COOKERY

Quarter 4 - Module 4
Plate/Present Desserts
TLE_HECK9PD-IVg-17

Department of Education • Republic of the Philippines

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TLE – Grade 9
Alternative Delivery Mode
Quarter 4 – Module 4: Plate / Present Desserts
First Edition, 2021

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Published by the Department of Education

Secretary:
Undersecretary:
Assistant Secretary:

Development Team of the Module

Author: MAY G. AGARIN
Editor: EUFEMIA C. SANTOS

Reviewers: MARY MARGUERITE CABATIT- DASALLA

EVELYN C. NOCUM, PhD
Illustrator:
Layout Artist:
Management Team:
Johanna N. Gervacio, PhD, CESO VI, OIC-Schools Division Superintendent
Donato B. Chico, CESE, OIC-Assistant Schools Division Superintendent
Veronica B. Paraguison, PhD, Curriculum Implementation Division Chief
Sheralyn M. Allas, PhD, RGC, EPS-LRMS, San Jose City Division
Allan S. Santos, Project Development Officer II
Evelyn C. Nocum, PhD, EPS-TLE, San Jose City Division

Printed in the Philippines by

Evelyn C. Nocum, PhD, EPS-TLE, San Jose City Division
Division of San Jose City – Learning Resources Management and Development System
Office Address: Sto. Niño 1st, San Jose City, Nueva Ecija
Telefax: (044) 331-0285
E-mail Address: [email protected]

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 What I Need to Know

This module was designed and written with you in mind. It is here to help you
master on prepare desserts. . The scope of this module permits it to be used in many
different learning situations. The language used recognizes the diverse vocabulary
level of students. The lessons are arranged to follow the standard sequence of the
course. But the order in which you read them can be changed to correspond with the
textbook you are now using.

The module focuses on:

• Lesson 4 – Present/Plating Desserts.

At the end of this module, you are expected to:

1. Identify the accompaniments of desserts;

2. Present desserts attractively; and
3. Identify factors to consider in plating and presenting desserts.

What I Know

Directions: Identify the term as described on the following statements. Choose your
answer inside the box below. Write only the letter of the correct answer on a
separate sheet of paper

A. Garnish
D. Plate
B. Custards
E. Color
C. Texture

1. It consist of milk, sugar, eggs, and flavorings.

2. It is critical to food presentation, as well as enjoyment.
3. It can enhance your plate presentation.
4. It is an important part of plate presentation.
5. It is the frame of the presentation.

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 What’s In

Directions: Match Column A with Column B. Write only the letter of the correct
answer on a separate sheet of paper.

COLUMN A COLUMN B

1. Flavored simple syrup use to moisten cakes. Flavorings A. Pastry Cream

maybe extracts like vanilla, liquors like rum. Add flavorings
after the syrup has cold, flavor may lost if added to hot syrup.
Lemon or orange rind may also add flavor to syrup.

2. Contains starch as well as eggs, resulting in a much thicker B. Cream Anglaise

and more stable product. It is used as a cake and pastry
fillings for cream pies and pudding.
3. Stirred vanilla custard sauce; consist of milk, sugar, egg
yolks and vanilla stirred over low heat until lightly thickened. C. Custards

4. Consist of milk, sugar, eggs and flavorings. (Whole eggs D. Art of Dessert Plating
are used for greater thickening power). Used as pie fillings, as
a dessert by itself and as a basis for many bake puddings.

5. Desserts should turn heads in the dining room. Garnishing E. Dessert Syrup
and plating desserts shouldn't be an afterthought. It should
be an integral part of how you build your recipe.

What’s New

JUMBLED WORDS
Direction: Arrange the following jumbled letters to form new words. Write your
answer on a separate sheet of paper.

1. P U R Y S S E R T D E S-
2. T R A Y S P M E C R A-
3. S T AR D C U S-
4. T U N R A G N I S H-
5. M E C R A A N G E L A I S-
 What is It
MARKET
Accompaniments, Garnishes and Decorations for Desserts
Dessert Syrup
Flavored simple syrup use to moisten cakes. Flavorings maybe extracts
like vanilla, liquors like rum. Add flavorings after the syrup has cold, flavor may lost if
added to hot syrup. Lemon or orange rind may also add flavor to syrup

Cream Anglaise

Stirred vanilla custard sauce; consist of milk, sugar, egg yolks and vanilla
stirred over low heat until lightly thickened.

Pastry Cream

Contains starch as well as eggs, resulting in a much thicker and more

stable product. It is used as a cake and pastry fillings for cream pies and pudding.
With additional liquid, it is used as custard sauce.

Custards

Consist of milk, sugar, eggs and flavorings. (Whole eggs are used for
greater thickening power). Used as pie fillings, as a dessert by itself and as a basis
for many bake puddings.

Art of Dessert Plating

Desserts should turn heads in the dining room. Garnishing and plating desserts
shouldn't be an afterthought. It should be an integral part of how you build your recipe.

