lac session

1. WELCOME GRADE 12
Home Economics
COOKERY, NCII
JEFFREY C. SERRANO
Subject Teacher

2. PRAYER
2

3. CHECKING OF ATTENDANCE
MALE
CORTEZ, ALEXANDER
SIBAYAN, CORTEZ
FEMALE
AQUINO, ANGELITA
LAGLIBA, MARY JANE
SUMERA, MONICA
3

4. CLASSROOM RULES/GUIDELINES
▰ HEALTH PROTOCOLS
1. Always wear your mask
inside the school campus.
2. Maintain social distancing
as always.
▰ CLASSROOM RULES
1. If you want to recite
please raise your hand for
you to be recognize.
2. Use your PPE’s during
laboratory work.
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5. ACTIVITY 1.
Evaluate Me!

6. 6
ACTIVITY 1.
Instruction:
Each student will inspect the picture
being presented in the slide and evaluate
the presentation of food on the plate is
correct or not.

7. PLATED FOOD #1 7
ACTIVITY #1

8. PLATED FOOD #2 8

9. PLATED FOOD #3 9

10. PLATED FOOD #4 10

11. PLATED FOOD #5 11
ACTIVITY #1

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13. 13

14. FOOD PLATING
PRESENTATION
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LET’S WATCH THIS
VIDEO PRESENTATION

15. 15
https://youtu.be/63sU7JwJRvM
https://youtu.be/ks2muQgBXcU
https://youtu.be/4RxXTzPQIcc

16. Assessment on Video Presentation
▰ What is the video clip all about?
▰ How did the presenter arrange the dish on the
plate?
▰ What is/are the consideration/s of the
presenter on his/her plating arrangement?
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17. BASIC ELEMENTS OF
PLATING

18. 5 BASIC ELEMENTS OF PLATING
1. CREATE A FRAMEWORK
a. Drawings/Sketches
b. Picture/Objects
c. Practice plate
2. KEEP IT SIMPLE
Select one ingredient to focus on and avoid cluttering the ingredients.
3. BALANCE THE DISH
Play with colors, shapes and textures. Avoid cluttering of ingredients.

19. 4. GET THE RIGHT PORTION SIZE
Ensure that there is the right amount of ingredients.
5. HIGHLIGHT THE KEY INGREDIENTS
Ensure that the main ingredient stands out and pay equal attention to the support.

20. ASSESSMENT:
TRUE OR FALSE:
1. In creating a framework on plating we need to consider the following: drawing or
sketch, pictures or objects, and assemble a practice plate.
2. Strike the right proportion of protein, carbohydrates and vegetables.
3. Highlight the key ingredients refers to the colors, shapes and textures of the food.
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21. GUIDELINES ON HOW TO
PRESENT FOOD ON A
PLATE

22. 1. Avoid monochromatic color scheme.
A plate of food looks most appealing when there’s a high level of contrast in
colors.
2. Bring out vegetables’ brightest colors.
The way you cook your vegetables has a lot of bearing on the over-all visual
effect of a meal.
3. Sear your meat and let it rest.
Many meat dishes look more appetizing when the meat has been seared. The
sight of a steak or piece of grilled salmon with a brown, crispy sear will make
your dinner guest’ mouths start to water.
GUIDELINES

23. 4. Cook fried foods carefully
Underdone and overcooked fried foods are difficult to present I an
appealing way.
5. Take texture into account
Texture and color go hand in hand when it comes to how appetizing food
looks on a plate. If your food looks:
a. too oily c. mushy e. difficult to chew or swallow
b. too dry d. tough
The way you handle the food just after it has been cooked and before it is
plated can really affect the texture.

24. Examples:
1. Pasta should be kept on water or tossed in a bit of oil after cooking so that it
doesn’t start clump.
2. Fried foods should not be covered in air tight lid after cooking.
6. Experiment with interesting shapes.
Cutting vegetables in interesting shapes can make the simple become special.
7. Plating it with care
When in doubt, choose white plates. White plates don’t compete visually to the
food you’re serving. They provide contrast, making colors appear brighter and
texture more interesting.

25. 8. Visualize the finished plate.
Consider how to present the main portion in relation to the side dishes.
Consider where it will look best on the plate with the other element of the dish.
Consider also how to get best impact – the appearance and symmetry are all
affected by whether the food is sliced thinly, thickly or left whole.
9. Limit portion sizes.
- Only fill about 2/3 of each plate with food. The rest of the plate should be left
empty.
- keep standard serving sizes in mind and aim to serve just the right amount of
each part of the dish.

26. As general rule, half of the food on the plate should compromise of vegetables, one
fourth meat or another protein and 1 fourth starch.
10. Follow the rule of odds.
Having an odd number of elements on a dish is more visually appealing than having an
even number. It creates the impression that piece of food is being framed by the others.
Example: if you are serving scallops, serve either 3 or 5 instead of 4.
11. Play with different textures
Creating a texture contrast is a good way to draw the eye. Too many soft or crunchy foods
on a plate are unappealing. Different textures harmonize to create pleasing dining experience.

27. 12. Layer foods to add height.
- Adding height to a dish can take it from ordinary to stunning.
- An easy way to start layering food is to serve the protein on a bed of starch.
Example:
Serve Kabob/Kibab on a heap of rice
Grilled sword fish on a pile of mashed potatoes
13. Use sauce wisely
If you are serving curry, stew or soupy casserole, drain the food of its sauce
before serving, and pour on just the right amount when you plate the dish.

28. 14. Keep up with styling trends.
Remember that styles change even within the space of few years or even
months; keep up-to-date.
15. Add appetizing touches
Use garnishes that enhance the flavor of the meal. No matter what you are
serving, make sure the garnish actually makes the dish better.
16. Employ drizzles and swirls.
Another way to finish food is with a drizzle or swirl of a concentrated sauce or
liquid.
17. Make sure the plate is clean.

29. ASSESSMENT:
TRUE OR FALSE.
1. In presenting plated food on plate, we are not to avoid monochromatic color scheme.
2. As general rule, half of the food on the plate should compromise of vegetables, one
fourth meat or another protein and 1 fourth starch.
3. Underdone and overcooked fried foods are easy to present in an appealing way.
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30. ACTIVITY 2.
PLATE ME UP!

31. Directions: Write your answer on the answer sheet provided.
Read and understand the questions below. Choose the letter of the correct answer.
Presentation must have three elements:
1. __________ may be an uncut portion of the main food item.
2. __________ or serving portions of the main food item, arrange artistically.
3. __________, arranged artistically in proportion to the cut slices.
4. The food should be easy to __________, so one portion can be removed without
ruining the arrangement.
5. __________ arrangements are easier to serve, and more likely to be still attractive
when they are half demolished by the guests.

32. 6. _________ platters are made of metals, mirrors, china, plastic or woods,
presentable and suitable for use with food.
7. It must look attractive and __________ not only by itself, but among other
presentations on the table.
8. When you are plating food, the goal is to __________ a dining experience that
tempts all of the senses, not just the palate.
9. To achieve restaurant-quality presentation, start with __________, well-cooked
food.
10. Layer the food and play with __________ colors and textures to increase its
visual appeal.

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THE END!