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Cookery G12 Module 5 Q1
Education (University of Northern Philippines)
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Cookery NC II
Quarter 1
Module 5: Present a Range of
Appetizers and Store Appetizers
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Cookery NC II Quarter 1I, Module 5: Present a Range of Appetizers and Store Appetizers
Republic Act 8293, section 176 states that: No copyright shall subsist in any work of the
Government of the Philippines. However, prior approval of the government agency or office wherein
the work is created shall be necessary for exploitation of such work for profit. Such agency or office
may, among other things, impose as a condition the payment of royalties.
Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names, trademarks, etc.)
included in this book are owned by their respective copyright holders. Every effort has been exerted
to locate and seek permission to use these materials from their respective copyright owners. The
publisher and authors do not represent nor claim ownership over them.
Regional Director: Gilbert T. Sadsad
Assistant Regional Director: Jessie L. Amin
Development Team of the Module
Writer:
Leo M. Ballientos
Editors:
Vicente Medenilla HT-III/ Maricon G. Bacurin HT-I
Reviewers:
Dr. Nixon SA Olfindo, EPS/ Darcy Guy Y. Mañebo,EPS
Illustrators:
Carren D. Salen / Leo M. Ballientos
Layout Artist:
Carren D. Salen
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COOKERY NC II - Grade 12
Quarter 1 – Module 5: Present a Range of Appetizers and Store Appetizers
I. Introduction:
Appetizers can be more appreciated if presented attractively like the saying goes, “The eyes
eat first”. Plate presentation is the process of offering the appetizer to guests in a stylish and pleasing
manner. It requires skills, style and creativity.
II. Objectives
At the end of the lesson you
are expected to:
•
•
•
Identify the fundamentals of plating;
Discuss the methods of presenting appetizers; and
Explain the importance of presenting appetizers.
TLE_HECK9-12PA-Ii-5,TLE_HECK9-12PA-Ij-6
III. Vocabulary List
The following cookery terms and definition will help you in using this module.
•
•
•
•
Color
the quality of an object or substance with respect to light reflected by the object, usually
determined visually by measurement of hue, saturation, and brightness of the reflected light;
saturation or chroma.
Shape
the external form or appearance characteristic of someone or something; the outline of an area
or figure.
Texture
The feel, appearance, or consistency of a surface or a substance.
Flavors
The distinctive taste of a food or drink.
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Aniceta S. Kong,et.al Technical-Vocational Livelihood Education-Cookery Module 1,Quezon
City,Department Of Education-Sunshine Interlinks Publishing House,Inc,2016
www.dictionary.cambridge.com
www.encyclopedia.com
•
•
•
•
•
•
•
•
•
•
•
Balance
a condition in which different elements are equal or in the correct proportions.
Buffet
a system of serving meals in which food is placed in a public area where the diners serve
themselves.
Centerpiece
a decorative piece or display placed in the middle of a dining or serving table.
Arrangement
the manner or way in which things are arranged.
Chinaware
refers to fine dishes made of china which is a translucent ceramic material.
Design
an arrangement of lines or shapes created to form a pattern or decoration.
Garnish
to provide (a food) with something that adds flavor, decorative color, etc.\.
Pate
a spread of finely chopped or pureed seasoned meat
Smudged
cause (something) to become messily smeared by rubbing it.
Simplicity
the state of being simple, uncomplicated
Refrigeratesubject (food or drink) to cold in order to chill or preserve it, typically by placing it in a
refrigerator.
Aniceta S. Kong,et.al Technical-Vocational Livelihood Education-Cookery Module 1,Quezon
City,Department Of Education-Sunshine Interlinks Publishing House,Inc,2016
www.dictionary.cambridge.com
www.encyclopedia.com
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www.collinsdictionary.com
www.vocabulary.com
www.merriam.webster.com
IV. Pre-Test
Multiple choice
Direction: Read the question carefully, Choose the best letter that correspond the question.
Write the answer in your cookery journal note.
1. What is the most important factor in fundamentals of plating?
a. Color
c. Portion control
b. Flavor
d. Texture
2. The rules of good menu balance also apply to plating, which of the following is NOT included?
a. Color
c. Portion control
b. Flavors
d. Texture
3. Which is one of the factors to consider when balancing colors, shapes, and texture on the plate?
a. Aroma
c.Garnish
b. Flavors
d. Taste
4. Which is not strictly visual consideration but important in plating in menu planning?
a. Aroma
c. Taste
b. Flavors
d. Texture
5. The following are factors in storing techniques, which is NOT included?
a. Chilling
c. Portion control
b. Cold storage
d. Refrigerate
V. Learning Activities
Learning Activity 1. LET’S ASSOCIATE!
