10

Technology and
Livelihood Education
Home Economics
Cookery
Quarter 1 - Module 4:
Presenting Egg Dishes

Department of Education • Republic of the Philippines

Technology and Livelihood Education Grade 10
Home Economics- Cookery
Alternative Delivery Mode
Quarter 1 - Module 4: Presenting Egg Dishes
First Edition, 2020

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Shambaeh A. Abantas-Usman, PhD

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Mala Epra B. Magnaong, PhD, Chief ES, CLMD
Neil A. Improgo, PhD, EPS-LRMS
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 10
Technology and
Livelihood Education
Home Economics
Cookery
Quarter 1 - Module 4:
Presenting Egg Dishes

This module was collaboratively developed and reviewed by

educators from public schools. We encourage teachers and other
education stakeholders to email their feedback, comments and
recommendations to the Department of Education at
bukidnon@deped.gov.ph.

We value your feedback and recommendations.

Department of Education • Republic of the Philippines

 TABLE OF CONTENTS

Page

Cover Page
Copyright Page
Title Page

Lesson 1. Presenting Egg Dishes 1

Overview 1
Objectives 1
Pre-Assessment 1
Prior Knowledge 2
Presentation 3
Concept Development 3
Activities 7
Assessment 7
Application 9
Generalization / Synthesis 11
Post-Assessment 11
Answer Key 12
References 13
 Lesson

1 Presenting Egg Dishes

Overview
This module was designed and written with you in mind. It is here to help
you master the skills on presenting egg dishes. The scope of this module permits
it to be used in many different learning situations. This unit covers understanding
about eggs, their functions, preparation techniques, qualities of fresh and old
eggs, presenting egg dishes and how to purchase and store eggs for best quality.
In this module the learner will be able to perform skills by cooking simple egg
dishes and present egg dishes.

Objectives

After going through this module, you are expected to do the following:

1. Select suitable plates according to standards;

2. Present egg dishes hygienically and attractively using suitable garnishing

and side dishes sequentially within the required time frame; and

3. Value the importance of knowing how to present egg dishes.

Pre-Assessment

Before you go further with the lesson, answer this pre-test to find out
what you have already learned and what you still need to learn about
presenting egg dishes.

Multiple Choice

Directions: Choose the letter of the best answer. Write the chosen letter
on another sheet of paper.

1. Which of the following is the trade of presenting food in an appealing

way?
a. mise ‘en place b. garnishing
c. serving d. plating
1
2. Which of the following diseases is carried and transmitted to people by
food?
a. food borne illness b. food borne intoxication
c. food borne infection d. food borne bacteria
3. Which of the following is a disease that results from eating food
containing harmful microorganisms?
a. food borne illness b. food borne infection
c. food borne intoxication d. food borne bacteria
4. Which of the following diseases results from eating food containing
toxins from bacteria, molds or certain plants or animals?
a. food borne illness b. food borne infection
c. food borne intoxication d. food borne bacteria
5. These are plates having the traditional color favored by chefs because it
makes the vibrant colors of the food more visually appealing to the guest.
a. white colored plates b. blue colored plates
c. orange colored plates d. peach colored plates
6. Which is not one of the eight simple ways to present food like a chef?
a. setting the table b. reading the clock
c. choosing the plates d. garnishing
7. What is your primary consideration when storing eggs?
a. expiration date b. fragility
c. quality d. size
8. What will you consider first when buying eggs?
a. price b. fragility
c. quality d. size
9. Which of the following is not a good OHS practice?
a. disaster plan
b. first aid kit
c. training and providing relevant information
d. personal protective equipment (PPE)
10. How do you store eggs?
a. Store at 45 degrees Fahrenheit or below.
b. Store in open container.
c. Store away from strong odors.
d. Refrigerate leftover egg dishes in shallow containers.

Prior Knowledge

You have learned from the previous lesson on how to select good
quality eggs based on the given characteristics. You have also studied how
to cook eggs in different ways. After learning the proper way of selecting
and producing good quality egg dishes, you are now ready to learn another
lesson. However, before you proceed, answer the activity below.
2
 Activity #1. “Value Me.”

Instructions: Give at least five (5) nutritive value of an egg. Write your
answers on another sheet of paper.
1.
2.
3
4.
5.

