Republic of the Philippines

Department of Education
Region VIII (Eastern Visayas)
Schools Division of Leyte
VILLABA NATIONAL COMPREHENSIVE HIGH SCHOOL
Cabunga-an, Villaba, Leyte

LESSON PLAN IN TLE 10

Topic/Title Factors to Consider in Plating Vegetable Dishes
Grade Level Grade 10
Section PEARL
Date & Time JANUARY 16, 2023
(9:45- 10: 45)
Student Teacher LYZEL S. CUEVA

I. OBJECTIVE/S

 Knows the factors to consider in plating vegetable dishes.

 Identifies plating tools.

II. CONTENT

A. Topic: Factors to Consider in Plating Vegetable Dishes

B. Materials: laptop, visual aid,pictures
C. References: Division of Bukidnon Learners Module in Grade 10

III. PROCEDURE

A. Preliminary Activities
1.    Prayer
2.    Checking of Attendance
3.    Drill
Spell the word

A. Molds
B. Shavers
C. Squeeze
D. Aiolis
E. Precision Tongs

4. Review

*What are the food presentation techniques?

*it is important to have a food presentation techniques in a dish ?
 Lesson Proper

        Activity
Direction: Write your answers in your paper.

1. This is the final step that showcases a chef’s creations and highlights the
quality of the food and preparation techniques.
a. culinary techniques c. chefs labor
b. food presentation d. plate presentation
2. This must be simple to execute specially on a busy day, yet stylish and
visually appealing to the guest.
a. plate presentation c. food presentation
b. culinary techniques d. effective plating
3. This is to be considered to produce a composition that brings the various
elements of the dish together in harmony.
a. food presentation c. chef’s hunch
b. one’s creativity d. eye of the photographer
4. This is rarely achieved on the first try.
a. food presentation c. culinary techniques
b. effective plating d. winning plate presentation
5. This is necessary to the success of a dish as its taste and flavour.
a. culinary techniques c. effective plating
b. one’s creativity d. food presentation

Analysis

          The teacher will check there papers if they are correct.

Abstraction

 The teacher will discuss Factors to Consider in Plating Vegetable Dishes

such as Guidelines for plating and Plating Tools.

Application :

Direction: Match Column A with Column B. Choose the letter of your

answer. Use your activity notebook.

Column A Column B
1. This begins with the mastering of a. plate presentations
the basic culinary techniques,
high quality food, and plate selections
that fit the style of the dish.
2. It is important because it can make b. dish
or break a restaurant and turn a
dinner party into a great success if
done right.
3. This must be carefully planned to c. the rule of thirds
balance tastes, textures, colors,
and cooking methods.
4. These must be prepared before d. flavour bites
you begin the actual plating process.
5. The rule to be considered that will e. garnishes
highlight the plate’s focal points.
6. The rule to consider in plating f. food presentation
where using moist or runny
ingredients first for they will tend
to move during delivery.
7. These are forkfuls of food that g. ingredients
combine all of the ingredients
in your dish into one bite.
8. The guideline of plating where it h. rule of thumb
will catch your guests’ eyes.
9. These are ultimately designed to i. power of height
enhance and complement the
flavors of the entrée created.
10.These are very important in plating j. molds
tools and in cutting ingredients.
k. plating wedges

IV.   Evaluation

Direction : Complete the sentences by writing on the lines the correct word
or group of words. Write your answers in your quiz notebook.

1. Having the proper food presentation and plating tools is essential to

high-quality ___________.
2. Garnishing ___________ come with everything you need to garnish all
of your signature dishes, including plating wedges, tongs, squeeze
bottles, and brushes.
 3. Ring ___________ helps to develop the height and structure when
stacking ingredients.
4. Many tongs feature __________________ for improved grip and
stability.

5. Plating __________ come pre-cut with flat, round , or pointed edges

and are perfect for smearing sauces and other soft ingredients into
designs on your plate.
6. Saucier ___________ helps to drag smears of sauces across your
plate.
7. Squeeze bottles are ideal when applying sauces or __________ to
your finished plate.
8. __________ spoons quickly separate solids from liquids as you
complete your presentation.
9. Many items of squeeze bottles come with __________, precision
control tips that allow you to apply the perfect amount for product.
10. Shavers work well when shaving or ____________ chocolate, hard
cheeses, or soft vegetables on top of your finished creations.

V. Assignment

Direction: Write your understanding of the topic presented. Refer to the

rubrics for your rating.

SCORE CRITERIA

4 Explains very clearly the complete

guidelines to consider in plating
vegetable dishes.

3 Explains clearly the complete

guidelines to consider in plating
vegetable dishes.

2 Explains partially the guidelines to

consider in plating vegetable dishes.

1 Was not able to explain any

guidelines to consider in plating
vegetable dishes
REMARKS/REFLECTION

Section Proficiency Level

Total Score No. of P. L.
Examinees
Grade 10 – PEARL

Prepared by: Checked by:

LYZEL S. CUEVA ALVI C MADELO

Student Teacher Cooperating Teacher

Approved by:
ADELO S. GORILLO
School Head