Below are different pictures of plated appetizers please observe the pictures then write the
observation on your journal note.
Sample Picture
Observation
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1.
www.pinterest.ph
2.
www.pinterest.ph
3.
www.bakingoutsidethebox.com
4.
www.cheese.com
5.
iheartumami.com
Congratulations! You made it with flying color!
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Learning Activity 2.COMPLETE THE LINK!
www.123rf.com
Now let us proceed to the next
of a word which can associate with the
your cookery journal note.
PLATING
activity. This time your task is to think
word PLATING. Write the answer in
1.
3.
2.
4.
Learning Activity 3. Brainstorming
Vectorstock
Storing appetizers is one of the most important activities done after preparing them to maintain
freshness and avoid spoilage. To prove your ability in identifying good sanitation in storing appetizer,
answer the following questions based on the given situation. Write the answer in your cookery journal
note.
TERM/STATEMENT
storing food safety
keeping food safe
GUIDE QUESTIONS
1.When and where did you
store food?
2.Why do we need to keep food
safe?
ANSWER
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inspecting food during
receiving to make sure it is safe
3.What should you look for
when inspecting a delivery
before you receive it?
food contamination
4.When does food
contamination occur?
5.How do people make the
food unsafe?
food becomes unsafe
Did You Know:
The wealthy classes in both Asia and Western Europe laud chefs who
prepare and serve beautiful dishes. In the court of Louis XIV, multitiered tables are
arranged with extravagant structures made of carefully decorated and luxurious
food. The Court of Versailles codifies service à la française, or traditional French
tableservice, which remains a constant in French gastronomy for centuries to come.
www.wikipedia.com,History of Appetizers
Stock.com
DISCUSSION
Fundamentals of Plating
1. Balance- The rules of good menu balance also apply to plating. Select foods and garnishes
that offer variety and contrast.
www.slideshare.com
> Color – Two or more colors on a plate are usually
more interesting than one. Garnish is also important.
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> Shapes- Plan for variety of shapes and forms, cutting vegetables into different shapes gives
you great flexibility.
> Texture- Not strictly visual consideration but important in plating in menu planning.
> Flavors- One of the factors to consider when balancing colors, shapes, and texture on the
plate.
Aniceta S. Kong,et.al Technical-Vocational Livelihood Education-Cookery Module 1,Quezon City,Department
Of Education-Sunshine Interlinks Publishing House,Inc,2016
2. Portion size- This is important for presentation as well as
for costing.
> Match portion sizes and plates. Too small
a
plate makes an overcome, jumbled, messy appearance. Too
large a plate makes the portions look skimpy.
> Balance the portion sizes of the various items on
the plate. Apply logical balance of portions.
www.slideshare.comn
3.Arrangement on the plate.
www.slideshare.com
Basic Principles of Platter Presentation
1. The three elements of a buffet platter.
➢ Centerpiece or Gross piece (gross pyess). This may be an uncut portion of the main food
item, such as a pate or a cold roast, decorated and displayed whole. It may be a separate
but related item, such as molded salmon mousse.
➢ The slices or serving portions should be arranged artistically.
➢ The garnish should be artistically done in proportion to the cut slices.
2. The food should be easy to handle and serve, so that one portion can be removed without
ruining the arrangement.
3. A simple design is best. Simple arrangement is easier to serve, more appetizing, and still
attractive when half are consumed by the guest.
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4. Attractive platter presentation may be made on silver or other metals, on mirrors, chinaware,
plastic ware, wood, or any other metals, provided they are presentable and suitable for food.
5. Once a piece of food has touched the tray, do not remove it. Shiny silver or mirror trays are
easily smudged, and you’ll have to wash the tray and start over again. Good pre-planning
should be considered.
6. Think of the platter as part of the whole. It must be attractive and appropriate to the other
presentation in the table.
Aniceta S. Kong,et.al Technical-Vocational Livelihood Education-Cookery
City,Department Of Education-Sunshine Interlinks Publishing House,Inc,2016
Module
1,Quezon
Designing the Platter
1. Plan ahead. Make a sketch by dividing the tray into six or eight sections. This will help you
lay out a balance and symmetrical design. The sketch should indicate the centrepiece, slices
of foods and garnishes.
2. Get movement into your design, good design makes your eyes more across the platter
following the lines you have set up, it could be arranged in rows or lines.
