IGPIT NATIONAL HIGH SCHOOL

Lesson Plan in TLE 10-Quarter IV-Week 4

Date: April 23, 2024

Content Standard: The learners demonstrate an understanding preparing and cooking meat dishes
Performance Standard: The learners independently prepare and cook meat dishes
Learning Competency: Present meat dishes
I: LEARNING OBJECTIVES
At the end of the class, the students should be able to:
 Discuss the five (5) basic elements of plating
 Apply the five basic elements of plating in presenting meat dishes
 Appreciate the importance of the five basic elements of plating

II: SUBJECT MATTER

Topic: The Five (5) Basic Elements of Plating
Reference: K to 12 Curriculum Guide, Learning Modules for Cookery 10 and BOW from SDO of Digos City
Materials: Laptop, TV, Printed worksheets and Bitay Max.

III: PROCEDURE
Review: “Fill Me In” (3mins activity)
Direction: Fill in the blanks the missing word to complete the guidelines on how to present food on a
plate.

1. Start with a ____________ food.

2. Bring out vegetables _______ colors.
3. Follow the rule of _______.
4. Experiment with interesting ________.
5. Plating it with ______.

Motivation: “Picture Presentation” (5 minutes activity)

Direction: Take a look in to the picture being presented and discuss to your group what you have
observed.

The student will answer the following questions:

1. What have you observed in the picture being presented?
2. What do you call to the process being demonstrated in the pictures?

A1. ACTIVITY PROPER.

Group Activity: (5 minutes activity)

Direction: In your respective group read the given scenario and discuss the question that follows. Write your
answer in the Manila paper provided for you then choose 1 representative to present your answer in the class
after the given time.

Scenario:

Your family owns a catering services. Since it is a weekend and you do not have classes, your parents
ask you a favor to help them in preparing the food packages. How will you present or plate your food in a very
attractive manner that will satisfy your clients?

A2. ANALYSIS.

The teacher will ask the following questions:

1. Is there really a need to present our dishes in a very creative manner?

2. Why is there a need to present our meat dishes attractively?
3. How are you going to achieve a very creative and appealing presentation of meat dishes?

A3. ABSTRACTION.
Interactive Discussion: The Teacher will discuss the basic elements of plating.

The 5 Basic Elements of Plating

1. Create a Framework
Start with drawings and sketches to visualize the plate.
Find inspiration from a picture or object. Assemble a “practice” plate to work on executing your vision.
2. Keep It Simple
Select one ingredient to focus on and use space to simplify the presentation.
Clutter distracts from the main elements of your dish that might confuse the diners on what to focus on.
3. Balance the Dish
Play with colors, shapes and textures to ensure diners are not overwhelmed.
The presentation should never overpower flavor and function
4. Get the Right Portion Size
Ensure that there is the right amount of ingredients and the plate complements the dish, not too big or
too small. Strike the right proportion of protein, carbohydrates and vegetables to create a nutritionally balanced
meal.
5. Highlight the Key Ingredient
Ensure that the main ingredient stands out and pay equal attention to the “support”.
This refers to the other elements on the plate such as garnishes, sauces and even the plate itself.
A4. APPLICATION.

Group Activity: “Present Meat Dishes”

Scenario: Your group is assigned to prepare a meat dish to be served to the visitors in your school. The goal
is to present the food attractively by applying the elements of plating.

Directions: Based on the scenario given, kindly do the following tasks listed below:
1. Discuss in the group the elements you will apply in presenting you meat dish.
2. Follow the guidelines in plating and utilize the resources given to you by your teacher.
3. Present to the class your output.

Rubrics for Rating:

90-100 pts. Demonstrates a comprehensive understanding of the five basic elements of plating, with a well-thought-out plan and effective
Excellent responses to challenges.
85-89 pts. Shows a solid understanding of key principles, with some areas for improvement in planning and adaptability.
Good
75-84 pts. Demonstrates a basic understanding, but there are significant gaps in knowledge and planning.
Satisfactory
60-74 Lacks a clear understanding of the five basic elements of plating, with inadequate planning and responses to challenges.
Unsatisfactory

IV. EVALUATION
Essay: Choose at least two out of the five basic elements of plating and discuss what you have understand
based from the discussion earlier. (5 pts. each item)

1. Create a framework Rubrics for scoring:

2. Keep it simple Content: 3 points
3. Balance the dish Organization of ideas: 2 points
4. Get the right portion size Total----------------- 5 points
5. Highlight the key ingredient

V: ASSIGNMENT
-Z

Prepared by: ROJEAN P. PEJO

Teacher I

Noted by: RIZZA L. VILLALUNA EdD

Principal II