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TLE – H.E.- COOKERY
Quarter 4 – Module 4:

PLATING and PRESENTING

DESSERTS
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TLE – Grade 9
Alternative Delivery Mode
Quarter 4 – Module 4: Plating and Presenting Desserts
First Edition, 2020

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Published by the Department of Education

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

Development Team of the Module

Writer: Jesusa D. Paladar
Editor: Rhea Q. Diaz
Reviewers: Rhea Q. Diaz & Ivah Mae C. Estoconing
Typesetters: Rhea Q. Diaz & Ivah Mae C. Estoconing
Management Team: Senen Priscillo P. Paulin, CESO V Rosela R. Abiera
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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: negros.oriental@deped.gov.ph
 9

TLE
Quarter 4 – Module 4

PLATING AND PRESENTING

DESSERTS
 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 and presenting desserts. 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. Identify the accompaniments of desserts;
2. Present desserts attractively; and
3. Apply factors to consider in plating and presenting desserts.

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 What I Know

Direction: Read the following statements carefully and choose the letter that best
describe the statements. Write your answers on your notebook.

1. Which of the following cannot be used as garnishing in dessert?

A. fruit C. chocolate
B. nut D. flower

2. Which of the following guidelines should not be practiced in plating dessert?

A. Layer flavors and texture
B. Make garnishes edible
C. Don’t crowd the plate
D. Use monotype of plate

3. In plating and presenting food, which among the following statement is related to
texture?
A. Enhances plate presentation
B. Plays important part in plate presentation
C. Adds visual interest to the food
D. Serves as frame of the presentation

4. Flavored simple syrup use to moisten cakes.

A. dessert syrup C. custards
B. pastry cream D. cream anglaise

5. Contains starch as well as eggs, resulting in a much thicker and more stable
product.
A. dessert syrup C. custards
B. pastry cream D. cream anglaise

Note: If you get 100% correct in this pre- assessment, skip the lesson but if not
and only get 50% to 99% correct, then proceed with the lesson.

2
 Lesson

4 Art of Dessert Plating

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

Notes to the Teacher

This contains helpful tips or strategies that will
help you in guiding the learners. 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
rubric if provided. Please review the activities
and answer keys and amend if necessary.

What’s In

Direction: As a review of the previous lesson, write one (1) sentence of what you have
learned in module 3. Write your answer on your notebook.

1.

3
 What is It

Accompaniments, Garnishes and Decorations for Desserts

Dessert Syrup
Flavored simple syrup use to moisten cakes. Flavorings maybe extracts like vanilla,
liquors like rum. Add flavorings after the syrup has cold, flavor may lost if added to
hot syrup. Lemon or orange rind may also add flavor to syrup.

Cream Anglaise
Stirred vanilla custard sauce; consist of milk, sugar, egg yolks and vanilla stirred
over low heat until lightly thickened.

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.

Custards
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.

4 Garnishes that add attraction

1. FRUIT GARNISH

2. NUT GARNISH

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 3. CHOCOLATE GARNISH

4. COOKIE GARNISH

Plating Desserts

Guidelines in plating dessert:

1. Make garnishes edible. Everything on the dessert plate should be edible and
delicious.

2. Keep it clean and simple. Don't crowd the plate. If your dessert is beautiful, it
shouldn't need a lot of garnishes. And keep the rim of the plate clear, so the servers
aren't touching the food when they place the desserts in front of the customers.

3. Make your garnishes relate to the dessert on the plate. The only time you
should garnish with fresh mint is if you're serving mint ice cream. Don't put it on
there just because you think the dessert needs color. If you have a brown dessert,
like apples in puff pastry, then make sure all of those elements are executed well—
puff pastry should look beautiful and crisp.

4. Layer flavors and textures in your dessert. Textures and flavors hit the palate
at different times. Ask yourself, "How can I make this better?" If the answer is a
little lemon zest, then add it as a garnish. All the components on the plate should
build on the dessert, making it better.

5. Try different plates—various sizes and shapes. The right plate can add or
enhance the theme really well.

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 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 – when plating desserts, the choice of plate is critical to the final
presentation. Remember, the plate is the frame of the presentation. There are
many sizes, shapes, and colors available. Choosing the right size of plate is
important because food should not be crowded onto the plate.

2. Color - always consider color as an important part of plate presentation. Always

try to have a variety of colors on the plate.
 Green is fresh and cool, and can be soothing.
 Red is passion and excitement.
 Black is sophisticated and elegant.
 Blue is a natural appetite suppressant, since it can make food look
unappetizing.

3. Texture - 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

Remember that neatness counts. Food should be contained within the rim of the
plate, yet it should not be crowded in the center. Take a look at the plate and ask
yourself if it is pleasing to the eye. It should not look sloppy and dirty.

5. Garnish to Impress
Garnishes and decorations can enhance your plate presentation. Choose
garnishes that are appropriate to the ingredients. For example, using a chocolate
curls for chocolate cake.

Here are some other techniques to keep in mind when garnishing:

 Never decorate a plate with something inedible

 Ensure the garnish complements and enhances the dish.
 Choose garnishes that are the correct size; they should be easy to
eat.

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 What’s More

Direction: Answer the following questions in your notebook:.

1. What are the important factors to be considered in plating and presenting

desserts?

2. How do you plate desserts?

3. Why is it necessary to do the proper plating of desserts before presenting them to

the guest?

What I Have Learned

Direction: Write at least a one sentence about your learning on this lesson/module
using the following guide phrases.

