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4th quarter cot

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Jasmin Pionelo
Jasmin Pionelo

The document thanks God for the day, for his provision, protection, love, and guidance. It asks God to help students focus on their learning and inspire them through his spirit as they listen, write, and discover more about the world, concluding with "Amen."

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4th quarter cot
4th quarter cot
Dear Lord and Father of all, Thank you for today. Thank you for ways in which you provide for us all. For Your protection and love we thank you. Help us to focus our hearts and minds now on what we are about to learn. Inspire us by Your Holy Spirit as we listen and write. Guide us by your eternal light as we discover more about the world around us. We ask all this in the name of Jesus. Amen)
Review • Directions: Identify the market forms of fish. •
Review
Review Fillet
Learning Outcome. 4 Plate/Present fish and and seafood dishes 4.1 prepare and present fish and seafood dishes 4.2 perform guidelines in serving fish and seafood dishes
4th quarter cot
Garnishing Guidelines in serving fish and seafood dishes
4th quarter cot
ACTIVITY RULE .1. Don’t make noise. 2. Cooperate with your group members. 3. Participate actively.
RUBRIC •CRITERIA: •Correctness------------------------ 40% •Presentation----------------------- 30% •Cooperation & Teamwork -------25% • Speed………………………………… 5% TOTAL 100% •
4th quarter cot
4th quarter cot
4th quarter cot
4th quarter cot
How did you find the first activity?
(Doofeas) is any form of sea life regarded as food by humans. Seafood includes fish and shellfish. Seafood
4th quarter cot
Shellfish leslhhisf include various species of mollusks, crustaceans, and echinoderms.
4th quarter cot
Food plating laptingdofo is the process of arranging and decorating food to enhance its presentation.
4th quarter cot
4th quarter cot
•What have you learned from the video?
•What are some of your observations in the video? •What are some of the common garnishing materials that were used by the chef?
4th quarter cot
4th quarter cot
KNOW that….. •An attractive plate of food has many benefits for the chef, the establishment and the consumer.
• For the chef, it allows many creative possibilities, a chance to stamp their identity on the menu and create a signature dish.
•A way to reintroduce flavors that work well together, and present them in a unique style.
•From the management side it can be a simple way to upscale ingredients and justify a higher price per head.
• Diners will also enjoy a better experience with a stunning plate of food appealing to their visual taste as well as their palette.
1. Create a framework Fundamental of Plating ï‚· Start with actual drawings before experimenting with real food on a plate. Sketch out your presentation to help you visualize the final plate.
2. Ensure balance
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 –
Balance •Play with colors and shapes and try combining them – round shapes, cones, rods, etc. •Provide a variety of texture. A mix creates an exciting variety of mouthfeel too!
4th quarter cot
3. Portion size •A nutritionally-balanced dish with the right proportion of protein, carbohydrates and vegetables on the plate. •An adequately-sized dish that is well proportioned to the dimensions of the plate.
What are the basic composition of food? •Protein •Carbohydrates •Fats •Mineral •Vitamins
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.
Scoring Rubric SCORING RUBRICS CRITERIA 5 points 3 points 1 point Product Appearance ï‚· Color combination ï‚· Balance ï‚· Attractive and appetizing Quality of Work (neatly done) Time (Finish the task before the given time)
POINTS EARNED Descriptive Rating 21-25 Excellent 16-20 Very Satisfactory 11-15 Satisfactory 6-10 Fare 1-9 Needs Improvement
FORMED CONCEPT •What is food plating? •What are the fundamentals of plating and presenting food menu? •What are the principles of art that should be used when plating seafood dishes?
GENERALIZATION • •Plating is the art of presenting food in a way that enhances and improves the appeal of your dishes for your diners.
Let’s Check it Out • Written Test • Direction: Answer the following questions. • It is any form of sea life regarded as food by humans. • It includes various species of mollusks, crustaceans, and echinoderms. • It is the process of arranging and decorating food to enhance its presentation. • What is the most important factor when plating seafood dishes? • What is being highlighted when plating seafood dishes? •
Compare your answer •Answer Key: •Seafood •Shellfish •Food plating •Balance and design •Main ingredients
4th quarter cot

