PRETEST One of the things we enjoy about eating is how the dish is

being served attractively. We usually garnish it by using edible

Directions: Read each question carefully. Encircle the letter of the ingredients to make it look more delicious and presentable for others.
correct answer. The presentation of food is a very important part of the dining
experience because we eat with our eyes first.
1. What term is used in decorating food to make it more attractive? Part of serving food is presentation. It should appeal to your mouth,
A. designing B. garnishing nose, and eyes. You don’t have to be a trained chef to learn the basics
C. movement D. plating of plating, which is the art of presenting food in an attractive way. Egg
2. What do you call the arrangement of food on the plate? dishes are very simple yet it can be presented like that of fine dining
A. balance B. garnishing way of other restaurants.
C. plating D. ravier
3. A kitchen tool that has many uses and is mainly used for picking Seven Simple Ways to Present Food like a Chef
up food.
A. fork B. plate C. spoon D. tongs 1. Set the table properly
4. An uncut portion of the main food item is known as _______. 2. Choose your plates wisely
A. balance B. centerpiece C. movement D. plating 3. Use odd numbers
5. Which among the green leafy herbs below IS NOT use in 4. Read the clock! A fool proof way to arrange food on a plate is
decorating food? to place the carbohydrate (rice, pasta, bread, etc.) at ―11
A. basil B. coriander C. moringa D. parsley o‘clock,‖ the vegetables at ―2 o‘clock,‖ and the protein at
―6 o‘clock‖ from the diner‘s point of view.
6. What kind of ingredients you will add to make your dish more 5. Play with color and texture
attractive? 6. Play with Height
A. edible B. salty C. poisonous D. watery 7. Garnish appropriate
7. In the arrangement of food the carbohydrates are on what
reading of the clock?
Different Techniques in Presenting Egg Dishes Attractively
A. 1 o’clock B. 2 o’clock Scrambled egg and bun on a plate with cereal bread
C. 6 o’clock D. 11 o’clock
8. Which of the following is NOT a purpose of garnish?
1. Fried egg with Bacon and toasted bread
A. Accentuates the main flavor 2. Hard-boiled eggs in different sizes and shape
B. Increases overall profit margin 3. Salad egg
C. Complements main dish color 4. Stir-fried eggs
D. Visual Appeal 5. Boiled eggs on white plate with garnish
9 .When planning the overall design of a plate, which of the following 6. Scrambled egg with herbs
should NOT be considered? 7. Egg in a sandwich
A.arrangement B. color C. cost D. height 8. Deviled eggs
10. Which of the following is the correct order in which people reacts 9. Poached egg
on food?
A. eyes, nose, mouth C. nose, mouth, eyes Activity 1 You Decorated my Egg
B. mouth, eyes, nose D. nose, eyes, mouth Directions: Identify the techniques use in presenting cooked eggs

LOOKING BACK 1. 2.
EGG-MAP
Instruction: Write the different cooking techniques used for cooking
egg dishes.

3. 4.

EGG

5.

Activity 2 LET’S REVEAL THE MAGIC WORD!!!

INTRODUCTION
 Instruction: Reveal the words related to presenting the food using the
equivalent numbers in the box.

Activity 3

Remember: For your finished product please refer to the rubric below
as your guide:
Direction: Illustrate a classical food plating
POST TEST
Instruction: Draw an image base on the position of food on the plate.
Meat: Between 3 to 9 o’clock 1. What term is used in decorating food to make it more attractive?
Rice: Between 9 to 11 o’clock A. designing B. garnishing
Vegetables: Between 11 to 3 o’clock C. movement D. plating
2. What do you call the arrangement of food on the plate?
A. balance B. garnishing
C. plating D. ravier
3. A kitchen tool that has many uses and is mainly used for picking
up food.
A. fork B. plate
C. spoon D. tongs
4. The uncut portion of the main food item is known as _______.
A. balance B. centerpiece
C. movement D. plating
5. Which among the green leafy herbs below IS NOT use in
decorating food?
A. basil B. coriander
C. moringa D. parsley
6. What kind of ingredients can be added to make your dish more
attractive?
A. edible B. salty
REMEBER C. poisonous D. watery
7. In the arrangement of food, the carbohydrates are on what
Plating is the arrangement of food on a serving or decorative plate. It reading on the clock?
is usually done in fine dining restaurants. A. 1 o’clock B. 2 o’clock
Garnishing is making use of edible food to add color, texture, and C. 6 o’clock D. 11 o’clock
attractiveness of food. 8. Which of the following is NOT a purpose of garnish?
A. Accentuates the main flavour C.
CHECK YOUR UNDERSTANDING
Increases overall profit margin
This module has presented you with a lot of ways to prepare B. Complements main dish color D. Visual
an egg. Can we apply it in real life situation? Your task is to prepare an Appeal
omelet and garnish it with what is available in your kitchen 9. When planning the overall design of a plate, which of the
following should NOT be considered?
A. arrangement B. color C. cost D. height
10. Which of the following is the correct order in which people react
on food?
A. eyes, nose, mouth
B. nose, mouth, eyes .
C. mouth, eyes, nose
D. nose, eyes, mouth