10
SPECIALIZATION
(COOKERY)
ERNA O. FRANCISCO
Writer
0
T.L.E. 10 – COOKERY
D e QUARTER
p a r t m e3n–tWEEK
o f E7 d u c a t i o n • R e p u b l i c o f t h e P h i l i p p i n e s
QUARTER 3
Prepare Poultry Dishes
TLE_HEHK9-12CA-IIa-b-1
Writer: Erna O. Francisco
Welcome to the Technology and Livelihood Education (TLE) Module on
Cookery 10.
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.
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 Pretest before moving on to the other activities
included in the module.
3. Read the instructions 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.
6. Return this module to your teacher/facilitator once you are through
with it.
If you encounter any difficulty in answering the tasks in this module, do
not hesitate to consult your teacher or facilitator. Always bear in mind that you
are not alone. We hope that through this material, you will experience
meaningful learning and gain deep understanding of the relevant competencies.
You can do it!
Learning Outcome: Plate/Present and game bird dishes
For this lesson, plating/presenting poultry and game dishes will be
introduced to you. Specifically, this module will help you to:
1. Identify the type of service ware to be utilized in serving poultry and
game bird dishes.
2. Present plated poultry and game bird dishes with appropriate sauces,
garnishes and accompaniments.
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T.L.E. 10 – COOKERY
QUARTER 3 – WEEK 7
This quarter will enable learners to acquire competencies in: preparing,
storing, reconstituting and evaluating stocks, sauces and soups; cooking,
plating/presenting, and storing poultry and game dishes, preparing, cooking,
plating/presenting and storing meat dishes.
Multiple Choices
Directions: Read each question carefully. Choose the correct answer from the
given choices. Write the letter on your answer sheet.
1. It is a shallow platform designed for carrying things.
A. Condiments C. Table Napkin Holder
C. Tray D. Plate
2. A substance, such as a relish, vinegar, or spice, used to flavor or
complement food.
A. Carving Knife B. Condiments
C. Serving spoon D. Tray
3. It is a large knife between 20 cm and 38 cm that is used to slice thin cuts
of meat, including poultry, roasts, hams, and other large cooked meats.
A. Carving knife B. Serving Fork
C. Serving spoon D. Soup plate
4. It is used to spear food from a platter, and the serving spoon to lift food
from a bowl.
A. Carving knife B. Cold meat fork
C. Serving fork D. Serving spoon
5. It is an essential utensil for serving cuts of cold meats and textured
cheeses on simple or fancy trays. Made of sleek.
A. Cold meat fork B. Serving fork
C. Serving spoon D. Soup plate
6. A large spoon or ladle used to serve out individual portions of food.
A. Carving knife B. Individual salt spoon
C. Serving fork D. Serving spoon
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T.L.E. 10 – COOKERY
QUARTER 3 – WEEK 7
7. A miniature utensil used with an open salt cellar for individual service.
A. Individual Salt spoon B. Serving Spoon
C. Salad plate D. Soup plate
8. Act of arranging the meal on the individual plate immediately before its
serving.
A. Cooking B. Garnishing
C. Plating D. Serving
9. If the food is the masterpiece, then the plate is its _____.
A. Accessories B. Base
C. Body D. Frame
10. To enhance in appearance by adding decorative touches.
A. Garnishing B. Plating
C. Presenting D. Serving
IS IT TRUE OF FALSE
Directions: Write TRUE if the statement is correct and FALSE if the statement
is not correct in your answer sheet.
1. Poultry, like meat may be cooked by either dry or moist heat method.
2. Younger birds need to be tenderized by moist cooking prior to dry heat
cooking.
3. The best cooking temperature for poultry is at moderate to low heat.
4. To prevent the risk of microbial contamination, stuffing of turkey and
chickens should be done immediately before roasting.
5. To improve the palatability of lean poultry meat, basting can be done.
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T.L.E. 10 – COOKERY
QUARTER 3 – WEEK 7
Learning Outcome 3: Plate and present poultry and game bird dishes
The way food is presented affects a person ‘s perception of how it will
taste. People instinctively reject bruised apples and browned bananas and
recognize well-marbled beef and perfectly ripe produce. Prepared dishes work
in the same manner. The perfect dish includes food that tastes as good as it
looks. Much of the artistry of cooking comes after the food has been cooked
and it is time to transfer it from pot to plate. Here, chefs rise above cooks as
arrange the different components on a plate like interior designer’s place
furniture to create culinary masterpieces.
