GRADE 9 COOKERY
QUARTER 4
Name of Learner: _________________________ Grade/Section: ___________
Name of Teacher: _________________________ Date: __________
LEARNING ACTIVITY SHEET No. 4
I. LEARNING SKILLS from MELCs/CG
PLATE/PRESENT DESSERT (TLE_HECK9-12PD-IVg-17)
1. Identify the accompaniments of desserts.
2. Present desserts attractively; and
3. Identify factors to consider in plating and presenting desserts.
II. INTRODUCTORY CONCEPT
Dessert is a course that concludes a meal. A dessert that is well presented
and tastes delicious will leave a lasting impression of a great meal.
Food presentation is like an art. We need to consider the balance in color,
texture and proportions and other elements.
ACCOMPANIMENTS, GARNISHES AND DECORATIONS FOR DESSERTS
Dessert Syrup
Flavored simple syrup used to moisten cakes.
Flavorings maybe extracts like vanilla, liquors like
rum.. Lemon or orange rind may also add flavor to
syrup.
https://pxhere.com/en/photo/1621236
Cream Anglaise .
Stirred vanilla custard sauce; consist of milk,
sugar, egg yolks and vanilla stirred over low heat
until lightly thickened.
http://cookdiary.net/wp-content/uploads/images/Creme-Anglaise_10938.jpg
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.
https://pxhere.com/en/photo/486097
1
Custard
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
https://images.app.goo.gl/V7eyfXRVm5s5Nsx5A https://images.app.goo.gl/qGMaz7WVsSTYBjMe8
3. CHOCOLATE GARNISH 4. COOKIE GARNISH
https://images.app.goo.gl/BtYhcfzQZ1XRAzpq5 https://images.app.goo.gl/LuyNxKV8QUL8CdW87
GUIDELINES IN PLATING DESSERT
1. Make garnishes edible.
2. Keep it clean and simple.
3. Make your garnishes relate to the dessert on the plate.
4. Layer flavors and textures in your dessert.
5. Try different plates
2
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 – the choice of plate is critical to the final presentation, as the plate is
the frame of the presentation.
2. Color - plays an important part of plate presentation. Always try to have a variety
of colors on the plate.
3. 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
Presentation should not look sloppy and dirty.
5. Garnish to Impress - enhances your plate presentation. Choose garnishes that
are appropriate to the ingredients such as chocolate curls for chocolate cake.
III. ACTIVITES
Task 1. CRACK THE CODE
Direction: Crack the code by rearranging the jumbled up words that will give you the
answer for each item.
1. _______________ it is the frame of the presentation in plating.
LATEP
2. _______________is critical to food presentation.
RETTEUX
3. _______________ it enhances your plate presentation and must edible.
SHINGRA
4. _______________ consist of milk, sugar, egg yolks and vanilla.
REACM LAISENAG
5. _______________ consist of milk, sugar, eggs and flavourings.
STDRUCA
3
Task 2. WHAT WOW FACTOR! Identify the following garnishes that adds WOW
factor.
1.____________ 2.___________ 3.__________ 4.___________
PERFORMANCE TASK 1.
Prepare and present one plated dessert using a Cupcake/homemade pancake or
any available dessert at home. Use appropriate dessert accompaniment and garnish
applicable to the food item and apply the fundamentals of plating. Get a partner to
take video or pictures while performing the activity. Take a picture of your plated
dessert and send it to your teacher through messenger or email. Your performance
will be rated using rubrics.
Criteria Score
Proper Plating is balanced Balance attempted Evidence of balance
Balance with even eye but needs is limited or not
appealing flow. improvement. present.
10
5 2
Use of Color Color is Some color variety but Lack of color variety.
complimentary and needs improvement.
eye appealing.
5 2
10
Shape Incorporates variety of Some repetition of Variety in shape very
(proportion) eye appealing shapes but variety is limited or not present.
shapes. evident.
5 2
10
Use of Appropriate for food Adequate but not Inappropriate
Garnish item outstanding selection of garnish or
lack of or too much.
10 5 2
Overall Presentation is Presentation is Presentation needs
Product attractively displayed acceptable and some improvement and
Presentation shows creativity. creativity is displayed. lacks creativity.
10 5 2
Total Score
4
IV. MY REFLECTION
On the space provided below, write a reflection about the topic that you
have learned today.
1. What I know?
______________________________________________________________
______________________________________________________________
______________________________________________________________
2. What have I learned?
______________________________________________________________
______________________________________________________________
______________________________________________________________
3. What skills do I need to improve?
______________________________________________________________
______________________________________________________________
_____________________________________________________________
V. REFERENCE
https://www.txcte.org/sites/default/files/resources/documents/Rubric-for-Plating-
Presentation.pdf
https://www.familyconsumersciences.com/wp-content/uploads/Plating-Styling-
BrowniesLesson-Lab.pdf
Learning Resource for Grade 9 Cookery
Prepared by:
Anthony D. Tayangona
TI/ San Vicente NHS
