DETAILED LESSON PLAN

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Caneta, Dlexter Delos Angeles

Teacher Caranza, Jhoanna Delos Learning Area Food Presentation
Santos.
Quarter 1nd Semester Date September 2023
1:00 - 5:00 PM
Course/Section BTLED-HE 3B Time and Building
Acad Building

DETAILED LESSON PLAN

I. OBJECTIVES
A. Content The learners demonstrate an understanding of Food Presentation.
Standards
B. Performance The learners understands food presentation and identify garnishes.
Standard
C. Learning Curriculum Guide:
Competencies
(KSA) Specific Objectives:
At the end of the lesson, the students should be able to:
1. Understand the food presentation
2. Identify different garnishes, describe each element, discuss the
art of garnishing; and

II. CONTENT
A. Subject Matter FOOD PRESENTATION
Time Frame: 1:00 PM - 4:00 PM
Teaching Strategy/ Methodology: 4A’s of Lesson Planning (Active
prior knowledge, Acquire new
knowledge, Application and
Assessment)

Lecture method

Content Knowledge Within and English – Definition of Terms

Across Curriculum:
Teaching Materials: Laptop and PowerPoint Presentation
Delivery Setting: Face-to-Face
Values Integration: Cooperation, Obedience, Honesty,
and Trust
III. LEARNING RESOURCES
A. References FOOD PRESENTATION
(Google
Websites)

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Other References

IV. PROCEDURES Teacher’s Activity Student’s Activity

Conduct - Classroom Management

Preliminary
Activity “Prayer, In the name of the father… The students will stand and
pray
“Good afternoon, class!
Good afternoon, Ma’am.
“Checking Attendance. Do we have an absence
today? The class secretary will inform
the teacher of those who are
“Thank you, Miss Valiente. absent.

Checking of assignments. Did you bring you

materials for today’s activity?
“Yes Ma’am!”

A1. REVIEW
A. Reviewing the
“Do you remember what we have discussed in our
previous lesson or
previous class?
presenting the new
lesson (2 minutes)
The topic discussed last
“What have you learned from it? meeting was all about…

“Very good!” We learned about its

importance and its definition.
A2. MOTIVATION

Picture Analysis.

Please analyze the picture and tell something

about it.

What do you see in the picture?

The student will share their
Would you like to know more about them? insights.

Yes, Ma’am

B. “Before we proceed to our new lesson today,

Establishin kindly read our objectives for this afternoon.”

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 g a purpose
of the Learning objectives:
lesson a.
Understan
d the food
presentatio
n
b. Identify
different
garnishes,
describe
each
element,
discuss the
art of
garnishing; and
c.
C. Presenting
examples/ (The slide with different words appear)
instances of
the new “Food presentation, when you heard this word
lesson class. What’s come on your mind?”

“Yes Miss Ronalyn” (Student raised a hands)

“Food presentation
“Exactly, that’s correct.” means……..”

“Now that we have an idea what is the meaning

the food presentation, let’s now proceed to the
discussion.”

D. Discussing new (Discussion of the topic)

concepts and
practicing skills #1 “Food plating and presentation is the
science and art of modifying, processing,
setting, arranging, or embellishing food to
enhance its aesthetic appeal. There is no
hard and fast rule for this. But there are
some concepts that many people follow.”

“From its definition, it talks about

how to be creative when it comes to
plating. It includes the creativity of
people working to enhance the foods
looks..”

We have here the different techniques

in food presentation. (all student will
read the slide in a series.)

FIVE DIFFERENT TECHNIQUES

IN FOOD PRESENTATION
• PLATING TECHNIQUES
• FOOD ARRANGEMENT
TECHNIQUES
• VISUAL PLATING

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 TECHNIQUES
• SAUCE PLATING
TECHNIQUES
• GARNISHING
TECHNIQUES

“Plating techniques conceptualize

plating as an art form: you are the
artist; the plate is your canvas, and
the food is your medium.”

“It is said that plating is an art and that is

basically correct because we are
enhancing our creativity here. We are
the artist, plates and the foods is our
materials to build arts.”

