Grade

10

TLE - HE
COOKERY
QUARTER 2 – MODULE 3

Presenting Vegetable Dishes

 Lesson
Presentation of Prepared Vegetable Dishes
1

This module will guide you to acquire the essential knowledge and competencies
and at the same time develop your skills in the presentation of prepared vegetable recipes
with appropriate sauces and accompaniments. Your performances in every activity will help
you to practice gained understanding. The lessons are arranged to follow the standard
sequence of the course. The order in which you read them can be changed to correspond
with the textbook you are now using.

This module is divided into 2 lessons, namely:

• Lesson 1 – Presentation of Prepared Vegetable Dishes
• Lesson 2 – Factors to Consider in Plating Vegetable Dishes
After going through this module, you are expected to:
1.1. lists the five (5) techniques in food presentation;
1.2. recall some facts in food presentation;
1.3. present vegetable recipes with appropriate sauces and accompaniments;
2.1. know the factors to consider in plating vegetable dishes;
2.2. identify plating tools;
2.3. plate a vegetable dish using any techniques in food plating.

Lesson Presentation of Prepared Vegetable Dishes

1

Food presentation is the art of modifying, processing, arranging, or decorating food to

enhance its aesthetic appeal. It is also the best way for a chef to bring their personality into a S
dish. K
In like manner, the visual presentation of foods is often considered by chefs at many I
different stages of food preparation, from the manner of tying or sewing meats, to the type of L
cut used in chopping and slicing meats or vegetables, to the style of a mold used in a poured L
dish. The food itself may be decorated as in elaborately iced cakes, topped with ornamental
sometimes sculptural consumables, drizzled with sauces, sprinkled with seeds, powders, or A
other toppings or it may be accompanied by edible or inedible garnishes. N
D
Food Presentation Techniques:
C
1. Proportioning O
Correct proportioning of a dish is essential not only to its attractiveness but also plays an M
integral role in controlling the costs. The portion of each ingredient should be pre-decided P
and maintained while plating. E
T
 Choose the right plate size. The plate or bowl size should match the E
portion/quantity of food served. It looks unprofessional if the plate is too N
small for the portion of food served. It can make the dish look messy and C
overcrowded. On the other hand, small portions served on large plates Y
seem scanty. You can leave a half-inch of space between the food and :
the edge of the plate.

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2. Styling
The next food presentation technique is related to the way you put a dish together or
style a meal. The most important rule of this food presentation technique is balancing
contrast and variety. Decorating the dish more than it is required, too, can end up ruining it
or making it hideous.

 Position the main ingredient as the center of attention and make

the other elements complement it, rather than hide it. Also, pay
attention to colors. Herbs and vegetables bring color and flavor to the
dish. Play with colors and textures of the plates by adding different
sauces. As per customer psychology, serving odd quantities of food
items like shrimps and mushrooms add to the visual appeal.

3. Choosing the Right Tableware

A larger plate will give you more space to work with your creativity and the dish. But
keep in mind that you do not need to fill your plate so full that there’s no room left and it
starts looking overcrowded. It doesn’t matter how delicious the food is; no one would be
tempted to eat it if it is served on an unattractive plate; the dish. But keep in mind that you do
not need to fill your plate so full that there’s no room left and it starts looking overcrowded. It
doesn’t matter how delicious the food is; no one would be tempted to eat it if it is served on
an unattractive plate.

 Present your plates according to the occasion. Also, cracked or broken

crockery can be a real turn-off for customers.

 Conduct regular checks to replace any broken chinaware. Once you

understand the intricacies of choosing tableware, you can experiment
with different plate shapes, sizes, and colors. Many food presentations
techniques include the use of plates of different shapes and colors.
Modern style plating or contemporary plating is one of them.

4. Timing
Food plating is all about timing. Make sure you don’t take too much time to decorate,
modify, or plate a dish that it turns cold when it was supposed to be served hot or vice versa.
Remember to include the plating time in the preparation of the dish, and also inform your
guests of the time it would take to serve it.

