TLE/SPTVE 10

Quarter
3 Cookery/Food Technology
Cookery/Food Technology – Grade 10
Quarter 3 – Module 8: FUNDAMENTAL GUIDELINES IN PLATING COOKED FISH
AND SEAFOODS
First Edition, 2020

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Published by the Department of Education Division of Pasig City

Development Team of the Module

Writer : Rhealyn N. Perez
Editors : Jerwina V. See
Reviewers :
Illustrator : Edison P. Clet
Layout Artist : Edison P. Clet
Management Team : Ma. Evalou Concepcion A. Agustin
OIC-Schools Division Superintendent
Dr. Carolina T. Rivera
OIC-Assistant Schools Division Superintendent
Dr. Manuel A. Laguerta
Chief – Curriculum Implementation Division

Education Program Supervisors

Librada L. Agon EdD (EPP/TLE/TVL/TVE)
Liza A. Alvarez (Science/STEM/SSP)
Bernard R. Balitao (AP/HUMSS)
Joselito E. Calios (English/SPFL/GAS)
Norlyn D. Conde EdD (MAPEH/SPA/SPS/HOPE/A&D/Sports)
Wilma Q. Del Rosario (LRMS/ADM)
Ma. Teresita E. Herrera EdD (Filipino/GAS/Piling Larang)
Perlita M. Ignacio PhD (EsP)
Dulce O. Santos PhD (Kindergarten/MTB-MLE)
Teresita P. Tagulao EdD (Mathematics/ABM)

Printed in the Philippines by Department of Education – Schools Division of

Pasig City
 Cookery10
Food Technology 10 10
Quarter 3
Self-Learning Module 8
Plate/Present Fish and
Seafood
Fundamental Guidelines in Plating
Cooked Fish and Seafood
Introductory Message

For the Facilitator:

Welcome to the Cookery/Food Technology 10 Self-Learning Module on

Fundamental Guidelines in Plating Cooked Fish and Seafood.
This Self-Learning Module was collaboratively designed, developed and
reviewed by educators from the Schools Division Office of Pasig City headed by its
Officer-in-Charge Schools Division Superintendent, Ma. Evalou Concepcion A.
Agustin, in partnership with the City Government of Pasig through its mayor,
Honorable Victor Ma. Regis N. Sotto. The writers utilized the standards set by the K
to 12 Curriculum using the Most Essential Learning Competencies (MELC) in
developing this instructional resource.

This learning material hopes to engage the learners in guided and independent
learning activities at their own pace and time. Further, this also aims to help learners
acquire the needed 21st century skills especially the 5 Cs, namely: Communication,
Collaboration, Creativity, Critical Thinking, and Character while taking into
consideration their needs and circumstances.

In addition to the material in the main text, you will also see this box in the
body of the module:

Notes to the Teacher

This contains helpful tips or strategies that
will help you in guiding the learners.

As a facilitator you are expected to orient the learners on how to use this
module. You also need to keep track of the learners' progress while allowing them to
manage their own learning. Moreover, you are expected to encourage and assist the
learners as they do the tasks included in the module.
 For the Learner:

Welcome to the Cookery 10/Food Technology 10 Self-Learning Module on

Fundamental Guidelines in Plating Cooked Fish and Seafood.
This module was designed to provide you with fun and meaningful opportunities
for guided and independent learning at your own pace and time. You will be
enabled to process the contents of the learning material while being an active
learner.
This module has the following parts and corresponding icons:

Expectations - This points to the set of knowledge and skills

that you will learn after completing the module.

Pretest - This measures your prior knowledge about the lesson

at hand.

Recap - This part of the module provides a review of concepts

and skills that you already know about a previous lesson.

Lesson - This section discusses the topic in the module.

Activities - This is a set of activities that you need to perform.

Wrap-Up - This section summarizes the concepts and

application of the lesson.

Valuing - This part integrates a desirable moral value in the

lesson.

Posttest - This measures how much you have learned from the
entire module.
 EXPECTATIONS

At the end of this session you would be able to do the following:

A. Define plating;
B. Determine the guidelines in plating cooked fish and seafood and
C. Value the importance of having the knowledge in plating.

PRETEST

I. Directions: Arrange the jumbled letters to form the correct word.

1. L O C RO 7. I M R O F H E T
2. V R L F A O L A E P T
3. P R T O N I O ESIZ 8. P A C S E
4. A C E B L N A 9. N I U Y T
5. A P S E H S 10. N M N C T P O O E
6. X E U T T RE S

RECAP

TRUE or FALSE
Directions: Write TRUE if the statement is correct and FALSE if incorrect.

1. __________ Fish to be fried is breaded or buttered to prevent sticking from the

pan
2. __________ The cooking oil should be enough to submerge the fish during
frying.
3. __________ Frozen breaded fish can be fried without thawing.
4. __________ Overcooking of fish is good to make sure it is cooked.
5. __________ To attain more color, broiled fish maybe garnished with paprika.
6. __________ Select appropriate fish for broiling or grilling.
7. __________ Lean fish may be dredged in flour before dipping in oil.
8. __________ Score the skin with a sharp knife to prevent splitting during
cooking.
9. __________ Lobster can also be broiled without turning.
10. __________ The flour helps form a flavorful browned crust.
 LESSON

FUNDAMENTAL GUIDELINES IN PLATING COOKED FISH AND

SEAFOOD
Plating is the art of presenting food in an attractive way. Plating of food is the
final step that showcases the creativity of a chef. It highlighted the quality of the food
and preparation techniques. Effective plating should be simple yet stylish and
visually appealing.