“Here's a thing…
Plating techniques has different types
which includes the;

Classic plating,
a traditional and foolproof, the classic
way to plate a dish is to arrange the
elements side-by-side around the center
of the plate using the clock method.
Next, landscape plating,
a more modern approach is to create a
low-lying landscape of elements by
placing the food across the plate. The
elements often lean on one another,
with dots of sauce or puree interspersed
and garnishes draped over to bring
everything together.
And last, the free-form plating,
treats the plate as a canvas for a work of
abstract art. The chef may use splashes
or splatters of sauce, or more precise
brushes or dots and swirls.”

“Let’s now talk about the food

arrangement techniques and it’s types;
Food arrangement techniques talks
about how you arrange your food
determines your meal’s aesthetic tone,
structural integrity, and flavor dispersion.
One of it’s types is the rules of thirds,
when applied to cooking, the rule of
thirds prescribes placing the focal point
of your dish on either the left or right
side of the plate, rather than the center.
Use white space by thinking of the rim as
your frame and highlight your plate’s
focal point(s). Next is that view your
plate as a clock,
As you place your ingredients, picture the
face of a clock. From the diner’s point of
view, your protein should be between 3
and 9, your starch/carbohydrate from 9

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to 12, and your vegetable from 12 to 3.
Next, Do not overcrowd your plate.
Keep your design simple by focusing on
one ingredient (usually the protein).
Having a focal point helps you arrange
your accompanying items to complement
your standout item. Four, use moist
ingredients first,
Plate moist ingredients first and prevent
them from running by topping them with
other foods. For example, you can angle
sliced meat against mashed vegetables.
Five. Create flavor bites,
Flavor bites are forkfuls of food that
combine all the ingredients in your dish
into one bite. Flavor bites are essential to
quality plating as they please both the
eyes and the taste buds. And the last
one, mix textures.
Contrasting a smooth vegetable puree
with crunchy onion straws or topping a
steak with crumbled blue cheese yields
appealing texture combinations that are
classic in high-end cuisine.”

“In 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.
 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

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 the tastebuds, causing
them to engage with the
dish.
 Add Height to Your Plate
- Stimulate your guests'
eyes 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.
 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).
“Through sauce plating techniques,
With your principal ingredients plated,
you’re ready to top your dish with
delicious sauces that enhance your
food presentation. Think of your
squeeze bottle or spoon as a
paintbrush, and your sauce as a
medium. Once you're done adding
your sauce, make sure you wipe down
the edge of your plate with a towel, so
no drippings distract from your
presentation. We explain some of the
simplest, most fail-proof sauce plating
techniques below.

 Smeared Sauce Plating

Technique - Fill a squeeze
bottle with your sauce.
Squeeze a thick layer of
sauce and form a large,
filled-in circle on your
plate. Take a spoon or
plating wedge and dip it
into the middle of the
sauce where it’s thickest.
Quickly pull the sauce
across your plate.
 Accent Dots Plating
Technique - Fill a squeeze
bottle with your desired
sauce. Analyze your plate
from the perspective of the
rule of thirds, then add
accent dots. Use multiple
sauces to create additional
color contrast.

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  Smeared Accent Dots
Plating Technique
- Alternate between two
sauce accent dots in a
curved line along the side
of your plate. Then, take a
small plating wedge and
place it at the center of the
first accent dot in your row.
Drag the plating wedge
through the accent dots,
creating a multicolored,
single-sided edge.
 Swirled Sauce Plating
Technique- Fill a squeeze
bottle with your desired
sauce. Place your plate
atop a cake turntable. Point
your squeeze bottle face
down at the center of the
plate. Spin your stand while
simultaneously squeezing
your bottle. Adjust your
wrist to vary your swirled
design. You can use
multiple sauces to create
more visual contrast”
“Garnishing Techniques,
Modern garnishes pair thoughtfully
with the meal to create flavor bites.
Follow these garnishing techniques
and guidelines to master the last step
of food presentation.