 When you are in a bind, you can always follow the traditional clock
pattern plating technique: - dividing the plate as zones of a clock from
the customer’s point of view and then presenting the starch between 9’
o clock to 12’ o clock, vegetables between 12’o clock to 3’ o clock and
protein between 9’o clocks to 3’o clock.

5. Garnishing
The Garnishing process improves the texture and flavor of a dish. Though it sounds
simple, this food presentation technique also requires care and precision. The taste and feel
of the garnish will add to the texture of the dish; hence you must choose your garnish
carefully and make sure you do not overdo it.It can be as simple as a colorful ingredient,
which, if paired, creates a more alluring dish to combinations of different fruits, sauces, and
seeds, which will add to the flavor, acidity, and texture of the dish. Also, try to use easily
identifiable organic garnishes whenever possible to avoid the hassles of removing it before
serving it to customers.

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 Lesson
Factors to Consider in Plating Vegetable dishes
2

Chefs labor over their food for countless hours to create a moment of pleasure for
their guests. Plate presentation is the final step that showcases a chef’s creations and it
should highlight the quality of the food and preparation techniques while engaging the
diner’s senses. Effective plating should be simple enough to execute on a busy day, yet
stylish and visually appealing to the guest. Consider the plate with the eye of a photographer
to produce a composition that brings the various elements of the dish together in harmony.
A winning plate presentation is rarely achieved on the first try. It involves trial and
error, and brainstorming collaboratively to achieve successful results. Plate presentations
begin with the mastering of the basic and proper culinary techniques, high - quality food, and
plate selections that fit the style of the dish.
A plate should engage the senses and draw the diner into it much as a painting will
draw in the observer. The dish should be carefully planned to balance tastes, textures,
colors and cooking colors, methods. With a little extra time spent plating, you can utilize the
texture, color, and taste of the food to create a masterpiece on the plate. A story for your
guests to read first with their eyes, and then with their mouths.

Things to remember before plating food

Before you begin preparing your dish, you should consider the kind of cuisine you're
serving. Are you making a hearty steak dinner, or are you preparing a delicate side dish or
appetizer? You can't start building your plate until all of your flavors are finalized, and so it's
wise to have your ingredients prepared before you begin the actual plating process.
Also, you'll want to consider portion sizes before you begin, plating. To do so, focus
on balancing your protein, carbohydrate, and vegetable to create a nutritionally balanced
meal. Ultimately, ingredients carefully placed will create art, but the presentation should
never outshine taste.

Guidelines for plating food

1. Choose the Perfect Plate

Selecting the right plate for your meal is the key to an attractive food presentation.
Here are some things to keep in mind:

Choose the right plate. One way to conceptualize plating is to think of

yourself as an artist, the plate as your canvas, and the food as your medium.

Choose the right size plate. Choose your plate wisely by making sure it's
big enough to allow your food to stand out, but small enough that your
portions don't look too small.

Choose a complementary plate color. The color of your plate is also

significant. White plates are popular because they create high contrast and
provide a neutral background for your colorful creations. Utilize white space
by thinking of the rim as your frame, and consider using the rule of thirds to
highlight your plate's focal points. When applied to cooking, the rule of thirds
prescribes placing the focal point of your dish to either the left or right side of
the plate, rather than the center.

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2. Placing Your Ingredients
Here are a few of the most important aspects to consider as you build your dish:

Plate with a clock in mind. As you begin plating 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 or carbohydrate from 9 and 12, and your
vegetable from 12 and 3.

Use moist ingredients as your base. Another rule of thumb is to plate moist
or runny ingredients first, as they tend to move during delivery if they aren't
held down by other foods. One way to anchor runny ingredients is by placing
other foods on top of them. For example, you can angle sliced meat or
vegetables against purees and mashed vegetables.

Serve odd amounts of food. If you're serving small foods like shrimp,
scallops, or bite-sized appetizers, always give guests odd quantities. Serving
7 Brussels sprouts instead of 6 creates more visual appeal, and diners will
also perceive that they're getting more food.

