10

TLE
COOKERY
LEARNER'S ACTIVITY SHEET
Quarter 2 - Week 8:
Plate/ present fish & seafood
Store fish and seafood
TLE Cookery – Grade 10 Learner's
Activity Sheet
Quarter 2 – Week 8 Plate/present fish and shellfish
Store fish and seafood
First Edition, 2021
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 LEARNER’S ACTIVITY SHEET FOR TLE 10 Cookery
QUARTER 2, WEEK 8

GRADE 10 T.L.E Cookery

NAME: _________________________________Grade _______ Section___________

School ___________________________Teacher: ______________________________

Competencies:

Plate/present fish and seafood

4.1 prepare and present fish and seafood dishes
4.2 perform guidelines in serving fish and seafood dishes
Store fish and seafood
5.1 ensure that trimmings, fish, and seafood are stored hygienically
5.2 check date stamps and codes where applicable to ensure quality control
5.3 store seafood in accordance with FIFO operating procedures and standard storage requirements

Explore

In your previous lesson, you were taught how to cook fish and shellfish by following
procedures, techniques and principles.

Are you ready now to present your food in attractive manner? Okay That will be our topic for this
learner’s activity sheets; Plating/Presenting fish and seafood, guidelines in serving and how to store
fish and seafood.

Learn

Plating and presentation

refer to the arrangement of food on the plate dressed with a sauce or topped with garnishing.
These simple touches make dishes visually more appealing. Here are the three fundamentals
to know before developing your plating styles.

Garnishing provide or supply with something ornamental; adorn; decorate to provide (a food)
with something that adds flavor, decorative color, and etc.
 Fundamental of Plating

1. Balance – select foods and garnishes that offer variety and contrast

• color – two or three colors on a plate

• shapes – variety of shapes
• textures – variety of textures
• flavors – that can blend/harmonize the flavor of the food with the
balance of plating and complement it.
• Play with colors and shapes and try combining them – round shapes, cones, rods, etc.
• Provide a variety of texture. A mix creates an exciting variety of mouth feel too!
• Balance can also be created by separating. Try serving different parts of the dish in
separate plates to create a visual and flavor balance.
• Keep function and flavor in mind when creating balance. Having too many
unnecessary ingredients can clutter a dish.
2. Portion size
• Choose the Perfect Plate. Choose your plate wisely by making sure it's big enough to
allow your food to stand out, but small enough that your portions don't look too
small.
• Balance the portion sizes of the items on the plate. Serve odd amounts of food e.g., if
you're serving small foods like shrimp, scallops, or bite-sized appetizers, always give
guests odd quantities.
• Arrangement on the plate. Plate with a clock in mind. As you begin plating your
ingredients, picture the face of a clock. From the diner's point of view, your protein
should be between 3 and 9, your starch or carbohydrate from 9 and 12, and your
vegetable from 12 and 3.
3. Serve hot foods on hot plates. Serve cold foods cold, on cold plates. One of the
most basic functions in any professional kitchen is make sure that plates are
properly heated, chilled, or at room temperature.

Guidelines to help plating attractive

1. Keep food off the rim of the plate

2. Arrange the items for the convenience of the customer
3. Keep space between items. Each item should have its own identity
4. Maintain unity. Create a centre of attention and relate everything to it.
5. Make every component count.
6. Add gravy or sauce attractively.
7. Keep it simple.
Serving Baked Fish
• Serve baked fish with a sauce or seasoned butter to enhance
moistness and improves palatability. Serving with lemon also
enhances the fish.
• For service, the fish is removed from the dish, the liquid is
strained, degreased, reduced and finished by adding butter,
cream or veloute sauce.

Serving Broiled Lobs

● Serve immediately with melted butter or appropriate

sauce and garnish.

sautéed and Pan Fried

• Remove the fish with spatula and place on serving plate with
presentation side up.
• Sprinkle fish with lemon juice and chopped parsley.
• Heat raw butter in the sauté pan until it turns light brown.
Pour over fish immediately and serve at once.
Sautéed and Pan Fried

Serving Poached or Simmered Fish in Court bouillon

• Served poached fish with appropriate sauce, such as

hollandaise for hot fish and a mayonnaise – based sauce for
cold fish. Mild vinaigrette go well with both hot and cold
poached fish.

Serving Poached Fish in Fumet and Wine

• Add fish veloute and heavy cream and bring to boil.

• Adjust seasoning with salt, white pepper and lemon Reduce
the cushion over high heat to about ¼ of its volume.
 • juice.
• Strain the sauce.
• Arrange the fish on plates for service, coat with sauce and
serve
• immediately.
Glazing
Poached fish is sometimes glazed before serving
1. Combine the finished sauce with egg yolk,
hollandaise sauce or lightly whipped cream.
2. Coat the fish with the sauce and run the plate under
Broiler until the sauce is golden brown.

Storing of Fish and Shellfish

Fresh Fish

1. On crushed ice – use drip pans to allow for drainage

of melted ice. Change ice daily. Cover container or
container or store in separate box away from other
foods. .
a. Whole fish should drawn (that is viscera remove)
as soon as possible because the entrails
deteriorate quickly.
b. Cut fish (fillets, steaks, portions) should be
wrapped or left in original moisture proof wrap
2. Refrigerate at 30° to 34°F (-1° to 1°C...
3. Fish may be stored for 1 to 2 days. If it must be kept longer, you must
wrap and freeze it immediately.
4. Check stored fish for freshness just before you use it. Even if it was fresh
when received, it may not be fresh after few days in storage.
Frozen Fish

1. 1. Store at 0°F (-18°C. or colder.

