Technology and
Livelihood Education
Quarter 4- Module 5
Plating and Presenting Desserts
Technology and Livelihood Education – Grade 9 Alternative Delivery Mode
Quarter 4- Plating and Presenting Dessert First Edition, 2020
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Secretary : Leonor Magtolis Briones Undersecretary : Diosdado M. San Antonio Development Team of the Module
Author : Glaiza R. Ladimo Language Reviewer: Lane V. Despabiladeras
Content Editor : Petronila T. Dela Torre Illustrator : Glaiza R. Ladimo Layout Artist : Glaiza R. Ladimo
Management Team:
Gregorio C. Quinto, Jr., EdD
Chief, Curriculum Implementation Division
Rainelda M. Blanco, PhD
Education Program Supervisor - LRMDS
Agnes R. Bernardo, PhD
EPS-Division ADM Coordinator
Joel I. Vasallo, PhD
EPS – EPP/TLE/TVE/TVL
Glenda S. Constantino
Project Development Officer II
Joannarie C. Garcia
Librarian II
Department of Education, Schools Division of Bulacan Curriculum Implementation Division
Learning Resource Management and Development System (LRMDS) Capitol Compound, Guinhawa St., City of Malolos, Bulacan
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Technology and
Livelihood Education
Quarter 4- Module 5
Plating and Presenting Desserts
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Introductory Message
For the facilitator:
Welcome to the Technology and Livelihood Education 9 Project CAP-LRE Alternative Delivery Mode (ADM) Module on Plating and Presenting Desserts.
This module was collaboratively designed, developed and reviewed by educators from public institutions to assist you, the teacher or facilitator, in helping the learners meet the standards set by the K to 12 Curriculum while overcoming their personal, social, and economic constraints in schooling.
This learning resource hopes to engage the learners into guided and independent learning activities at their own pace and time. Furthermore, this also aims to help learners acquire the needed 21st century skills while taking into consideration their needs and circumstances.
In addition to the material in the main text, you will also see this box in the body of the module:
As a facilitator, you are expected to orient the learners on how to use this module. You also need to keep track of the learners’ progress while allowing them to manage their own learning. Furthermore, you are expected to encourage and assist the learners as they do the tasks included in the module.
For the learner:
Welcome to the Technology and Livelihood Education 9 Project CAP-LRE Alternative Delivery Mode (ADM) Module on Plating and Presenting Desserts!
This module was designed to provide you with fun and meaningful opportunities for guided and independent learning at your own pace and time. You will be enabled to process the contents of the learning resource while being an active learner.
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At the end of this module you will also find:
References This is a list of all sources used in developing this module. The following are some reminders in using this module:
1. Use the module with care. Do not put unnecessary mark/s on any part of the module. Use a separate sheet of paper in answering the exercises. 2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
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What I Need to Know
This module identifies the techniques and guidelines in plating and presenting desserts. Activities are arranged from simple to complex, so you can understand the lesson gradually at your utmost.
At the end of this module, you are expected to:
1. identify techniques and guidelines in plating and presenting desserts; 2. differentiate the factors in plating and presenting desserts; and 2. present desserts attractively.
What I Know
Good day! Today you are about to learn the factors and techniques in presenting desserts, but before we start let us first check your prior knowledge about it.
Directions: Read the following statements carefully then choose the best answer from the given choices
.
Write the letter of your answer on your answer sheet. _____1. ____________ is an integral part of any type of desserts.a. garnishing b. plating c. decorating d. cooking _____2. Hot and __________ are always pleasing to the plate if frozen elements are
combined with a warm sauce.
a. few b. hot c. cold d. little
_____3. Be sure to play with color and ___________.
a. garnish b. ingredients c. procedure d. flavors _____4. Keep the presentation neat, __________ and simple.
a. clear b. clean c. few d. messy
_____5. Soft desserts can be garnished using ______________ components.
a. crunch b. sauce c. hard d. oil
_____6. Plating dessert is an important task by a ______ just like Picasso did in his blank canvas.
a. chef b. carpenter c. policeman d. nurse
_____7. ___________ and decorations can enhance your plate presentation.
a. decorations b. flowers c. leaves d. garnish
_____8. Everything in the plate must be _________ even the garnish.
a. edible b. hot c. new d. few
_____9. _____________ is the final component of a plated dessert.
a. plate b. garnish c. color d. texture
_____10. The main item of a plated dessert is the actual _________ itself.
a. dessert b. appetizer c. sandwich d. salad _____11. Balancing the flavors is always pleasing to the palate.
