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Plating Lesson Plan

The document provides the objectives, subject matter, and procedures for a lesson on fundamentals of plating egg dishes. The lesson aims to teach learners how to properly plate foods by covering factors like garnishing, presentation methods like the clock and stacking techniques, and basic plating elements such as creating a framework, keeping it simple, balancing portions, and highlighting ingredients. As part of developing mastery, students identify plating pictures, answer questions, and present cooked egg dishes with proper plating and garnishing following the methods and elements discussed.

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Mae Ann Ebitner Español
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961 views2 pages

Plating Lesson Plan

The document provides the objectives, subject matter, and procedures for a lesson on fundamentals of plating egg dishes. The lesson aims to teach learners how to properly plate foods by covering factors like garnishing, presentation methods like the clock and stacking techniques, and basic plating elements such as creating a framework, keeping it simple, balancing portions, and highlighting ingredients. As part of developing mastery, students identify plating pictures, answer questions, and present cooked egg dishes with proper plating and garnishing following the methods and elements discussed.

Uploaded by

Mae Ann Ebitner Español
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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I.

OBJECTIVES
A. Content:
Factors for consideration in presenting egg dishes:
1. Plating
2. Garnishing
3. Side dishes
B. Content Standards:
The learners demonstrate an understanding in preparing and cooking cereals and starch dishes
C. Performance standards:
The learners independently prepare and cook egg dishes
D. Learning Competencies:
Present egg dishes

II. SUBJECT MATTER


Title : Fundamentals of Plating
Reference : Learners Module – Grade 10 Cookery
Internet (URL)
Pages : 84- 90
Materials : Learners Module
Printed Materials
Instructional Materials
PowerPoint Presentation

III. PROCEDURE
A. Preparation
 Prayer
 Greetings
 Checking of attendance
B. Review
Let the students briefly recall the previous discussion about the different types of fried eggs

C. Motivation
 Shows pictures
D. Stablishing Purpose of the lesson
- Ask the student, why a properly plated food is more appealing to their eyes?
E. Discussing New Concepts
- Explain what is plating and how it differs with garnishing.
- Present the different basic methods of plating
 Clock Method
 Stocking method
 Sauce
- Discuss the 5 elements of plating
o Create a framework
o Keep it simple
o Balance the dish
o Get the right portion size
o Highlight the key ingredient

F. Developing Mastery
- Let students identify the pictures to be shown.
- Guide them as they answer and correct and re-explain if their answer is wrong.
G. Application
Group work. Cook and Plate Egg Dishes.Present the food properly and add garnish on it. Follow the
Methods and Basic Elements of Plating.
H. GENERALIZATION
 Who can give the summary of our lesson for today?

I. EVALUATION
Direction. Write TRUE if the statement is Correct and FALSE if the statement is WRONG.
1. Plating refers to presenting the food on plate in a way that is tempting and appealing.
2. In clock method, the starch is between on 2 to 5 o’clock.
3. In stacking method, we add dimension.
4. In balancing the dish, we should over flavor the dish to impress your diners.
5. Keep it simple is making the presentation cluttered.
ANSWERS;
1. True
2. False
3. True
4. False
5. False

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