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COOKERY
Quarter 1 - Module 3
Present Egg Dishes
TLE_HECK10ED-Ie-3
TLE_HECK10ED-Ie-4

Department of Education • Republic of the Philippines

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TLE – Grade 10
Alternative Delivery Mode
Quarter 1 – Module 3: Present Egg Dishes
First Edition, 2020

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Published by the Department of Education

Development Team of the Module

Authors: Gian Gracielle S. Canda, Seberina Almeron
Editor: Mary Marguerite C. Dasalla, HT VI
Reviewers: Jay -R C. Soriano, MT 1
Evelyn C. Nocum, PhD, EPS-TLE
Illustrator:
Layout Artist:
Management Team:
Johanna N. Gervacio, PhD, CESE, OIC-Schools Division Superintendent
Ronilo E. Hilario, Assistant Schools Division Superintendent
Veronica B. Paraguison, PhD, Curriculum Implementation Division Chief
Sheralyn M. Allas, PhD, RGC, EPS-LRMS, San Jose City Division
Allan S. Santos, Project Development Officer II
Evelyn C. Nocum, PhD, EPS-TLE, San Jose City Division

Printed in the Philippines by ________________________

Division of San Jose City – Learning Resources Management and Development System
Office Address: Sto. Niño 1st, San Jose City, Nueva Ecija
Telefax: (044) 331-0285
E-mail Address: sanjose.city@deped.gov.ph

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Introductory Message
For the facilitator
This module will assist you in facilitating the learners in identifying the different
common task in publisher. Finally, by using this module, you can help learners follow
the things to do in presenting egg dishes

Please supervise the learner during the learning activities. Answers are
written at the back of this module. Inculcate to the learners the virtue of honesty
while answering this module.

For the learner

You acquire knowledge in school. You also learn with the aid of various
learning materials which are provided to you by your teacher.

By using this module, you will engage in various learning activities that will
equip you about the things to do with presenting egg dishes.

Your teacher will guide you in answering all the activities provided in this
module. Should you have any question, do not hesitate to ask your teacher.

Good luck in answering the activities provided for you. Enjoy learning.

What I Need to Know

This module provides you with activities that will help you understand the
different ways of presenting egg dishes. Various activities were crafted to give you
knowledge about the topic.

At the end of this module you are expected to:

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.
3. Rate the finished products using rubrics.

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 What I Know

PART 1. MULTIPLE CHOICE

Directions: Identify the questions ask and write the letter of the correct answer in
your paper.

1. How many simple ways are there in presenting food like a chef?
a. 7 simple ways b. 5 simple ways c. 6 simple ways d. 7 simple ways

2. It is the way of presenting food in a nice manner which it should be

appealing to mouth, nose and eyes.
a. Plating b. Presenting c. Showcase d. Display

3. What should be in a plate when you observe “Read the clock”?

a. Protein, carbohydrates and fruits c. Protein and carbohydrates
b. Protein, carbohydrates and vegetables d. Protein and vegetables

4. What should be the main consideration when choosing a garnish?

a. It should be edible c. It should be colourful
b. It should be attractive d. It should be different

5. How many pieces of food should be in a plate to look nicer?

a. Two b. Four c. Five d. Six

PART 2. MATCHING TYPE

Directions: Match the following ways of presenting food in column A with their
corresponding description in column B.
Column A Column B
1. Be odd. a. Any garnish on the plate should be
edible and should enhance the flavor of the
main dishes.
2. Garnish appropriately. b. Serving plates are big enough to let each
food item stand out, but small enough that
the portions don‘t look tiny.
3. Play with Height. c. Things generally look more interesting
when they‘re in sets of odd numbers
4. Choose your plates d. If you‘ve got guests coming over, it‘s nice
wisely. to have the knives and forks in the right
places.
5. Set the table properly. e. Stir fried chicken looks more interesting
because of the high mound of rice sitting
next to it.
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Lesson
PRESENT EGG DISHES
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What’s In

Plating and presentation are central to keeping guests happy as they

experience your food. People eat with their eyes, creative and thoughtful plating
enhances both the look and taste of your food. Focusing on presentation also allows
chefs to showcase their creations. While there aren't any hard and fast rules when it
comes to "correct" plating, there are several important concepts to keep in mind as
you prepare and present your food.
Just like any other food, egg dishes have several ways on presenting in an
attractive way. Eggs may be eaten cooked in its shell, fried or poached or may be
combined. There are a lot of ways on cooking your egg dish!

