USING THE IDEA INSTRUCTIONAL PROCESS PIVOT 4A LESSON EXEMPLAR IN TLE

Learning Area TLE 10 – COOKERY

Learning Delivery Modality Modular Approach

School Lumban NHS Grade Level 10

LESSON Teacher Joevic G. Suyod Learning Area TLE – COOKERY
EXEMPLAR Teaching Date JUNE 6-10, 2022 Quarter 4
Teaching Time 1-4 PM No. of Days 5 DAYS

I. OBJECTIVES At the end of the lesson the students should be able to:
1. know the basic principle of Platter presentation;
2. present a simple meat dish at home;
3. value the importance of meat presentation in times of
pandemic.

A. Content Standard The learners demonstrate an understanding preparing and cooking meat dishes
Methods of presenting meat dishes

B. Performance Standard The learners independently prepare and cook meat dishes

C. Most Essential Learning WEEK 7: Most Essential Learning Competencies:

Competencies (MELC) 1. Present meat dishes aesthetically, based on classical and
cultural standards.
2. Select suitable plate according to standard in serving meat
dishes.
3. Present meat dishes hygienically and sequentially within the
required timeframe.

D. Enabling Competencies N/A

II. CONTENT
TOPIC: Present Meat Dishes

III. LEARNING RESOURCES TLE MODULE COMMERCIAL COOKING

A. References
a. Teacher’s Guide Pages pp. 35-36
b. Learner’s Material pp. 90-96
Pages
c. Textbook Pages
d. Additional Materials
from Learning
Resources
IV. PROCEDURE
A. Introduction What I need to know?

This module was designed and written to help you master the nature of
Presentation of Meat Dishes. The scope of this module permits it to be
used in many different learning situations.

At the end of the lesson the students should be able to:

 1. know the basic principle of Platter presentation;
2. present a simple meat dish at home;
3. value the importance of meat presentation in times of
pandemic.

4 PICS 1 WORD

Instruction : Guess the word by decoding the pictures given.

1. ISLECS

= ________________

2. GRNIASH

= ________________

3. CNTREEPCIEE

= _________________

ANSWERS
1. SLICES
2. GARNISH
3. CENTERPIECE
B. Development `What’s in?
Find the three words on the puzzle.

REVEAL THE TOPIC : PRESENT MEAT DISHES

What is it?

Discussion of the Lesson

How to Present Food on a Plate

Starting With Beautiful Food

O 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.
 Bring out vegetables' brightest colors.
O Lightly steam instead of boiling. Steaming vegetables makes them
look appetizing and flavorful, while boiling creates the opposite
effect.
Cook fried foods carefully
O 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.
Take texture into account.
O 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.
Experiment with interesting shapes.
Cutting vegetables in interesting shapes can make the simple become
special. You can cook and serve vegetables, desserts, pot pies and other foods
inside unique-shaped dishes to create attractive shapes.

Layer foods to add height.

O 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.
Adding Appetizing Touches
O Use garnishes that enhance the flavor of the meal. No matter what
you're serving, make sure the garnish actually makes the dish better
instead of just cluttering up the plate.
Make sure the plate is clean
O 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.

Engagement LEARNING ACTIVITY 1: Plate your food.

DIRECTIONS:
1. Plate your meat dish for lunch or dinner.
2. Apply the Elements of plaiting in presenting your dish.
3. Take a picture of your preparation process and final output and
submit to your teacher.
4. Make a video while you are doing the preparation of meat dishes
4. For modular students. Narrate / describe your plating procedure and
final output in an essay form.

Annotation
In the modular approach we consider the situation of the students at
home. Applying different teaching strategies in doing their activities to
be able for the students to submit their outputs even with limited
resources.

C. Assimilation LEARNING ACTIVITY 2: Multiple Choice.

1. In platter presentation uncut portion of the main food item is
a. garnish b. serving portions c. centerpiece
2. It is arranged artistically in proportion to the cut slices.
 a. slices b. serving portions c. garnish
3. The food should be easy to handle and
a. garnish b. serve c. arrangement
4. Use attractive platter presentation made of metals, mirrors, plastic or
wood, and
a. china b. pan c. platter
5. The act of serving or arranging portions of the main food item
artistically.
a. slicing b. garnishing c. setting

4. REFLECTION LEARNING ACTIVITY 3:

Journal Writing

I learned that

I realized that
Prepared by: Checked by: Noted:

JOEVIC G. SUYOD FLORENCE A. LLANTOS NELSON R. UMALI

Teacher III Head Teacher II- TLE Principal III