Place food to create flavor bites. Essentially, flavor bites are forkfuls of food
that combine all of the ingredients in your dish into one bite.

Creating flavor bites is the perfect accompaniment to creative plating as it

pleases both the eye and the taste buds.

Don't overcrowd your plate. Be sure to never overcrowd your canvas, and
keep it simple by focusing on one ingredient - usually the protein. Finding a
focal point also ensures that the accompanying ingredients will play a
complementary, supporting role.

3. Pay Attention to the Details

As you plate your dish, you'll also want to pay attention to the details:

Think about color and contrast. One of the best-kept secrets to beautiful
plating is paying close attention to the details. While your focus will be on the
protein, considering how the other elements of the plate create color and
contrast is also very important.
You can create a beautiful background for your plate by adding green
vegetables or brightly colored fruits as accent points. Similarly, try to pair
ingredients with complementary colors as this will further enhance your dish's
visual appeal.

Create height on your plate. Another way to catch your guests' eyes is to
utilize the power of height. While compactly stacking ingredients isn't as
popular as it was 5-10 years ago, creating a tall plate can go a long way
towards enhancing visual appeal.
You can also balance out taller ingredients by leaning long, flat items
against them. For example, you can plate your steak on top of the polenta
and lean asparagus spears against them at a 45-degree angle.

Use texture to enhance your dish. Finally, don't forget about texture.
Contrasting a smooth vegetable puree with crunchy onion straws or topping a
steak with crumbled blue cheese creates appealing texture combinations that
are classic in high-end cuisine.

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4. Design and Create with Sauces
Once you've plated your main ingredients, you're ready to top your dish with delicious
sauces. Don't just pour the sauce carelessly all over the plate. Instead, think of your squeeze
bottle or spoon as a paintbrush, and your sauce as a medium. Then, use them to enhance
your plate.
One way to do this is to create accent dots on one side of your plate (while
considering the rule of thirds) or by lightly drizzling sauce over the main ingredients so
guests get a little bit of sauce in every bite.

5. Use Garnishes Purposefully

In the past, chefs casually threw a piece of kale and an orange slice onto every plate
as it left their kitchen. However, these garnishes didn't add anything exciting to the dish, and
few guests even ate them in the first place. Here are a few examples of smart garnishes and
how to incorporate them:
Choose edible garnishes. As you finish plating, remember that garnishes
must be related to the dish and should always be edible. Ultimately, they're
designed to enhance and complement the flavors of the entree you've
created, not distract from them.

Place garnishes purposefully. Similarly, never heap garnishes in one

corner of the plate. Instead, scatter them thoughtfully in order to add color
or texture. Also, avoid using unappetizing garnishes like raw herbs, large
chunks of citrus, and anything with a strong odor. Lastly, make sure your
garnishes are quick and easy to apply, so food still goes out piping hot.

Plating tools
Having proper food presentation and plating tools are essential to high-quality
plating. Here are a few items you should be sure to purchase if you don't already own them:

1. Decorating Brushes
As one of the most important products in any chef's toolkit, decorating brushes have
a variety of applications. You can use them for both detailed line work and broad strokes as
you apply sauces, or when plating purees and coulis beneath meat or vegetables.

2. Garnishing Kits
Garnishing kits come with everything you need to garnish all of your signature
dishes, including plating wedges, tongs, squeeze bottles, and brushes.

3. Molds
Molds are also very important when plating food. By cutting ingredients to a specific
shape and size, you'll provide visual appeal and keep your plate tidy. Ring molds also help
you develop height and structure when stacking ingredients.

4. Plating and Precision Tongs

Last but not least, you'll want to have precision tongs on hand for placing garnishes
or small, delicate foods. Many tongs also feature micro-serrations for improved grip and
stability.

5. Plating Wedges
Plating wedges come pre-cut with flat, round, or pointed edges are perfect for
smearing sauces and other soft ingredients into designs on your plate.

