COOKERY9_Q4_WEEK5_PLATE AND PRESENT.pptx

Q4_WEEK5 - PLATE AND PRESENT DESSERT

1. Most Essential Learning Competencies: Presents desserts attractively Identify factors in Plating and Presenting Desserts.

2. Objectives: Identify the accompaniments, garnishes and decorations for desserts. Recognize the factors in plating and presenting desserts. Present dessert attractively. Observe and practice food safety specially in this time of pandemic. Value the importance of food presentation

3. Present / Plate Desserts

4. Four Garnishes that adds attraction to Desserts

5. Four Garnishes that adds attraction to Desserts

6. Four Garnishes that adds attraction to Desserts

7. Four Garnishes that adds attraction to Desserts

8. GUIDELINES IN PLATING DESSERT Make garnishes edible . Everything on the dessert plate should be edible and delicious. 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.

9. GUIDELINES IN PLATING DESSERT 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.

10. GUIDELINES IN PLATING DESSERT 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. Try different plates . Various sizes and shapes. The right plate can add or enhance the theme really well.

11. 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.

12. PLATING AND PRESENTING TIPS AND TECHNIQUES The plate –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.

13. PLATING AND PRESENTING TIPS AND TECHNIQUES THE PLATE

14. PLATING AND PRESENTING TIPS AND TECHNIQUES 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.

15. PLATING AND PRESENTING TIPS AND TECHNIQUES THE COLOR

16. PLATING AND PRESENTING TIPS AND TECHNIQUES Texture Contrasting hard and soft, smooth and coarse, adds visual interest to your food, and it will enhance your customers' enjoyment to the food.

17. PLATING AND PRESENTING TIPS AND TECHNIQUES THE TEXTURE

18. PLATING AND PRESENTING TIPS AND TECHNIQUES Keep things clean. 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.

19. PLATING AND PRESENTING TIPS AND TECHNIQUES 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.

20. PLATING AND PRESENTING TIPS AND TECHNIQUES Keep Things Clean

21. PLATING AND PRESENTING TIPS AND TECHNIQUES Garnish to Impress

22. PLATING AND PRESENTING TIPS AND TECHNIQUES Portion Control

23. PLATING AND PRESENTING TIPS AND TECHNIQUES Dishes can be serve in different profile

24. PLATING AND PRESENTING TIPS AND TECHNIQUES Innovation

25. ACTIVITY: Students are task to plate and present dessert attractively using the available resources, within 10 minutes. Always follow, observe and practice food safety in every food preparation to prevent cross contamination.

26. EVALUATION: The students’ performance task is evaluated using the scoring rubric below: Criteria     Score Proper Balance Plating is balanced with even eye appealing flow 5 4 Balance attempted but needs improvement 3 2 Evidence of balance is limited or not present 1 0 Use of Color Color is complimentary and eye appealing 5 4 Some color variety but needs improvement 3 2 Lack of color variety 1 0 Shape (proportion) Incorporates variety of eye appealing shapes 5 4 Some repetition of shapes but variety is evident 3 2 Variety in shape very limited or not present 1 0 Use of Garnish Appropriate for food items 5 4 Adequate but not outstanding 3 2 Inappropriate selection of garnish lack of or too much 1 0 Overall Product Presentation Presentation is attractively displayed Shows creativity 5 4 Presentation is acceptable and some creativity is displayed 3 2 Presentation needs improvement and lacks creativity 1 0       Total Score:

27. ACTIVITY: Activity 2: Describe Me Directions : Identify what Design Principle in Plating does each plated dessert show, and then give short description of the design. Your answer will be rated using the given rubrics below.

28. ACTIVITY: B. Your teacher asks you to prepare and present home-made mango ice cream with a total expense of P147.00 and using a chocolate syrup as an accompaniment. Using the given ingredients, you produced 10 well-presented ice cream. If you will serve the home-made mango ice cream in restaurant or café’, how much will it cost each serving? a. 1 nestle cream - 45.00 b. 1 condensed milk - 37.00 c. 1/2 kl. Mango - 35.00 d. chocolate syrup - 30.00 147.00

29. EVALUATION: Scrambled Letter: Directions: Study the scrambled letters and try to unscramble or rearrange the letters to form a word. Write your answer in your answer sheet. 1. RANHSIG OT SPEIRMS 2. OPRIOTN TROLCON

30. EVALUATION: 3. AVIONTONNI 4. EPKE SGHITN NELAC 5. UERTEXT

31. Food presentation is just essential to the success of a dish as its taste and flavor. The way the food looks on the plate is what tempts our eyes and make you want to taste it. We should consider the following: Food presentation is about timing. Make sure all plates and sparkling clean Using the right accompaniments and garnishes Recognizing the factors in plating

32. ASSIGNMENT: In health magazines or recipe books, cut one picture of a well plated dessert Paste it in long coupon bond and identify accompaniment and garnishes used. In at least three sentences, describe the plated dessert.