Presentation
This time, you are going to learn the new lesson on presenting egg dishes.
Prior to the discussion of the lesson, accomplish first this activity.

Activity #2. “It’s All about an Egg.”

Instructions: Fill in the table below by writing the correct answers. Write your
answers on another sheet of paper.

Name of Egg Dishes Write at least three (3) ingredients of

each dish.

Concept Development

White plates are the traditional color favored by chefs because it makes
the vibrant colors of the food more visually appealing to the guest. White plates
are like blank canvas that chefs can design without concerning the color clashes
from contrasting plate colors.

Source:
https://www.google.com/search?biw=1366&bih=657&sxsrf=ALeKk03au8i3m-
1vsBggLTCXcPfUyR4_5Q%3A1595255484414&ei=vKoVX6_yGML8wAP-
2JmgAg&q=what+is+suitable+plates+for+presentation%3F&oq=what+is++suitable+plate&gs_lcp=
CgZwc3ktYWIQARgAMgQIIxAnOgQIABBHOgYIABAWEB46CAgAEBYQChAeOgUIABCRAjoCCA
A6BwgAEBQQhwI6BAgAEAo6CAgAELEDEIMBOgUIABCxAzoFCCEQoAFQ2WpY0cMBYN7uAW
gAcAF4AIABhQKIAa8rkgEGMC4zNy4xmAEAoAEBqgEHZ3dzLXdpeg&sclient=psy-ab

3
Basic Principles of Plate Presentation

Emphasis
The primary ingredient in the dish should take up the most space on the
plate and attract the eye.

Balance
Think about the plate as a whole and avoid weighting one side heavier than
the other.

Contrast
Place contrasting shapes and colors beside each other for visual appeal.

Presentation is one of the parts in serving food. It should be seen in your

mouth, nose and eyes. You should present the food in an appealing way.

Source: https://prezi.com/wzxnmeipq2tt/present-egg-dishes/

4
Different Techniques in Presenting Egg Dishes Attractively

1. Scrambled egg and bun on a plate with cereal

2. Boiled eggs on white plate with garnish
3. Scrambled egg with herbs
4. Fried egg with bacon and toasted bread
5. Egg in a sandwich
6. Scrambled egg in Manhattan plate
7. Hard-boiled egg in different sizes and shapes
8. Devilled eggs
9. Stuffed eggs
10. Salad eggs
11. Stir-fried eggs
12. Poached egg
13. Baked eggs
14. Soft-boiled eggs
15. Hard-boiled Easter egg
16. Fried egg topping
17. Shaped-poached egg
18. Baked eggs in potato bowl

5
Sample Egg Presentation

Source:
https://www.google.com/search?q=egg+presentation+techniques&sxsrf=ALeKk00vFLkJIKS7pYV
5HbxLGV0nZeJkGw:1595256990559&source=lnms&tbm=isch&sa=X&ved=2ahUKEwi55Pyxi9zq
AhWSF4g KHSZADbQQ_AUoAXoECA8QAw&biw=1366&bih=657#imgrc=vXuHckMAJ0lfQM

Occupational Health and Safety (OHS)

Occupational Health and Safety (OHS) is a cross-disciplinary area

concerned with protecting and safety, health and welfare of people engaged in
work or employment.

Basic Food Microbiology

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 microorganisms. Food borne intoxication is a disease that results from
eating food containing toxins from bacteria, molds or certain plants or animals.

6
Common Causes of Outbreaks of Food Borne Illness

1. Failure to refrigerate food

2. Failure to heat or cook food
3. Infected workers
4. Foods prepared a day to serve
5. Raw, contaminated ingredient
6. Improper clean equipment
7. Failure to preheat food
8. Prolonged exposure

Activities

Activity #3. “Plate In”

Directions: Write down below on the table an egg dishes and its possible
garnishes.

Egg Dishes Possible

Garnishes
1. Scrambled Egg 1.
2. Sunny side up 2.
3. Poached egg 3.
4. Boiled egg 4.
5. Omelette 5.

Assessment

Activity # 4. “Show Me the Step.”

Directions: Present at least one egg dish. Garnish it attractively and

hygienically.

