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Plating Techniques

The document is a daily lesson plan for a Cookery class teaching 11th grade students about plating techniques for appetizers. The objectives are for students to demonstrate understanding of skills required for preparing appetizers and to independently prepare appetizers. Students will learn about the fundamentals of plating, including factors to consider when plating. They will evaluate photos of plated appetizers and discuss how plating attracts customers. Assessment questions will evaluate students' understanding of key plating concepts like using space on the plate and incorporating contrasting textures.

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ROSALYNN MATA
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32 views

Plating Techniques

The document is a daily lesson plan for a Cookery class teaching 11th grade students about plating techniques for appetizers. The objectives are for students to demonstrate understanding of skills required for preparing appetizers and to independently prepare appetizers. Students will learn about the fundamentals of plating, including factors to consider when plating. They will evaluate photos of plated appetizers and discuss how plating attracts customers. Assessment questions will evaluate students' understanding of key plating concepts like using space on the plate and incorporating contrasting textures.

Uploaded by

ROSALYNN MATA
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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GRADES 1 to 12 School Makapuyat NHS Grade Level 11

DAILY LESSON Teacher Rosalynn M. Mata Learning Area Cookery


PLAN Teaching Date September 12, 2022 Quarter 1st
and Time 2:31 – 3:31 pm

I. OBJECTIVES
A. Content Standard The learners demonstrate an understanding the knowledge, skills, and
attitudes required in preparing appetizers.

B. Performance Standard The learners independently prepare appetizers.

C. Learning Competencies LO 3. Present a range of appetizers


3.1 identify the fundamental of plating

Code TLE_HECK9-12PA-Ii-5

II. CONTENT Plating Techniques

III. LEARNING RESOURCES


A. References
1. Curriculum Guide page/s 15
2. Teacher’s Guide pages 5
3. Learner’s Materials pages 82 – 83
4. Other Learning Resources Powerpoint presentation
IV. PROCEDURES
A. Reviewing previous What did you learn from the previous activity?
lesson or presenting
the new lesson
B. Establishing a The teacher will present objective/s of the day’s lesson.
purpose for the  Identify the fundamental of plating
lesson  Evaluate the plating technique
 Appreciate the value of plating presentation

C. Presenting examples What do we mean by “the eyes eats first”?

D. Discussing new Powerpoint Presentation


concept and Fundamentals of Plating
practicing skills #1
Guide Questions:
1. What are the factors to be considered when plating?

E. Developing mastery Let’s Evaluate!


(lead to formative The teacher will show pictures of plated appetizer. The students will
assessment #3) evaluate the plating presentation of the different appetizers.

F. Finding practical How does plating attract customers?


application of
concept and skills in
daily living
G. Making How do you plate your appetizer?
generalization and What are things to consider in plating?
abstraction
H. Evaluating learning Written Assessment
True or False
1. The plate is the frame of the presentation
2. Food should be crowded onto the plate.
3. Red means elegant and sophisticated.
4. You can also use inedible garnish in plating.
5. Contrasting hard and soft enhance customers’ enjoyment of the
food.

I. Additional activities Bring materials for mojos.


for application or
remediation

V. REMARKS

VI. REFLECTION

Prepared by:

ROSALYNN M. MATA
SST – II
Inspected/Checked by:

LORNA R. ALOJADO
Principal II

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