School: Teacher:

Nuestra Señora Del Pilar Integrated School Ms. Izel Aleli G. Patiu
Grade & Section: Teaching Dates and Time: Learning Area:
9- Edison July 26, 2018; 9:30-10:30 TLE 9 (Cookery)
OBJECTIVES
A. Content Standards The knowledge, skills, and attitudes required in preparing
appetizer.

B. Performance Standards Independently prepare appetizers.

C. Learning Competencies / Objectives Write the LC LO 3.Present range of appetizer

code for each 3.1. Identify the fundamental of plating.
TLE_HECK9PA-Ii-5

CONTENT Fundamentals of plating.

I. LEARNING RESOURCES
A. References
1. Teacher’s Guide pages -
2. Learner’s Material pages 76-77
3. Textbook pages 68-69
4. Additional Materials from Learning Resource (LR) -
portal
B. Other learning Resources Modules in Home Economics Cookery Grade 9 Based on
the K to 12 BEC by Joana C. Peralta ;
www.googleimages.com
II. PROCEDURES
A. Reviewing previous lesson or presenting new lesson Review the different kinds of appetizer.
B. Establishing a purpose for the lesson Show pictures of different food arranged in a plate or
platter. Ask the students for their opinion about the shown
picture. (What can you say about the picture? Have you
eaten a food presented in that manner? Etc.)
C. Presenting examples / Instance of the new lesson Power Point Presentation/Picture Presentation/
Video Presentation
Presenting Appetizers
Most people do not put too much thought into what a
dish look like. However presentation does enhance and
improve the appeal of the food itself. This does not mean,
though, that great plating will magically transform a dish
into culinary masterpiece. Nonetheless, a little effort will
go a long way.
Fundamentals of Plating
Plating is the art of presenting food in a way that
improves the appeal of a dish. It involves many
different aspects of food preparation and presentation,
starting with the combination of foods that make up the
dish, to how the food is cooked, to the plate used to
serve it, to its arrangement on the plate, to the garnish
that adorns it.

D. Discussing new concepts and practicing new skills # 1
The following are the basic elements of plating.
1. Framework
- Make some sketches or drawing to help you come
up with a definite design. Draw inspiration from
pictures, objects and nature. Then assemble a model
based on your draft.

*(explain the word draft)

2. Simplicity
- Food should be arranged in natural manner. Do not
try over-the-top plating designs that will just confuse
the diner.
*(differentiate the word diner and dinner)

3. Balance
- Achieve balance by incorporating contrasting
flavors, colors, shapes, and texture in the dish, but make
sure that these do not overpower the flavor of the main
item itself.

4. Portion Size
- This is important for presentation as well as for
costing. Serve appetizers in small, bite-sized portions.
Also, make sure that about same amount of ingredients
ends up in each portion.

5. Focus
- Choose a single element that will serve as the focal
point of the dish. Get rid of anything that might distract
from the food itself. Also use plain white plates and
platters, which will serve as a perfect backdrop for the
dish and its components.

*(define the words focal point, Get rid of, Distract and
backdrop)

Kinds of Plating
These common used methods of plating follow the
rule of thumb that all five components of a dish—
starch, protein, vegetables, sauce, and garnish—are
presented on the plate.

1. Classical
- In this plating technique, starch, vegetable and main
(usually protein) are placed in a specific arrangement
on the plate. This technique is also sometimes referred
to as the clock method, in which the plate is divided
into distinct parts, with each part corresponding to
numbers on a clock. Generally, the main is placed
between 3 to 9 o’clock, while the starch is to 9 to 12
o’clock and the vegetable is at 12 to 3 o’clock.

*(demonstrates the clock method by showing the parts

of each section. The 3 to 9 o’clock, 9 to 12 o’clock and
12 to 3 o’clock)

- However the clock method may not apply for plates

that are triangular or square. In such cases, the cook
should divide the plates into three or four sections
respectively.

2. Stacking
- This method adds height to plating and makes the
portion of food on the plate look bigger than it actually
is. The stacking method works well for platting dessert,
salads and appetizers, which are usually served in small
portions. A ring mold can be used to create a precise
stack, with each component distinct and discernible.

*(explain the word distinct and discernible)

 3. Shingling
- Another method is leaning or “shingling” slices of
certain component of a dish against one another or
against another component. This technique makes use
of both the vertical and horizontal spaces of the plate.

Enumerate the basic elements of plating and the three

E. Discussing new concepts and practicing new skills #2
F. Developing Mastery (Leads to Formative and
Assessment 3)
kinds of plating.
Group Activity: Divide the class into three (3) groups and
each group are going to illustrate/draw a plated meal
showing the basic elements of plating.
Group 1: Classical method.
Group 2: Stacking method.
Group 3: Shingling/Lining method
Rubric
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

You are going to have a visitor in your house and you are
G. Finding practical applications of concepts and skills in
assigned to plate a meal. You are going to present either
daily living
one of the methods in platting.
H. Making generalizations and abstraction about the Know the fundamentals of plating: the basic elements of
lesson plating and the kinds of plating methods.
I. Identify the following questions
1. Make some sketches or drawing to make you come up
with a definite design.
2. Achieved by incorporating contrasting flavors, colors,
shapes and textures in the dish.
3. It serves as the focal point of the dish.
4. The food should be arranged in a natural manner. Do
not Do not try over-the-top plating designs that will just
confuse the diner.
I. Evaluating Learning 5. This is important for presentation as well as for costing.

II. Identify the following pictures.

1. 2. 3.

4. 5.
Assignment:
1. What are the different equipment used in storing
J. Additional Activities for application or remediation
appetizers?
2. Give the different storing techniques.
III. REMARKS
IV. REFLECTION
A. No. of learners who earned 80% on the formative
assessment
B. No. of learners who require additional activities for
remediation
C. Did the remedial lessons worked? No. of learners who
have caught up with the lesson.
D. No. of learners who continue to require remediation.
E. Which of my teaching strategies worked well? Why did
these work?
F. What difficulties did I encounter which my principal or
supervisor can help me solve?
G. What innovation or localized materials did I
use/discover which I wish to share with other teachers?