 Edible Garnishes - As you

finish plating, remember
that garnishes should
always be edible and
enhance the dish. To
determine whether a
garnish belongs, ask
yourself whether you would
want to consume it in the
same bite as the meal it
accompanies.
 Intentional Placement
- Never heap garnishes in
one corner of the plate.
Instead, disperse them
thoughtfully to add color
or texture. For example,
place crispy carrot
shoestrings atop a delicate
filet of fish nested in a curry
sauce and decorate the
plate with pomegranate

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 seeds.
 Less Is More - Never clutter
your plate for the sake of a
garnish. If your plate is full,
opt for a drizzle of flavor-
infused vinegar or oil to
enhance the taste and
appearance of your dish
without overcrowding your
plate.
 Garnishes to Avoid - Avoid
using unappetizing garnishes
like raw herbs, large chunks of
citrus, and anything with a
strong odor. Also, avoid
garnishes that take a long time
to apply.”
“And that is all about different techniques
in food presenting, to discuss the
elements and art of garnishing and to
show it’s example, may I call in Mr.
Dlexter Cañeta” “Thankyou, Ms. Jhoanna”

“Good afternoon everyone, I am Dlexter

and before we proceed, can someone
read what’s on the slide.”
“Go ahead”

“Thankyou” “Student raise a hand…

“NUTRITION
When placing the garnish, you must know “The student will read…
how to align or just choose or match the
color so that the appearance of your
preparation will be attractive.
Honestly, if you choose a garnish, it
should not only be beautiful to the eye, it
should taste good and its texture should
also have a good effect on the body, it
should have nutrition or benefit, it should
be given to the body, not just the
representation should be beautiful, it
should be beautiful. also the effect on
the body.”

“Substructure
In garnishing, our imagination should be
wide so that it is more unique. The
garnishes you make are not boring and
not repetitive because the wider your
imagination, the more you can create
different designs when it comes to
garnishing with simple leftovers.

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ingredients you can save money and be
resourceful because you can use the
ingredients that you would otherwise
throw away and the important thing is
that there should also be a framework for
your work, not just random ones that
have quality.”

“Simplicity
Okay, simplicity should be applied to our
garnishing, even if the garnish we make is
simple, it should also have quality. We
should not over-garnish or not see the
plate anymore, we should still be able to
see the color of the plate so that our main
dish with garnish can be more highlighted
by the color of the plate.”

“Equilibrium
The way we decorate the plate should still
be organized, the design of the dish
should still be balanced so that it is still
presentable to the eye.
(Proportion ) -
From the word proportion, it means that
what we put must be a size, not too big,
not too small, just right, just right, there is
only a standard size.”

“External item
Here you just need to be in advance and
think about whether it is necessary for the
plating to know what color you can use or
need to adjust based on the brightness of
the light or the candle.”

“Sample garnish
These are herbs and leaves that are used
to garnish foods and drinks because of
their taste and color that match the dish.”

“Root & green

Other garnishes with bright and different
colors and the green color garnish
example the red radish that is made into
mushrooms.”

“Edible flower
Flowers that can be eaten are used as
garnishes because of their color and
appearance, which are perfect for
garnishing.”

“Fruits & vegetables

Because of its taste that becomes more
suitable for garnishing the dish and of
course its color that can add more
attractiveness to foods and drinks.”

“Sauce & syrup

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This is also important because you can
use it in different colors that will suit the
dessert and dish as long as you use art
that makes a perfect match for the food
using the sauce and syrup and can also be
used to design the plate.”

“Work simplification techniques in food

preparation.”

“What is work simplification?

* The way of finding the simplest, the
quickest as well as the easiest methods in
doing things.
* the performance of tasks in the simplest
way possible to conserve time and
energy.the
* Simplify tasks by minimizing hand and
body motions.”

“Food preparation
requires In food preparation you need to
spend a long time, patience and skill
because not everything you do is not
always successful, so you must know how
to manage time and discipline yourself
and also in food preparation you must
know You are the kitchen tools organized
to save time, every hour should not be
wasted. Every move you make and of
course you should also know the foods
that are easy to use to save time and
where they can be easily obtained and
the knowledge and abilities as
homemakers you should know
everything.”

“Ways to simplify work

*Organizing workspace and tools
*Changing the product OR
*Changing the method used to make the
product
*Knowledgeable and skillful in the kitchen
*Pre-preparation
*Minimizing hand and body motions”

“Kitchen Lay-out
* all the kitchen tools must be organized,
not mixed up with separate utensils,
knives, so that when you look for kitchen
tools, I know where they are so that you
can easily get them and for safety, and
every tool that is used often must be
placed. should be in the kitchen area
where it is often used to save time and
less effort in obtaining.”

