Grade 10: Tle-He (Cookery 10) Quarter 1-Module 3 Present Egg Dishes

Grade
10
TLE–HE(COOKERY 10)
QUARTER 1–MODULE 3
PRESENT EGG DISHES

MELCS: Present Egg Dishes
(TLE_HECK10PCM-IVb-g-31)
Learning objectives:
a. select suitable plates according to standard,
b. present egg dishes hygienically and attractively using suitable garnishing and side
dishes sequentially within the required time frame.
I. INTRODUCTION:
This module will guide you to acquire the essential knowledge and competencies Formatted: Indent: First line: 0.5"
and at the same time develop your skills in presenting egg dishes.Your performances in every
activity will help you to practice gained understanding.The lessons are arranged to follow the
standard sequence of the course.The order in which you read them can be changed to
correspond with the textbook you are now using.
II. II.MODULE CONTENT: Formatted: Numbered + Level: 1 + Numbering Style: I, II,

III, … + Start at: 1 + Alignment: Left + Aligned at: 0" + Tab
after: 0.22" + Indent at: 0"
Part of serving food is presentation.It should appeal to your mouth,nose,and eyes.You
Formatted: Bullets and Numbering
don’t have to be a trained chef to learn the basics of plating, which is the art of presenting food
in an attractively way. Formatted: Indent: First line: 0.5"
Eight Formatted: Left

Seven Simple Ways to Present Food like a Chef Formatted: Font: 12 pt, Bold
Formatted: Font: 12 pt
1. Set the table properly.Your day-to-day

meals might be a 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/IMGP4
143.JPG
2. Choose your plates wisely. Make sure

your serving plates are big enough to let
each food item stand outt ,but small
enough that the portions don’t look tiny.
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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. http://startcooking.com/public/IMG_1389.JPG
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!
http://startcooking.com/public/IMG_4809.jpg
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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.
http://startcooking.com/public/IMG_7835-
1.JPG
Formatted: Justified
Different Techniques in Presenting Egg Dishes Attractively.
Formatted: Indent: First line: 0.5"
Different Techniques in Presenting Egg Dishes Attractively. Formatted: No Spacing, Justified, Indent: First line: 0.5"
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Formatted: No Spacing, Indent: First line: 0.5"
Scrambled egg and bun ona plate Boiled egg with Formatted: No Spacing
with cereal bread Formatted: Indent: First line: 0.5"
Formatted: No Spacing, Justified, Indent: First line: 0.5"
Scrambled egg with

herbs Fried egg with
bacon and toasted bread
Egg in a sandwich
Hard-boiled
eggs in different sizes and
shape
Scrambled egg in Manhattan plate

Deviled eggs
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Stuffed egg
Salad egg
Poached
egg
Stir-
fried eggs
Baked eggs
Hard
boiled Easter eggs
Fried egg
toppings
Soft boiled egg
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Shaped poached egg Baked eggs in pota Formatted: Indent: First line: 0.5"
Different Techniques in Presenting Egg Dishes Attractively. Formatted: No Spacing, Justified, Indent: First line: 0.5"
Scrambled egg and bun on a plate With cerealbread. Formatted: Indent: Left: 0", First line: 0 ch
Scrambled egg with

herbs Fried egg with
bacon and toasted bread
Egg in a sandwich
Hard-boiled
eggs in different sizes and
shape
Scrambled egg in Manhattan plate

Deviled eggs
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Stuffed egg
Salad egg
Poached egg Stir-fried eggs
Baked eggs
Hard boiled
Easter eggs
Fried
egg toppings
Soft boiled egg
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Shaped poached egg Baked eggs in potato bowls
Scrambled egg and bun on a plate Boiled eggs on white plate with Formatted: Font: 11 pt
with cereal bread garnish Formatted: Font: 11 pt
Formatted: Justified, Indent: First line: 0.5"
Formatted: Left
Formatted: No Spacing
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Formatted: No Spacing, Justified
Scrambled egg with herbs Fried egg with bacon and toasted Formatted: Font: 11 pt
bread Formatted: Font: 11 pt
Formatted: Font: 11 pt, English (Philippines)
Egg in a sandwich Hard-boiled eggs in different Formatted: Font: 11 pt

sizes and shape Formatted: Indent: First line: 0.5"

Formatted: Left
Formatted: Left
Scrambled egg in Manhattan plate Deviled eggs Formatted: Font: (Default) Arial
Formatted: Font: (Default) Arial, English (Philippines)
Formatted: Font: (Default) Arial
Formatted: No Spacing, Justified, Indent: First line: 3 ch
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Formatted: Justified, Indent: First line: 0"

