Cookery

Grade 9
Activity Sheets
Quarter 3 Week 3
Name:
Grade/Section:
Date: _______________ Total Score:

Prepare a Range of Appetizers

Learning Outcomes:
(1) Identify the fundamentals of plating;
(2) present an attractive appetizer

Performance Standards: Independently prepare appetizers.

Pre- Test.
Let us check your prior knowledge about the topic. Answer the test below.
Multiple choice. Write the letter of the correct answer on the space provided
before each number.
1. This may be an uncut portion of the main food item, such as a pate or a
cold roast, decorated and displayed whole.
a. flavors b. centerpiece c. garnishing d. portion size
2. ___________________ is more attractive than complicated designs.
a. Size b. Color c. Balance d. Simplicity
3. The art of presenting food in a way that enhances and improves the appeal
of your dishes for your diners.
a. Appetizer b. Balance c. Garnishing d. Food Presentation
4. Which of the following factors cannot be considered when balancing plate
presentation?
a. color b. texture c. size d. flavors
5. What is the other term for Grosse piece?
a. flavors b. balance c. centerpiece d. Food Presentation
6. Which of the following is NOT a purpose of a garnish?
a. Visual appeal c. Increases overall profit margin
b. Accentuates main flavor d. Complements main dish color,
flavor, texture
7. This is important for presentation as well as for costing.
a. Flavors b. Garnishing c. Centerpiece d. Portion Size
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8. It should be artistically done in proportion to the cut slices.
a. Size b. Garnish c. Balance d. Simplicity
9. Rosé wanted to prepare a platter of appetizer for Hank’s birthday. The
following are the things Rosé must consider in preparing a platter of appetizer
except for one.
a. Add unnecessary garnishes
b. The slices or serving portions should be arranged artistically
c. Keep it simple. Simplicity is more attractive than complicated designs
d. Think of the platter as part of the whole. It must be attractive and
appropriate to the other presentation in the table
10. Which of the following should be consider in Visual Plating Techniques?
a. Color Diversity c. Centerpiece or Grosse piece
b. Arrangement on the plate d. Get movement into your
design

INFORMATION SHEET NO.1

Terminologies:
• Appetizers - are finger foods which stimulate the appetite, through their
attractive appearance, fragrance, or appealing flavor.
• Platter - is a large type of dishware used for serving food. It is a tray on
which food is displayed and served to people. Its shape can be oval,
round, rectangular, or square.
• Food plating - is the process of arranging and decorating food to enhance
its presentation.
• Garnish - is an item or substance used as a decoration or embellishment
accompanying a prepared food dish or drink.

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 (source:tbjgourmetb.com)
Appetizers can be more appreciated if presented attractively like
the saying goes “the eyes eat first”, we visually taste our food long before
we ever taste it. In simpler terms, this visual tasting experience comes
down to good or bad food presentation.
Food Presentation is the art of presenting food in a way that enhances
and improves the appeal of your dishes for your diners.
Fundamentals of Plating
1. Balance
The rules of good menu balance also apply to plating. Select foods and
garnishes that offer variety and contrast. See Figure 1.
• Color. Two or more colors on a plate are usually more
interesting than one. Garnish is also important.
• Shapes. Plan for variety of shapes and forms. Cutting
vegetables into different shapes gives you great
flexibility.
• Texture. Not strictly visual consideration, but
important in plating in menu planning.
• Flavors. One of the factors to consider when
Figure 1 : Cucumber Shrimp Appetizer balancing colors, shapes, and texture on the plate.
(source:tbjgourmetb.com)
Having too many unnecessary ingredients can clutter
a dish.
2. Portion size. This is important for presentation as well as for costing.

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 • Match portion sizes and plates. If the plate is too small a plate makes
an overcrowded, jumbled, messy appearance. Too large a plate
makes the portions look skimpy.
• Balance the portion sizes of the various items on the plate.
Apply logical balance of portions.
3. Arrangement on the plate. Always highlight the key ingredient. See Figure
2.

