A Detailed Lesson Plan in

Technology and Livelihood Education – Home Economics

Cookery 10

I. OBJECTIVES

At the end of the lesson, 85% of the students are expected to;

a. Arrange different sea food presentation

b. Demonstrate different sea food servings
c. Promote different food servings

II. SUBJECT MATTER

Topic: Plate/present sea food dishes

Reference: Technical vocational livelihood – cookery 9 pages 184

Materials: PowerPoint, pictures

Skill: arranging, demonstrating, and promoting

Strategies: group activity, discussion, and slide show

Value integration: cooperation, and participation

III. PROCEDURE

TEACHER’S ACTIVITY STUDENT’S ACTIVITY

PREPARATORY ACITVITY

Greetings

Good morning everybody. Good morning sir

Prayer

let us all stand for our prayer, please lead the prayer?

Yes, sir. Classmates, are you now ready to pray?

Yes, we are ready. In the name….

Thank you.

Checking of attendance

Class secretary please check the attendance if there is We are all present, Sir.
absent.

Very good! I hope every day you will be here as you

are here today.

Review/recall

Before we start with our new lesson let’s take a short

recap of what we discussed last meeting.

Who can enumerate the 3 pinpoints of fundamentals

of plating?

Sir the fundamentals of plating is the balance, portion

size and the cold and hot plating.
What we could consider in the balance?

In balance sir that includes the color, shapes, texture,

and the flavors.

For portion sizes what we should consider?

The serving of items should be match to the plates.

Plates should large enough to hold the items and not
Can you give me some examples of garnishes? crowded in the plates.

-clamart

-crecy

Doria

Very good. You got something learned from our Dubarry

discussions.

LESSON PROPER

Presentation of the lesson

For today’s new lesson, you are expected to know

different servings and plating of different sea food
dishes. Can anyone read our objective for todays? At the end of the lesson, 85% of the students are
expected to;

a. Arrange different sea food presentation

b. Demonstrate different sea food servings
c. Promote different food servings

Thank you.

Motivation

I have here pictures of different sea food dishes. All

you need to do is to identify the names of the
following sea food dishes and cooking method used.

(Show different pictures)

Sir that is relleinong bangus. (Frying)

Sir that is tinolang isda (boiling/simmering)

 Sir that is inihaw na bangus(grilling)

Sir that is adobong pusit (braising)

Thank you everyone. Sir that is sushi baked (baking)

ACTIVITY

I have here two pictures of fried fish can you describe

each picture?

(Show pictures of fried fish with plating and without

plating)

As a customer in a restaurant which plate

presentation would you prefer?

Of course, guests and customers in hotels would

always prefer food that are well plated and garnished. Sir the picture with garnishes and plating.
Different Plating have a distinct characteristic it maybe
from its origin of tradition.

ANALYSIS

Part of serving any kind of food is presentation. You

don't have to be trained chef to learn the basics of
plating, which is the art of presenting food in an
attractive way.

I have here different servings of different sea food

dishes.
1.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.

Can anyone read the second bullet about serving

baked fish?

• For service, the fish is removed from the dish, the

liquid is strained, degreased, reduced and finished by
adding butter, cream or velouté sauce.

Thank you. Next is serving broiled lobster. Can anyone

read?

Serving Broiled Lobster

Serve immediately with melted butter or appropriate

sauce and garnish.
Next is 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.

How about the Serving Poached or Simmered Fish in

Court bouillon. Can anyone read?

Served poached fish with appropriate sauce, such as

hollandaise for hot fish and a mayonnaise-based sauce
Thank you. For our next Serving is Serving Poached for cold fish. Mild vinaigrette goes well with both hot
Fish in Fumet and Wine and cold poached fish.
• Reduce the cushion over high heat to about 4 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.

Lastly Glazing. Can anyone read?

Glazing

Poached fish is sometimes glazed before serving.

1. Combine the finished sauce with egg yolk,

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.
Thank you everyone one. That is some of the different
servings in plating sea food dishes. Different dishes
have different plating and arrangements depend on its
methods.

ABSTRACTION

Do you think you can now demonstrate different

servings in dishes?
 Yes sir, based from what we have read and discuss in
this lesson it is not that difficult to arrange different
plating as long as you are creative in doing something.

Can you do now your own creative plating’s for sea

food at you home?
Yes sir. Some tools and ingredients can be found in our
homes. It can be possible to do creative plating’s.

APPLICATION

Some plating sea food dishes can be served in a hotels

and restaurants In 1/2 crosswise, create groups with
three members. For you how will you promote serving Thank you sir.
sea food dishes. All of you will present that in front
and that will serve as your grade for today.

GENERALIZATION

What is the importance of studying different servings

of food dishes?
Food plating is the process of arranging and decorating
food to enhance its presentation. Improving the
presentation of a dish adds value to the dining
experience, and provides room for a higher mark-up
on your food.

Where you can promote different plating/ serving sea

food dishes?

Fish and shellfish supply the nutrients, vitamins and

omega 3s essential for strong bones, brain
development, and healthy heart and immune system.
Eating seafood at least twice a week reduces the risk
of death from any health-related cause by 17%.
EVALUATION

To evaluation the knowledge of the student about the lesson the application will be served as an
evaluation.

ASSIGNMENT

Make a video presentation on how to present a plating of any seafood deashes.

Abitan, Jorge S.

Practice teacher