__4. Overfilling causes excessive splashing and bubbling over of hot oil.

BASIC EDUCATION DEPARTMENT __5. Extinguish hot oil/grease fires by using a class F fire extinguisher.
S.Y 2021 - 2022 __6. Infected employees/workers because of poor personal hygiene practices.
MODULE No.1 __7. Food-borne illness is a disease that results from eating food containing harmful micro-
IN organism.
Technology and Livelihood Education (TLE) __8. Prolonged exposure to temperatures favorable to bacterial growth.
Week: 7 __9. Don‘t lose sight of the recipe you made in the first place!
Grade: 10 __10. contaminated foods are the major sources of organisms transmitted to people.
Name of Student : ________________________________
I.D Number : ________________________________ Discussion/s:
Contact Number : ________________________________
Address : ________________________________ Part of serving food is presentation. It should appeal to your mouth, nose, and eyes. You
Purok : ________________________________ 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.

Lesson 1 Seven Simple Ways to Present Food like a Chef

1. Set the table properly. Your day to-day meals
Lesson/s: might be free-for all, but if you‘ve got guests
Prepare Egg Dishes coming over, it‘s nice to have the knives and forks
Learning Objectives: in the right places.
At the end of the lesson, the student will be able to:
 Recognize suitable plates used in plating according to standards. 2. Choose your plates wisely. Make sure your
 Practice the proper way of arranging the food on a plate. serving plates are big enough to let each food item
 Discuss good Occupational Health and Safety Practices. stand out, but small enough that the portions don‘t
look tiny.
Learning Competency/ies:
TLE_HECK912ED-Ie-3- Present egg dishes
3. Read the clock! A fool proof way to arrange
food on a plate is to place the carbohydrate (rice,
pasta, bread, etc.) at ―11 o‘clock,‖ the vegetables
at ―2 o‘clock,‖ and the protein at ―6 o‘clock‖
PRE-ASSESSMENT
from the diner‘s point of view.
True or False
4. Just like with centerpieces, it‘s good to have a
Direction: Write T if the statement is true and F if it is false on the space provided before each
little bit of height, but don‘t overdo it or your
numbers.
guests won‘t know how to proceed!
__1. Observe all safety procedures and wear all protective equipment provided for your use
while preparing hot items.
__2. Knowing OHS is essential to minimize the hazards and risks not only to students, trainers
and other people.
__3. Cross-contamination of cooked food through properly cleaned equipment.
5. Be odd. Don‘t be strange, but things generally
look more interesting when they‘re in sets of odd
numbers, rather than even numbers.

6. Play with color and texture. Even if you‘re just

serving Tomato Soup and Grilled Cheese Scrambled egg in Manhattan plate Deviled eggs Stuffed egg
Sandwiches, a green paper napkin can make this
simple meal look really special!

7. Play with Height. This Chicken Stir-fry with

Broccoli looks more interesting because of the
high mound of rice sitting next to it. Salad egg Poached egg Stir-fried eggs

8. Garnish appropriately. Don‘t lose sight of the

recipe you made in the first place! Any garnish on
the plate should be edible and should enhance the
flavor of the main dishes. Baked eggs Hard boiled Easter eggs Fried egg toppings

Different Techniques in Presenting Egg Dishes Attractively

Soft boiled egg Shaped poached egg Baked eggs in potato bowls

Scrambled egg and bun on Boiled eggs on white plate with Scrambled egg with herbs Occupational Health and Safety (OHS)
a plate with cereal bread garnish
Occupational Health and Safety (OHS) is a cross-disciplinary area concerned with protecting
the safety, health and welfare of people engaged in work or employment.

Fried egg with bacon and
toasted bread
 Knowing OHS is essential to minimize the hazards and risks not only to students, trainers
and other people within the training institution but also to others who will be affected.
Good OHS Practice
1. Disaster Plan - there should be plan in place to deal with any emergency.
Egg in a sandwich Hard-boiled eggs in 2. Training and Providing Relevant Information
different sizes and shape
3. Work and storage areas should be designed, constructed, and equipped to ensure that there
is minimum risk to archive material or staff. It should be kept free of food and drinks, harmful
contaminants, pollutants or vermin radiation.
4. Near Miss and Hazardous Incidents and Accident Investigation
5. Report of Notifiable Accidents, Incidents and Dangerous Occurrences
6. First Aid
7. Personal Protective Equipment (PPE)
Basic Food Microbiology
Certain microscopic organisms, such as bacteria, are able to invade the human body and
cause illness and sometimes death. Because contaminated foods are the major sources of
organisms transmitted to people.
7. Avoid reaching over or climbing on top of fryers and other hot surfaces. Clean vents when
oil is cool.
8. Keep floor surfaces clean and dry to prevent slipping or falling onto hot surfaces.
9. Wear slip-resistant shoes. Floors should be cleaned often with grease cutting solutions.
10.Do not work closely to hot fryers when the floor is wet.
11.Do not spill water or ice into hot oil as this may cause a flare-up.
12.Do not overfill or pour excessive amount of frozen fries into deep fryer at one time.
13.Overfilling causes excessive splashing and bubbling over of hot oil.
14.Do not pour excess ice from fry packages into the fryer.
15.Do not overheat the oil; use only manufacturers recommended cooking temperatures.
16.Do not move or strain hot oil containers; wait until the oil is cool!
17. Extinguish hot oil/grease fires by using a class K fire extinguisher.

