10 NO.

Technology and Livelihood

Education
HE – COOKERY
LEARNER ACTIVITY SHEET 3
Quarter 3 - Week 3
(Plate and Present Seafood Dishes)

REGION VI – WESTERN VISAYAS

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TLE/HE 10 - Cookery
Learning Activity Sheet: Quarter 3 MELCS 1
First Edition, 2020
Published in the Philippines
By the Department of Education
Region 6 – Western Visayas

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, among other things, impose as a condition the payment
of royalties.

This Technology and Livelihood Education Learning Activity Sheet (LAS) is

developed by DepEd Region 6 – Western Visayas.

ALL RIGHTS RESERVED. No part of this learning resource may be reproduced or

transmitted in any form or by any means electronic or mechanical without written
permission from the DepEd Regional Office 6 – Western Visayas

DEVELOPMENT TEAM OF TLE ACTIVITY SHEET

Writer: Chelie Rose M. Guitche/Helen C. Patarata
Reviewer / Editor: Montesa D, Subiate/ Javen S. Siosan
Quality Assurance: Melmar H. Lacson

Division of Negros Occidental Management Team:

SDS Marsette D. Sabbaluca, CESO VI

ASDS Dennis G. Develos / ASDS Ma. Teresa P.
Geroso Zaldy H. Reliquias PhD, Chief-CID
Raulito D. Dinaga, EPS-LRMS
Severino O. Abelay, EPS-EPP/TLE

Regional Management Team:

Gemma M. Ledesma, RD
Dr. Josilyn S. Solana, ARD
Dr. Elena P. Gonzaga, CLMD Chief
Donald T. Genine, LR EPS
April C. Velez, EPP/TLE EPS

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Introductory Message

Welcome to Cookery Grade 10!

The Learning Activity Sheet is a product of the collaborative efforts of the Schools
Division of Negros Occidental and DepEd Regional Office VI - Western Visayas through
the Curriculum and Learning Management Division (CLMD). This is developed to guide
the learning facilitators (teachers, parents and responsible adults) in helping the learners
meet the standards set by the K to 12 Basic Education Curriculum.

The Learning Activity Sheet is self-directed instructional materials aimed to guide

the learners in accomplishing activities at their own pace and time using the
contextualized resources in the community. This will also assist the learners in acquiring
the lifelong learning skills, knowledge and attitudes for productivity and employment.

For learning facilitator:

The Technology and Livelihood Education Activity Sheet will help you facilitate
the teaching-learning activities specified in each Most Essential Learning Competency
(MELC) with minimal or no face-to-face encounter between you and learner. This will be
made available to the learners with the references/links to ease the independent learning.

For the learner:

The Technology and Livelihood Education Activity Sheet is developed to help

you continue learning even if you are not in school. This learning material provides you
with meaningful and engaging activities for independent learning. Being an active learner,
carefully read and understand the instructions then perform the activities and answer the
assessments. This will be returned to your facilitator on the agreed schedule.

TLE-HE- COOKERY GRADE 10

Name of Learner:____________________________________________________
Grade Level: _______________________________________________________
Section: ___________________________________________________________
Date: _____________________________________________________________
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 LEARNING ACTIVITY SHEET

I. Learning Competency with Code

1. Prepare and Cook Seafood Dishes

II. Background Information for Learners

Plate and Present Seafood Dishes

Part of serving any kind of food is presentation. You don’t have to be a trained chief
to learn the basics of plating, which is the art of presenting food in an attractive way. The
following topics and activities will help you learn the fundamentals of plating and perform it
for better understanding.
Fundamental of Plating
1. Balance – select foods and garnishes that offer variety and contrasts
• Color – two or three colors on a plate
• Shapes – variety of shapes
• Textures – variety of textures
• Flavors
2. Portion size
• Match portion sizes and plates – select plates large enough to hold all the
items without crowding
• Balance the portion sizes of the items on the plate – don’t let the main item
get lost with excessive garnish
• Arrangement on the plate
Guidelines to help plating attractive
1. Keep food off the rim of the plate.
2. Arrange the items for the convenience of the customer.
3. Keep space between items. Each item should have its own identity.
4. Maintain unity. Create a center of attention and relate everything to it.
5. Make every component count.
6. Add gravy or sauce attractively
7. Keep it simple
3. Serve hot foods hot, on hot plates
Serve cold foods cols, on cold plates

Examples of Garnishes or Accompaniment for Plating

• Bouqetiere – bouquet of vegetables
• Jardinière – garden vegetables
• Clamart – peas
• Crecy – carrots

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• Doria – cucumbers (cooked in butter)
• Dubarry – cauliflower
• Fermiere – carrots, turnips, onions and celery cut into uniform slices
• Forenstiere – mushrooms
• Lyonnaise – onions
• Nicoise – tomatoes corncasse cooked with garlic

Serving Baked Fish

• Serve baked fish with a sauce or seasoned butter to

enhance moistness and improves palatability. Serving with
lemon also enhances the fish.
• For service, the fish is removed from the dish, the liquid is
strained, degreased, reduced and finished by adding butter,
cream or veloute sauce.

Serving Broiled Lobster

• Serve immediately with melted butter or appropriate
sauce and garnish.

Serving Sautéed and Pan Fried

• Remove the fish with spatula and place on serving plate
with presentation side up.
• Sprinkle fish with lemon juice and chopped parsley.
• Heat raw butter in the sauté pan until it turns light brown.
Pour over fish immediately and serve at once.

Serving Poached or Simmered Fish in Court bouillon

Served poached fish with appropriate sauce, such as
hollandaise for hot fish and a mayonnaise – based sauce
for cold fish. Mild vinaigrette go well with both hot and cold
poached fish.

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 Serving Poached Fish in Fumet and Wine
• Reduce the cuision over high heat to about
¼ of its volume.
• Add fish velouté and heavy cream and
bring to boil
• Adjust seasoning with salt, white pepper
and lemon juice
• Strain the sauce.
• Arrange the fish on plates for service, coat
with sauce and serve immediately.
Glazing
Poached fish is sometimes glazed before serving
1. Combine the finished sauce with eggyolk,
hollandaise sauce or lightly whipped cream.
2. Coat the fish with the sauce and run the plate
under a broiler until the sauce is golden brown.

Written Works No. 3

III.Directions / Instructions: Briefly explain the relationships of the following in food
preparation. Write your answers in a separate sheet of paper.

1. Balance
2. Portion Size
3. Serving hot foods on hot plates
4. Serving cold foods on cold plates
5. Garnishes

Performance Task No. 3

Directions: Make an album of 5 different seafood dishes in a short bond papers with
short folder

IV. Reflection

1. I learned that ________________________________________________________

2. I believed the ________________________________________________________
3. In my opinion ________________________________________________________

V.Reference for learners

Technical-Vocational Livelihood- Home Economics – Cookery 10 Manual