What was our

last topic?
Any questions or
clarification?
What can you say about
the video?
 Simple Ways to
Present Like A Chef
 SET THE TABLE PROPERLY
A presentable table
always make food
preparation more enticing.
Ensure the proper
arrangement of cutlery,
glasses and other tableware.
 CHOOSE YOUR PLATES WISELY

Plates have different

size and uses. Choose
the right plate for each
dish.
READ THE CLOCK
Carbohydrates
11 o’clock
•Carbohydrates are amongst the most
misunderstood nutrients. People tend to label them
as calorie-rich foods which lead to obesity. Though
it is true that excess consumption of carbohydrates
leads to higher fat content in the body. However, if
consumed in regulated quantities, the benefits to
be reaped from carbohydrates are also significant.
They are considered as fuel for metabolism and are
the major energy providing foods. Carbohydrates
provide constant energy to the body for those
involved in regular physical activity.
6 o’clock
 A LITTLE BIT OF HEIGHT
A cup of rice or
mashed potato can depict a
height on the dish, to add
more height you can lean a
steak or barbecued meat
on the rice and place
vegetables on the side.
 BE ODD
When placing small or
bite sizes of dish, it would
look good in the eyes if you
place odd number of pieces
than having them in even
numbers
 PLAY WITH COLOR AND TEXTURE
We cannot deny that
color will catch our
attention immediately,
green leaves or herbs
can catch our attention,
same with sliced red
tomatoes or as simple as
a colored napkin.
 PLAY WITH THE HEIGHT
A mound of rice with
vegetables on its base
will give emphasis on the
height of the rice and
will easily catch our
attention.
GARNISH APPROPRIATELY
You can choose any
garnish of your desire to
your dish, as long as it will
complement the dish. Just
remember not to over do it
as this would damage or
affect the overall taste of the
dish itself
 Coloring is Fun
Direction: Listed below are names of colors, try to think of a food that
may be solid or liquid in form that is exactly or as close as the color
listed below. You can also add some if you want
1. If you are going to present a dish, is it
important to use appropriate
tableware? Why? And will this affect the
presentation itself?
2. Why is color important in presenting
your dish? How will it affect your
presentation?
Why is color important in
presenting your dish?
 Enumerations

Directions: Enumerate the following terms

1-8 ways of Presenting Egg like a Chef
9-10 Give two egg dishes
 ANSWERS
1. SET THE TABLE PROPERLY
2. CHOOSE YOUR PLATES WISELY
3. READ THE CLOCK
4. A LITTLE BIT OF HEIGHT
5. BE ODD
6. PLAY WITH COLOR AND TEXTURE
7. PLAY WITH HEIGHT
8. GARNISH APPROPRIATELY

The answers may vary

9.
10.
 Assignment

Directions: Prepare for next topic.

 What was our
last topic?
Any questions or
clarification?
DEVILED EGG
Hard boiled
egg
EGG SANDWICH
EGG, BACON AND
TOASTED BREAD
Different Techniques
in Presenting Egg
Dishes Attractively
 Scrambled egg and bun on a Boiled eggs on white plate
plate with cereal with garnish
Scrambled egg with herbs Fried egg with bacon and
toasted bread
Egg in sandwich Scrambled egg in
Manhattan plate
 Hard-boiled egg in
different sizes and shapes Deviled Egg
Salad eggs Stirred Fried Egg
Poached Egg Baked Egg
Soft-boiled egg Hard-boiled egg
Fried egg topping Baked eggs in potato bowl
Types of Dinner
Plates and its
Uses
 Dinner Plate
This type of plate is
both used in lunch and
dinner. The size of this
plate is around 11 to 12
inches across.
 Dessert Plate
This plate is served
with desserts and can
also be used for snacks
and appetizers. It is
usually 18 cm in
diameter.
 Bread And Butter Plate