I have learned that

__________________________________________________________________________________
__________________________________________________________________________________

I have realized that

__________________________________________________________________________________
__________________________________________________________________________________

I will apply
__________________________________________________________________________________
__________________________________________________________________________________

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 What I Can Do

Direction:

From your choice of dessert, prepare a simple plated dessert with the presence
of all the components of a dessert. It doesn’t have to be an expensive one and you
don’t necessarily have to make or bake the main item, you can just order or buy. You
can also make use of what's available in your area. A local dessert may do as well for
the main item like puto, kutsinta, leche flan and more.

(Example: Banana Split, Main Item is Banana, Milo mixed with a teaspoon of water
as thick chocolate sauce, Peanuts as the crunch component, and marshmallow as
the garnish).

Ask permission from your parents/guardian that you will prepare a dessert
after lunch or dinner. You can choose any location around your house where you
want to present your desert.

Let any member of the family check your performance. Or you may take a
video or photo if gadget is available as proof that you have performed the task. The
said family member must check/monitor your performance and accomplish the
Scoring Rubrics/Checklist provided below after the activity. Remember your learning
is at stake.

Make sure to list down all the equipment and implements needed for
your plated dessert. Do this on your notebook
(Remember: Wash your hands when preparing food items and make sure to use
proper PPEs (i.e. apron, mask, gloves etc.). Be creative and resourceful and always
ask for parental control when dealing with sharp objects. Always check the packaging
of the food item and check the expiry date.

Performance Level and Dimensions in plating desserts:

Excellent Very Satisfactor Needs No Points

(4 pts.) Satisfact y Improveme Attem Earne
ory (2 pts.) nt pt d
(3 pts.) (1 pt.) (0 pt.)

Presented all Three Two Only the No

1.Presence the components componen components main item is att
of dessert of a plated ts were were present presented on em
components dessert present on a plated the plate pt
on a dessert
plated
dessert

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2.Applicatio Manifests very Manifests Manifests No
n of clear clear understandi att
instruction understanding of understan ng of em
the instruction ding of the step-by- pt
the step- step
by-step procedure
procedure but
sometimes
seeks
clarification

Manifests
less
understandin
g of the step-
by-step
procedure
seeking
clarification
most of the
time

3. Safety Observes safety Obser Observes Most of No

work habits precautions at all ves safety the time att
times safety precautio not em
precau ns observin pt
tions sometimes g safety
most precautio
of the ns
time

4.Complete Task is completedTask is Task is Task is No

ness of following the complet nearly started att
Task procedures in the ed completed but not em
activity followin following the complete pt
improvement/inn g the procedures d
ovations proced in the project following
ures in plan the
the procedur
project es in the
plan project
plan

The learner is The learner The learner is The learner No

5.Cleanline well-groomed and is groomed groomed and is groomed att
ss and properly dressedand dressed dressed for and dressed em
sanitation for food handling;
for food food for food pt
He/she makes handling; handling; handling;
use of a clean He/she He/she He/she
apron, hair nets,makes use makes use of makes use
hand towel, and of an apron, an apron, and of an apron,
constantly washedhair nets, constantly and washed
hands during foodhand towel, washed hands
handling. and hands during during food
constantly food handling.
washed handling.
hands
during food
handling.

Total points

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 Assessment
Direction: Read the following statements carefully and choose the letter that best
describe the statements. Write your answers on your notebook.

1. Which of the following cannot be used as garnishing in dessert?

A. fruit C. chocolate
B. nut D. flower

2. Which of the following guidelines should not be practiced in plating dessert?

A. Layer flavors and texture
B. Make garnishes edible
C. Don’t crowd the plate
D. Use monotype of plate

3. In plating and presenting food, which among the following statement is related to
texture?
A. Enhances plate presentation
B. Plays important part in plate presentation
C. Adds visual interest to the food
D. Serves as frame of the presentation

4. Flavored simple syrup use to moisten cakes.

A. dessert syrup C. custards
B. pastry cream D. cream anglaise

5. Contains starch as well as eggs, resulting in a much thicker and more stable
product.
A. dessert syrup C. custards
B. pastry cream D. cream anglaise

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 Answer Key

What I Know? What I Have Learned? Assessment

1. D (Answer may vary) 1. D

2. C 2. C
3. D 3. D
4. A 4. A
5. C. 5. C

What’s More?
1. There are many factors to consider in plating dessert but applying one
of them will enhance the presentation.
2. Follow the guidelines, types and techniques in plating dessert.
3. Presentation will count, so it should be pleasing to the eye.

Essay 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
Ideas manner manner general vague 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

Understandin Writing shows Writing shows Writing shows Writing shows

g strong a clear adequate little
understandin understandin understandin understandin
g g g g

Mechanics Few (if any) Few errors Several errors Numerous

errors errors

TOTAL POINTS: /40

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References

 Sandoval, Maria Teresa G., (1993). Culinary Arts 3 and 4, pp. 85-86.
 Llgas, Avelina I., et al., Home Technology Food Management and
Service I, pp. 62-63.
 Cookery Manual Module 1 of 2. Technical-Vocational-Livelihood
Home Economics.
 Janairo, Michicko, Kitchen Tools and Equipment, “Classifications
and Types of Desserts and their Uses”, January 16, 2016,
https://www.slideshare.net/heLLdeaddoLL/typesofdessert.
 Bread & Pastry Production Module 9, pages 6 - 7
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: negros.oriental@deped.gov.ph
Website: lrmds.depednodis.net