You don’t have to be a trained chef to learn the basics of plating. All you have
to do is follow these guidelines.

THINGS TO REMEMBER BEFORE YOU BEGAN PLATING

1. KNOW THE FUNDAMENTALS

A. BALANCE - this makes the arranged food appealing to the eyes, paying
attention to these details can be helpful in food presentation.
 COLOR AND CONTRAST – Color can be employed to highlight the
strong points of a dish. Use ingredients that complement each other
to bring your plate extra splash of life. Two to Three colors can be
used.
 TEXTURE – Use texture to enhance the dish, texture tends to draw
the eye and satisfy the palette.
 SHAPES – variety of shapes can be used in presenting the dish

 FLAVORS – use flavors that balance and complement the dish

B. PORTION SIZE
 CHOOSE THE PERFECT PLATE – match the portion size of the dish
to the plate, choose the right plate, right size of plate and
complementary plate color.
Kitchen Tip #1: Do not overcrowd your plate!
 USE ODD NUMBERS – simple but effective technique. Example: 3
pcs of shrimp is good to look at than 2 pcs.
2. KEEP FOOD OFF THE RIM OF THE PLATE
3. MAKE EVERY COMPONENT COUNT
4. DESIGN WITH SAUCES
5. USE GARNISHES – garnishes provide color and a finished touch to the dish.
Make sure to use edibles garnishes.
6. ARRANGE THE ITEMS FOR THE CONVENIENCE OF THE CUSTOMER
7. Keep it simple yet stylish.
Kitchen Tip #2 – Less is more!
 ACTIVITIES

Activity 1: EXPECTATION VS REALITY

Directions: Observe the following pictures. Compare what you observed.

https://www.thedad.com/2018/05/

https://piximus.net/fun/ordering-food-expectations-vs-reality

https://fi.pinterest.com/pin/105834659972037367/

https://www.reddit.com/r/ExpectationVsReality/comments/7oo6ms/applebees_spicy_shrimp_cavatappi/

https://www.pinterest.ph/pin/721561171527657516/
Activity 2: SKETCH IT!
Directions: Sketch your menu or dish using color pencils or crayons. Photograph
your work when done. Describe how you did the plating.

WRAP – UP

Directions: In your own words. Explain the following statements.

1. Garnishes should be edible.

2. Choose the right size of plate.
3. Use ingredients that complement each other.
4. Use odd numbers.
5. Do not over crowd your plate.

VALUING

Nowadays, we are advice to stay at home for health security purposes. We

cannot experience going out, eating in a restaurant and enjoying well-plated
meals. As we discuss all about how plating is done, how are you going to
apply what you learned? Can you challenge yourself in trying to plate or
garnish simple meals at home? Explain your answer briefly and state what
plans you have in presenting a meal with proper plating.
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________

POST TEST

Directions: Fill in the blanks to complete the sentences.

1. Know the _____________.

2. Keep food _____________of the plate.
3. Make every _____________count.
4. _____________with sauces.
5. Use _____________.
 Post-test
1. Fundamentals
2. Off the rim
3. Component
4. Design
Recap
5. Garnishes
1. True 6. Items
2. True 7. Customer
3. True 8. Simple
9. Stylish
4. False
10.Less
5. True
6. True
7. True
8. True
9. True
10.True
Pre-test
1. Color
2. Flavor
3. Portion size
4. Balance
5. Shapes
6. Textures
Activities 7. Rim of the
plate
Activity 1 and 2 - Answer may vary 8. Space
9. Unity
10.Component
KEY TO CORRECTION
8. _____________is more.
7. Keep it_____________, yet _____________.
6. Arrange the _____________ for the convenience of the_____________.
 REFERENCES
https://www.webstaurantstore.com/article/200/basic-guide-to-food-
presentation.html

https://www.theculinarypro.com/plate-presentations

https://www.nisbets.co.uk/the-art-of-food-plating
https://mgmwineandspirits.com/seafood-and-wine/

https://www.artinstitutes.edu/about/blog/food-plating-the-art-of-food-
presentation
https://www.pickpik.com/search?q=lemon&sort=aesthetic&size=5K

https://panlasangpinoy.com/seafood-bicol-express/

https://www.foodnetwork.com/recipes/food-network-kitchen/shrimp-scampi-
recipe-2011611

https://www.thedad.com/2018/05/

https://piximus.net/fun/ordering-food-expectations-vs-reality
https://fi.pinterest.com/pin/105834659972037367/

https://www.reddit.com/r/ExpectationVsReality/comments/7oo6ms/applebees_s
picy_shrimp_cavatappi/

https://www.pinterest.ph/pin/721561171527657516/
Caunan, C. (2015, June 21). LM Cookery G10 Soup stocks and sauces. Retrieved
July 07, 2020, from https://www.slideshare.net/grinsoda/lm-cookery-g10-
49655339