Learning Outcome 3 Present

Egg Dishes
Continuation…
 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.
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.
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. 
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.
 Continuation…..
4. Just like with centerpieces, it’s good to have a little bit of
height, but don’t overdo it or your guests won’t know how
to proceed! If you have a mound of mashed potatoes (mid-
height), you may want to lean your pork chop against it so
that it is standing up (high), with a row of snow peas (low)
in front. Or, top some rice (low) with sliced grilled chicken
(cut into a few diagonal slices, and fan them out) (mid-
height) and cross asparagus over top of it (high).
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 Sandwiches, a green paper
napkin can make this simple meal look really special!
Continuation…
7. Play with Height. This Chicken Stir-fry with
Broccoli looks more interesting because of the
high mound of rice sitting next to it.
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. 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.
Different Techniques in Presenting
Egg Dishes Attractively.
 Different Techniques in Presenting
Egg Dishes Attractively.

Scrambled egg and bun on a plate Boiled eggs on white plate with
with cereal bread garnish

Scrambled egg with herbs

Fried egg with bacon and toasted bread
 CONTINUATION….

Egg in a sandwich Hard-boiled eggs in different sizes

and shape

Scrambled egg in Manhattan plate Deviled eggs

CONTINUATION…

Stuffed egg Salad egg

Poached egg
Stir-fried eggs
CONTINUATION…

Fried egg toppings

Baked eggs
Hard boiled Easter eggs

Soft boiled egg Shaped poached egg Baked eggs in potato bowls
Occupational Health and Safety (OHS)

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.
Good OHS Practice
1. Disaster Plan - there should be plan in place
to deal with any emergency.
2. Training and Providing Relevant Information
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.
Continuation….
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.
 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-organism.
 Food-borne intoxication is a disease that
results from eating food containing toxins from
bacteria, molds or certain plants or animals.
The common causes of outbreaks
of food borne illness are:
1. Failure to properly refrigerate food
2. Failure to thoroughly heat or cook food
3. Infected employees/workers because
of poor personal hygiene practices
4. Foods prepared a day or more before
they are served
5. Raw, contaminated ingredients
incorporated into foods that receive no
further cooking
Continuation….
4. Cross-contamination of cooked food
through improperly cleaned equipment
5. Failure to reheat food to temperature that
kills bacteria
6. Prolonged exposure to temperatures
favorable to bacterial growth.
 
 To avoid or control these kind of hazards the
following should be observed:

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.
Continuation…
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.
Continuation….
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.
Here are some tips on how to
handle eggs:
Purchasing: Do not buy dirty, cracked, or
outdated eggs.
Storage:
1. Store at 45 o F or below.
2. Store in closed container.
3. Store away from strong odors.
4. Refrigerate leftover egg dishes in shallow
containers.
5. Do not allow drippings to contaminate eggs.
Preparation/Cooking:
1. Keep refrigerated before and after
cooking.
2. Keep everything clean.
3. Use only clean, not cracked eggs.
4. Cook thoroughly.
5. Wash container used for egg thoroughly.
6. Use egg separator
Service/Transport:
1. Serve promptly after cooking.
2. Keep cold food cold, hot food hot.
3. Use ice or cold packs when
transporting.
4. Avoid eating raw eggs or food that
contain raw eggs.
Learning Outcome 4 Store
Egg Dishes
Continuation…
 Storage is done to maintain the quality of food,
prolong the shelf-life, maintain an adequate supply
of food and ensure its safety for consumption.
 Proper storage of food is very crucial in keeping
food safe because the manner and temperature of
storage will affect the food’s susceptibility to
bacterial growth, other contaminants and
infestation. Storing food will not improve its
quality, it will only delay the rate of deterioration,
and thus the proper period of storage should also
be observed.
Kind of Storage
 Cold Storage (refrigerated storage, deep chilling,
freezer storage) keeping potentially hazardous
foods cold enough to prevent bacteria from
growing.
 Dry Storage should be dry, cool, well-ventilated,

free from insects and rodents, clean and orderly.

In the absence of refrigerators, eggs may be
stored at room temperature for about seven days.
Left-over egg yolks and egg whites should be kept
in containers that will prevent drying.
Tips for Storing Raw and Cooked
Eggs:
 Put eggs in the refrigerator as soon as
possible after purchase.
 Keep them in their covered carton (large end

up) to preserve moisture and assure

darkness. Do not put them in the egg box at
the door of the refrigerator.
 Keep eggs away from strong odors. These

can be absorbed through the shells, which

are porous.
Continuation..
 Whole eggs can be beaten slightly and placed in a
container with a tight seal and stored in the
freezer for up to one year.
 Egg whites also can be stored for up to a year in
a tightly sealed container in the freezer.
 When storing egg yolks in the freezer, a small
amount of sugar or salt should be added to
prevent the yolks from becoming too thick and
gelatinous over time.
 Add a pinch of salt per yolk if the yolks will be
used for savory dishes, or add about a ¼
teaspoon of sugar per yolk if the yolks will be
used for sweet dishes.
Continuation…
Do not wash eggs before storing them. This destroys the
mineral-oil film that coats the shells and helps keep
them fresh.
 Dip the eggs in oil to cover the pores and to delay its

deteriorative changes, reduce mold penetration and

retard spoilage.
 Do not keep eggs longer than 2 weeks in the refrigerator.
 Left-over raw yolks can be refrigerated for several days

when covered with water, milk, or oil. Two yolks can be

used in place of 1 whole egg in a recipe.
 Left-over raw whites can be stored in a tightly covered

plastic or glass container in the refrigerator for several

days or as long as they do not have any odor. They can
also be frozen, although when thawed the white is
thinner. However, you can use them successfully in
recipes calling for egg whites.
Recommended Storage Time for Eggs

Fresh shell eggs Buy best before date

Left-over yolks or Within 2 to 4 days

whites
Hard-Cooked eggs Within 1 week

Prepared egg dishes Within 3 to 4 days

Pickled eggs Within 1 month

Frozen whole eggs Within 4 months

(blended)
A. Directions: Write true if the statement is
correct and false if it is incorrect. Write your
answer on your test notebook.
1. Eggs should be stored properly to prevent increase in
alkalinity and bacterial growth.
2. Fresh eggs can be kept more than two weeks.
3. When storing egg yolks in the freezer, a small amount of
sugar or salt should be added to prevent the yolks from
becoming too thick and thin over time.
4.To delay the deteriorative changes, reduce the penetration
of mold and retard spoilage of eggs, cover the pores by
dipping the eggs in oil.
5. In the absence of refrigerator, eggs may be stored at room
temperature for about two weeks.