Target

Part of serving food is presentation. It should appeal to your

mouth, nose, and eyes. 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.
After going through this module, you are expected to:
1.1 Select suitable plates according to standards
1.2 Present egg dishes hygienically and attractively using suitable garnishing and
side dishes sequentially within the required time frame

Before proceeding further, check how much you know

about on previous lesson

Pre-Test

Multiple Choice: Read each statement carefully. Choose the correct

answer for each statement from among the choices
given. Write only the letter of your chosen answer.

___ 1. Includes boiling long enough for the yolk to solidify or just long enough
for the albumen (egg white) to solidify ("soft boiled").
a. Egg Benedict b. egg salad c. egg sandwich d. boiled egg

___ 2.Egg salad is often used as a sandwich filling, typically made of chopped
hard-boiled eggs, mayonnaise, mustard, minced celery, onion, salt, pepper and
paprika. It is also often used as a topping on green salads. It's also sometimes
referred to as egg mayonnaise.
a. Egg Benedict b. egg salad c. egg sandwich d. boiled egg

___ 3.A sandwich with some kind of egg filling. Sliced hard boiled eggs, egg salad
and scrambled eggs are popular options. Additional fillings such as various
meats and cheeses abound. A common version is the fried egg sandwich.
a. Scrambled egg b. egg salad c. egg sandwich d. boiled egg

___ 4. A dish made from beaten egg whites and yolks of (usually chicken eggs).
Beaten eggs are put into a hot pot or pan (usually greased) and stirred frequently,
forming curds as they coagulate.
a. Scrambled egg b. egg salad c. egg sandwich d. Fritata

___ 5. An Italian egg-based dish similar to an omelette or crustless quiche,

enriched with additional ingredients such as meats, cheeses, vegetables or
pasta..
a. Scrambled egg b. egg salad c. egg sandwich d. Fritata

___ 6. Yolk is flattened and may be oblong in shape; white is thin and watery.
a. Grade C b. grade B c. grade A d. grade AA
___ 7.Yolk is slightly flattened; white is thinner.
 a. Grade C b. grade B c. grade A d. grade AA

___ 8. Thick white Round, well centered yolk , Small air cell (less than 5 mm
deep) Clean, uncracked shell with normal shape.

a. Grade C b. grade B c. grade A d. grade AA

___ 9. These eggs are mostly used for commercial baking or go to hospitals,
restaurants, etc. Very few are sold at retail stores.
a. Grade C b. grade B c. grade A d. grade AA
___ 10.Shell may be cracked and/or stained.
a. Grade C b. grade B c. grade A d. grade AA

___ 11.It takes a knack to be able to organize your desk, placing supplies in areas
where you can easily locate them.
a. tracking task b. work space c. prioritize d. organize
___ 12. Prioritizing is determining which tasks are most important at each moment,
according to Time-Management Guide, a popular online business reference site.
a. tracking task b. work space c. prioritize d. organize
___ 13. Anyone who manages employees, particularly hourly workers, knows that
she has to keep them busy. Managers often need to assign duties to employees on
a daily basis.
a. tracking task b. work space c. prioritize d. organize
___ 14. Employees need time management organizational skills to keep track of
meetings, appointments, tasks and deadlines.
a. tracking task b. organizing c. prioritize d. time management
____ 15. Organizational skills needed to keep track of projects.
a. tracking task b. organizing c. prioritize d.time management
Module I Week 3 Present egg Dishes

Jump Start
For you to understand the lesson well, do the
activity that follows

Matching Type : Match the column A. to Column B. write your answer to

the space provided.

A B
___ 1. Omelet Pans
___ 2. Egg Containment Rings
___ 3. Egg spoons
___ 4. Egg Cups
___ 5. Coddlers
a.

b.

c.

d.

e.

f.
 Discover
LO 3. Present egg dishes
Week 3 TLE _HECK912ED-Ie4
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. This plays heavily on the cliché
that we 'eat with our eyes', but it's also a trick which can play into your hands as a
chef or restauranteur.
Sometimes the pressure of a busy service limits time for food plating, but
techniques can still be swift and easy to follow if you have the right tools. Though a
beautifully plated dish has many advantages, picture-perfect food is still no substitute
for flavour. So how can you achieve the right balance of style and substance?
Eight Simple Ways to Present Food like a Chef
Set the table properly. Your day-to-day meals might be
free-for-all, but if you’ve got a guests coming over, it’s
nice to have the knives and forks in the right places.