4 Garnishes that add wow factor

1. FRUIT GARNISH

2. NUT GARNISH
 3. CHOCOLATE GARNISH

4. COOKIE GARNISH

Guidelines in plating dessert:

1. Make garnishes edible. Everything on the dessert plate should be edible and
delicious.

2. Keep it clean and simple. Don't crowd the plate. If your dessert is beautiful, it
shouldn't need a lot of garnishes. And keep the rim of the plate clear, so the
servers aren't touching the food when they place the desserts in front of the
customers.
3. Make your garnishes relate to the dessert on the plate. The only time you
should garnish with fresh mint is if you're serving mint ice cream. Don't put it
on there just because you think the dessert needs color. If you have a brown
dessert, like apples in puff pastry, then make sure all of those elements are
executed well—puff pastry should look beautiful and crisp.

4. Layer flavors and textures in your dessert. Textures and flavors hit the
palate at different times. Ask yourself, "How can I make this better?" If the
answer is a little lemon zest, then add it as a garnish. All the components on
the plate should build on the dessert, making it better.

5. Try different plates—various sizes and shapes. The right plate can add or
enhance the theme really well.

Plating and presenting tips and techniques)

There are many factors and techniques to consider in food plating that affect the
overall appearance of a dessert. Applying one of the tips may enhance presentation.

1. The plate – when plating desserts, the choice of plate is critical to the
final presentation. Remember, the plate is the frame of the
presentation. There are many sizes, shapes, and colors available.
Choosing the right size of plate is important because food should not
be crowded onto the plate.
2. Color - always consider color as an important part of plate
 presentation. Always try to have a variety of colors on the plate.

• Green is fresh and cool, and can be soothing.

• Red is passion and excitement.

• Black is sophisticated and elegant.

• Blue is a natural appetite suppressant, since it can make food look

unappetizing.
3. Texture - texture is critical to food presentation, as well as enjoyment.
Contrasting hard and soft, smooth and coarse, adds visual interest to
your food, and it will enhance your customers' enjoyment to the food.

4. Keep things clean

Remember that neatness counts. Food should be contained

within the rim of the plate, yet it should not be crowded in the center.
Take a look at the plate and ask yourself if it is pleasing to the eye. It
should not look sloppy and dirty.

5. Garnish to Impress

Garnishes and decorations can enhance your plate

presentation. Choose garnishes that are appropriate to the ingredients.
For example, using a chocolate curls for chocolate cake.

Here are some other techniques to keep in mind when garnishing:

• Never decorate a plate with something inedible

• Ensure the garnish complements and enhances the dish.

• Choose garnishes that are the correct size; they should be easy to eat.
 What’s More

Directions: Arrange the following Guidelines in plating dessert. Write the

number on a separate sheet of paper.
Try different plates
Make your garnishes relate to the dessert on the plate.
Make garnishes edible
Layer flavors and textures in your dessert
Keep it clean and simple

What I Have Learned

Directions: Identify if the statement is TRUE or FALSE. Write check (/) if

the statement is correct and (x) if otherwise. Write your answer on
a separate sheet of paper.
1. Color is critical to food presentation, as well as enjoyment.
Contrasting hard and soft, smooth and coarse, adds visual
interest to your food, and it will enhance your customers'
enjoyment to the food.
2. Garnishes and decorations can enhance your plate presentation.
3. Remember that neatness counts. Food should be contained
within the rim of the plate, yet it should not be crowded in the
center. Take a look at the plate and ask yourself if it is pleasing
to the eye. It should not look sloppy and dirty.
4. Always consider color as an important part of plate presentation.
5. The plate – when plating desserts, the choice of plate is critical
to the final presentation. Remember, the plate is the frame of the
presentation.
 What I Can Do

Directions: Direction: Answer the following questions and

discuss your answer with your seatmate.
1. What are the important factors to be
considered in plating and presenting desserts?
2. How do you plate desserts?
3. Why do we do the proper plating of desserts
before presenting them to the guest?

Assessment

Prepare at least two types of salad.

Your product and performance will be rated using the rubric below.
 Additional Activities

Word Hunt
Direction: Encircle all the given words inside the grid.

P L A T E S S
T E R C I N A
E J C O M O R
X A T L E G R
T E C O E I O
U L E R B A W
R G N E B G N
E D N F E C I
G A R N I S H
E S C A A D E
S U B P R O C

PLATE COLOR TEXTURE CLEAN GARNISH

 Answer Keys

WHAT I KNOW WHAT’S IN WHAT’S MORE

1. B 1. E 5
2. C 2. A 3
3. A 3. B 1
4. E 4. C 4
5. D 5. D 2
WHAT I HAVE LEARNED WHAT I CAN DO
1. F Answers may vary
2. T
3. T ASSESSMENT
4. T Answers may vary
5. T
ADDITIONAL ACTIVITY

References:

Technical-Vocational Livelihood Home Economics Cookery Manual