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_____12. The plate must be appealing to the eye.
a. color b. cleanliness c. flavor d. texture _____13. Which is not fitted for a chocolate cake?
a. chocolate curl b. butter curl c. vanilla curl d. sauce _____14. Never decorate a plate with something ________.
a. appealing b. inedible c. delicious d. appetizing _____15. It is the degree of hotness and coldness of the food.
a. texture b. flavor c. temperature d. color
That was great! Let us continue with your preliminary assessment through some review on what you have learned from the previous module.
What’s In
Directions:
Enumerate what is being asked to check on your prior knowledge about the past lesson. Write your answer in your answer sheet.A. Five purposes of Sauces
1.
2.
3.
4.
5.
B. Three basic ingredients in most sauces
1.
2.
3.
C. Three liquids in sauces
1.
2.
3.
What’s New
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What is It
Plating dessert is an important task by a chef just like Picasso did in his blank canvas. The art of plating a dessert begins with a blank dish and plate and ends with a beautifully constructed masterpiece of plate. Plating is an integral part of any type of desserts.
Garnishes and decorations can enhance your plate presentation. Choose garnishes that are appropriate to the ingredients. For example, using a chocolate curls for chocolate cake.
FACTORS TO CONSIDER IN PLATING DESSERTS
A well-balanced plated dessert consists of the following:
1. Texture- Multiple textures like soft, creamy, and crunchy elements should be added to your garnish.
2. Color- Spice-up plated desserts with a nice blend of color without going too over the top is an important factor in plating and presenting desserts. Plate color must also be considered in terms of color.
a. White Plate is top choice for many chefs for framing their creation. The colors of food seem more vibrant and looks more appealing. b. Green Plate is fresh and cool and can be soothing.
c. Red Plate is for passion and excitement. d. Black Plate is sophisticated and elegant.
3. Flavor- Balancing the flavors is always pleasing to the palate. 4. Temperature- Hot and cold are always pleasing to the plate if frozen
elements are combined with a warm sauce.
5. Plate- the choice of plate is critical to the final presentation. Remember, the plate is the frame of the presentation. There are many sizes, shapes, and colors available. Choosing the right size of plate is important because food should not be crowded onto the plate. 6. Cleanliness- Food should be contained within the rim of the plate, yet
it should not be crowded in the center. It should not look sloppy and dirty. The plate must be appealing to the eye.
TECHNIQUES IN PLATING DESSERTS
Plated dessert presentations are desserts that are served to the guest and being enjoyed onsite.
1. Never decorate a plate with something inedible.
2. Ensure the garnish complements and enhances the dish. 3. Choose garnishes that are appropriate in size.
4. The main item of a plated dessert is the actual dessert itself.
5. Use sauces when plating desserts like cakes, pies, cheesecakes, and other pastries.
6. Soft desserts can be garnished using crunch components.
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8. Garnish is the final component of a plated dessert yet give an important impact to the presentation.
GUIDELINES IN PLATING DESSERTS
1. Everything in the plate must be edible even the garnish. 2. Keep the presentation neat, clean and simple.
3. The garnish should complement with the food. 4. Try different plates.
5. Be sure to play with color and flavors.
What’s More
Independent Activity 1
Directions: Write T if the given statement is a technique in plating desserts and G for guidelines in plating desserts. Write your answer in your answer sheet. _______1. Never decorate a plate with something inedible.
_______2. The main item of a plated dessert is the actual dessert itself. _______3. Be sure to play with color and flavors.
_______4. The garnish should complement with the food. _______5. Choose garnishes that are appropriate in size.
_______6. Soft desserts can be garnished using crunch components. _______7. Everything in the plate must be edible even the garnish. _______8. Try different plates.
_______9. Garnish is the final component of a plated dessert yet gives an important impact to the presentation.
_______10. Garnishing is not essential to food industry because it is just a waste of time.
Independent Activity 2
Directions: Answer the following questions. Write your answer in the space provided for each number. Write your answer in your answer sheet.
1. What is plating?
__________________________________________________________ __________________________________________________________ __________________________________________________________ __________________________________________________________ 2. What are the important factors to be considered in plating and
presenting desserts?
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3. How do you plate desserts?
