Cookery

SENIOR
HIGH
SCHOOL
Technical Vocational Livelihood Education – Home Economics – Cookery
Quarter 3 – Module 17 Plate and Present Fish and Seafood
First Edition, 2020

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Published by the Department of Education - Schools Division of Pasig City

Development Team of the Self-Learning Module

Writer: Susan L. Manalo
Editor: Susan Grijalvo
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Management Team: Ma. Evalou Concepcion A. Agustin
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 Cookery
SENIOR
HIGH
SCHOOL

Quarter 3
Self-Learning Module 17
Plate/Present Fish and
Seafood
(Prepare and Present Fish and Seafood Dishes,Perform
Guidelines in Serving Fish and Seafood Dishes)
 For the Facilitator:

Welcome to the Technical Vocational Livelihood Education-Home Economics

Cookery Grade 11/12 Self-Learning Module on Plate/Present 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.
 Page |1

For the Learner:

Welcome to the Technical Vocational Livelihood Education-Home Economics

Cookery Grade 11/12 Self-Learning Module on Plate/Present 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.
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EXPECTATIONS

This module deals with the skills and knowledge involved in plating and
presenting fish and seafood dishes

Upon completion of this module you should be able to;

A. identify the accompaniment for plating;

B. explain the fundamentals of plating and;
C. demonstrate and appreciate the importance of following the guidelines in
serving fish and seafood dishes.

PRETEST
Directions: Read the sentences below carefully, write True if the statement is
correct and False if incorrect on the spaces before each number.

__________1. In food presentation, it is a must to be a trained chef to learn the basis

of plating which is the art of presenting food in an attractive way.

__________2. Balance is to select foods and garnishes that offer variety and
contrast.

__________3. Bouqetiere refers to garden vegetables in garnishes for plating.

__________4. Serve baked fish with a seasoned butter to enhance moistness and
improves palatability.

__________5. In serving sautéed and fried fish, sprinkle fish with salt and chopped
parsley.

RECAP
Directions: Read the sentences carefully, draw “☺ “(smiling face) if the statement is
correct and write “X” if it is incorrect on the spaces provided before each number.

____________1. Fish becomes rubbery tough and overcooked.

____________2. Fish should be basted with butter or oil if broiled or baked.

____________3. To prevent fish from splitting during cooking, score the skin with a sharp knife.
 Page |3

__________4. Frozen breaded fish cannot be fried without thawing.

__________5. In deep frying, the oil used should be enough to submerge the food item.

LESSON

Plate/Present Fish and Seafood Dishes

Food plating is the process of arranging and decorating food to enhance its
presentation. You don’t have to be a trained chef to learn the basic of plating, which
is the art of presenting food in an attractive way. Improving the presentation of a
dish adds value to the dining experience, and provides room for higher mark-up on
your food. This plays heavily on the cliché that we ‘eat our eyes’, but it’s also a trick
which can play into your hands. The following topics and activities will help you learn
the fundamentals of plating and perform it for better understanding.

Fundamentals of Plating

A. Balance – select foods and garnishes that offer variety and contrast
 Color - two or three colors on plate
 Shapes - variety of shapes
 Texture - variety of textures
 Flavor - that can blend/harmonize the flavour of the food with
the balance of plating and complement it.
B. Portion Size
 Match portion sizes and plates – select plates large enough to hold the
items without crowding.
 Balance the portion sizes of the items on the plate – don’t let the main
item get lost with excessive garnish.
 Arrangement on the plate – arrange the food in the center of the plate
and build outward. This improves appearance, make it simple and
quick.
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Guidelines To Attractive Plating

 Keep food off the rim

 Arrange the items for the convenience of the customer
 Keep space between items. Each items should have its own
identity.
 Maintain Unity. Create a center of attention and relate everything
to it.
 Make every component count.
 Add gravy or sauce attractively.
 Keep it simple.
C. Serve hot food hot, on hot plates
Serve cold food cold, on cold plates

Examples of Garnishes or Accompaniment for Plating

 Bouqetiere - Bouquet of vegetables
 Jardinieré - Garden of vegetables
 Clamart - Peas
 Crecy - Carrots
 Doria - Cucumbers(cooked in butter)
 Dubarry - Cauliflower
 Fermiere - Carrots,turnips,onions and celery cut into
uniform slices
 Forestiere - Mushrooms
 Lyonnaise - Onions
 Nicoise - Tomatoes concasse cooked with garlic

Bouqetiere Jardiniere Clamart

https://images.app.goo.gl/X6rkcUQGjLneW3SQ8 https://images.app.goo.gl/rCZdYFyP16WNpxMN6 https://images.app.goo.gl/QdDPR8m3K4RVLhLA9

Crecy Doria DuBarry (Grilled Salmon)

https://images.app.goo.gl/7CGQw1mNHc8EAgdJ6 https://images.app.goo.gl/dQCSXWggm7Pb2YJ77 https://images.app.goo.gl/5tYUYibRTnJjFbbBA

 Page |5

Fermiere Forestiere Layonaise Nicoise

https://images.app.goo.gl/hmG31FFemuvzxpi98 https://images.app.goo.gl/wERcFkaLj79jwmW28 https://images.app.goo.gl/Qabqp48fmtCEPygn7

https://images.app.goo.gl/1CVMQ4CLiPfk4Mwx7

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.
 For service, the fish is removed from the
dish, the liquid is strained, degreased,
reduced and finished by adding butter,
https://image.freepik.com/free- cream or veloute sauce.
photo/roasted-fish-garnished-with-lemon-
slices-served-with-vegetables_140725-
1413.jpg
Serving Broiled Lobster