Factors to consider in presenting/plating poultry dishes
• Types of service wares
• Plating
• Garnishing
• Sauces
• Accompaniments
Types of service wares
1. Food cover - This Microwave Food
Cover has multiple functions, flip it
over and it can be used to rinse
produce or strain pasta. This is used
to keep bugs off the food.
2. Tray- A tray is a shallow platform
designed for carrying things. It can
be fashioned from numerous
materials, including silver, brass,
sheet iron, wood, melamine, and
paper mâché.
They are made in a range of
shapes but are commonly found in
round, oval or rectangular forms,
sometimes with cut out or attached
handles with which to carry them.
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T.L.E. 10 – COOKERY
QUARTER 3 – WEEK 7
3. Napkin holder- is a device used to
hold napkins. A napkin holder can be
made from virtually any solid material
and is built so that the napkins do not
slip from its hold.
Image by Anna
Armbrust from Pixabay https://pixabay.com/photos/napkin-
holder-metal-kitchen-tool-1399023/
4. Condiments - substance, such as
a relish, vinegar, or spice, used to
flavor or complement food. .
Image by martha garcia corona from Pixabay
https://pixabay.com/photos/pepper-condiments-mustard-
2269509/
5. Serving spoon- Is a large spoon or
ladle used to serve out individual
portions of food.
6. Serving fork - is used to spear
food from a platter, and the serving
spoon to lift food from a bowl.
7. Individual salt spoon - is a
miniature utensil used with an open
salt cellar for individual
service.
8. Carving knife- is a large knife
(between20 cm and 38 cm (8 and 15
inches)) that is used to slice thin cuts
of meat, including poultry, roasts,
hams, and other large cooked meats. Photo by Italic on Unsplash https://unsplash.com/photos/-
wPo52T1z-8
5
T.L.E. 10 – COOKERY
QUARTER 3 – WEEK 7
9. Cold meat fork - is an essential
utensil for serving cuts of cold meats
and textured cheeses on simple or
fancy trays. Made of sleek. With its
hollow handle design.
Photo by form PxHere https://pxhere.com/en/photo/918907
10. Plates
a. Dinner plate is a plate on which a
large meal is served.
b. Soup plate - wide, shallow bowl
with a flanged rim. Diameter is
approximately 9 to 10 inches, the rim
is 1 to 2 inches wide, the depth is to
1 ½ inches deep, and the well to 6 to
7 inches across. The only soup bowl
used in formal dinner service.
c. Round salad plate- is made in two
sized. The larger salad plate is about
8 to 8.5 inches in diameter, the
smaller 7 to 7.5 inches. The salad
plate functions to serve salad
presented before the main course
Plating/ Presenting Poultry Dishes
Plating the Food
Plating is the act of arranging the meal on the individual plate
immediately before it’s served. Presentation should look natural.
Try to leave one-third of the plate empty and plate your dish immediately
before you serve it. It goes without saying that hot food should be hot and cold
food should be cold; always check the temperature of your food before you
serve it to a guest.
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T.L.E. 10 – COOKERY
QUARTER 3 – WEEK 7
After you have put the food on the plate, check to see that the plate is
clean. Plate edges should be especially immaculate. Clean spills or sauces away
with a moistened clean sponge or paper towel.
Decorate the Frame
If the food is the masterpiece, then the
plate is its frame. Adapt artistic framing
strategies to your cooking for a quick way to
improve your foods presentation. Buy beautiful
bowls and plates in a variety of shapes and
colors. The same bowl of soup looks
dramatically different in a small Asian ceramic
cup and an oversized, shallow white French
consommé bowl.
Photo by form PxHere
You can also decorate the rim of a plate, just as https://pxhere.com/en/photo/1617674
you ‘d decorate a frame.
If you ‘re decorating a plate that will hold hot food, be aware that by the time
you ‘re finished garnishing the plate, the food may not be hot
Mix Shapes, Colors and Textures
Food is naturally beautiful. Combine foods
with different shapes, colors and textures on
the same plate.
In this case, these different elements
combine for a dish that catches the eye. If
your plate will contain multiple elements, use
an odd number of dishes rather than an even
number for further interest.
https://www.freepik.com/free-
photo/baked-chicken-with-lemon-
vegetables_983935.htm#page=1&query=chick
en%20garnish&position=13
Keep in mind that sometimes the most aesthetically pleasing plate of
food does not include a garnish.
Garnishes
Garnishes can be as simple or intricate as you like. It is a decoration or
embellishment for something, especially food.