Stuffed egg Salad egg Formatted: No Spacing

Formatted: Font: (Default) +Body (Franklin Gothic Book)
Formatted: No Spacing
Formatted: Left
Formatted: Font: Not Bold

Formatted: Normal, Indent: First line: 0.5"
Poached egg Stir-fried eggs Formatted: Font: Not Bold
Baked eggs Hard boiled Easter eggs Formatted: Font: Not Bold
Formatted: Indent: First line: 2.5 ch
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Fried egg toppings Soft boiled egg Formatted: Font: Not Bold


Shape poached soft boiled egg Baked eggs in potato bowls Formatted: Indent: First line: 2.5 ch
III. ACTIVITIES/EXERCISES: Formatted: Numbered + Level: 1 + Numbering Style: I, II,

III, … + Start at: 1 + Alignment: Left + Aligned at: 0" + Tab
after: 0.22" + Indent at: 0"
Activity 1. IDENTIFICATION: Formatted: Bullets and Numbering
Formatted
Directions: Identify the different ways in presenting cooked eggs.Write
your answer in your test notebook. Formatted: Font: 12 pt
Formatted: No Spacing, Justified, No bullets or numbering
Formatted: Font: 11 pt, Bold
Formatted: Justified, Indent: First line: 8.51 ch, No bullets
or numbering
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1._________________ 2.________________ Formatted: Justified, Indent: First line: 0.5"
3.________________ 4_______________ Formatted: Justified, Indent: First line: 1.5 ch

5._______________ 6_______________ Formatted: Justified, Indent: First line: 0.5"

7.________________ 8._______________ Formatted: Justified, Indent: First line: 0.5"
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9.________________ 10.________________ Formatted: Justified
Formatted: Indent: Left: 1.5", First line: 0.5"
Formatted: Font: 12 pt, Bold
Activity 2. ENUMERATION: Formatted: Font: 12 pt, Not Bold
Directions: Enumerate the simple ways to present food like a chef. Use your
activity notebook for your answer.
1._________________________ Formatted: Font: 11 pt, Bold

2._________________________ Formatted: Indent: Left: 0.5", First line: 0.5"
3._________________________ Formatted ...
4._________________________ Formatted: Bullets and Numbering ...
5._________________________
Formatted
6._________________________ ...
7._________________________ Formatted ...
8._________________________ Formatted ...
Formatted ...
ANSWER KEY: Formatted ...
Formatted ...
Acrivity1.
Formatted
1. Scrambled egg and bun on a plate with cereal bread ...
2. Fried egg with bacon and toasted bread Formatted ...
3. Egg in a sandwich Formatted ...
4. Hard - boiled eggs in different sizes and shape Formatted ...
5. Deviled eggs
Formatted ...
6. Salad egg
Formatted
7. Stuffed egg ...
8. Poached egg Formatted ...
9. Fried egg toppings Formatted ...
10. Soft boiled egg Formatted ...
Formatted ...
Activity2.
Formatted
1. Set the table properly. ...
2. Choose your plates wisely. Formatted ...
3. Read the clock Formatted: Bullets and Numbering ...
4. Just like with centerpieces, it’s good to have a little bit of height, but Formatted ...
don’t overdo it or your guests won’t know how to proceed! Formatted ...
5. Be odd.
Formatted
6. Play with color and texture. ...
7. Play with Height. Formatted ...
8. Garnish appropriately. Formatted ...
Formatted ...
Formatted ...
IV. SUMMATIVE ASSESSMENT:
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I. Recall some facts in presenting egg dishes.
Formatted ...
Formatted: Bullets and Numbering ...
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Directions: Put / if the sentence is correct and X if it is wrong. Use your activity Formatted ...
notebook for your answer. Formatted: Font: 11 pt
_____1. Plating is the art of presenting food in an attractive way. Formatted: Font: 11 pt, Not Bold
_____2. Any garnish on the plate should be edible and should enhance the flavor of the Formatted
main dishes.
_____3. Make sure your serving plates are small enough to let each food item stand
out but big enough that the portions don’t looks tiny. Formatted: Indent: First line: 0"
_____4. It is said that in food presentation, the HOW is very important, because even Formatted ...
the food touches your tongue, you have already tasted it. Formatted: Font: Bold
_____5. Presenting the food to be served using a small plate, will give you more space Formatted: Indent: Left: 0", First line: 4.76 ch
to work with your creativity and the dish.
Formatted
_____6. In proportion, the plate or the bowl size should match the portion or quantity ...
of the food served. Formatted: Indent: Left: 0", First line: 4.76 ch
_____7. Styling refers to positioning the main ingredient as the center of attention and Formatted: Font: 11 pt
making the other elements complement it rather than hide it. Formatted: Numbered + Level: 1 + Numbering Style: 1, 2,
_____8. Regular checking for any damage chinaware is not so important in food 3, … + Start at: 1 + Alignment: Left + Aligned at: 0" +
Indent at: 0"
presentation.
_____9. Herbs and vegetables do not bring color and flavor to the dish. Formatted: Bullets and Numbering
_____10. The way you choose to present the food to your guests is an art form , and Formatted ...
you get to choose what the art looks like. Formatted: Font: 11 pt
Formatted ...
II. Modified True or False:
Formatted ...
Directions: Write TRUE if the statement is correct if false write the corresponding
correct answer to the underlined word to make the statement correct. Formatted ...
1. Part of serving food is presentation. It should appeal to your mouth, nose, and Formatted ...
eyes. Formatted: Bullets and Numbering
2. Choose your plates wisely. Make sure your serving plates are small enough Formatted ...
to let each food item stand out, but big enough that the portions don’t look tiny.
3. Be odd. Don’t be strange, but things generally look more interesting when they’re in
Formatted
sets of even numbers, rather than odd numbers. ...
4. Garnish appropriately. Don’t lose sight of the recipe you made in the first place! Formatted: Bullets and Numbering
5. Food presentation can bring the culture of the food to the surface of the dish Formatted ...
with the traditional presentation. Formatted: Underline
III. Essay:
Formatted ...
Directions: Give precise and straight forward answers to what is being asked.
(5 pts. each) Formatted: Font: Bold
1. Why do we need to consider plating, garnishing and side dishes in presenting egg Formatted ...
dishes? Formatted: Bullets and Numbering
2. Discuss the importance of knowing the techniques in presenting egg dishes. Formatted
Formatted ...
Formatted: Bullets and Numbering
References: Formatted: Indent: Left: 0.75"