6. Shavers
Shaver’s work well when shaving or grating chocolate, hard cheeses, or soft
vegetables on top of your finished creations.

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7. Spoons
You'll also want to have a variety of spoons on hand. Saucier spoons help you drag
smears of sauce across your plate, and you can also choose a utensil with a tapered bowl
that's perfect for drizzling and pouring. Additionally, slotted spoons quickly separate solids
from liquids as you complete your presentation.

8. Squeeze Bottles
Squeeze bottle are ideal when applying sauces or aiolis to your finished plate. Many
of these items come with adjustable, precision control tips that allow you to apply the perfect
amount of product.

Activities/Exercises
Lesson1.
Activity 1.1: List the five (5) techniques in food presentation.
Direction: Write on the lines the correct word or group of words. Use your activity notebook
for your answer.

Food Presentation
Technique

Activity 1.2: Recall some facts in the food presentation.

Direction: Put ∕ if the sentence is correct and X if it is wrong. Use your activity
notebook for your answer.

_______1. It is said that in food presentation, the HOW is very important, because even the
food touches your tongue, you have already tasted it.
_______2. Proper food presentation and plating tools are essential to high-quality plating.
_______3. Food presentation can bring culture of the food to the surface of the dish with
traditional presentation.
_______4. In proportioning, the plate or the bowl size should match the portion or quantity
of the food served.
_______5. Styling refers to positioning the main ingredient as the centre of attention and
making the other elements complement it rather than hide it.
_______6. Herbs and vegetables do not bring color and flavor to the dish.
_______7. As per customer psychology, serving familiar quantities of food items like shrimps
and mushrooms add to the visual appeal.
_______8. Presenting the food to be served using a small plate, will give you more space to
work with your creativity and the dish.

_______9. Regular checking for any damage chinaware is not so important in food

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 presentation.
______10. In garnishing the food, the taste and feel will add to the flavor of the dish; hence
you must choose your garnish carefully and make sure you do not overdo it.

Lesson 2.
Activity 2.1: Knowing the factors to consider in plating vegetable dishes.
Direction: Match Column A with Column B. Choose the letter of your answer. Use your
activity notebook.

Column A Column B
1. This begins with the mastering of a. plate presentations
the basic culinary techniques,
high quality food and plate selections
that fit the style of the dish.
2. It is important because it can make b. dish
or break a restaurant and turn a
dinner party into a great success if
done right.
3. This must be carefully planned to c. the rule of thirds
balance tastes, textures, colors,
and cooking methods.
4. These must be prepared before d. flavour bites
you begin the actual plating process.
5. The rule to be considered that will e. garnishes
highlight the plate’s focal points.
6. The rule to consider in plating f. food presentation
where using moist or runny
ingredients first for they will tend
to move during delivery.
7. These are forkfuls of food that g. ingredients
combine all of the ingredients
in your dish into one bite.
8. The guideline of plating where it h. rule of thumb
will catch your guests’ eyes.
9. These are ultimately designed to i. power of height
enhance and complement the
flavors of the entrée created.
10. These are very important in plating j. molds
tools and in cutting ingredients.
k. plating wedges

Activity 2.2: Identifying some plating tools.

Direction: Complete the sentences by writing on the lines the correct word or group of
Words below. Write your answers in your activity notebook.

1. Having the proper food presentation and plating tools are essential to high-quality -
__________.
2. Garnishing ___________ comes with everything you need to garnish your entire signature
dishes, including plating wedges, tongs, squeeze bottles, and brushes.
3. Ring ___________ helps to develop the height and structure when stacking ingredients.
4. Many tongs feature __________________ for improved grip and stability.