Figure 2: Canape portion cracker, butter, salmon red caviar

(source: shutterstock.com)

Visual Plating Techniques

Maximizing the visual elements of your meal is a key plating technique. While
your arrangement develops around your protein, manipulating the colors and
sizes of the other elements on your plate enhances your focal point and
creates a gourmet presentation.
• Serve Odd Quantities: If you’re serving small foods like shrimp, scallops,
or bite-sized appetizers, always give guests odd quantities. For example,
serving seven Brussels sprouts instead of six enhances visual appeal,
and diners will feel they’re getting more food. Figure 3.
• Color Diversity - Colorful dishes build the expectation of a flavorfully
complex meal before your patrons take their first bite. Add green
vegetables or brightly colored fruits that contrast with your focal point.
• Monochromatic Meals - Plating color-coded items together visually builds
the expectation that the dish only offers one flavor. When the palate
receives multiple textures and flavors instead, it surprises the tastebuds,
causing them to engage with the dish more.

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 • Add Height to Your Plate - Visually stimulate your guests by building
height. While compactly stacking ingredients isn’t as popular as it was
5-10 years ago, building layers of food for guests to explore offers an
exciting experience. Figure 4.
• Create Visual Balance - Balance your plate’s landscape by leaning long,
flat items against taller elements (ex: leaning asparagus spears at a 45-
degree angle across a stack of lamb lollipops).

Figure 3: Prawn Cocktail Trio

(source:http://vanillacloudsandlemondrops.blogspot.com) Figure 4: (source:https://www.pinterest.ph/)

Basic Principles of Platter Presentation

1. The three elements of a buffet platter.

A. Centerpiece or Grosse piece (gross pyess).

This may be an uncut portion of the
main food item, such as a pate or a cold
roast, decorated and displayed whole. It
may be a separate but related item, such
as molded salmon mousse. See Figure 5.

Figure 5: Cold Roasted Filet of Beef

(source:https://theweatheredgreytable.com)

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B. The slices or serving portions
should be arranged
artistically. See Figure 6.

Figure 6: Lox Appetizer (source: https://www.gfwcatering.com

C. The garnish should be

artistically done in proportion
to the cut slices. See Figure 7.

Figure 7: Canapes (source:https://www.uaex.edu/)

2. The food should be easy to handle and serve, so that one portion can be
removed without ruining the arrangement.
3. A simple design is best. Simple arrangement is easier to serve, more
appetizing, and still attractive when are half consumed by the guest.
4. ATTRACTIVE platter presentation may be made on silver or other metals,
on mirrors, chinaware, plastic ware, wood, or any other materials provided
they are presentable and suitable for food.
5. Once a piece of food has touched the tray, do not remove it. Shiny silver or
mirror trays are easily smudged, and you’ll have to wash the tray and start
over again. Good pre-planning should be considered.
6. Think of the platter as part of the whole. It must be attractive and
appropriate to the other presentation in the table.

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 Designing the Platter
1. Plan ahead. Make a sketch by dividing the tray into six or eight sections.
This will help you lay out a balance and symmetrical design. The sketch
should indicate the centerpiece, slices of foods and garnishes.
2. Get movement into your design. Good design makes your eyes move across
the platter following the lines you have set up. It could be arranged in rows
or lines.
3. Give the design a focal point. Use centerpiece to emphasize and strengthen
the design by giving it direction and height. Note that centerpiece is not
always in the center.
4. Keep items in proportion.
5. Make the garnish count. Use garnish to balance out a plate by providing
additional element. Two items on a plate often look unbalanced, but adding
a garnish completes the picture. On the other hand do not add
unnecessary garnishes.
6. Don’t drown every plate in sauce or gravy. It may hides colors and shapes.
You may cover a part of it or a band of sauce across the center.
7. Keep it simple. Simplicity is more attractive than complicated designs.
8. Let the guest see the best side of everything. Angle overlapping slices and
wedged-shaped pieces toward the customer and the best side of each slice
is face up.

(Source: https://archzine.fr/lifestyle/)
(Source: https://www.theculinarypro.com)

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Activities:
A. Fill in the blank with the correct word/phrases. Choose your answer
inside the box.