Learning Module in Cookery Grade 10, pp.84-98. Formatted: Font: 12 pt, Bold
Formatted: Font: Not Bold, English (Philippines)
Znnhs.zdnorte.net/up-content/uploads/2020/10/TLE10_Q1W3_cookery.pdf
Formatted: Indent: Left: 0.5", First line: 0.5"
Formatted: Font: Not Bold, English (Philippines)
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Grade 10: Tle-He (Cookery 10) Quarter 1-Module 3 Present Egg Dishes

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Grade 10: Tle-He (Cookery 10) Quarter 1-Module 3 Present Egg Dishes

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Grade

PRESENT EGG DISHES

II. II.MODULE CONTENT: Formatted: Numbered + Level: 1 + Numbering Style: I, II,

Eight Formatted: Left

1. Set the table properly.Your day-to-day

2. Choose your plates wisely. Make sure

4. Just like with centerpieces, it’s good to

5. Be odd. Don’t be strange, but things

6. Play with color and texture.Even if

8. Garnish appropriately. Don’t lose sight

Different Techniques in Presenting Egg Dishes Attractively.

Formatted: Indent: First line: 0.5"

Scrambled egg with

Scrambled egg in Manhattan plate

Soft boiled egg

Scrambled egg with

Scrambled egg in Manhattan plate

Poached egg Stir-fried eggs

Soft boiled egg

Formatted: Indent: First line: 0.5"

Egg in a sandwich Hard-boiled eggs in different Formatted: Font: 11 pt

Formatted: No Spacing, Justified, Indent: First line: 0.5"

Formatted: No Spacing, Justified

Formatted: No Spacing, Justified

Formatted: No Spacing, Justified

Formatted: Font: Not Bold

Formatted: Font: Not Bold

Formatted: Font: Not Bold

III. ACTIVITIES/EXERCISES: Formatted: Numbered + Level: 1 + Numbering Style: I, II,

3.________________ 4_______________ Formatted: Justified, Indent: First line: 1.5 ch

5._______________ 6_______________ Formatted: Justified, Indent: First line: 0.5"

7.________________ 8._______________ Formatted: Justified, Indent: First line: 0.5"

1._________________________ Formatted: Font: 11 pt, Bold

References: Formatted: Indent: Left: 0.75"

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