3. Give the design a focal point. Use centrepiece to emphasize and strengthen the design by
giving it direction and height. Note that centrepiece is not always in the centrepiece.
4. Keep items in proportion.
5. Make the garnish count. Use garnish to balance out a plate by providing additional element.
Two items on a plate often look unbalanced, but adding a garnish completes the picture. On
the other hand, do not add unnecessary garnishes.
6. Don’t drown every plate in sauce or gravy. It may hide colors and shapes. You may cover a
part of it or a band of sauce across the center.
7. Keep it simple. Simplicity is more attractive than complicated designs.
8. Let the guest see the best side of everything. Angle overlapping slices and wedged-shaped
pieces toward the customer and the best side of each slice is face up.
Store Appetizer
Storing Techniques- Storing foods could be done through the following techniques:
1. Refrigerate- to keep food cold or cool.
2. Cold storage- the process of preserving food by means or refrigeration.
3. Chilling- to refrigerate to reduce the temperature of food.
Sanitary Practices when storing salads and appetizers
1.
2.
3.
4.
5.
Handle the food properly to prevent spoilage and contamination.
Wash utensils and equipment thoroughly.
Keep off hand to a minimum contact to ingredients and food.
Keep away from food when you are ill.
Store food and ingredients properly.
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6. Safeguard the food during distribution and serving.
➢ Chill to refrigerate or to reduce the temperature of food.
➢ Place it to cold storage like refrigerator to preserve perishable food.
Aniceta
S.
Kong,et.al
Technical-Vocational
Livelihood
Education-Cookery
Module
1,Quezon
City,Department Of Education-Sunshine Interlinks Publishing House,Inc,2016
VI. Practice Tasks
Practice Task 1
Pose and Dispose. Let’s
findthat
out you
if you
canlearned
arrange something
your prepared
appetizers
Show
have
by doing
this attractively
activity. following
the fundamentals of plating, principles of platter presentation and designing the platter. Record your
work by using android cellular phone video then submit it thru class group chat (GC).
Your output will be rated using the rubric below:
SCORE
20
15
10
5
0
CRITERIA
Very artistically and creativity done
Artistically and creativity done
Properly and less creativity done
Improperly done and unattractive
No attempt
.
Practice Task #2 Try Your Best
Proper cleaning of refrigerator as appetizer storage
Situation 1: You have to store your plated appetizer in the refrigerator, but you are not sure the safety
of your product once you store it inside the refrigerator. So, you decided to clean it. Now demonstrate
the proper cleaning of chiller of the refrigerator following the Sanitary Practices when storing
appetizers. Using the video cam of your cellular phone, record your activity then submit it thru the
official group chat of your class.
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For students who do not have refrigerator at their homes.
Situation 2: Please use any food container, clean it by following the Sanitary Practices when storing
appetizers. Using the video cam of your cellular phone, record your activity then submit it thru the
official group chat of your class.
Scoring rubric
Description
Practice Task #3 How Proficient
I am
Observes the sanitary practices when storing appetizers with no mistake
Observes the sanitary practices when storing appetizers with 1 mistake
Observes the sanitary practices when storing appetizers with 2 mistakes
Observes the sanitary practices when storing appetizers with 3 mistakes
Observes the sanitary practices when storing appetizers with 4 mistakes
Score
25
20
15
10
5
LET US ASSESS!
www.clipart.com
Direction: Read and analysis the questions below, write the answer in your cookery journal
note.
Guide Questions:
1. What are the basic principles of platter presentation?
__________________________________________________________________________________
2. What are the three elements of platter presentation?
__________________________________________________________________________________
3. What is the importance of designing the platter?
__________________________________________________________________________________
4. Why is proper hygiene required in storing platted appetizers?
__________________________________________________________________________________
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VII. Post Test
Multiple Choice
Direction: Read the questions carefully, choose the best letter that correspond the question.
Write the answer in your journal note.
1. In designing the platter, which of the following will help you lay out a balance and symmetrical
design?
a. Get movement into your design.
c. Keep items in proportion.
b. Give the design a focal point.
d. Plan ahead.
2. Good design makes your eyes move across the platter following the lines you have set up, what will
you do in order to achieve this objective in designing the platter?
a .Get movement into your design.
c. Keep items in proportion.
b. Give the design a focal point.
d. Plan ahead.
3. How are you going to present your platter design if it uses a centrepiece to emphasize and
strengthen the design?
a. Get movement into your design.
c. Keep items in proportion.
b. Give the design a focal point.
d. Plan ahead.
