 THE TEMPERATURE OF THE MEAT

To serve the meat slightly warm still delivers a nice taste sensation. Far better to
focus on serving really hot side dishes.

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  KEEP IT WARM
Cold porcelain channels the heat off the food – heat the plates! A large restaurant
plate easily weighs half a kilo, a large piece of meat about 200 grams. In other words,
a warm piece of meat does not stand a chance against a cold, heat conductive plate.

 HAVE A VISUAL IDEA

It's nice to combine different cuts, for example of lamb, on one and the same plate.

 THE RIGHT KNIVES

Lay the table with proper steak knives and the meat will be experienced as more
tender and delicious. It also makes it easier to cut without the juices being pressed
out of the meat.

 SERVING AND CHEWINESS

Guests expect a fine cut of, hang-tenderized meat to put up a little resistance when
chewed. In countries with a well-developed meat culture people appreciate the taste
of meat and its juiciness perhaps more than just how tender it is. When you serve
such meat – for example, flank or picanha/sirloin cap – it is vital it is served correctly.
Use a sharp meat knife to cut thin slices against the direction of the fibers. The effect
is a greater taste experience – with just the right degree of mastication, not too tender
and not too chewy.

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 What’s More

Activity 2. Repair Me

The dish is badly presented. What can you do to make the dish look
presentable and appetizing? Write your answer in your activity notebook.

What I Have Learned

Activity 3: Slogan Making

Make a slogan on presenting/plating meat dishes aesthetically and

hygienically. The slogan shall be written in Filipino or in English and the number of
words shall not be more than 15 words and minimum of 10 words. Use long bond
paper. The slogan shall be judged based on the following criteria:

Criteria Percentage
Relevance to the theme 40%
Clarity of message 20%
Creativity 15%
Originality 15%
Impact & Presentation 10%
Total 100%

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 What I Can Do

Activity 4: Presenting/plating Guide

Imagine that you are training G10 students on foodservice operation. Create a
guide for them to follow when presenting/plating meat dishes following standard
procedures. Use short bond paper or you can use a harder type of paper (bookmark
style).

Your output will be rated using the rubric below.

Criteria 4 3 2 1
Clear Exceptionally Generally Lacks clarity Not clear
clear and easy clear and and difficult to
to understand quite easy to understand
understand

Relevant Highly Generally Somewhat Irrelevant

relevant relevant relevant

Presentation The guide is The guide is The guide is The guide is not
exceptionally attractive in acceptably attractive in
attractive in terms attractive in terms of
terms of neatness terms of neatness
neatness. neatness
Facilitator’s Remarks:

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 Post Assessment
Part I. Identify Me

Identify what plating/presentation guideline/s is/are not followed in the

images below. Letters only. Write your answers in your activity notebook.

2. ________
1. ______
a. Make sure the plate is clean.
a. Use garnishes that enhance the
b. Layer food to add heights.
flavor of the meal.
c. Limit portion sizes.
b. Avoid a monochromatic color scheme
d. Cook fried foods carefully
c. Play with different textures
d. Follow the rule of odds

3. _________
4. _______
a. Follow the rule of odds
a. Make sure the plate is clean.
b. Layer food to add heights.
b. Layer food to add heights.
c. Limit portion sizes.
c. Limit portion sizes.
d. Cook fried foods carefully
d. Cook fried foods carefully

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 5. ___________ 6. __________
a. Cook fried foods carefully a. Limit portion sizes.
b. Limit portion sizes b. Avoid a monochromatic color
c. Layer foods to add height scheme
d. Use sauce wisely c. Play with different textures
d. Follow the rule of odds

8. ______________

7. ________ 8 . __________
a. Cook fried foods carefully
a. Play with different textures
b. Limit portion sizes
b. Layer foods to add height
c. Follow the rule of odds
c. Make sure the plate is clean
d. Use sauce wisely
d. Avoid monochromatic color

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 10.________
9. _______
a. Layer foods to add height a. Cook fried foods carefully
b. Use garnishes that enhance the b. Limit portion sizes
flavor of the meal. c. Layer foods to add height
c. Make sure the plate is clean d. Use sauce wisely
d. Play with different texture

Part II. Modified TRUE or FALSE

Write TRUE if the statement is correct and FALSE if the statement is wrong. Write
the word/words that make/s the sentence wrong, write the correct word/s opposite.

1. Having an odd number of elements on a dish is more visually appealing than

having an even number.
2. The primary ingredient in the dish should take up the least space on the
plate and attract the eye.
3. Once the food is on the plate, a spritz of oil or water can improve its visual
appeal if it looks too dry.
4. Only fill about one-half of each plate with food. The rest of the plate should be
left empty
5. A great way to clean up the edges of a plate is to dip a paper towel in a cup
of water with a dash of detergent.

23
 Additional Activity

Activity 5. Problem Solved

Following are several popular food combinations. Describe what plating

problems they present, if any, and how you might efficiently and economically solve
them. Use your activity notebook.

 Prime rib of beef and baked potato

 Meat loaf, mashed potatoes, and gravy
 Beef stroganoff and egg noodles

Your answers will be rated using the rubrics below.

Criteria 4 3 2 1
Clear Exceptionall Generally Lacks clarity Unclear
y clear and clear and and difficult explanatio
easy to quite easy to to n
understand understand understand
Comprehensive Thorough Substantial Partial or not Misunderst
and explanation comprehensi anding or
comprehens ve serious
ive explanation misconcept
explanation ion on the
explanatio
n
Relevant Highly Generally Somewhat Irrelevant
relevant relevant relevant

Facilitator’s Remarks:

24
 25
Pre/Post assessment What’s In
What’s More
Part 1 Identification What I Learned
What I Can Do
1. a Additional Activities
2. c
3. b Answers may vary
4. c
5. d
6. b
7. c
8. c
9. b
10. a
Part II True or False
1. TRUE
2. FALSE
least - most
3. TRUE
4. FALSE
One-half- two-
thirds
5. FALSE
Detergent-vinegar
Answer Key
 References

“Asian Style Pork Tenderloin”, Accessed August 29, 2020,

https://www.reddit.com/r/sousvide/comments/d8vlf4/asian_style_pork_tenderloi
n_135f_2_hours_with/

“Burnt Meat Stock Photos”, Accessed August 20, 2020,

HTTPS://WWW.DREAMSTIME.COM/PHOTOS-IMAGES/BURNT-MEAT.HTML
CHEF Q, “Food Plating Techniques”, accessed August 20, 2009
https://chefqtrainer.blogspot.com/p/food-presentatian-plating.html

Cook Scanner. “Plating Presentation Basic Principles : More Important Now than
Ever”. Accessed August 20, 2020. https://cookscanner.com/blog/plating-
presentation/

Epicurious – Recipes, Menu Ideas, Videos & Cooking Tips, accessed Agust 20,
2020,
https://www.pinterest.ph/pin/33143747228332855/
Food People Want, “Broccoli Beef”, Accessed August 29, 2020,
https://www.foodpeoplewant.com/broccoli-beef/

“How to Present Meat’, Professional Secrets, accessed August 5, 2020,

http://www.professionalsecrets.com/en/ps/ps-university/chef-de-partie-
meat/serving-meat/
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