This lesson will help students identify mouthfeel (texture) characteristics that affect a foods appeal.  Students will participate in a lab activity where food items of various mouthfeel characteristics are presented and students will describe the characteristics and identify the actual food item by mouthfeel alone (isolating the sense of mouthfeel from the other four senses, sight, hearing, taste and hearing.)

Students will identify and use the 6 factors of proper plate presentation. Students will use protein, starch, and vegetables to design and identify the 6 factors using color pencils. Student will present 2 views of the plate they design. I do not use this lesson plan until I have covered a good quantity of proper cooking techniques. We will be reviewing a portion of prior learning on proper cooking techniques.

• Citrus fruit, especially oranges and grapefruit, are sometimes segmented for presentation purposes.
• They're used in salads, jellies, desserts, or as a garnish.

Through lots of visual examples in PPT, students will be able to learn the elements and principles that apply to plate design.  A student challenge for checking for understanding is embedded at the end of the PPT and guided practice includes the application of principles and elements to a collage.