What’s New

PART 1: ESSAY

Guide questions:
1. What egg dish is it?
2. What are the ingredients used in it?
3. How do you find the egg dish? Does it look
appealing?

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 PART 2: Direction: Label the different egg dishes.
1.

2.

3.

What is It
MARKET
In this part of the module, you will learn the proper way of presenting egg
dishes.

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.

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 Seven Simple Ways to Present Food like a Chef
1. Set the table properly. Your day-to-day meals
might be free-for-all, but if you‘ve got guests coming
over, it‘s nice to have the knives and forks in the right
places.

http://startcooking.com/public/images/IMGP4143.JPG

2. 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.

http://startcooking.com/public/IMG_1389.JPG

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 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.

https://www.webstaurantstore.com/article/200/basic-
guide-to-food-presentation.html

4. Be odd. Don‘t be strange, but things generally look

more interesting when they‘re in sets of odd numbers,
rather than even numbers.

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

serving Tomato Soup and Grilled Cheese
Sandwiches, a green paper napkin can make this
simple meal look really special!

http://startcooking.com/public/IMG_4809.jpg

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

Broccoli looks more interesting because of the high
mound of rice sitting next to it.

7. 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. Grilled salmon might be served
with a lemon wedge, for example. Garnishes, like the
cut-up fruit with the fried egg below, are also a great
way to add color or texture.

http://startcooking.com/public/IMG_7835-1.JPG

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 Different Techniques in Presenting Egg Dishes Attractively

Scrambled egg and bun on Stir-fried egg

Shaped poached eggs
a plate

Scrambled egg with herbs Fried egg with bacon and Baked eggs in potato
toasted bread bowls

Egg in a sandwich Hard-boiled eggs in different Fried egg toppings

sizes & shapes

Poached egg
Deviled eggs Soft boiled egg

Stuffed egg Egg salad Baked eggs

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 What’s More

Independent Activity 1
Directions: Identify the different egg dish which may present attractively. Write your
answer on your paper.

1. _______________ 2. ______________ 3. _______________

.
4. ______________ 5. ________________

Independent Assessment 1
1. What are the ways of presenting food?
______________________________________________________________
___________________________________________________________

2. Why is it important to learn the proper way of presenting egg dishes?

______________________________________________________________
_______________________________________________________

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Independent Assessment 2
IDENTIFICATION: Identify the considerations when presenting food through the
following pictures. From the given choices below, write only the letter of your
answer in your paper.

a. Play with color and texture c. Be odd

b. c. Simple scrambled egg d. Set the table properly

1. 2. 3. 4.

What I Have Learned

Write your answer in your work sheet.
1. What are the factors you have to consider in presenting egg dishes?
______________________________________________________________
______________________________________________________

2. Why do you need to garnish the egg dish before serving? Does the garnishes
you add to the dish helped nourish your body?
______________________________________________________________
_____________________________________________________

What I Can Do

Make me Feel Beautiful and Attractive!

Prepare and cook French omelet individually using the given recipe. Present
your product in an artistic way. Your product and performance will be evaluated
using the given rubric. Take a picture of your output and compile.
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Tools and Equipment Needed: Ingredients Needed:
Small bowls Three eggs
Sauté pan Salt and pepper
Fork Clarified butter
Fillings

Procedure:

1. Prepare the necessary 2. Beat two or 3 eggs in a 3. Place an omelet pan

equipment. small bowl first until well over high heat.
mixed. Do not whip until
frothy. Season with salt
and pepper. A table spoon
of water may be added to
make the omelette lighter.
5. Add eggs to the pan. 6. With one hand,
4. When the pan is hot,
vigorously shake the pan
add one table spoon
back and forth, but do not
clarified butter to coat the
let the fork scrape the pan.
inside pan. Give it a
second to get hot.

