Republic of the Philippines
Department of Education
REGION I
SCHOOLS DIVISION OF CANDON CITY
Candon City, Ilocos Sur
ACTIVITY SHEET IN TLE – COOKERY 10
QUARTER 2- WEEK 5
Name: Date:
Grade: Section: Score:
Most Essential Learning Competency with code: TLE_HECK10VD-IId-a-10
Present vegetables dishes.
Reference Materials/Pages:
K to 12 Learning Module-TLE Cookery 10, pp. 186-189
Developer: Cherry Lou R. Arbollente
CONCEPT NOTES: Presentation of prepared vegetable dishes.
Factors to consider in plating vegetable dishes
Essential Factors of Food Presentation
1. Good preparation and cooking techniques – Proper cutting and cooking of vegetables
2. Professional Skills- Ability to perform according to required standards
3. Visual Sense- Effective food presentation depends on the understanding of techniques involving balance,
arrangement, and garniture.
a. Balance- Select foods and garnishes that offer variety and contrast. This should be applied to colors,
shapes, textures and flavors.
b. Portion size- Match portion sizes and plates. Balance the portion sizes of the items on the plate
c. Arrangement on the plate
Many chefs display their creativity in plating presentations. One important thing is, to keep in mind
the convenience and comfort of the diner when plating.
Plating Styles with Vegetable Dishes
Classic arrangement:
1. Main item in front, vegetables, starch items and garnish at the rear.
2. Main item in the center, with vegetable distributed around it.
3. Main item in the center with neat piles of vegetables carefully arranged around.
4. A starch or vegetable item heaped in the center, the main item sliced and leaning up against it.
Guidelines in Plating
1. Keep food off the rim of the plate. Select a plate large enough to hold food without hanging off the edge.
2. Arrange the items for the convenience of the customer. Always arrange the best side of food on plate to
avoid letting the diner rearrange them before eating.
3. Keep space between items, unless, they are stacked on one another. Arrange vegetable on plate, that every
item should be identifiable.
4. Maintain unity. Create a center of attention and relate everything to it.
5. Make every component count. Garnishes are not added just for color, but sometimes they are needed to
balance a plate by providing an additional element.
6. Add sauce or gravy attractively on plate. Pour sauce around or under the dish or covering only a part of the
dish. Always think of the sauce as part of the overall design of the plate.
7. Keep it simple. Avoid making food too elaborate.
Creative Presentation Techniques
A. Vegetable Purees
1. Cook vegetable until soft, then drain well.
2. In food processor, process vegetable to smooth puree.
3. Add melted butter or margarine.
4. Season with salt and pepper and process again.
5. Add whipping cream.
6. Using ice-cream scoop or spoon, shape puree on heatproof plate and place in oven or microwave until hot.
B. Ribbon Vegetables
1. With vegetable peeler, shred carrot, corvette and radish into long ribbons, about 2.5 cm wide, pressing
lightly with peeler so ribbons will be very thin.
2. Toss vegetables with melted butter or margarine.
3. Cook until tender – crisp.
C. Vegetable Rings
1. With sharp knife, cut 3 peppers, (green, yellow, red) and onion into rings.
2. Remove core, seeds and membranes from peppers.
3. Toss vegetables with melted butter or margarine.
4. Cook until tender – crisp.
5. Serve hot or refrigerate to serve chilled.
LEARNING ACTIVITY: Use 1 whole sheet of paper.
I. Choose Me
Directions: If you are to choose a plated dish from the box, which one and why?
A B
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II. Make Me Good
Directions. The following plated dishes are poorly done, give your suggestions to make them more appealing
following the principles of plating. Write your answers in your activity notebook or you can
draw the proper way to present it. Use a short bond paper for your illustration.
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