Department of Education
NATIONAL CAPITAL REGION
SUPPLEMENTARY
LEARNING MATERIALS
for Junior High School
Learners
TECHNOLOGY AND LIVELIHOOD EDUCATION
GRADE 10
HOME ECONOMICS-COOKERY 10
QUARTER 3 (Module 7)
LEARNING COMPETENCY:
LO 3. Plate/Present ang Game Bird Dishes
LE_HECK9-12PGD-IIIi-27
HOW TO USE THIS SUPPLEMENTARY LEARNING
MATERIALS
Before you start answering the module, I want you to set aside other
tasks that will disturb you while enjoying the lessons. Read the simple
instructions below to successfully enjoy the objectives of this kit. Have fun!
1. Follow carefully all the contents and instructions indicated in every page of this
module.
2. Write on your notebook or any writing pad the concepts about the lessons.
Writing enhances learning, that is important to develop and keep in mind.
3. Perform all the provided activities in the module.
4. Let your facilitator/guardian assess your answers.
5. Analyze conceptually the posttest and apply what you have learned.
6. Enjoy studying!
PLATE/PRESENT POULTRY AND GAME BIRD DISHES
EXPECTATIONS
At the end of the module, you should be able to:
1. identify the type of service ware to be utilized in serving poultry and game bird dishes.
2. present plated poultry and game-bird dishes with appropriate sauces, garnishes, and
accompaniments.
PRETEST
DIRECTIONS: Choose the letter of the best answer. Write the chosen letter on a separate sheet
of paper.
1. This is used to keep bugs off the food, and it can also to be used to rinse produce or
strain pasta.
A. Tray C. Microwave food cover
B. Napkin holder D. Salt spoon
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2. Which of the service ware has a shallow platform designed for carrying things. It can be
passionate from numerous materials, including silver, brass, sheet iron and wood.
A. Tray C. Microwave food cover
B. Napkin holder D. Salt spoon
3. It is a device used to hold napkins; It can be made from virtually any solid materials and it is
built so that the napkin DO NOT slip from its hold.
A. Tray C. Condiments
B. Napkin holder D. Salt spoon
4. Which of the following used to flavor or compliment food a substance such as vinegar,
relish or spice?
A. Tray C. Condiments
B. Salt spoon D. Salt spoon
5. It is a miniature utensil used with an open salt cellar for individual service.
A. Tray C. Condiments
B. Salt spoon D. Carving knife
6. It is used to slice thin cuts of meat, including poultry, roasts, hams and other large cooked
meat.
A. Tray C. Condiments
B. Cold meat fork D. Carving knife
7. It is an essential utensil for serving cuts or cold meats and used for carrying food and drink, or
for holding small items.
A. Cold meat fork C. Condiments
B. Tray D. Carving knife
8. Mr. Choi prepared Fillet Chicken Sweet and Sour Dish; How can you fix a dish that has been
over-sweetened?
A. Add honey and tomatoes.
B. Add a squeeze of lemon or lime juice or a spoon of apple cider vinegar.
C. Add more water.
D. Add olive oil.
9. Mrs. Glezy Alvarez wants to eat roast grouse with accompaniments. Let us help Mrs. Alvarez
to know what correct accompaniments are for roast grouse.
A. bacon rolls, meat balls, heart-shape croutons spread with duxelles
B. gravy, bread sauce, fried breadcrumbs, game chips, watercress
C. redcurrant jelly, grapes, slices of kiwifruit, horseradish sauce
D. cranberry sauce, chestnuts, thyme and parsley stuffing, chipolatas
10.The main accompaniment for curried chicken is rice. Apart from rice, what are the other
accompaniments?
A. plain boiled potatoes, quenelles, Matignon of vegetables
B. mangos, stuffed tomatoes, chateau potatoes
C. fried onion-rings, choux-paste gnocchi, turned mushrooms
D. poppadum’s, sambals, Bombay ducks
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LOOKING BACK
Directions: Based on the previous lesson, answer the following questions:
What are the common causes of food contamination and food spoilage?
____________________________________________________________________________
____________________________________________________________________________
How can we prevent food contamination and food spoilage?
