G-9

TLE
COOKERY
Module 5

Department of Education • Republic of the Philippines

TLE – Grades 9
Module 5
Lesson 5 – Present a range of appetizers
First Edition, 2020

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Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary for Curriculum: Diosdado M. San Antonio

Development Team of the Module

Writer: Marife R. Arroco
Editor: Alberto Nolasco
Illustrator/Layout Artist: Monalisa C. Barra
Management Team:
Gilbert T. Sadsad, Regional Director
Jessie L. Amin, Assistant Regional Director
Francisco B. Bulalacao Jr., CLMD Chief, ROV
Christie L. Alvarez, Regional EPS in EPP/TLE/TVL
Loida N. Nidea, Schools Division Superintendent
Susan S. Collano, Assistant Schools Division Superintendent (Secondary)
Lynn Z. Padillo - OIC, Division CID Chief/ASDS (Elementary)
Lalaine V. Fabricante - Division TLE/TVL Coordinator (Home Economics)

Regional Center Site, Rawis, Legazpi City 4500

0917 178 1288
[email protected]

Department of Education • Republic of the Philippines

 G-9

TLE
Week 5: Lesson 5

Department of Education • Republic of the Philippines

INTRODUCTION
Food presentation is the art of modifying, processing, arranging or decorating
food to enhance its aesthetic appeal. Our experience of food is usually how it looks,
then how it smells and lastly how it tastes.
Appetizers can be more appreciated if presented attractively like the saying
goes “the eyes eat first”. Plate presentation is the process of offering the appetizer to
guests in a stylish and pleasing manner. It requires skills, style and creativity.
This lesson will provide you the knowledge, skills and understanding in
presenting range of appetizers.

Objectives

At the end of this lesson, you should be able to:

1. Identify the fundamental of plating.

2. Identify the accompaniments of appetizers
3. Present appetizers attractively
4. Observe sanitary practices in presenting appetizers.

Vocabulary List

A small dish of food or drink taken before a meal or the main

Appetizers -
course of a meal to stimulate one’s appetite.
Is the process of arranging and decorating food to enhance its
Food Plating -
presentation.
Garnish - Decorate or embellish something, especially food.
A large flat dish or plate, typically oval or circular in shapes, used
Platter -
for serving food..

Portion size - Is the amount of a food you choose to eat.

 Pre-Test

Direction: Read the following statements carefully then choose the best answer
from the given choices. Write only the letter of your answer in your TLE
notebook.
1. The purpose of garnish on the plate should
A. Cover the food C. Dominate the food
B. Highlight the food D. Place under the food

2. Based on clock plating style, food item for main focal point is placed between
A. 4 and 8 o’clock C. 2 and 3 o’clock
B. 9 and 10 o’clock D. 5 and 6 o’clock

3. This is important for presentation as well as for costing

A. Arrangement on the plate C. Balance
B. Portion size D. Colors
4. Small piece or portion of highly seasoned food, usually served before a meal
to induce and stimulate one’s appetite.
A. Dessert C. Appetizers
B. Salas dressing D. Sandwich
5. Which of the following is correct in plating appetizers?
A. Serve odd amount of food
B. Choose small serving dish enough for food item
C. Play with color and texture
D. Food should cover the whole plate.

Refer to the Answer Key.

What is your score?
 What’s New?
Discover

View Online Video: Learn by Viewing on the “

Presentation of Appetizers ”
http://m.youtube.com/watch?v=nn07bsfaIk_I
Then do Self-Check 5.1.1 to know your level of
understanding.

Read Lesson Information closely and find out how much you
can remember. Then do Self-Check, Activity and Task Sheet
5.1.1 to know how much you have learned.

Lesson Information 5.1.1

Fundamentals of Plating

1. Balance
• The rules of good menu balance also apply to plating. Select foods and garnishes that
offer variety and contrast.
• Color. Two or more colors on a plate are usually more interesting than one. Garnish is
also important.
• Shapes. Plan for variety of shapes and forms. Cutting vegetables into different shapes
gives you great flexibility.
• Texture. Not strictly visual consideration, but important in plating in menu planning.
• Flavors. One of the factors to consider when balancing colors, shapes, and texture on
the plate.

2. Portion size
This is important for presentation as well as for costing. Match portion sizes and
plates. Too small a plate makes an overcrowded, jumbled, messy appearance. Too large a
plate makes the portions look skimpy.

• Balance the portion sizes of the various items on the plate. Apply logical balance of
portions.
3. Arrangement on the plate
Basic Principles of Platter Presentation

1. The three elements of a buffet platter.

• Centerpiece or Grosse piece (gross pyess). This may be an uncut portion of the main
food item, such as a pate or a cold roast, decorated and displayed whole. It may be a
separate but related item, such as molded salmon mousse

• The slices or serving portions should be arranged artistically.

• The garnish should be artistically done in proportion to the cut slices.

2. The food should be easy to handle and serve, so that one portion can be removed without
ruining the arrangement.

3. A simple design is best. Simple arrangement is easier to serve, more appetizing, and still
attractive when half consumed by the guest.