For those with cell phone, document the whole process

while doing the egg presentation and garnishing with audio
presentation. You may use materials or equipment that are
available in your kitchen.

For those who do not have cell phones, write the whole
process on a clean sheet of paper and draw your finished
product.

7
 Your work will be rated based on the rubrics below.

Dimension P E R F O R M A N C E L E V E L
Excellent Very Satisfactory Needs No Points
(4 pts.) Satisfactory (2 pts.) Improvement Attempt Earned
(3 pts.) (1 pt.) (0 pt.)
1. Use of Uses tools Uses tools Uses tools Uses tools No
Tools and and and equip- and and attempt
Equipment equipment ment equipment equipment
correctly correctly correctly but incorrectly
and and less and less
confidently confidently confidently confidently
at all times most of the sometimes most of the
times time
2. Applica- Manifests Manifests Manifests Manifests No
tion of very clear clear understan- less attempt
Procedures understan- understan- ding of understan-
ding of the ding of the the step-by- ding of the
step-by- step-by-step step step-by-step
step procedure procedure procedure
procedure but seeking
sometimes clarification
seeks most of the
clarification time
Works Works Works Works No
indepen- indepen- indepen- independent- attempt
dently with dently with dently with ly but with
ease and ease and ease and assistance
confidence confidence confidence from others
at all times most of the sometimes most of the
time time
3. Safety Observes Observes Observes Not No
safety safety safety observing attempt
Work precautions precautions precautions safety
Habits at all times most of the
8
sometimes precautions
time most of the
time
4. Final Output is Output is Output is Output is not No
Output very very presentable so attempt
presenta- presentable and taste is presentable
ble and and taste little below and taste is
taste meets the the not within the
exceeds standard. standard. standard.
the
standard.
5. Time Work Work Work Work No
Manage- completed completed completed completed attempt
ment ahead of within ___(mins./ ___(mins./
time allotted time hours/days) hours/days)
beyond beyond
TOTAL POINTS

8
 Activity # 4.1. “Fill Me In”

Directions: Fill in the blanks below by writing the correct answer. Write
your answer on a ½ crosswise sheet of paper.

1. ______ is one of the parts in serving food. It should be seen in your

mouth, nose and eyes.
2. ______ is a disciplinary area concerned with protecting and safety,
health and welfare of people engaged in work or employment.
3. ______ is a disease that is carried and transmitted to people by food.
4. ______ is a disease that results from eating food containing toxins from
bacteria, molds or certain plants or animals.
5. ______ is a disease that results from eating food containing harmful
microorganisms.

Application
Activity #5. “Show Me the Picture.”

Directions: Find a picture of the following egg recipes. Then cut and paste it
on a short bond paper.

1. Sunny side up
2. Fried egg
3. Scrambled egg
4. Omelette
5. Hardboiled egg

9
 Your output will be rated based on the rubrics below.

Dimension P E R F O R M A N C E L E V E L
Excellent Very Satisfactory Needs No Points
(4 pts.) Satisfactory (2 pts.) Improvement Attempt Earned
(3 pts.) (1 pt.) (0 pt.)
1. Use of Tools Uses tools and Uses tools Uses tools Uses tools No
and Equipment equipment and equip- and and attempt
correctly and ment equipment equipment
confidently at all correctly correctly but incorrectly
times and less and less
confidently confidently confidently
most of the sometimes most of the
times time
2. Application Manifests very Manifests Manifests Manifests No
of clear clear understan- less attempt
Procedures understanding of understan- ding of understan-
the step- by-step ding of the the step-by- ding of the
procedure step-by-step step step-by-step
procedure procedure procedure
but seeking
sometimes clarification
seeks most of the
clarification time
Works Works Works Works No
independently independent independent independent- attempt
with ease and -ly with ease -ly with ease tly but with
confidence at all and confi- and assistance
times dence most confidence from others
of the time sometimes most of the
time
3. Safety Work Observes safety Observes Observes Not No
Habits precautions at safety safety observing attempt
all times precautions precautions safety
most of the sometimes precautions
time most of the
time
4. Final Output Output is very Output is Output is Output is not No
presentable and very presentable so attempt
taste exceeds presentable and taste is presentable
the standard. and taste little below and taste is
meets the the not within the
standard. standard. standard.
5. Time Work completed Work Work Work No
Management ahead of time completed completed completed attempt
within ___(mins. ___(mins.
allotted time /hours/days) /hours/days)
beyond beyond
TOTAL POINTS

10
Generalization / Synthesis
Presentation is one part in serving food. It should be seen in your mouth,
nose and eyes. Occupational Health and Safety is one that concerns the
protection of the welfare of people in their work.

