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TLE-H.E.-COOKERY
Quarter 2 – Module 7:
PLATE/PRESENT SEAFOOD
DISHES
TLE – Grade 10
Alternative Delivery Mode
Quarter 2 – Module 7: Plate/Present Seafood Dishes
First Edition, 2020

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materials from their respective copyright owners. The publisher and authors do not
represent nor claim ownership over them.

Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Writer: Shahani P. Felicer
Editor: Emma Concepcion S. Reso-or
Reviewers: Emma Concepcion S. Reso-or & Ivah Mae C. Estoconing
Typesetter: Emma Concepcion S. Reso-or
Layout Artist: Emma Concepcion S. Reso-or
Management Team: Senen Priscillo P. Paulin, CESO V Rosela R. Abiera
Fay C. Luarez, TM, Ed.D., Ph.D. Maricel S. Rasid
Adolf P. Aguilar,TM, Ed.D. Elmar L. Cabrera
Nilita L. Ragay, Ed.D.
Antonio B. Baguio, Jr.,Ed.D.

Printed in the Philippines by ________________________

Department of Education –Region VII Schools Division of Negros Oriental

Office Address: Kagawasan, Ave., Daro, Dumaguete City, Negros Oriental

Tele #: (035) 225 2376 / 541 1117
E-mail Address: [email protected]
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TLE
Quarter 2 – Module 7
Plate/Present Seafood Dishes
Introductory Message
For the facilitator:

Welcome to the TLE -10 Cookery Alternative Delivery Mode (ADM) Module on
Plate/Present Seafood Dishes!

This module was collaboratively designed, developed and reviewed by

educators both from public and private institutions to assist you, the teacher
or facilitator in helping the learners meet the standards set by the K to 12
Curriculum while overcoming their personal, social, and economic
constraints in schooling.

This learning resource hopes to engage the learners into guided and
independent learning activities at their own pace and time. Furthermore, this
also aims to help learners acquire the needed 21st century skills while taking
into consideration their needs and circumstances.

In addition to the material in the main text, you will also see this box in the
body of the module:

Notes to the Teacher

This contains helpful tips or strategies that
will help you in guiding the learners.

As a facilitator, you are expected to orient the learners on how to use this
module. You also need to keep track of the learners' progress while allowing
them to manage their own learning. Furthermore, you are expected to
encourage and assist the learners as they do the tasks included in the module.

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For the learner:

Welcome to the TLE 10-Cookery Alternative Delivery Mode (ADM) Module on

Plate/Present Seafood Dishes!

This module was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and time.
You will be enabled to process the contents of the learning resource while
being an active learner.

This module has the following parts and corresponding icons:

This will give you an idea of the skills or

What I Need to Know competencies you are expected to learn in the
module.

This part includes an activity that aims to

check what you already know about the
What I Know
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.
This is a brief drill or review to help you link
What’s In the current lesson with the previous one.

In this portion, the new lesson will be

What’s New introduced to you in various ways; a story, a
song, a poem, a problem opener, an activity
or a situation.
This section provides a brief discussion of the
What is It lesson. This aims to help you discover and
understand new concepts and skills.

This comprises activities for independent

practice to solidify your understanding and
What’s More
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.
This includes questions or blank
What I Have Learned sentence/paragraph to be filled in to process
what you learned from the lesson.
This section provides an activity which will
What I Can Do help you transfer your new knowledge or skill
into real life situations or concerns.

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 This is a task which aims to evaluate your
Assessment level of mastery in achieving the learning
competency.
In this portion, another activity will be given
Additional Activities to you to enrich your knowledge or skill of the
lesson learned.

Answer Key This contains answers to all activities in the

module.

At the end of this module you will also find:

References This is a list of all sources used in

developing this module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part
of the module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other
activities included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your
answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through
with it.
If you encounter any difficulty in answering the tasks in this module, do
not hesitate to consult your teacher or facilitator. Always bear in mind that
you are not alone.

We hope that through this material, you will experience meaningful

learning and gain deep understanding of the relevant competencies. You
can do it!

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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 the nature of Plating/Presenting Seafood Dishes. 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.
After going through this module, you are expected to:
1. Discuss the different methods of plating seafood dishes.
2. Plate/Present a seafood dish.
3. Appreciate the importance of presenting/plating seafood dishes.

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 What I Know

Let us determine how much you already know about the culinary term used in
plating/presenting seafood dishes. Take this test.

Direction: Match column A with Column B. W rite the letter of the correct answer
on your notebook.

A. B.
1. tomatoes concasse cooked with garlic a. bouqet of vegetables
2. mushrooms b. crecy
3. bouquet of vegetables c. forestiere
4. carrots d. nicoise
5. cauliflower e. dubarry
f. fermiere

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 Lesson

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PLATE/PRESENT SEAFOOD DISHES

Food plating is the process of arranging and decorating food to enhance its
presentation. Improving the presentation of a dish adds value to the dining
experience, and provides room for a higher mark-up on your food.

When serving seafood, dish presentation is important. Using the natural

attributes of the product can make it appealing to the eye of the customers.

What’s In
Direction: Answer the following questions on your notebook.

1. What are three fundamentals of plating?

2. Why do you need to follow the guidelines in plating?

Notes to the Teacher

The following are information that would lead to the activities and
assessment. Some activities may need your own discretion upon
checking or you may use a rubric if provided. Please review the
activities and answer keys and amend if necessary.

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 What’s New

Direction: Study the picture and answer the questions that follow. Write your
answer on your notebook.