Choose your plates wisely. Make sure your serving plates are
big enough to let each food item stand out, but small enough
that the portions don’t look tiny. The plates you choose to serve
your food on are just as important as the food itself.

Read the clock. A foolproof way to arrange food on a plate is to

place the carbohydrate (rice, pasta, bread, etc.) at “11 o’clock,”
the vegetables at “12 o’clock” from the diner’s point of view. This
will also help you portion correctly, if you remember that
vegetables should cover about half of the plate, starch one
fourth, and protein one fourth.
Be odd. Don’t be strange, but things generally look more
interesting when they’re in sets of odd numbers, rather
even numbers.

Play with color and texture. Mixing and matching the

colors and textures of your food adds to its

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 appearance and flavor. Consider using complementary colors for both your
ingredients and table décor. Mixing up the textures and colors of the placemats
and napkins we, use can also complement your food.
1.

Play with height. The ideas for creatively plating food are
endless. Having about three different heights when plating
your food helps fill up the space on the plate and also
makes food look bigger without increasing the portions.
Experimenting with three-component meals containing a
protein, starch and vegetable is an easy way to start and
offers many opportunities to experiment with layers and height.

Garnish appropriately. Foods with bland colors

can be made to look more exciting and tasty with the
addition of bright, interesting garnishes. For smooth
foods, consider garnishing with something that adds
texture. Garnishes should always be edible and add to
the flavor of the dish. Edible flowers, citrus zest or
wedges, infused oil, chopped herbs, cream or sauce and
even whole spices are commonly used garnishes. Fresh herbs and infused oils
not only add a touch of texture to your dish, but they also enhance the aroma.
Be sure to garnish lightly to keep your plate from looking cluttered.

Different Techniques in Presenting Egg Dishes Attractively

Scrambled egg and bun on Boiled

eggs on white plate with garnish
a plate with cereal bread

Scrambled egg with herbs Deviled egg

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 Baked tomato egg Soft boiled eggs Fried egg toppings

Baked eggs in potato bowls Spicy Rancher white egg salad

Poached egg with avocado Hardboiled egg with different sizes

Egg drop soup Egg white omelet

Eggs and Food Safety
Some raw eggs carry bacteria that can cause a nasty digestive tract infection called
salmonellosis. Symptoms include fever, diarrhea and abdominal cramps and can
appear anywhere from 12 hours to three days after eating contaminated eggs.

Most people recover without any problems, but infants, the elderly and those
with impaired immune systems may become very sick because the infection can
spread from the digestive tract to the bloodstream and may even cause death.

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 You can't tell which eggs are contaminated with salmonella by looking at them
or smelling them, so you need to treat all raw eggs like potential carriers and follow
proper food safety practices. The US Food and Drug Administration requires cartons of
raw eggs that aren't treated to kill the salmonella to carry the following statement:

Safe Handling Instructions: To prevent illness from bacteria: keep eggs refrigerated,
cook eggs until yolks are firm, and cook foods containing eggs thoroughly.
Preventing foodborne illness from eggs begins at the grocery store and
continues in your own kitchen - before, during and after meals.

Cooking Eggs
When it's time to cook your eggs, be sure all cooking surfaces, equipment, utensils
and your hands are clean.

Keep raw eggs away from cooked or ready-to-serve foods to prevent cross-
contamination. And don't lick spoons or eat raw dough or batter made with raw eggs.
Cook eggs until both whites and yolks are firm. Bake quiches, casseroles and other
egg dishes to an internal temperature of 160 degrees Fahrenheit. If your recipes call
for raw or undercooked eggs as part of the final product, be sure to choose eggs that
have been treated to kill salmonella or use pasteurized egg products.

Once your eggs are cooked, you need to follow typical food safety procedures
and either keep them hot until served (above 140 degrees Fahrenheit) or stored in cold
temperatures (below 40 degrees Fahrenheit. After your meal is finished, refrigerate
cooked eggs and egg dish leftovers right away. They can be kept refrigerated safely for
three or four days.

If you're packing a lunch with an egg salad sandwich or hard boiled eggs, you'll
need to pack them with freezer packs or keep refrigerated until lunch time. Frozen
eggs and egg products can be kept at 0 degrees Fahrenheit for up to one year. Thaw
frozen egg products safely in the refrigerator, not at room temperature.