This plate is used to

serve bread and butter and
sometimes called quarter
plate or side plate. The size
of this plate is 15cm in
diameter.
 Soup Plate/Bowl
For watery food or
soups, we use soup
plate/bowl. Soup plate/bowls
in formal dinners are shorter
in height that ordinary soup
plate/bowl. The top of it has
an arch like a bowl.
 Salad Bowl
This plate is usually
to serve salad. They are
commonly round in
shape and size range
from 20-22cm.
 Appetizer Plate
This plate is bigger that
BnB plate. It has different
sizes that starts from 17 cm
depending upon the need.
Popular Filipino
appetizers
• Chicharon
• Fresh Lumpia
• Lumpia
Shanghai
• Tokwa’t Baboy
 Identify the
different ways
of presenting
cooked eggs.
 Name that Plate!
Directions: Name what plate is
being shown on the screen.
Dinner Plate
Dessert Plate
Bread And Butter Plate
Soup Plate/Bowl
Salad Bowl
Is it possible to make a very simple
egg dish very appealing to your
eyes? How?
Directions: Give 10 Egg Dish that you know.

1. 6.
2. 7.
3. 8.
4. 9.
5. 10.
 ASSIGNMENT
Directions: Search for different
types of garnishes. Bring at least one
and plate.
 What was our
last topic?
Any questions or
clarification?
What can you say about
the video?
Types of Garnishes
 Herbs and Leaves
The most common
herbs and leaves used for
culinary in the Philippines
is spring onions, celery,
moringa (malunggay) and
bitter gourd (ampalaya)
leaves.
 Roots and Greens
You can use radish,
onions and other root
crops as your garnish.
Greens such as lettuce is
also widely used as
garnish.
Root crops as
Green as garnish
garnish
 Edible Flowers
You can also use
edible flowers such as dill
flowers, marigold, rose
petals, blue nasturtiums
and santan flower.
Kalabasa flower is also a
very well known edible
flower.
 marigold
dill flowers

blue nasturtiums santan flowers kalabasa flowers

 Fruits and Vegetables
Peas, carrots, lemons,
avocados, bananas and
other fruits and
vegetables are also
popular garnishes.
 Purees
Fruit puree such as
avocado and mangoes
can be used to add
color on your dish. You
can choose any puree of
your desire
avocado puree
 Sauces and Syrups
The most used and
readily available sauce is
tomato paste or sauce. Some
readily available sauces are
barbecue sauce and teriyaki
sauce. For desserts and
sweets, you can use chocolate
syrups or honey.
teriyaki sauce
 SIDE DISH
A side dish is literally a
dish placed on the side of
main dish, it will serve as
an additional small amount
of food that will
complement the main dish.
MAIN DISHES
Directions: Enumerate the different types
of garnishes.
1.Herbs and Leaves
2.Roots and Greens
3.Edible Flowers
4.Fruits and Vegetables
5.Purees
6.Sauces and Syrups
 How important is
garnishing in plating
food?
 Group Activity
Directions: Go to your designated group and create a
garnish out of your assignment. You can be creative
and decide what garnish are you going to make.

3 2 1
Creativity
Presentation
Timeliness
Total
 Assignment
Directions: Search for the “Tips How to
Handle Egg. Write your answers in your TLE
Notebook.
 What was our
last topic?
Any questions or
clarification?
 Rate It!
Directions: Look at the pictures on the screen.
Try to rate them between 3-1. Three (3) is the
highest and (1) is the lowest. Explain how you
rate it.
Rate It!
Rate It!
Rate It!
Rate It!
What do you think is our
topic for today?
 Rubric
A rubric is an assessment tool that
clearly indicates achievement criteria
across all the components of any kind
of student work, from written to oral to
visual.
 Activity
Directions: Watch the link of the video “Perfect
Egg Rolls Recipe Tamagoyaki –Eugenie
Kitchenate” and rate the performance in the video
using the rubric below:
https://www.youtube.com/watch?v=lclhzwuvxNw
Watch the video “How To Make Perfect
Scrambled Eggs - 3 ways by Jamie Oliver”
in Youtube and evaluate his performance.
You may use the link below.
https://www.youtube.com/watch?v=s9r-CxnCXkg
 Directions:
Rate the video using your own
rubric.
 Assignment
Directions: Search the difference of cereals and
starch. Write your answers in your TLE Notebook.