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4th quarter cot

  • 3. Dear Lord and Father of all, Thank you for today. Thank you for ways in which you provide for us all. For Your protection and love we thank you. Help us to focus our hearts and minds now on what we are about to learn. Inspire us by Your Holy Spirit as we listen and write. Guide us by your eternal light as we discover more about the world around us. We ask all this in the name of Jesus. Amen)
  • 4. Review • Directions: Identify the market forms of fish. •
  • 7. Learning Outcome. 4 Plate/Present fish and and seafood dishes 4.1 prepare and present fish and seafood dishes 4.2 perform guidelines in serving fish and seafood dishes
  • 11. ACTIVITY RULE .1. Don’t make noise. 2. Cooperate with your group members. 3. Participate actively.
  • 12. RUBRIC •CRITERIA: •Correctness------------------------ 40% •Presentation----------------------- 30% •Cooperation & Teamwork -------25% • Speed………………………………… 5% TOTAL 100% •
  • 17. How did you find the first activity?
  • 18. (Doofeas) is any form of sea life regarded as food by humans. Seafood includes fish and shellfish. Seafood
  • 20. Shellfish leslhhisf include various species of mollusks, crustaceans, and echinoderms.
  • 22. Food plating laptingdofo is the process of arranging and decorating food to enhance its presentation.
  • 25. •What have you learned from the video?
  • 26. •What are some of your observations in the video? •What are some of the common garnishing materials that were used by the chef?
  • 29. KNOW that….. •An attractive plate of food has many benefits for the chef, the establishment and the consumer.
  • 30. • For the chef, it allows many creative possibilities, a chance to stamp their identity on the menu and create a signature dish.
  • 31. •A way to reintroduce flavors that work well together, and present them in a unique style.
  • 32. •From the management side it can be a simple way to upscale ingredients and justify a higher price per head.
  • 33. • Diners will also enjoy a better experience with a stunning plate of food appealing to their visual taste as well as their palette.
  • 34. 1. Create a framework Fundamental of Plating ï‚· Start with actual drawings before experimenting with real food on a plate. Sketch out your presentation to help you visualize the final plate.
  • 36. 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 –
  • 37. Balance •Play with colors and shapes and try combining them – round shapes, cones, rods, etc. •Provide a variety of texture. A mix creates an exciting variety of mouthfeel too!
  • 39. 3. Portion size •A nutritionally-balanced dish with the right proportion of protein, carbohydrates and vegetables on the plate. •An adequately-sized dish that is well proportioned to the dimensions of the plate.
  • 40. What are the basic composition of food? •Protein •Carbohydrates •Fats •Mineral •Vitamins
  • 41. 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.
  • 42. Scoring Rubric SCORING RUBRICS CRITERIA 5 points 3 points 1 point Product Appearance ï‚· Color combination ï‚· Balance ï‚· Attractive and appetizing Quality of Work (neatly done) Time (Finish the task before the given time)
  • 43. POINTS EARNED Descriptive Rating 21-25 Excellent 16-20 Very Satisfactory 11-15 Satisfactory 6-10 Fare 1-9 Needs Improvement
  • 44. FORMED CONCEPT •What is food plating? •What are the fundamentals of plating and presenting food menu? •What are the principles of art that should be used when plating seafood dishes?
  • 45. GENERALIZATION • •Plating is the art of presenting food in a way that enhances and improves the appeal of your dishes for your diners.
  • 46. Let’s Check it Out • Written Test • Direction: Answer the following questions. • It is any form of sea life regarded as food by humans. • It includes various species of mollusks, crustaceans, and echinoderms. • It is the process of arranging and decorating food to enhance its presentation. • What is the most important factor when plating seafood dishes? • What is being highlighted when plating seafood dishes? •
  • 47. Compare your answer •Answer Key: •Seafood •Shellfish •Food plating •Balance and design •Main ingredients

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