Explore

Here are some enrichment activities for you to work on to master and
strengthen the basic concepts you have learned from this lesson.

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Identification: Tell what term each group of words describes.
_____1. Bake in preheated 325 degrees F. oven until whites are completely set
and yolks begin to thicken but are not hard, about 12 to 18 minutes, depending
on number of servings being baked.
_____2. Yolks and whites beaten together before cooking in a greased pan.
_____3. Eggs cooked out of the shell in hot water, milk, broth or other liquid)
_____4. Cooked in a small amount of fat in a pan.
_____5. Eggs in their shells cooked in water.

Deepen

Fill in the Blanks :

Chicken eggs are the most commonly eaten eggs, and are highly
nutritious. They supply a large amount of complete, high-quality[3]
________ (which contains all essential amino acids for humans), and
provide significant amounts of several vitamins and minerals,
including______, __________, ________, vitamin B6, vitamin B12,
choline, iron__________, phosphorus and potassium. They are also one
of the least expensive single-food sources of complete protein.

Gauge

Skills Trial
Situation: You are ask to help your mother in the preparation
for the birthday party of your sister, your mother asked you to make a
deviled egg. Below is the procedure in cutting and presenting deviled
eggs.

Arrange the procedure in cutting and presenting deviled eggs.

_____1. Boil the eggs. Place them in a single layer saucepan, covered with enough
water so that 1 ½ inches (2cm) of water sits above the eggs.
_____2. Turn the heat to high. Allow water to come to a rolling boil.
_____3. Reduce the heat to low. Cook for 1 minute.
_____4. Remove from the heat. Cover for 14 minutes.

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_____5. Rinse the eggs by running them under cold water continuously for 1
minute.
_____6. Finished. Serve in the middle of a table or as a party platter
_____7. Crack and peel the boiled eggs. Carefully remove the shell and rinse with
cool water to ensure that all of the shell has been removed. Gently dry with a
paper towel.
_____8. Slice the eggs in half, lengthwise. Lift out the yolks, placing them into a
glass bowl (slip a teaspoon in to help shift the boiled yolks out neatly). Set the
whites aside.
_____9. Mash the yolks. Add the mayonnaise, vinegar, mustard, salt, pepper, and
mix to combine well.
_____10. Spoon or pipe an even amount of the mixture into the waiting egg whites.
Top each one with a pinch of paprika.
_____11. Spoon or pipe an even amount of the mixture into the waiting egg whites.
Top each one with a pinch of paprika.
_____12. Locate a large, rectangular white platter to display the deviled egg flower.
_____13. Create the flower base first. Working from the bottom of the platter
upwards, lay sprouts of any sort (alfalfa, clover, broccoli, onion, etc) across the
bottom of the platter as pictured. The sprouts serve as the grass. Fresh sprigs
of dill will also work just as well.
_____14. Peel a long stem from a young, fresh leek, green onion, or chive. This will
act as the flower stem.
_____15. Arrange the deviled eggs. Place the deviled eggs in a circular pattern,
beginning at the top of the leek stem. Leave a center hole.
Place one deviled egg in the center. This will form the middle part of the flower.

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 Key Answer
LO 3 Present egg dishes
Pre test A
1. d 6. a 11. b
2. b 7. b 12. c
3. c 8. c 13. d
4. a 9. b 14. d
5. d 10. a 15. a

Jump Start
Matching type
1. e
2. d
3. b
4. a
5. c

Explore
Identification
1. Baked
2. Scrambled
3.Poached
4.Fried
5. Boiled

Deepen
Fill in the blanks
1. Protein
2. Vitamin A
3. Riboflavin
4. Folic acid
5. Calcium

Gauge
Skills trial
1. a 6. o 11. j
2. b 7. f 12. k

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3. c 8. g 13. l
4. d 9. h 14. n
5. e 10. i 15. p

References:
Websites:
https://en.wikipedia.org/wiki/List_of_egg_dishes
https://en.wikipedia.org/wiki/List_of_egg_dishes
https://www.academia.edu/10103837/Cookery_NCII_Prepare_egg_dishes
https://www.google.com/search?q=
1C1ASVC_tlPH905PH905&source=lnms&tbm=isch&sa=X&ved=2ahUKEwi-
we7yztjsAhXNKqYKHfo0BA4Q_AUoAXoECAQQAw&biw=1349&bih=640#imgrc=8op0gr
Ck0Hbn2M

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