The key to selecting a garnish is picking a garnish that will improve the
dish. Garnishes add color and continue a theme.
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T.L.E. 10 – COOKERY
QUARTER 3 – WEEK 7
Activity 1. SERVICE ON THE GO!
Objective: Identify the type of service ware to be utilized in serving poultry.
Materials: Pencil and Paper
Directions: Identify the following pictures of different type of service ware used
when serving poultry dishes. Write your answer in your answer
sheet.
1. ____________________ 2. ____________________ 3. ___________________
4. ____________________ 5. _________________________
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T.L.E. 10 – COOKERY
QUARTER 3 – WEEK 7
Activity 2. YOU COMPLETE ME
Objective: Know the different factors in plating/presenting poultry dishes
Materials: Ball pen and paper
Directions. Complete the following sentence about the factors in plating /
presenting poultry dishes by fill in the blanks. Choose your answer inside the
box.
Eye Presentations Served
Garnishes Simple decorative
1. Plating is the act of arranging the meal on the individual plate immediately
before it’s ______________.
2. Different elements combine for a dish that catches the ___________.
3. __________ is a decoration or embellishment for something, especially food
4. Garnishes can be a ____________ or intricate as you like.
5. Adapt artistic framing strategies to your cooking for a quick way to improves
your food ___________.
Factors to consider in presenting/plating poultry dishes
Types of service wares
Plating
Garnishing
Sauces
Accompaniments
Plating is the act of arranging the meal on the individual plate immediately
before it’s served.
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T.L.E. 10 – COOKERY
QUARTER 3 – WEEK 7
Garnishes a decoration or embellishment for something especially food. It can
be as simple or intricate as you like.
Directions: Study and identify the following pictures of service wares. Fill up
the table by writing their uses.
Pictures Uses
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T.L.E. 10 – COOKERY
QUARTER 3 – WEEK 7
Multiple Choices
Directions: Read each question carefully. Choose the correct answer from the
given choices. Write the letter on your answer sheet.
1. It is a shallow platform designed for carrying things.
A. Condiments C. Table Napkin Holder
B. Tray D. Plate
2. A substance, such as a relish, vinegar, or spice, used to flavor or
complement food.
A. Carving Knife C. Condiments
B. Serving spoon D. Tray
3. It is a large knife between 20 cm and 38 cm that is used to slice thin cuts
of meat, including poultry, roasts, hams, and other large cooked meats.
A. Carving knife C. Serving Fork
B. Serving spoon D. Soup plate
4. It is used to spear food from a platter, and the serving spoon to lift food
from a bowl.
A. Carving knife C. Cold meat fork
B. Serving fork D. Serving spoon
5. It is an essential utensil for serving cuts of cold meats and textured
cheeses on simple or fancy trays. Made of sleek.
A. Cold meat fork C. Serving fork
B. Serving spoon D. Soup plate
6. A large spoon or ladle used to serve out individual portions of food.
A. Carving knife C. Individual salt spoon
B. Serving fork D. Serving spoon
7. A miniature utensil used with an open salt cellar for individual service.
A. Individual salt spoon C. Serving spoon
B. Salad plate D. Soup plate
8. Act of arranging the meal on the individual plate immediately before
its serving.
A. Cooking C. Garnishing
B. Plating D. Serving
9. If the food is the masterpiece, then the plate is its _____.
A. Accessories C. Base
B. Body D. Frame
10. To enhance in appearance by adding decorative touches
A. Garnishing C. Plating
B. Presenting D. Serving
11
T.L.E. 10 – COOKERY
QUARTER 3 – WEEK 7
Writing Time
Today, I learned that…
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
REFERENCES
Cookery Learning Module
Photo by form PxHere https://pxhere.com/en/photo/1617674
https://www.freepik.com/free-photo/baked-chicken-with-lemon-
vegetables_983935.htm#page=1&query=chicken%20garnish&position=13
Image by Anna Armbrust from Pixabay https://pixabay.com/photos/napkin-
holder-metal-kitchen-tool-1399023/
Image by martha garcia corona from Pixabay
https://pixabay.com/photos/pepper-condiments-mustard-2269509/
Photo by Italic on Unsplash https://unsplash.com/photos/-wPo52T1z-8
Photo by form PxHere https://pxhere.com/en/photo/918907
LEIZLEE B. DAOWAG
Team Leader
JOSEFINA A. GANNABAN
Validator
JIM C. GAGOTE
Illustrator
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T.L.E. 10 – COOKERY
QUARTER 3 – WEEK 7
