LESSON D.4

Expected Learning Outcomes

At the end of the lesson, the learners should be able to:

a. Determine factors for consideration in presenting egg dishes

b. Discuss what is Occupational Health and Safety, and

c. Present egg dishes hygienically and attractively using suitable garnishing and side dishes

My EGGS-traordinary!

Direction: Look through the pictures below and observe the difference between egg dishes with and without presentation (including garnish and side dishes). Answer the following questions below.

Guide Questions:

1. What did you observe about the two pictures above? Is there a difference?

2. Which of the following are more attractive and appetizing?

Discussion (Analysis)

1. Have you ever plated an egg dish?

2. How do you plate your simple egg dish?

3. How does plating affect the appearance of the dish?

4. What are the factors to be considered in presenting egg dishes?

5. Can you name some techniques on how you are going to present your food attractively?

6. What do you mean by plating? garnishing? side dishes?

7. How do plating, garnishing, and side dishes differ from each other?

8. What is Occupational Health and Safety?

9. What are the good Occupational Health and Safety practices?

10. Is food-borne illness differ from food-borne intoxication?

Firming Up (Application)

EGGS-travagant

Direction: Write down below at least five(5) egg dishes and their possible garnishes using the different techniques of presenting food that is already discussed.

EGG DISHES POSSIBLE GARNISHES

1. Scrambled Egg -

2. Sunnyside Up -

3. Poached Egg -

4. Boiled Egg -

5. Omelet Egg -

Exercises

Enhancement

Concept Review

Eight Simple Ways to Present Food like a Chef

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.

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. These 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.

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 (midheight), 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!

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

• Scrambled egg and bun on a plate with cereal

• Boiled eggs on white plate with garnish

• Scrambled egg with herbs

• Fried egg with bacon and toasted bread

• Egg in a sandwich

• Hard-boiled eggs in different sizes

• Scrambled egg in Manhattan plate

• Deviled Eggs

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. Knowing OHS is essential to minimize the hazards and risks not only to students, trainers and other people within the training institution but also to others who will be affected.

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.

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)

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.

Downloadable Lesson Plan