1. What makes the recipe looks attractive to the

costumers?

2. What are garnishes or accompaniments added

to make the recipe attractive?

What is It

Part of serving any kind of food is presentation. You don‘t have to be a trained
chef to learn the basics of plating, which is the art of presenting food in an attractive
way. The following topics and activities will help you learn the fundamentals of
plating and perform it for better understanding.

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 –
2. Portion size
 match portion sizes and plates – select plates large enough to hold all the
items without crowding
 balance the portion sizes of the items on the plate – don‘t let the main item get
lost with excessive garnish
 arrangement on the plate –

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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 center of attention and relate everything to it
5. Make every component count.
6. Add gravy or sauce attractively.
7. Keep it simple
8. Serve hot foods hot, on hot plates
9. Serve cold foods cold, on cold plates

Examples of Garnishes or Accompaniment for Plating

 Bouqetiere - bouquet of vegetables
 Jardinière - garden vegetables
 Clamart - peas
 Crecy - carrots
 Doria - cucumbers (cooked in butter)
 Dubarry - cauliflower
 Fermiere - carrots, turnips, onions and celery cut into uniform slices
 Forestiere - mushrooms
 Lyonnaise - onions
 Nicoise - tomatoes concasse cooked with garlic

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 Lobster

 Serve immediately with melted butter or appropriate

sauce and garnish.

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 Serving 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 saute pan until it turns
light brown. Pour over fish immediately and
serve once.

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

 Reduce the cuision over high heat to about ¼

of its volume.
 Add fish veloute and heavy cream and bring to
boil.
 Adjust seasoning with salt, white pepper and
lemon 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 eggyolk,

hollandaise sauce or lightly whipped cream.

2. Coat the fish with the sauce and run the plate under
a broiler until the sauce is golden brown.

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 What’s More

Directions: Label the pictures below. Write your answer on your notebook.

1.______________________ 2._______________________ 3.____________________

4._______________________ 5.______________________ 6.____________________

What I Have Learned

Directions: Write an essay of your learning journey about this lesson using the
guide phrases below. Do this activity on your notebook.

I have learned that_________________________________

I have realized that_________________________________

I will apply_________________________________________

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 Rubrics

Areas of
Assessment 10 points 7 points 4 points 1 point
Presents ideas Presents ideas
in an original in a consistent Ideas are too Ideas are vague
Ideas manner manner general or unclear

Organization Strong and Organized Some No

organized beg/mid/end organization; organization;
beg/mid/end attempt at a lack
beg/mid/end beg/mid/end

Understanding Writing shows Writing shows Writing shows Writing shows

strong a clear adequate little
understanding understanding understanding understanding

Mechanics Few (if any) Few errors Several errors Numerous

errors errors

TOTAL POINTS

What I Can Do

Directions: With your knowledge about seafood dishes, cook any seafood dishes and
apply plating techniques. Make it in a creative way. Use ingredients and kitchen tools
available from your end. You may take photo or video of your performance and
submit it via messenger.

Note: If you do not have a mobile phone to record your performance or internet access,
you may ask your parent/guardian to rate your performance using the indicated rubric
for this activity.

EVALUATION SHEET OF FINISHED PRODUCT

GOOD = 3 points; FAIR = 2 points; POOR = 1 point

General Appearance Good Fair Poor

Attractive and appealing to appetite

Apply balance of color, shapes, texture,

and flavor

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 Appropriate materials and tools used

Balance of portion sizes of the items on

the plate

Assessment

A. Directions: Briefly explain the relationships of the following in food preparation.

Write your answers on your notebook.

Balance
Portion size
Serving hot food on hot plates
Serving cold foods on cold plates
Garnishes

B. Directions: Fill in each blank word/words to complete each statement.

1. Serve hot foods hot,on ___________plates.

2._____________the items for the convenience of the costumer.
3. Keep it ________________.
4. Maintain____________.Create a center of attention and relate everything to it.
5. Match portion,sizes and plates-select plates_______________ enough to hold the
items without crowding.
6. Select foods and garnishes that offer_________ and___________
7. Make every _________________ count.
8. Serve cold foods cold,on _______________plates.
9. Add___________or _________________attractively.
10. Keep ____________between items

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Assessment
1. Hot
2. Arrange
3. Simple
4. Unity
5. Large
6. Variety/contrast
7. Component
8. Cold
9. Gravy/sauce
10.Space
What’s More
1. Glazing
What I Know
2. Serving Baked Fish
1. D
3. Serving Sautéed Pan Fried
2. C
4. Serving Broiled Lobster
3. A
5. Serving Poached Fish in Fumet and Wine
4. B
6. Serving Poached or Simmered Fish in Court
5. E
Bouillon
Answer Key
References
“Broiled Lobster Tails Recipe + How to Butterfly.” NatashasKitchen.com, February
10, 2020. https://natashaskitchen.com/broiled-lobster-tails-recipe-video/.

Magiel Batisla-ong Follow. “Varieties of Seafood Tle Cookery Grade 10 Lesson.”

SlideShare, November 13, 2018.
https://www.slideshare.net/MagielBatislaong/varieties-of-seafood-tle-
cookery-grade-10-lesson.

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For inquiries or feedback, please write or call:

Department of Education – Schools Division of Negros Oriental

Kagawasan, Avenue, Daro, Dumaguete City, Negros Oriental

Tel #: (035) 225 2376 / 541 1117

Email Address: [email protected]
Website: lrmds.depednodis.net

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