Grade Eight Quarter 4_Week 6_Cookery.pptx

cookery

1. Technology and Livelihoo d Education Cookery 10 RANDY M. GARAY Subject Teacher

2. Cookery 10 Learning Competency Present Meat Dishes Quart e r 4 I

3. Cookery 10 Learning Outcome: Present meat dishes aesthetically, based on classical and cultural standards. Select suitable plate according to standard in serving meat dishes. Quart e r 4 I

4. Cookery 10 Learning Objectives: Present meat aesthetically, based on classical and cultural standards. Select suitable plate according to standard in serving meat dishes. Quart e r 4 I

5. Cookery 10 Quart e r 4 I

6. Cookery 10 Quart e r 4 ARE YOU READY? I I

7. Cookery 10 Directions: Read the statements carefully and arrange the jumbled letter to figure out the correct answer. Quart e r 4 I

8. Que s ti o n? 1. What to do you call the cooking method when meat is cooked in steaming liquid in which bubbles are breaking on the surface? ROIBLGIN I Broiling

9. Que s ti o n? 2. Which of the cooking method does not belong to dry heat method? TENWSIG I Stewing

10. Que s ti o n? I 3. What cooking technique involves cooking with moisture? OISMT EATH MEDOTH Moist heat method

11. Que s ti o n? 4. What cooking method involves submerging the food in a hot, liquid fat? I PEED FYRNIG Deep Frying

12. Que s ti o n? 5. Which method cooking is used when food is partially covered with liquid and then simmered slowly at a low temperature? RAIBSIGN I Braising

13. Does Food Plating and presentation really matters? D Question?

14. Ar e yo u ready with our challenging but meaty discussion? Presen t Meat Dishes d

15. Cookery 10 d Quart e r 4

16. d Cookery 10 Qu a rt e r 4 PRES E NT MEAT DISHES

17. Basi c Principle s o f Platter Presentation 1. Presentation must have three elements Centerpiece may be an uncut portion of the main food item. Slices or serving portions of the main food item, arrange artistically. Garnish , arranged artistically in proportion to the cut slices. D

18. Basi c Principle s o f Platter Presentation 2. The food should be easy to handle and serve, so one portion can be removed without ruining the arrangement. D

19. Basi c Principle s o f Platter Presentation 3. Simple arrangements are easier to serve, and more likely still attractive when they are half demolished by the guest. D

20. Basi c Principle s o f Platter Presentation 4. Attractive platter is made of metals, mirrors, china, plastic, or woods, presentable and suitable for use with food. D

21. Basi c Principle s o f Platter Presentation D 5. It must look attractive and appropriate not only by itself, but among other presentations on the table.

22. How to Presen t Foo d o n a Plate? D

23. How to Presen t Foo d o n a Plate? D

24. How to Presen t Foo d o n a Plate? D

25. Fiv e Basi c Element s o f Plating 1. Create your framework Start with drawings and sketches to visualize the plate Try to imagine and think of ways to present your dish with the available plate you have. Get ideas online or food magazines as a starting point. D

26. Fiv e Basi c Element s o f Plating 2. Keep it Simple Select one ingredient to focus on and use space to simplify the presentation. Clutter distracts from the main elements of your dish and might confuse the diners on what to focus on. D

27. Fiv e Basi c Element s o f Plating 3. Balance the Dish Play with colors, shapes, and textures to entice diners, and not to overwhelm. The presentation should never overpower flavor and function. Think of the color combinations, the shape of each ingredient you will use, the visual appeal and as well as the texture of each ingredient. D

28. Fiv e Basi c Element s o f Plating 4. Get the Right Portion size ensure there is right amount of ingredients and the plate complements the dish, not too big or to small. Strike the right proportion of protein, carbohydrates, and vegetables to create a nutritionally balanced meal. You do not need to load the plate with too much food. Consider how high or wide your food will look on the plate. D

29. Five Basic Elements of Plating 5. Highlight the Key Ingredient ensure the main ingredient stands out, and pay equal attention to the support. This refer to the other elements on the plate such as garnishes, sauces and even the plate itself. Over-crowding the plate will confuse the diner of what is on the plate. Complementing what is what to be served should be the priority, not the accompaniments to overwhelm the whole dish. D

30. Cookery 10 E Quart e r 4 Learning Task 1 Directions: Answer the following questions: Write your answer on a separate sheet of paper (5points each) Does food plating and presentation really matters? Explain How do you present meat dishes on a plate?