“Kitchen tools & equipment

It is important that the kitchen tools and

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equipment are only placed in their
appropriate pouches, the sharp tools
must be separated to avoid accidents, the
spatulas and spoons have their own
pouches, it must be ensured that the
tools & equipment are in good condition
and the kitchen utensils must be tools &
equipment are complete for the activities
to be done in the kitchen area will not be
delayed.”

“Tips in organizing workspace & Tools:

* Store tools where you use them most.
* Buy inexpensive tools like rubber
spatulas, wooden spoons, & measuring
cups and store them in the kitchen where
they are easy to reach.
* Use the appropriate tool.”

“Use of Convenience food

Prepare the ingredients that are ready to
cook to facilitate the cooking like cutting
the meat which will make it easier to
prepare the food. We should also have
plan meals so that we can prepare them
in an easy time, a little effort to facilitate
the preparation of the food to be
cooked.”

“CHANGING THE PRODUCT OR CHANGING

THE METHOD USED
(Example:) Hand rolled
* biscuits are time consuming to prepare.
* Change the product:
*store-brought bread
*Change the method:
* dropped biscuits
(Example:) Making a birthday cake from
scratch takes time.
Change the product: buy cupcakes
Change the method: buy cake mix.”

“Knowledge & skills

As a homemaker, because you have been
cooking over and over again for a long
time, you have learned techniques on
how to make the processes or cooking
easier. When it comes to preparing
recipes, ingredients to use and even the
tools you will use, everything should be
ready to make food preparation easier
because of organized planning and time
management.”

“Pre-Preparation
any step you do in advance to save time
when you are getting the meal ready.
* Chopping the onions

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 * Shredding cheese
* Washing/trimming chicken.
* Peeling oranges
* Cooking rice”

“Minimizing Hand and Body Motions

* The things you have repeatedly done
that cause you to waste your time in food
preparation should be avoided because
when it comes to food preparation you
know how to manage your time there are
opportunities because you focus on a
process it causes a waste of time if it is
also possible to combine the two
processes in food preparation so that you
can learn to manage time to make what
you are doing easier.
* Avoid unnecessary movements if
possible to save time.”

“Find the simplest

In your Repeated Tasks, you should learn
to find techniques that make your food
preparation easier, that save time to
avoid wasting time and energy, and so
that you can easily finish what you are
doing in the little time that you only use.”
E. Discussing new INGREDIENTS USED IN
concepts and GARNISHING
practicing
skills #2

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 “In your perspective in the pictures 1 (Students raised a hand.)
to 4, why those ingredients can be
used in garnishing??”
“Because it can make foods creative.”

“Yes, Mister Rada?”

“Uh-huh, another answer please!” “ I think it can be used in garnishing

because of its own characteristics that
makes its own feature.”
“Yes, Miss Ronalyn.”

“So, we heard different opinion and

insights with you class and I think all
of us agree with that since it’s already
talking about the things we can use in
garnishing.

F. Developing
mastery (Leads
to Formative,
Authentic
Assessment)

G. Finding
practical
applications of
concepts

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 H. Generalization Ask the following question:
and
abstractions “Let me ask everyone in the class, how
about the does food plating affect food
lesson (2 presentation ?’
minutes) “Ma’am!”

“Yes, Miss Ronalyn.” “Food plating affect food

presentation…

“Very good.”

“Thankyou for Listening”

I. Evaluating the Ending Questions;

learning
(12 minutes) 1. Can someone tell me about the importance of food presentation?
2. Who can sum up our today’s discussion?

J. Additional
activities for
application or
remediation
I. REMARKS

II. REFLECTION
A. Number of learners who earned 80% in the evaluation
B. Number of learners who require additional activities for remediation
who scored below 80%
C. Did the remedial lesson work?
Number of learners who have caught up with the lesson
D. Number of learners who continue to require remediation
E. Which of my teaching strategies is more effective?
F. What difficulties did I encounter that my principal or supervisor can
help me solve?
G. What innovation or localized materials did I use/discover that I wish
to share with others?

Prepared by:

Checked by:

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