Two Visual element Proportion

Color Diversity Balance Texture

1. ________________ build the expectation of a flavorfully complex meal

before your patrons take their first bite
2. Maximizing the _________________ of your meal is a key plating
technique.
3. __________ or more colors on a plate are usually more interesting than
one.
4. Keep items in ________________.
5. _______________ not strictly visual consideration, but important in
plating in menu planning.
B. Word Puzzle: Find at least 5 words in associated in Presenting
Appetizers.

M A C P D A M I A N U
B L E L P M I S S R Y
A M A A G A R N I S H
N O T T W R Z I S S T
C E N T E R P I E C E
N D I E M X L O B N D
A C A R I G T A E M O
C O H O C E U U R A T
E F L A N E T A R A N
A F F A I R D A Y E N

Post Test. Let us check how much have you learned from the lesson. Answer
the test below. Multiple choice. Write the letter of the correct answer on the
space provided before each number.

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1. While decorating the platter of hors d’oeuvres Lisa had the hors d’oeuvres
drown in sauce. what would likely happen to the platter of hors d’oeuvres
that she prepared?
a. It will keep items in proportion
b. Visually stimulate the appetite
c. The sauce will hide the colors and shapes of hors d’oeuvres
d. Attractive and appropriate to the other presentation in the table
2. This may be an uncut portion of the main food item, such as a pate or a
cold roast, decorated and displayed whole.
a. flavors b. centerpiece c. portion size d. garnishing
3. The art of presenting food in a way that enhances and improves the appeal
of your dishes for your diners.
a. Food Presentation b. Appetizer c. Balance d. Garnishing
4. Which of the following factors cannot be considered when balancing plate
presentation?
a. color b. texture c. size d. flavors
5. Rosé wanted to prepare a platter of appetizer for Hank’s birthday. The
following are the things Rosé must consider in preparing a platter of
appetizer except for one.
a. Add unnecessary garnishes
b. The slices or serving portions should be arranged artistically
c. Keep it simple. Simplicity is more attractive than complicated
designs
d. Think of the platter as part of the whole. It must be attractive and
appropriate to the other presentation in the table
6. Which of the following is NOT a purpose of a garnish?
a. Visual appeal c. Increases overall profit margin
b. Accentuates main flavor d. Complements main dish color,
flavor, texture
7. This is important for presentation as well as for costing.
a. Flavors b. Garnishing c. Centerpiece d. Portion Size
8. It should be artistically done in proportion to the cut slices.
a. Size b. Garnish c. Balance d. Simplicity

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9. What is the other term for Grosse piece?
a. flavors b. balance c. centerpiece d. Food Presentation
10. ___________________ is more attractive than complicated designs.
a. Size b. Color c. Balance d. Simplicity

Reference
K to 12 Basic Education Curriculum Technology Livelihood Education
Learning Module
https://www.foodnetwork.com/recipes/classic-deviled-eggs-recipe-1911032
https://www.eggs.ca/recipes/egg-and-bacon-canapes

Denise Imari T. Casilac Joanne O. Erebias

Writer Layout Artist
Digos City National High Digos City National High
School School

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 11
School School
Digos City National High Digos City National High
Layout Artist Writer
Joanne O. Erebias Denise Imari T. Casilac
B. Word Puzzle Answer Key
M A C P D A M I A N U Pre- Test
1. b 6.c
B L E L P M I S S R Y
2. d 7.d
A M A A G A R N I S H 3. d 8.b
4. c 9.a
N O T T W R Z I S S T
5. c 10.a
C E N T E R P I E C E Activities
N D I E M X L O B N D A. Fill in the blank
A C A R I G T A E M O
1. Color Diversity
C O H O C E U U R A T 2. visual elements
E F L A N E T A R A N 3. two
4. Proportion
A F F A I R D A Y E N
5. texture
Post- Test
1. c
2. b
3. a
4. c
5. a
For teachers use only (Separate sheet
Answer Key
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