4. Attractive platter presentation may be made on silver or other metals, on mirrors,

chinaware, plastic ware, wood, or any other materials provided they are presentable and
suitable for food.

5. Once a piece of food has touched the tray, do not remove it. Shiny silver or mirror trays
are easily smudged, and you’ll have to wash the tray and start over again. Good pre-
planning should be considered.

6. Think of the platter as part of the whole. It must be attractive and appropriate to the other
presentation in the table.

Designing the Platter

1. Plan ahead. Make a sketch by dividing the tray into six or eight sections. This will help
you lay out a balance and symmetrical design. The sketch should indicate the
centerpiece, slices of foods and garnishes.

2. Get movement into your design. Good design makes your eyes move across the
platter following the lines you have set up. It could be arranged in rows or lines.

3. Give the design a focal point. Use centerpiece to emphasize and strengthen the design
by giving it direction and height. Note that centerpiece is not always in the center.

4. Keep items in proportion.

5. Make the garnish count. Use garnish to balance out a plate by providing additional
element. Two items on a plate often look unbalanced, but adding a garnish completes
the picture. On the other hand, do not add unnecessary garnishes.
 6. Don’t drown every plate in sauce or gravy. It may hide colors and shapes. You may
cover a part of it or a band of sauce across the center.

7. Keep it simple. Simplicity is more attractive than complicated designs.

8. Let the guests see the best side of everything. Angle overlapping slices and wedged-
shaped pieces toward the customer and the best side of each slice is face up.

Lesson Information 3-1.2

Accompaniments of Appetizers:
• Seafoods

• Hot or cold appetizers

• Fresh herbs
 • Condiments

Lesson Information 3-1.3

Sample of Presenting Appetizers

Lesson Information 3-1.4
Proper Food Handling, Food Safety, and Sanitation Practices
(excerpted from the Michigan Food Law of 2000 as amended)

Hand washing
When to Wash: Food employees must wash their hands and exposed portions
of the arms after touching bare human body parts, using the toilet room, handling
animals, coughing/sneezing, using a handkerchief, using tobacco, eating/drinking,
handling soiled equipment/utensils, as often as necessary to prevent cross-
contamination, when switching between raw and ready-to-eat food, and after engaging
in other activities that contaminate the hands.

How to Wash: Food employees shall clean their hands and exposed portions
of the arms in a properly equipped hand washing facility by vigorously rubbing together
the surfaces of the lathered hands and arms and thoroughly rinsing with clean water.
Employees shall pay particular attention to the areas underneath the fingernails and
between the fingers.

Hygiene. Food employees shall maintain a high degree of personal cleanliness

and shall conform to good hygienic practices during all working periods. Food
employees shall have clean outer garments and wear effective hair restraints.
Smoking, eating, and drinking are not allowed by food employees in the food
preparation and service areas. All non-working unauthorized persons must be
restricted from the food preparation and service areas.

No Bare Hand Contact with Ready-To-Eat Food. Food employees may not
contact exposed ready-to-eat food with their bare hands. Suitable utensils, such as
deli paper, spatulas, tongs, dispensing equipment, or gloves shall be used.

Temperatures
Hot Holding: Potentially hazardous food must be maintained at 140° F or
higher.
Cold Holding: Potentially hazardous food must be maintained at 41° F or
below.
Cooking:
• 165° F for 15 seconds – poultry; stuffing containing fish, meat, or poultry;
stuffed fish, meat, pasta or poultry.
• 155° F for 15 seconds – comminuted
fish, meat, pooled raw eggs.
• 145° F for 15 seconds – raw shell eggs that are broken and prepared in
response to a consumer’s order and for immediate service, fish, meat and
pork.
• See section 3-401.11 (B) of the 1999 Food Code for cooking whole beef
roasts, corned beef roasts, pork roasts, and cured pork roasts, such as
ham.
Thawing: Potentially hazardous food shall be thawed either under refrigeration that
maintains the food temperature at 41° F or less; completely submerged
under running water having a temperature of 70° F or below; or as part of a
cooking process.
Cooling: Cooked potentially hazardous food shall be cooled from 140° F to 70° F
within two hours or less; and from 70° F to 41° F within four hours or less.

Reheating for Hot Holding: Potentially hazardous food that is cooked, cooled, and
reheated for hot holding shall be reheated so that all parts of the food
reach a temperature of at least 165° F for 15 seconds within two hours.

Date Marking: Ready-to-eat potentially hazardous food that is held refrigerated for
more than 24 hours must be clearly marked at the time of preparation to
indicate the date by which the food shall be consumed which is seven
calendar days or less from the day the food is prepared.

Food and Utensil Storage & Handling Thermometers: A thermocouple or metal

stem thermometer shell be provided to check internal temperatures of
potentially hazardous hot and cold food items. Food temperature measuring
devices shall be accurate to+/- 2°F, and should have a range of 0°F to 220°F.