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5. Plating __________ come pre-cut with flat, round, or pointed edges pre-cut are
perfect for smearing sauces and other soft ingredients into the designs of your plate.
6. Saucier ___________ helps to drag smears of sauces across your plate.
7. Squeeze bottles are ideal when applying sauces or __________ to your finished plate.
8. __________ spoons quickly separate solids from liquids as you complete your
presentation.
9. Many items of squeeze bottles come with __________, precision control tips that allow
you apply the perfect amount for the product.
10. Shavers work well when shaving or ____________ chocolate, hard cheeses, or soft
vegetable top of your finished creations.
. plating, kits, molds, micro-serrations, wedges, spoons, aioli’s, slotted, adjustable, grating

Key to Corrections

Lesson 1 Lesson 2
Activity 1.1 Activity 2.2
1. proportioning 1. plating
2. styling 2. kits
3. choosing the right 3. molds
tableware 4. micro-serrations
4. timing 5. wedges
5. garnishing 6. spoons
Activity 1.2 7. aioli’s
1. / 8. slotted
2. / 9. adjustable
3. / 10. grating
4. / Activity 2.1
5. / 1. a
6. x 2. f
7. x 3. b
8. x 4. g
9. x 5. c
10. x 6. h
7. d
8. i
9. e
10. j

References

Department of Education. Cookery, 1st Edition 2016.Seoul, Korea.p. 151- 153

Lebantino, Redentor L.; Templonuevo, John Elmar B.; Villamin, Araceli M.

EnglishforJuniorHighSchool, QuezonCity, 2018
pp.2,7,8,45,50,56,135,180 and 238.

Online Sources

https://en.wikipedia.org/wiki/Food_presentation

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

https://www.pinterest.ph/pin/306244843401399739/

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 Summative Evaluation
(Technology and Livelihood Education 10–Cookery)

Name: _____________________________ Date: ______

Year & Section: ______________________ Score: _____

I. Multiple Choice: Read the following questions carefully then choose the letter that best
describes the statement. Write your answer on a separate sheet of paper.

1. It is a food presentation technique where each ingredient should be pre-decided and

maintained while plating.
a. proportioning b. timing c. garnishing d. styling
2. It is the space between the food and the edge of the plate.
a. half-inch b. 1 inches c. 1 ½ inches d. ¾ inch
3. When applied to cooking, this rule prescribes the placing of the focal point of a dish to
either the left or the right side of the plate, rather than the center.
a. rule of presentation b. rule of thumb c. rule of third d. rule of plating
4. The guideline of plating which refers to thinking about color and contrast.
a. ingredients b. garnishes c. details d. sauces
5. One way to do this is to create accent dots on one side of your plate or by lightly drizzling
sauce over the main ingredients so guests get a little bit of sauce in every bite.
a. placing your ingredients c. choose the perfect plate
b. paying attention to details d. create with sauces
6. It is the best way for a chef to bring their personality into a dish.
a. traditional presentation b. visual presentation c. food presentation
d. sauce presentation
7. In food decoration, we can also use this aside from using edible garnishes.
a. food edibles b. fresh goods c. inedible garnishes d. vegetables
8. This is what we call the person who carries or serve foods on tables.
a. baker b. saucier c. waiter d. chef
9. This will enhance the dish you are going to serve.
a. taste b. flavour c. garnish d. texture
10. It is the appearance of the food where you are more likely to try and enjoy it.
a. looks tasty b. looks catchy c. looks appetizing d. looks familiar

II. Modified True or False: Write TRUE if the statement is correct. If false, underline the
word or phrases that make it incorrect and write the corresponding correct answer.

1. You can create a beautiful background for your plate by adding green vegetables or
brightly colored fruits as accent points.
2. One of the best-kept secret to beautiful plating is paying close attention to the taste.
3. Avoid using unappetizing garnishes like raw herbs, large chunks of citrus, and anything
with a strong odor.
4. Once you've plated your main ingredients, you're ready to top your dish with
delicious sauces.
5. Selecting the right plate for your meal is the key to an attractive food presentation.

III. Essay: Give precise and straight forward answer to what is being asked. (5 pts. each)

1. Discuss the importance of the food presentation techniques in presenting vegetable

dishes.
2. Why do we need to follow the guidelines in presenting vegetable dishes?