 Serve immediately with melted butter or

appropriate sauce and garnish.

https://images.app.goo.gl/3M3q7Tgoy8ZR2Piu9

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
https://images.app.goo.gl/TEXLMmqYMsW immediately and serve at once.
qdz4K7
 Page |6

Serving Poached or Simmered Fish in Court Boullion

 Served poached fish with appropriate

sauce,such as hollandaise for hot fish and a
mayonnaise – based sauce for cold fish.
 Mild vinaigrette go well with hot and cold
poached fish.

https://images.app.goo.gl/qcxGZ
3MeK9jvaFdA6
Serving Poached Fish in Fumet and Wine

 Reduce the cuision over high heat to about

¼ of its volume.
 Add fish veloute and heavy cream and bring
to boil.
 Adjust seasoning with salt, white pepper
and lemon juice.
 Strain sauce.
 Arrange the fish on plate for service, coat
https://images.app.goo.gl/tdV7BnwEb5ERzxaAA with sauce and serve immediately.

Glazing

 Combine the finished sauce with egg yolk,

hollandaise sauce or lightly whipped cream.
 Coat the fish with the sauce and run the
plate under a broiler until the sauce is
golden brown,

https://images.app.goo.gl/D5c8vubyCKDxVGz59

ACTIVITIES
Activity 1: Word Hunt(Guess and Find the Word)
Directions: Identify the garnishings and accompaniments described below ,
locate and encircle the hidden answer from the grid and write it in the space
before each number
______________1.Garnishing of Vegetable.
______________2. Garnishing of tomatoes concasse cooked with garlic.
 Page |7

_____________3. Garnishing of cucumber cooked in butter

_____________4. Garnishing of carrots.
_____________5. Garnishing of cauliflower

B R D U B A R R Y Y S
L O N T I L P E I U D
U M U O L A P B N O I
E P M Q L I E T R S E
R E Y U E N F I I G E
E R C A N T A L B O T
I T E M I A I K E E P
M I R A C C E E T E T
R A C E R T R E R N D
E N E I D U B A R E Y
F E L L N I C O I S E

Activity 2 “My Understanding”

Directions: Briefly explain the relationships of balance, portion size, serving hot
food hot in hot plates,serving foods cold foods on cold plate and garnishes in food
preparations particularly in plating. Fill in your answer scroll below. Your answer
will be rated based on rubric scoring.

Score Criteria
5 Explains very clearly the relationship of the fundamentals of
plating dish
4 Explains clearly the relationship of the fundamentals of plating
dish.
3 Explains partialy the relationship of the fundamentals of plating
dish.
2 Was not able to explain any of the fundamentals of plating dish
 Page |8

WRAP-UP
With the mouthwatering pictures of the different fish and seafood dishes
presented in this module I am sure you were motivated and enjoyed it. This time I
want you to tweet out your learning by completing the sentence below.

Today I learned
that____________________________________________________
_______________________________________________________
_______________________________________________________
_______________________________________________________
_______________________________________________________

VALUING
Now that you are acquainted on how fish and seafood dishes are properly
plated before serving, post your thoughts in the bubbles the importance of having
knowledge and skill in plating with the use of different garnishings and
accompaniments and how it will help you in your future career.
 Page |9

ttps://images.app.goo.gl/QqKCu2hVPEU9utFV7

POSTTEST
Directions: Read the following questions carefully. Choose and encircle the letter
that best describes/completes the statement.

1. The following are guidelines to attractive plating EXCEPT,

a. Add gravy on sauce attractively
b. Fill plate with garnishes
c. Keep off the rim of the plates
d. Make every component count
2. In garnishing, clamart refers to garnish of peas while ______ refers to garnish
of cauliflower
a. Doria c. fermiere
b. Dubarry d. nicoise
3. Jushua prepared and served panfried salmon topped with creamed peas
sauce. What type of garnishing did he used to make the dish mouthwatering?
a. Dubarry c. crecy
b. Clamart d. lyonaise
 P a g e | 10

4. In the fundamentals of plating, balance is one of the factors to consider.Given

below are the components of balance EXCEPT;
a. Variety of shapes c.Two or Three colors
b. Variety of texture d. four to five colors
5. Which of the following is not considered in serving sautéed and panfried fish?
a. Remove the fish spatula and place on serving plate
b. Sprinkle fish with lemon and chopped parsley
c. Topped fish with sugar and chopped onions
d. Heat raw butter in the sauté pan,melt until it turns light brown
 POSTTEST
1. B
2. B
3. B
4. D
5. C
ACTIVITY 1
1. Bouqetiere PRE-TEST
2. Nicoise 1. FALSE
3. Doria 2. TRUE
4. Crecy 3. TRUE
5. DuBarry 4. TRUE
5. TRUE
KEY TO CORRECTION
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 P a g e | 12

References
A.Book/s
Anecita S. Kong and Anecita P. Domo. 2016. Technical Vocational Livelihood Education-Cookery Module
2 Manual. Department of Education.

B.On Line Sources

AJAR Hospotality "How to Present Seafood in a Prpoer Way"February
7,2020https://www.ajar.id/en/post/how-to-present-seafood-in-a-proper-way(accessed December
14,2020)