_____________________________________________________________________________________
_____________________________________________________________________________________
BRIEF INTRODUCTION
This self-learning material highlighted the types of service ware to be utilized in serving poultry
and game bird dishes and preparation of chicken which will help you to create dishes using
appropriate sauces, garnishes, and accompaniments. Chicken meats provide not only high-
quality protein, but also important vitamins and minerals.
Based on experiences of those culinary experts, learning how to cook great food requires
a look at the most basic recipes. There are many secrets in the culinary arts that chefs learn at
school -secrets that often apply to the simplest of foods. Chicken is a tricky meat to cook and the
more practice you get with it, the better. It is very easy to undercook or overcook and neither is a
desirable result.
What is a service ware?
Food and beverage service ware refers to all single-use disposable containers and other
products used for selling, vending, or serving food or beverages and includes but is not limited to:
cups, bowls, plates, serving trays, cartons, hinged or lidded containers (clamshells), straws,
splash sticks, stir sticks, soup.
Different Types of Service Wares
1. Microwave Food Cover - It has multiple functions, flip it over and it can be used to rinse
produce or strain pasta. This is used to keep bugs off the food!!
2. Tray - It is a shallow platform designed for carrying things. It can be fashioned from numerous
materials, including silver, brass, sheet iron, wood, melamine, and paper- mâché. Tray are flat
but with raised edges to stop things from sliding off them.
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3. Condiments - A substance, such as a relish, vinegar, or spice, used to flavor or complement
food.
4. Dinner Plate - It is used more than any other plate. It is used to serve the main course at all
meals, formal and informal. Modern dinner plates measure from 10 to 11 inches across.
5. Fish Plate - It is a specialized plate about 8 to 9 inches in diameter. It is not made as part of a
dinnerware set but is recognizable by ornamentation in a fish pattern. The fish plate is not
essential for formal or informal meals; when served as an appetizer, fish is presented on any
medium-size plate, such as a salad plate or a dessert plate.
6. Napkin Holder - It is a shallow platform designed for carrying things. It is a device used to hold
napkins.
7. Salad Plate - The round salad plate is made in two sizes. The larger salad plate is about 8 to
5 inches in diameter, the smaller 7 to 7.5 inches. At a formal meal, the salad plate is laid before
the guest after the main course is cleared, an arranged salad is presented to the diner on a
platter.
8. Salt Spoon – It is a miniature utensil used with an open salt cellar for individual service.
9. Cold Meat Fork – It is an essential utensil for serving cuts of cold meats and on simple or fancy
trays.
10. Carving Knife – It is a large bet. 20 cm and 38 cm (8 and 15 inches) that is used to slice thin
cuts of meat.
Factors in Presenting/ Plating Poultry and Game-bird Dishes
Sauces and Condiments – The sauces and garnishes must be arranged according to
enterprise standards for specific dishes. they are all personal/establishment preferences dictated
by traditions, personal wishes, experimentation, cultural influence or a combination of all these
things.
Accompaniments include:
1. Sauces Flavored to compliment the type of meat cooked.
2. Garnishes Chopped herbs to add flavor and color to the dish.
3. Vegetables The varieties of preparations are endless, boiled, roasted, hot or
cold.
Creative Food Presentation Techniques
The way food is presented affects a person’s perception of how it will taste. Remember
the saying “eyes eat first”.
1. Plating the food – It is plating the act of arranging the meal on the individual plate immediately
before it’s served.
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2. Decorate the frame - If the food is the masterpiece, then the plate is its frame. You can also
decorate the rim of a plate, just as you decorate a frame.
3. Mix Shapes, Color and Textures – Food is naturally beautiful. Combine foods with different
shapes, colors and textures on the same plate.
4. Garnishes – It can be as simple or intricate as you like. The key to selecting a garnish is picking
a garnish that will improve the dish. Garnishes add color and continue a theme.
Presentation of Chicken Dishes
A perfectly plated dish can upgrade your meal immensely. Through the strategic placing
of ingredients, you will automatically view the meal as a high value. You are also more likely to
enjoy the taste and hold a higher opinion of the meal.
1.Vertical, Horizontal, or angled forms.
Plating trends can include sculptures,
and foods build up in layers to create
height.
Horizontal form Vertical form
Angled form
2.Landscaping.
These inspiration from landscape
gardens not just a plating trend but has
also been the influence for many items
of table ware such as miniature
watering cans which are ideal for
serving chips, onion rings and other
side dishes. Landscape form
3.Free Form.