7. Tilt the handle up and 8. For filled omelette, 9. With the fork, fold the
shake the pan so the spoon the filling across the sides of the omelet over
omelet sides to the center of the egg. the center.
opposite side.

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10. Grasp the handle of
the pan, tilt the omelette
into the plate so it inverts
and keeps an oval shape.

Rubric for French Omelet

4 Follows correctly the procedures in preparing and cooking French omelet
and performs the skill without supervision and with initiative and
adaptability to problem situations.
3 Follows correctly the procedures in preparing and cooking French omelet
and performs the skill satisfactorily without assistance or supervision.
2 Follows correctly the procedures in preparing and cooking French omelet
with minor errors and performs the skill satisfactorily with some
assistance and/or supervision.
1 Was not able to follow the procedures in preparing and cooking French
omelet egg and performs the skill unsatisfactorily.

TOTAL POINTS:

Assessment

I. TRUE or FALSE
Directions: Write T if the statement is true/correct otherwise F if the statement is
false/wrong.
_____1. It is important to “read the clock” when presenting food.
_____2. Playing with texture and color are considerations in food presentation.
_____3. Being “odd” is not important when presenting a food.
_____4. It is important to choose the plate wisely.
_____5. Adding some height to food presentation does not matter.

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II. MATCHING TYPE
Directions: Match the following pictures in column A to the corresponding name in
column B.
A B

a. Stir-fried egg

1.

b. Baked eggs

2.

c. Egg sandwich

3.

d. Stuffed egg

4.

e. Shaped poached egg

5.

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 Additional Activities

SCRAPBOOK MAKING
Directions: Make a compilation of pictures showing the different egg dishes
presented attractively including the egg dish you cooked (French omelette). Output
will be evaluated using the scoring rubrics.
SCORE CRITERIA
Compiled pictures properly and illustrate the qualities of different egg
5 dishes in terms of output in a very attractive manner
4 Compiled pictures properly and illustrate the qualities of different egg
dishes in terms of output in an attractive manner
3 Compiled pictures properly and illustrate the qualities of different egg
dishes in terms of output in a less attractive manner.
2 Compiled pictures properly and illustrate the qualities of different egg
dishes in terms of output in a less attractive manner.
1 Improperly compiled pictures but were not able to illustrate the
qualities of the dish and it is presented in disorderly manner.

TOTAL POINTS

References
- K to 12 Curriculum Learner’s Module in Cookery 10
- https://www.cabotcheese.coop/recipe/ham-broccoli-alpine-omelet
- https://www.webstaurantstore.com/article/200/basic-guide-to-food-
presentation.html

https://www.webstaurantstore.com/article/200/basic-guide-to-food-
presentation.html

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What’s More Assessment
Independent Activity 1 I.
II.
1. Scrambled egg & bun on a plate 1. T 1. D
2. Fried egg w/ bacon & toasted bread 2. T 2. A
3. Egg in a sandwich 3. F 3. B
4. Hardboiled egg in diff sizes & shapes 4. T 4. E
5. Deviled egg 5. F 5. C
Independent Assessment 1
Answers may vary
Independent Assessment 2
1. A
2. D
3. B
4. C
What I have learned
Answers may vary
What I can do
Preparing and cooking French omelet
What I know What’s New
A. 1. D B. 1. C Part 1 – Answer may vary.
2. A 2. A Part 2
3. B 3. E 1. Scrambled egg w/ herbs
4. A 4. B 2. Egg in a sandwich
5. C 5. D 3. Egg salad
Answer Keys
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