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Lesson 11 Present Starch and Cereal Dish

1) The document provides instructions for presenting a starch and cereal dish, including proper plating and garnishing techniques. 2) It includes a pre-test to assess knowledge of techniques like brunoise cuts, napping, timbales, and other culinary terms. 3) The document also provides best practices for preparing and holding pasta before serving, with tips like tossing pasta with oil to prevent sticking if not serving immediately.

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Liezel Bangahon-Serondo
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© © All Rights Reserved
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2K views9 pages

Lesson 11 Present Starch and Cereal Dish

1) The document provides instructions for presenting a starch and cereal dish, including proper plating and garnishing techniques. 2) It includes a pre-test to assess knowledge of techniques like brunoise cuts, napping, timbales, and other culinary terms. 3) The document also provides best practices for preparing and holding pasta before serving, with tips like tossing pasta with oil to prevent sticking if not serving immediately.

Uploaded by

Liezel Bangahon-Serondo
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Name: __________________________Date: __________

Grade: _____________________ Section: ___________

Present Starch and Cereal Dish


Learning Competency: (TLE_HECK10CD-Ij-7)

What I Need to Do

 present starch dishes with suitable plating and garnishing according


to standards

Gearing Up

1. Tiny cubed cuts of uncooked, unseasoned vegetables; often used as a


garnish.
a. dauphanoise
b. brunoise
c. tourney
d. dice
2. Coating food lightly with a thin layer of sauce.
a. nipping
b. shaping
c. tipping
d. napping
3. A dish with various ingredients, often a starch and vegetables, baked in a
round mold.
a. simbale
b. cymbal
c. timball
d. timbale
4. Refers to how something feels or its visible surface characteristics; for
instance, a food might be described as crispy, creamy, rough, or smooth.
a. texture
b. feeling
c. textualized feeling
d. mouth feel
5. One of the important elements in plating and presenting a food dish;
ingredients should be cut neatly and uniformly.
a. napping
b. framing
c. texture
d. shape
6. Where things are placed, such as where and how food items are placed on a
dish in order to maximize its appeal.
a. framing
b. texture
c. arrangement
d. plating
7. The overall plan for how something will look.
a. design
b. shape
c. taste
d. texture
8. Which of the following is NOT a purpose of a garnish?
a. Accentuates main flavor
b. Increases overall profit margin
c. Complements main dish color, flavor, texture
d. Visual appeal
9. When planning the overall design of a plate, which of the following should
NOT be considered?
a. arrangement
b. color
c. cost
d. shapes and height
10. Which of the following is the correct order in which people "eat?"
a. eyes, nose, mouth
b. nose, mouth, eyes
c. mouth, eyes, nose
d. nose, eyes, mouth
Getting Better

Techniques in Preparing Pasta before Plating

1.Pasta is best if cooked and served immediately. Try to cook pasta


upon order.
2.If pasta is to be served immediately, just drain and do not rinse in
cold water.
3.If pasta is to be used cold in salad, it is ready to be incorporated in
the recipe as soon as it has cooled.
4.If pasta is to be held, toss gently with a small amount of oil to keep it
from sticking.
5.Measure portions into mounds on trays. Cover with plastic film and
refrigerate until service time.
6.To serve, place the desired number of portions in a china cap and
immerse in simmering water to reheat. Drain, plate, and add sauce.
Gaining Mastery

1. What are the 2 areas of presentation techniques?


a. color and food
b. food and height
c. shape and plate
d. plate and food
2. It is important to remember KIS when it comes to garnishing and plating.
What does KIS stand for?
a. keep it saucy
b. keep it succulent
c. keep it super
d. keep it simple
3. It is recommended to use no more than how many colors when plating?
a. 1
b. 2
c. 3
d. 4
4. When plating, the plate should be viewed as a picture frame.
a. true
b. false
5. When plating multiple elements of a dish, the items should be arranged in
unity.
a. true
b. false
6. Sauces should be
a. thick and pasty
b. light and natural
c. dark and smooth
d. creamy and buttery
7. Which of the following IS NOT a commonly used technique to add height to a
dish?
a. a natural bone
b. cut vegetables
c. molded starches
d. clear ramekin hidden below
8. Potatoes baked with cream, garlic, and cheese, also called French gratin) cut
into rounds or triangles.
a. Tourney c. dauphinoise
b. dice d. duchesse
9. Potatoes that have been boiled and mashed and then baked with butter and
egg yolks, often piped into rounds.
a. duchesse
b. timbale
c. ramps
d. dauphinoise
10. How should sauce be presented with a platter of food?
a. drizzled on top of the food
b. underneath the food
c. on the side in a sauce boat
d. in individual cups
Ingredients:
¾ lb. ricotta cheese
2 tbsp. parmesan cheese, grated
1 pc egg salt to taste pepper to taste
1 lb. lasagna 6 cups meat sauce
¾ lb. mozzarella cheese, shredded
4 tbsp. parmesan cheese, grated
Procedure:
1. Mix together the ricotta, parmesan and eggs then season to taste with salt
and pepper.
2. Cook lasagna noodles. Lay them out in a single layer on oiled sheet pans.
3. Ladle a little meat sauce into the pan. Spread it across the bottom.
4. Arrange a layer of noodles in the pan. Add a layer of ricotta mixture, a layer of
noodles, a layer of sauce and a layer mozzarella.
5. Continue making layers of noodles, ricotta, sauce and mozzarella until all
ingredients are used. Top with parmesan cheese.
6. Bake at 375°F (190°C. for about 30-45 minutes. Cover lightly with foil, then
remove after 15 minutes of baking time.

Rubrics for Scoring


What I Need to Remember
Writer: Insert Name Here
School:
Division:
Illustrator: Insert Name Here
School:
Division:

Answer Key
PRE_TEST
1. B
2. D
3. D
4. A
5. D
6. C
7. A
8. B
9. C
10.A
FORMATIVE ASSESSMENT
1. D
2. D
3. C
4. A
5. A
6. B
7. D
8. C
9. A
10.C

Writer: Insert Name Here


School:
Division:
Illustrator: Insert Name Here
School:
Division:

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