Cross-Contamination: Food shall be protected from cross-contamination by

separating raw animal foods from ready-to-eat foods during storage,
preparation, holding, and display. Equipment and utensils (including knives,
cutting boards, and food storage containers) must be thoroughly cleaned
and sanitized after being used for raw animal foods and before being used
for ready-to-eat food.

Cleaning
Ware washing: Either a commercial dishwasher or a 3-compartment sink set-
up must be utilized to wash, rinse, and sanitize equipment and utensils coming
into contact with foods. The minimum requirements for a utensil washing set-
up to wash/rinse/sanitize should consist of three basins that are large enough
for immersion of the utensils, a potable hot water supply, and an adequate
disposal method for the wastewater. In-use equipment and utensils must be
cleaned and sanitized at least every four hours.

Wiping Cloths:
Wet wiping cloths that are in use for wiping food spills from food contact and
nonfood contact surfaces of equipment shall be stored in a clean chlorine
sanitizing solution at a concentration of 100 mg/l. Dry wiping cloths may be
used to wipe food spills from tableware and carryout containers.
 Whats more?
Enrichment Activity 5.1

Direction: Prepare appetizers for your family following the fundamentals of plating,
principles of platter presentation and designing the platter. Take a picture and send
to your teacher via email, messenger or IG.

Your output will be rated using the rubric below:

SCORE CRITERIA
5 Very artistically and creatively done
4 Artistically and creatively done
3 Properly and less creatively done
2 Improperly done and unattractive
1 No attempt

What have I learned?

Remember

Formative Assessment:
Test your understanding by answering the following questions in your test notebook:
write True if the statement is correct and False if it is not correct.

1. Garnish should enhance not overshadow or hide the food’s beauty and
flavor.
2. The presentation of appetizers requires artistic skills ensuring that
harmony and proper combination of colors are observed.
3. Any garnish on the plate should be edible and it should enhance the
flavor of the main dish.
4. Don’t over crowd your plate
5. Used only one color in designing you plating.
 What can I do?
Performance Task 5.1

Look for a recipe in the recipe book or in the internet. You must be able to
prepare and present the various appetizers following the industry standards. Your
output will be rated using the rubric below. (ask your parent to rate your output based
on the given rubric).

Your output will be rated using the rubric below:

SCORE CRITERIA

5 Very artistically and creatively done

4 Artistically and creatively done
3 Properly and less creatively done
2 Improperly done and unattractive
1 No attempt
 Post Test

Direction: Read the following statements carefully then choose the best answer
from the given choices. Write only the letter of your answer in your TLE
notebook.
1. The purpose of garnish on the plate should
A. Cover the food C. Dominate the food
B. Highlight the food D. Place under the food

2 Based on clock planting style, food item for main focal point is serve between
A. 4 and 8 o’clock C. 2 and 3 o’clock
B. 9 and 10 o’clock D. 5 and 6 o’clock

3 This is important for presentation as well as for costing

C. Arrangement on the plate C. balance
D. Portion size D. colors

4 Which of the following is correct in plating appetizers?

A. Serve odd amount of food.
B. Choose small serving dish enough for food item.
C. Play with color and texture.
D. Food should cover the whole plate.

5 Small piece or portion of highly seasoned food, usually served before a meal
to induce and stimulate one’s appetite.
A. Dessert C. Appetizers
C. Salad dressing D. Sandwich

Refer to the Answer Key.

What is your score?
 What’s more to do?
Assignment/Additional Activities

Activity 1. Individual output

Direction: Collect recipes with pictures showing the proper way of presenting the

product. Compile and make a recipe book.

Answer Key

Pre- Test: Post- Test Formative Test

1.b 1. B True
2.a 2. A True
3. b 3. B True
4. c 4. A True
5. a 5. C False

References:
K to 12 Basic EducationTechnology and Livelihood Education, Cookery 9 Learning Module
• Payne, June et.al (2010). Thesis; Introduction to Food service, South Asia, Pearson
Education PTE. LTD,
• Wayne, Gisslen, (2007). Professional Cooking, John Wiley & Sons Inc.
• De Leon, Gatchalian, M. S.Y., Introduction to Food Technology pp. 336-374
• Chavez, Libia L., et.al., (2006). Basic Foods for Filipinos, 4th edition.
• De Leon, Sonia Y. et al, (1999). Basic FOODS for Filipino, pp. 495-500
• Sandoval, Maria Teresa G., (1993). Culinary Arts 3 and 4, pp. 85-86.
• De leon, Sonia Y., Ph. D. et al, (1999). Basic Foods for Filipinos 3rd Edition, pp. 420-429
• Llgas, Avelina I., et al., Home Technology Food Management and Service I, pp. 62-63.
• De Leon, Sonia Y. et al, (1999). Basic FOODS for Filipino, pp. 420-432.
• Lewis, Dora S., et al., (1955). Family Meals and Hospitality, pp. 41-48. First Aid, Fourth
Edition, American College of Emergency Physicians

http://www.cbc.ca/stevenandchris/m_food/classy-presentations-for-you-appetizers
https://www.pintirest.com/momznomads/appetizer_accompaniment
https://www.tasteofhome.com/collection/seafood-appetizer