31. Cookery 10 E Quart e r 4 Learning Task 2 Direction: Read the following statements. Write the letter of the correct answer on a separate sheet of paper. 1. In platter presentation, uncut portion of the main food item is ? garnish serving portions C. centerpiece D. plating

32. Cookery 10 E Quart e r 4 Learning Task 2 2. It is arranged artistically in proportion to the cut slices. slices serving portions C. garnish D. balance

33. Cookery 10 E Learning Task 2 Quart e r 4 3 . Th e food sho u ld b e eas y to handl e an d . garnish serve C. arrangement D. color

34. Cookery 10 E Quart e r 4 Learning Task 2 4. Used attractive platter presentation made of metals, mirrors, plastic, or wood, and . china pan C. platter D. fiber

35. Cookery 10 E Quart e r 4 Learning Task 2 5. It is the act of serving or arranging portions of the main food item artistically. slicing garnishing C. setting D. presentation

36. Cookery 10 E Quart e r 4 Learning Task 2 ( ANSWER ) 1. In platter presentation, uncut portion of the main food item is ? garnish serving Portions C. centerpiece D. plating C. centerpiece

37. Cookery 10 E Quart e r 4 Learning Task 2 2. It is arranged artistically in proportion to the cut slices. slices serving portions C. garnish D. balance A. slices

38. Cookery 10 E Learning Task 2 Quart e r 4 3 . Th e food sho u ld b e eas y to handl e an d . garnish serve C. arrangement D. color B. serve

39. Cookery 10 E Quart e r 4 Learning Task 2 4. Used attractive platter presentation made of metals, mirrors, plastic, or wood, and . china pan C. platter D. fiber A. china

40. Cookery 10 E Quart e r 4 Learning Task 2 5. It is the act of serving or arranging portions of the main food item artistically. slicing garnishing C. setting D. presentation D. presentation

41. Cookery 10 E Quart e r 4 Learning Task 3 Directions: Fill in the missing word/s to complete the sentence that summarizes out the topic for today. Write your answer on a separate sheet of paper. The way you your food is what tempts the customers to try a dish. We eat with our senses: what we see, , and . In this age of food bloggers and Instagrammers, food matters more than ever. The food - can make a dish taste better.

42. Cookery 10 a Quart e r 4 Learning Task 4 (Performance Task) Choose Filipino meat dish and illustrate the presentation or plating the meat dish based on classical and cultural standards considering the rubrics below. Element GOOD (3) FAIR (2) POOR (1) Balance Plating is balanced with even eye appealing flow Balance attempted but needs improvement Evidence of balance is limited or not present Color Color is complementary and eye appealing Some color variety but needs improvement Lack of color variety Shape (proportion) Incorporates variety of eye appealing shapes Some repetition of shapes but variety is different Variety in shape very limited or not present Use of Garnish Appropriate for food items Adequate but not outstanding Inappropriate selection of garnish or lack of or too much Contrast Presentation has 2 + contrasting textures, shapes, colors, flavors, or temperatures Presentation shows one contrasting textures, shapes, colors, flavors, or temperatures Pre sen t a t io n s h ow s n o co n tr a s t in g t e x t ures , shapes, colors, flavors, or temperatures Overall Product Presentation Presentation is attractively displayed shows creativity Presentation is acceptable and some creativity is displayed Pre sen t a t io n ne eds im pr o v emen t an d l a cks creativity Score (Max. of 18 pts)

43. Cookery 10 a Learning Task 5 Quart e r 4 TRUE or FALSE . Write TRUE if the statement is correct and FALSE it is false in a separate sheet of paper. 1. A plate of food looks most appealing when there is a low level of contrast in colors. 2. Having an even number of elements on a dish is more visually appealing than having an odd number. 3. Too many soft or crunchy foods on a plate are unappealing, but a combination of both is delicious. 4. As a rule, half of the food on the plate should comprise of vegetables, one fourth meat or another protein, and none fourth starch. 5. Keep standard serving sizes in mind and aim to serve just the right amount of each part of the dish.

44. Cookery 10 a Learning Task 5 Quart e r 4 6. Start plating food in the center of the dish and work outward from there, so that the food is centered in the middle of the plate. 7. Cutting vegetables in interesting shapes can make the simple become special. 8. Colored plates do not compete visually with the food you are serving. 9. Once the food is on the plate, a spritz of oil or water can improve its visual appeal if it looks too dry. _10. A great way to clean up the edges of a plate is to dip a paper towel in a cup of water with a dash of white vinegar.

45. Cookery 10 a Quart e r 4 Learning Task 5 ( ANSWER ) TRUE or FALSE . FALSE FALSE FALSE TRUE TRUE TRUE TRUE FALSE TRUE TRUE

46. Directions : Complete the following phrases to generate a synthesis of the concepts you learned today. Write your answers in the comment box below or in your activity notebook. I learned that… I realized that… I will share..

47. I learned that there are basic principles of platter presentation and how to present food on a plate by always do the basic plating elements to consider.

48. I realized that I have to make sure and consider the basic elements in plating food.

49. I will share this knowledge and skills to my students, friends and family through my facebook posts and in our usual conversation.

50. Learning Task https://docs.google.com/document /d/11oVl1piAaxEVFh6Oj- IkibkMnV11K9LU737jIeDs0bc/edit?us p=sharing

51. Anuman ang Sitwasyon Tuloy ang Edukasyon!