2. 2. Keep well wrapped to prevent freezer burn
3. 3. Maximum storage time: Fat fish – 2 months;
Lean fish-6 months.
4. Rotate stock – first in, first out.

Shellfish

A. Oyster

1. Keep live oyster in a cold, wet place in the cartons

or sacks.
2. Store fresh shucked oysters in original container
in refrigerator at 30° to 34°F (-1° to 1°C). They
will keep up to 1 week.
3. Keep frozen oysters in freezer at 0°F (-18°C. or colder)
until ready for use.
B. Lobster and Shrimp
1. Store at 0°F (-18°C. or colder).
2. Fresh or thawed shrimp in shell are stored on crush ice,
like whole fish.
3. Peeled shrimp lose soluble nutrients and flavour when
when stored unwrapped on ice. They should be wrapped
before placing on ice or covered and simply refrigerated.
4. Packed in moist seaweed or in moist, heavy paper, kept
in a cool place.

Practice Exercises/Activity

Activity 1
Direction: Identify the word that is described in the sentence. Two points each.

___________1. Refer to the arrangement of food on the plate dressed with a sauce.

__________ 2. Decorate to provide (a food) with something that adds flavor.

__________ 3. Select foods and garnishes that offer variety and contrast.

___________ 4. Choose the Perfect Plate.

___________ 5. One of the most basic function of any professional kitchen.

Engage

After cooking, our goal of course is putting your food in a plate .When plating food, the goal is to make
the food look attractive and appetizing. This is because people eat with their eyes first, so if the food
looks good, they're more likely to enjoy it. To achieve restaurant-quality presentation, layer the food
and experiment with contrasting colors and textures to make it as appealing as possible. Following the
fundamental of plating, and following guidelines
 Apply

Direction : Given the recipes, prepare and present seafood dishes. You will be
evaluated through rubrics given below.

Poached Fillet of Sole in White Wine Sauce

Tools/Equipment Needed:
Pan
Baking dish
Food tong
Spoon
Broiler/oven

Ingredients:
2 lbs. sole fillets
2 lbs. spinach, cooked and drained
½ C. dry white wine
1 C. fish stock
3 tbsp. butter
4 tbsp. flour
 Post Test

Direction: Choose the letter of the word/words that is being described by

the statement. Encircle the correct answer.

1. Which of the following refer to the arrangement of food on the plate dressed with
a sauce or topped with garnishing.
A. Decoration C. Plating
B. Garnishing D. Plating and presentation
2. Which of the following colors suggested on a plate to make it balance?
A. Four to five C. Three to four
B. One to two D. Two to three
3. Which of the following is not the elements of balance plating?
A. Color and flavors C. Textures
B. Shape D. Time
4. Which of the following is the harmonize flavor of food?
A. Color and flavors C. Textures
B. Shape D. flavor
5. Which is an item or substance used as a decoration or embellishment
accompanying a prepared food dish?
A. garnish C. Textures
B. Shape D. flavor
6. Which of the following is the selection of a plate that is large enough to hold the
items without crowding?
A. arrangement on the plate
B. balance the portion sizes of the items on the plate
C. match portion sizes and plate
D. match portion size
7. Which of the following is referred to by this statement? “Don’t let the main item
get lost with excessive garnish”. What does this mean?
A. arrangement on the plate
B. balance the portion sizes of the items on the plate
C. match portion sizes and plate
D. match portion size
8. Which of the following is not the guideline in attractive plating?
A. Arrange the items for the convenience of customer
B. Keep it simple
C. Keep food off in the rim of a plate
D. Make the food scattered
9. Which of the following can be served immediately with melted butter or sauce
and garnish.
A. Serving baked fish C. Serving sautéed and pan fried
B. Serving broiled lobster D. Serving poached in court bouillon
10. Which of the following isrue about glazing?
A. Combine the finished sauce with egg yolk, hollandaise sauce or lightly
whipped cream.
B. Coat the fish with the sauce and run the plate under a broiler until the
sauce is golden brown
 C. Arrange the fish on plates for service, coat with sauce and serve
immediately
D. Both A and B
11. Which of the following is the guideline of fundamental plating?
A. Balance
B. Portion size
C. Serve hot foods on a hot plates and serve cold foods on cold plates
D. Both A, B and C
12. Which of the following is the guideline to help plating attractive?
A. Add gravy or sauce attractively and keep it simple
B. Make every component count and maintain unity
59 and keep space between items.
C. Keep food off the rim of the place
D. All of the following
13. Which of the following is not the guideline of plating?
A. Balance
B. Portion size
C. Serve hot foods on a hot plates
D. Time and effort
14. Which of the following is not the guideline of Sautéed and Pan Fried?
A. Heat raw butter in the sauté pan until it turns light brown.
B. Reduce the cushion over high heat to about ¼ of its volume.
C. Remove the fish and place on serving plate with presentation side up.
D. Sprinkle fish with lemon juice and chopped parsley.
15. Which of the following is the guideline in serving broiled lobster?
A. Heat raw butter in the sauté pan until it turns light brown.
B. Reduce the cushion over high heat to about ¼ of its volume.
C. Remove the fish and place on serving plate with presentation side up.
D. Serve immediately with melted butter or appropriate sauce and garnish.
Assessment What’s More
1. D
2. D 1. Plating
3. D presentation
4. D
5. A 2. Garnishing
6. C
7. D 3. Balance
8. D
9. D 4. Portion size
10.D
11.D 5.. Properly
12.B Heated or
13.D Chilled
14.B
15.D .
Answer Key