Quarter 2_Week 8_Day 3

Plate/Present Seafood Dishes

Name: Date:
Grade Level Section: Teacher:
Activity 1:
Let us determine how much you already know about the culinary term used in
plating/presenting seafood dishes. Take this test.
Direction: Match column A with Column B. W rite the letter of the correct answer on your notebook.
A. B.
1. tomatoes concasse cooked a.bouqet of
with garlic vegetables
2. mushrooms b.crecy
3. bouquet of vegetables c.forestiere
4. carrots d.nicoise
5. cauliflower e.dubarry
f.fermiere
Activity 2:
Direction: Answer the following questions.

1. What are three fundamentals of plating?

2. Why do you need to follow the guidelines in plating?

Activity 3:
Direction: Study the picture and answer the questions that follow.

1. What makes the recipe looks attractive to the costumers?

2. What are garnishes or accompaniments added

to make the recipe attractive?
 Quarter 2_Week 8_Day 3
Plate/Present Seafood Dishes

Name: Date:
Grade Level Section: Teacher:
Activity 1:
Let us determine how much you already know about the culinary term used in
plating/presenting seafood dishes. Take this test.
Direction: Match column A with Column B. W rite the letter of the correct answer on your notebook.
A. B.
1. tomatoes concasse cooked a.bouqet of
with garlic vegetables
2. mushrooms b.crecy
3. bouquet of vegetables c.forestiere
4. carrots d.nicoise
5. cauliflower e.dubarry
f.fermiere
Activity 2:
Direction: Answer the following questions.

1. What are three fundamentals of plating?

2. Why do you need to follow the guidelines in plating?

Activity 3:
Direction: Study the picture and answer the questions that follow.

1. What makes the recipe looks attractive to the costumers?

2. What are garnishes or accompaniments added

to make the recipe attractive?
 Quarter 2_Week 8_Day 3
Plate/Present Seafood Dishes

Name: Date:
Grade Level Section: Teacher:
Activity 1:
Let us determine how much you already know about the culinary term used in
plating/presenting seafood dishes. Take this test.
Direction: Match column A with Column B. W rite the letter of the correct answer on your notebook.
A. B.
1. tomatoes concasse cooked a.bouqet of
with garlic vegetables
2. mushrooms b.crecy
3. bouquet of vegetables c.forestiere
4. carrots d.nicoise
5. cauliflower e.dubarry
f.fermiere
Activity 2:
Direction: Answer the following questions.

1. What are three fundamentals of plating?

2. Why do you need to follow the guidelines in plating?

Activity 3:
Direction: Study the picture and answer the questions that follow.

1. What makes the recipe looks attractive to the costumers?

2. What are garnishes or accompaniments added

to make the recipe attractive?
 Quarter 2_Week 8_Day 3
Plate/Present Seafood Dishes

Name: Date:
Grade Level Section: Teacher:
Activity 1:
Let us determine how much you already know about the culinary term used in
plating/presenting seafood dishes. Take this test.
Direction: Match column A with Column B. W rite the letter of the correct answer on your notebook.
A. B.
1. tomatoes concasse cooked a.bouqet of
with garlic vegetables
2. mushrooms b.crecy
3. bouquet of vegetables c.forestiere
4. carrots d.nicoise
5. cauliflower e.dubarry
f.fermiere
Activity 2:
Direction: Answer the following questions.

1. What are three fundamentals of plating?

2. Why do you need to follow the guidelines in plating?

Activity 3:
Direction: Study the picture and answer the questions that follow.

1. What makes the recipe looks attractive to the costumers?

2. What are garnishes or accompaniments added

to make the recipe attractive?
 Quarter 2_Week 8_Day 3
Plate/Present Seafood Dishes

Name: Date:
Grade Level Section: Teacher:
Activity 1:
Let us determine how much you already know about the culinary term used in
plating/presenting seafood dishes. Take this test.
Direction: Match column A with Column B. W rite the letter of the correct answer on your notebook.
A. B.
1. tomatoes concasse cooked a.bouqet of
with garlic vegetables
2. mushrooms b.crecy
3. bouquet of vegetables c.forestiere
4. carrots d.nicoise
5. cauliflower e.dubarry
f.fermiere
Activity 2:
Direction: Answer the following questions.

1. What are three fundamentals of plating?

2. Why do you need to follow the guidelines in plating?

Activity 3:
Direction: Study the picture and answer the questions that follow.

1. What makes the recipe looks attractive to the costumers?

2. What are garnishes or accompaniments added

to make the recipe attractive?
 Quarter 2_Week 8_Day 3
Plate/Present Seafood Dishes

Name: Date:
Grade Level Section: Teacher:
Activity 1:
Let us determine how much you already know about the culinary term used in
plating/presenting seafood dishes. Take this test.
Direction: Match column A with Column B. W rite the letter of the correct answer on your notebook.
A. B.
1. tomatoes concasse cooked a.bouqet of
with garlic vegetables
2. mushrooms b.crecy
3. bouquet of vegetables c.forestiere
4. carrots d.nicoise
5. cauliflower e.dubarry
f.fermiere
Activity 2:
Direction: Answer the following questions.

1. What are three fundamentals of plating?

2. Why do you need to follow the guidelines in plating?

Activity 3:
Direction: Study the picture and answer the questions that follow.

1. What makes the recipe looks attractive to the costumers?

2. What are garnishes or accompaniments added

to make the recipe attractive?