__________________________________________________________ __________________________________________________________ __________________________________________________________ __________________________________________________________
4. Why do we do the proper plating of desserts before presenting them to the guest?
__________________________________________________________ __________________________________________________________ __________________________________________________________ __________________________________________________________
5. What is garnish? What makes it important to plating?
__________________________________________________________ __________________________________________________________ __________________________________________________________ __________________________________________________________
Independent Activity 3
Directions: Identify the factor of plating dessert being described in the following statement. Write your answer in your answer sheet.
1. The plate must be appealing to the eye. 2. It is the frame of the presentation.
3. Balancing the flavors is always pleasing to the plate. 4. Soft, creamy and crunchy elements should be added
to your garnish.
5. A nice blend of color without going too over the top. 6. It should be edible.
7. It an important task by a chef.
8. Hot and cold are always pleasing to the plate if frozen elements are combined with a warm sauce.
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What I Have Learned
Directions: Check the proper column to identify if you learn from this module. Write your answer in your answer sheet.
Criteria Yes No
1. I can identify techniques and guidelines in plating desserts. 2. I can differentiate the factors in plating desserts.
3. I can present desserts attractively.
What I Can Do
Directions: Make a collection of different images of a plated dessert from an old magazine or newspaper. Paste in on a long bond paper. Write something about the techniques and factors in plating desserts shown in the images. Your outputs will be evaluated using the rubrics below:
Assessment
Directions: Read the following statements carefully then choose the best answer from the given choices
.
Write the letter of your answer in your answer sheet. _____1. Plating dessert is an important task by a ______ just like Picasso did in hisblank canvas.
a. chef b. carpenter c. policeman d. nurse
_____2. ____________ is an integral part of any type of desserts.
a. garnishing b. plating c. decorating d. cooking
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_____3. ___________ and decorations can enhance your plate presentation. a. decorations b. flowers c. leaves d. garnishes _____4. Hot and __________ are always pleasing to the plate if frozen elements are
combined with a warm sauce.
a. few b. hot c. cold d. little
_____5. Everything in the plate must be _________ even the garnish.
a. edible b. hot c. new d. few
_____6. Be sure to play with color and ___________.
a. garnish b. ingredients c. procedure d. flavors _____7. _____________ is the final component of a plated dessert.
a. plate b. garnish c. color d. texture
_____8. Keep the presentation neat, __________ and simple.
a. clear b. clean c. few d. messy
_____9. The main item of a plated dessert is the actual _________ itself.
a. dessert b. appetizer c. sandwich d. salad
_____10. Soft desserts can be garnished using ______________ components.
a. crunch b. sauce c. hard d. condiments
_____11. It is the degree of hotness and coldness of the food.
a. texture b. flavor c. temperature d. color _____12. Balancing the flavors is always pleasing to the palate.
a. flavor b. color c. texture d. plate
_____13. The plate must be appealing to the eye.
a. color b. cleanliness c. flavor d. texture _____14. Which is not fitted for a chocolate cake?
a. chocolate curl b. butter curl c. vanilla curl d. sauce _____15. Never decorate a plate with something ________.
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Additional Activity
Directions: Prepare a simple dessert at home. Garnish it and present using the available ingredients and garnishes you have at home. Be sure to be guided by your parents or guardians in doing the activity. The pictures of the activity will be submitted to your Cookery teacher.
This activity will be graded using the following rubrics.
Dimension P E R F O R M A N C E L E V E L Excellent (4 pts.) Very Satisfactory (3 pts.) Satisfactory (2 pts.) Needs Improvement (1 pt.) No Atte mpt (0 pt.) Application of procedures Manifests very clear understanding of the step- by-step procedure Manifests clear understandin g of the step- by-step procedure Manifests understanding of the step-by-step procedure but sometimes seeks clarification Manifests less understanding of the step- by-step procedure seeking clarification most of the time No attem pt Safety work habits Observes safety precautions at all times Observes safety precautions most of the time Observes safety precautions sometimes Not observing safety precautions most of the time
No attem pt Final Output Output is very
presentable and appealing. Output is very presentable. Output is presentable. Output is not so presentable. No attem pt Time management Work completed ahead of time Work completed within allotted time Work completed ___(mins./hours/ days) beyond the allotted time
Work completed ___(mins./hours/ days) beyond the allotted time
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References
Esmilla-Sercado, Virginia C. 2015, Skills for a Lifetime in TLE 9. Valenzuela City: JO-ES Publishing House, Inc.
Principe, June B, et.al., 2001, Technology and Home Economics for Secondary Schools, FNB Educational, Inc.