 What is food borne illness? Food borne infection? Food borne intoxication? Here are some tips on how to handle eggs:
Purchasing: Do not buy dirty, cracked, or outdated eggs.
 Food-borne illness is a disease that is carried and transmitted to people by food.
 Food-borne infection is a disease that results from eating food containing harmful micro- Storage:
organism. 1. Store at 45 o F or below.
 Food-borne intoxication is a disease that results from eating food containing toxins from 2. Store in closed container.
bacteria, molds or certain plants or animals. 3. Store away from strong odors.
The common causes of outbreaks of food borne illness are: 4. Refrigerate leftover egg dishes in shallow containers.
1. Failure to properly refrigerate food 5. Do not allow drippings to contaminate eggs.
2. Failure to thoroughly heat or cook food
3. Infected employees/workers because of poor personal hygiene practices Preparation/Cooking:
4. Foods prepared a day or more before they are served 1. Keep refrigerated before and after cooking.
5. Raw, contaminated ingredients incorporated into foods that receive no further cooking 2. Keep everything clean.
6. Cross-contamination of cooked food through improperly cleaned equipment 3. Use only clean, not cracked eggs.
7. Failure to reheat food to temperature that kills bacteria 4. Cook thoroughly.
8. Prolonged exposure to temperatures favorable to bacterial growth. 5. Wash container used for egg thoroughly.
6. Use egg separator
Aside from food safety we should also be aware of the different hazards in our workplace
such as kitchen hazards, electrical hazards and others. ACTIVITY # 1
Directions: Identify the different ways in presenting cooked eggs. Write your answer on the
To avoid or control these kind of hazards the following should be observed: blank.
1. Use caution when working around hot oil.
2. Get trained in the proper use and maintenance of your deep fryer.
3. Observe all safety procedures and wear all protective equipment provided for your use while
preparing hot items.
4. Use gloves, scrapers, and other cleaning tools with handles.
5. Use the correct grease level and cooking temperatures for your deep fryer.
6. Keep stove surfaces clean to prevent grease flare-ups.
1.____________________ 2.______________________ 3. _____________________
 Tools/Equipment Needed:
Small bowls
Sauté pan
Fork

Ingredients Needed:
4. ____________________ 5. ______________________ 6. ____________________ Two eggs
Salt and pepper
Clarified butter
Fillings

Procedure:
1. Prepare the necessary equipment.
2. Beat two or three eggs on a small bowl first until well-mixed. Do
not whip until frothy. Season with salt and pepper. A tablespoon
7. ____________________ 8._______________________ 9.____________________ water may be added to make the omelet lighter.
3. Place an omelet pan over high heat.
4. When the pan is hot, add one tablespoon clarified butter to coat
the inside of the pan. Give it a second to get hot.

5. Add eggs to the pan.

10.______________________
6. With one hand, vigorously shake the pan back and forth. At the
same time, stir the eggs with a circular motion with the bottom side of
the fork, but do not let the fork scrape the pan.

7. Tilt the handle up and shake the pan so the omelet slides to the
opposite side.
ACTIVITY # 2
COOK TME! (50 points)
Directions: Prepare and cook French omelet individually using the given recipe. Present your product in
8. For filled omelet, spoon the filling across the center of the egg.
an artistic way.
9. With the fork, fold the sides of the omelet over the center.
Note: Don’t forget to have a picture documentation. 10. Grasp the handle of the pan, and tilt the omelet into the plate so
it inverts and keeps an oval shape.
 6. Give at least three of the common causes of food-borne illnesses.
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
ASSESSMENT

Direction: Answer the following questions.

1. What is Occupational Health and Safety?

___________________________________________________________________________________
___________________________________________________________________________________
__

2. What is food-borne illness?

___________________________________________________________________________________
_
___________________________________________________________________________________
_

3. What is food-borne infection?

___________________________________________________________________________________
___________________________________________________________________________________
__

4. What is food-borne intoxication?

___________________________________________________________________________________
___________________________________________________________________________________
__

5. What are the Good Occupational Health and Safety practices?

_________________________________________________________
_________________________________________________________
_________________________________________________________
_________________________________________________________
_________________________________________________________
_________________________________________________________
_________________________________________________________
“ All the happiness depends on a leisurely breakfast “
Reference used for this module:

TEACHER'S%20GUIDE/TG%20-%20TLE%2010%20COOKERY.pdf