4. If two items on a plate often look unbalanced but adding a garnish will complete the picture, what
are you going to do?
a. Keep it simple.
c. Make the garnish count.
b. Keep items in proportion.
d. Plan ahead.
5. What will you do to presentmore attractive designs than complicated one?
a. Keep it simple.
c. Make the garnish count.
b. Keep items in proportion.
d. Plan ahead.
6. What is the process of preserving food by means of refrigeration?
a. Chilling
c. Food jar
b. Cold storage
d, Refrigerate
7. What is the process of preserving food which the temperature of food is reduced?
a. Chilling
c. Platting
b. Cold storage
d. Wrapping
8. What fundamental of plating is important for presentation as well as for costing?
a. Balance
c. Flavor
b. Color
d. Portion size
9. Which of the followingterms refers to the uncut portion of the main food item such as a pate or a
cold roast?
a. Center of attraction
c. Center piece
b. Center fold
d. Center table
10. Which is not strictly visual consideration but important in plating in menu planning?
a. Color
c. Shapes
b. Flavors
d. Texture
VIII. Assignment/Additional Activities
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Activity: Prove it more
Direction: In a short bond paper, draw any kind of appetizer, square plate and garnish. You can use
any colors and design to enhance your drawing. Make sure that you follow the Basic principles of
platter presentation and designing the platter. Paste your finished output in your journal note.
Your output will be rated using the scoring rubric below:
Rubrics:
SCORE
100
95
90
85
80
CRITERIA
Properly compiled in a very attractive manner
Properly compiled in an attractive manner
Properly compiled in simple manner
Properly compiled in unattractive manner
Complied in disorganized manner
IX. Answer Key
Pre-Test
1. C
2. C
3. B
4. D
5. C
Learning Activity 1-Let’s Associate
1.
2.
3.
4.
5.
Plating is so simple but elegant
Plating is more complicated but look’s beautiful
Appearance of food looks yummy because of garnishes.
An example of cheese
Not yet plated. Very simple
Learning Activity 2-Complete the link
1.
2.
3.
4.
Coating
Varnishing
Wrapping
Dressing
(Please consider other related answer)
Learning Activity 3- Brainstorming
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1.
2.
3.
4.
5.
After plating, food can be store in the refrigerator, food containers and chiller
To avoid food contamination and food spoilage
The freshness and appearance of food
If it is exposed directly in the heat of the sunlight
Poor sanitation, uncovered food or exposed in any insects like flies
Practice Task 1- Pose and Dispose
(Student output vary)
Practice Task 2-Student Performance
(student performance will be rated based on the given rubrics)
Practice Task 3-Let us Assess
1. The food should be easy to handle and serve without ruining the arrangement, a simple
design is best, attractive platter presentation. Good pre-planning should be considered
and Think of the platter as part of the whole.
2. The three elements of a buffet platter are:
➢ Centerpiece or Grosse piece
➢ The slices or serving portions should be arrange artistically
➢ Garnish should be artistically done in proportion to the cut slices.
3. To make the appetizers attractive
4. To ensure the safety of food.
Post test
1. D
2. A
3. B
4. C
5. A
6. B
7. A
8. D
9. C
10. D
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References
. Kong,Aniceta S et.al (2016) Technical Vocational Livelihood Education-Cookery Module 1 Manual 1st
edition, pp. 82-86
. https://www.cheese.com/american-cheese/
. https://iheartumami.com/air-fryer-whole-chicken/
. https://www.bakingoutsidethebox.com/simply-stylish-easy-appetizers/
. https://www.pinterest.ph/earlscurrypot2/small-plating-appetizer-ideas/
. https://www.pinterest.ph/pin/466685580122276213/
. https://www.pinterest.ph/pin/518969557057907778/
. https://www.dolcefregate.com/dining-in-south-of-france
. https://pixabay.com/photos/leaves-wrap-appetizer-812650/
.www.slideshare.net
.https://www.slideshare.net/DayanaVillanueva4/6-plate-presentation
.WebStockReview
.www.123rf.com
.www.Promf.com
.www.wordhippo.com
.www.Pinterest.com
.www.dictionary.cambridge.com
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.www.encyclopedia.com
.www.dictionary.cambridge.com
.www.encyclopedia.com
.www.collinsdictionary.com
.www.vocabulary.com
.www.merriam.webster.com
.www.wikipedia.com
.www.clipArt.com
.www.Stock.com
.www.Vectorstock.com
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