The basic food microbiology has three (3) parts. Food borne illness is a
disease transmitted to people by food. Food borne infection is a disease that
is taken from harmful microorganisms. Food borne intoxication is a disease
that contains toxins from bacteria, molds or certain plants and animals

Post-Assessment
Multiple Choice

Directions: Choose the letter of the best answer. Write the chosen letter on
another sheet of paper.

1. Which of the following is the art of presenting the food in an attractive way?
a. garnish b. serving
c. plating d. mise en place
2. Which of the following diseases contains toxins from bacteria, molds or
certain plants or animals?
a. food borne bacteria b. food borne illness
c. food borne infection d. food borne intoxication
3. Which of the following diseases is transmitted to people by food?
a. bacteria b. illness
c. infection d. intoxication
4. Which of the following diseases contains harmful microorganisms?
a. food borne bacteria b. food borne illness
c. food borne infection d. food borne intoxication
5. A cross-disciplinary area that concerns protecting the safety,
health and welfare of people is _____.
a. OHS b. PPE
c. OHPS d. first aid
6. Which is not one of the eight simple ways to present food like a chef?
a. setting the table properly b. reading the clock
c. choosing the plates d. garnishing
7. What is your primary consideration when storing eggs?
a. expiration date b. fragility
c. quality d. size
11
 8. Which will you consider first when buying eggs?
a. price b. fragility
c. quality d. size
9. Which of the following is not a good OHS practice?
a. disaster plan
b. first aid kit
c. training and providing relevant information
d. personal protective equipment (PPE)
10. How do you store eggs?
a. Store at 45 degrees Fahrenheit or below.
b. Store in an open container.
c. Store away from strong odors.
d. Refrigerate leftovers of egg dishes in shallow containers.

Answer Key

12
References
Learning Materials:

K to 12 Basic Education Program Technology and Livelihood Education Home

Economics Cookery Specialization Course for Grade 10 Learning Material.

K to 12 Basic Education Program Technology and Livelihood Education Home

Economics Cookery Specialization Course for Grade 10 Teacher’s Guide

https://www.google.com/search?biw=1366&bih=657&sxsrf=ALeKk03au8i3m-
1vsBggLTCXcPfUyR4_5Q%3A1595255484414&ei=vKoVX6_yGML8wAP2JmgAg&q
=what+is+suitable+plates+for+presentation%3F&oq=what+is++suitable+plate&gs_lc
p=CgZwc3ktYWIQARgAMgQIIxAnOgQIABBHOgYIABAWEB46CAgAEBYQChAeOg
UIABCRAjoCCAA6BwgAEBQQhwI6BAgAEAo6CAgAELEDEIMBOgUIABCxAzoFCC
EQoAFQ2WpY0cMBYN7uAWgAcAF4AIABhQKIAa8rkgEGMC4zNy4xmAEAoAEBqg
EHZ3dzLXdpeg&sclient=psy-ab.

https://prezi.com/wzxnmeipq2tt/present-egg-dishes/.

https://www.google.com/search?q=egg+presentation+techniques&sxsrf=ALeKk00vF
LkJIKS7pYV5HbxLGV0nZeJkGw:1595256990559&source=lnms&tbm=isch&sa=X&v
ed=2ahUKEwi55Pyxi9zqAhWSF4gKHSZADbQQ_AUoAXoECA8QAw&biw=1366&bi
h=657#imgrc=vXuHckMAJ0lfQM.

For inquiries or feedback, please write or call:

Department of Education - Division of Bukidnon

Office Address: Fortich Street, Sumpong Malaybalay City, Bukidnon
Telefax/Telephone: (088) 813-3634
E-mail Address: bukidnon@deped.gov.ph
Website: depedbukidnon.net.ph

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