Free form plating is the ultimate abstract
form of food presentation, best
compared with the style of painting.
There are no rules when it comes to the
design of free form, but it involves Free form
plating a dish in a seemingly random
but intriguing.
Retrieved from: Chef Q: Food Plating
Techniques chefqtrainer.blogs.
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ACTIVITIES
PLATE LIKE A PRO
Activity 1
Directions: If you are about to plate your chicken dish, how will it look? Draw how will you present
your chicken dish using the different techniques in plating. Use any white paper you may also
color it.
Activity 2
Directions: Perform plating technique applying what you have learned in this module. Using any
poultry dish prepared at home, plate and present it applying any of the three presentation
techniques. Explain your output in one paragraph. Document your task and submit to your
teacher. Your output will be evaluated using a rubric to be provided by your teacher.
REMEMBER
When plating dishes, remember the following concepts:
Plating the food
Mix size, shape color
Garnish
Frame
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CHECKING YOUR UNDERSTANDING
Directions: Classify the following images based on the plating form techniques in presenting
poultry dishes. Write your answer in your Cookery notebook. Your output can be submitted
either through soft copy or hard copy following the format given to you by your teacher.
1 2 3 4 5
Source:
https://www.google.com.ph/search?q=free+form+chicken+plating+design&tbm=isch&
ved=2ahUKEwjQlfyhmrLuAhU6xIsBHdAMC24Q2-cCegQIABAA&oq=free+form+chicken+
plating.
1. ____________________ 4. __________________
2. ____________________ 5. __________________
3. ____________________
POST TEST
Directions: Read each of the following questions carefully and choose the letter of the correct
answer. Write your answer in your test notebook.
1. What do you call the birds that are hunted for food?
A. game C. poultry
B. livestock D. swine
2. What do you call a desexed male chicken usually under 8 months old?
A. broiler C. hen
B. capon D. rooster
3. Which of the following poultry originated from China and is noted for its
tender and flavorful meat?
A. chicken C. itik
B. goose D. Peking Duck
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4. What do you call the young immature pigeon of either sex with extra tender
meat?
A. duck C. rooster
B. fryer D. squab
5. Which of the following classes of poultry is on sale especially during the
Christmas Holiday?
A. broiler C. jumbo broiler
B. capon D. roaster
6. To what part of poultry does breast meat belong?
A. dark meat C. variety meat
B. tough meat D. white meat
7. Which of the following characteristics is a good quality of a live poultry?
A. free from pin feathers and shows no cuts
B. has clear eye
C. heavy and the skin is watery
D. thighs well develop
8. What do you call a young chicken that is usually 9 to 12 weeks of age?
A. fryer C. roaster
B. hen D. stag
9. How many days should a whole chicken be refrigerated?
A. 1 day C. 2 to 4 days
B. 1 to 2 days D. 3 to 4 days
10. What is a male chicken under 10 months old?
A. fryer C. rooster
B. hen D. stag
ANSWER KEY
8. B 10. D 6. D 4. C 2. A 6. D 8. A 10. D 4. D 2. A
7. B 9. B 5. B 3. B 1. C 5. C 7. C 9. B 3. D 1. A
Pre-Test Post-Test
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REFERENCES
Food service and Catering Management: A Practical Guide,Copyright Liberty Commodities
Corporation., 2004 ,ANVIL Publishing Incorporated ,8007-B Pioneer Street., Barangay
Kapitoloyo, Pasig City 1603 Philippines ,Editing by Rory C. Subida pp. 1- 19, 57 58
Chavez, Libia L., et.al., (2006). Practical Technology and Home Economics, Basic Foods for
Filipinos, 4th edition. Copyright by , Merriam and Webster Bookstore, InC. pp. 299 322
Home Economics III , Rojo. Duran. Cruz. Marquez.Agustin. SilvA. Reyes. Quitoriano. Bautista
Philippine copyright 1998 by Adriana Publishing p. 103
http://www.fnri.dost.gov.ph/index.php?option=content&task=view&id=916
Copyright © 2008 FNRI-DOST. All Rights Reserved.
Updated January 2014
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Catch That Daily Egg Habit , FNRI DIGEST , Written by ADORACION U. MONDALA, Supervising
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Illustrator:
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