COOKERY-10 Q1 Mod2

10
TLE-Home Economics
COOKERY 10
QUARTER 1 – MODULE 2:
EGG DISHES
Quarter 1 – Module 2 – New Normal Home Economics Cookery Grade 10
First Edition 2020
Republic Act 8293, section 176 states that: No copyright shall
subsist in any work of the Government of the Philippines. However, prior
approval of the government agency or office wherein the work is created shall
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may, among other things, impose as a condition the payment of royalties.
Borrowed materials (i.e. songs, stories, poems, pictures, photos,
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publisher and authors do not represent nor claim ownership over them.
Published by the Department of Education
Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio
Development Team of the Module
Writers: Jennifer B. Mempin Gina T. Perez

Nancy Padilla Von Ryan Cagata
Cherry Utanes Therish Franceshca Ong
Corazon Cacapit Eadgar Julian L. Robles
Jane D. Villanueva
Editor: Doriecelle P. Balancio, Head Teacher VI - English

Carmelina D.M. Tan, PSDS
Reviewers/Validators: Lorna Y. Grasuta, Head Teacher VI
Elena C. Ignacio, Head Teacher VI
Myrna T. Cajayon, Head Teacher VI
Jeanette Laurel Wang, Master Teacher
Illustrator: Christoval S. Arroyo, Rizal T. Ayuyang
Layout Artists: Eadgar Julian L. Robles, Gina T. Perez
Management Team: Malcolm S. Garma, Regional Director
Genia V. Santos, CLMD Chief
Dennis M. Mendoza, Regional EPS in Charge of LRMS and
Regional ADM Coordinator
Maria Magdalena M. Lim, CESO V, Schools Division Superintendent
Aida H. Rondilla, Chief-CID
Lucky S. Carpio, Division EPS in Charge of LRMS and
Division ADM Coordinator
TLE - Home Economics
COOKERY 10
MODULE 2 (QUARTER 1, WEEK 2-4)
LO (2-4) Prepare, Present and Evaluate

Egg Dishes
Ingredients for Egg Dishes

Various Egg Dishes
Basic Principles in Plating
Evaluation of finished product using rubrics
HOW TO USE THIS MODULE
Before you start answering the module, I want you to set

aside other tasks that will disturb you while enjoying the lessons.
Read the simple instructions below to successfully enjoy the objectives of
this kit. Have fun!
1. Follow carefully all the contents and instructions indicated in every
page of this module.
2. Write on your notebook or any writing pad the concepts about the
lessons. Writing enhances learning, that is important to develop
and keep in mind.
3. Perform all the provided activities in the module.
4. Let your facilitator/guardian assess your answers.
5. Analyze conceptually the posttest and apply what you have learned.
6. Enjoy studying!
What I Know
PRE-TEST
Direction: Read and understand the questions below. Choose the

letter of the correct answer and write it in your notebook.
1. It is the term used to describe distinctive, pervasive, and usually

pleasant or savory smell
A Aesthetic C. Flavor
B. Aroma D. Taste
2. What is term used to indicate leaves or plant part valued for its
medicinal, savory, or aromatic qualities
A. Aromatics C. Garnish
B. Bushery D. Herbs
3. This egg dish is prepared in a butter of fat glazed mold, with

various inclusions and baked until fully set
A. Aerated Egg C. Shirred Egg
B. Boiled Egg D. Toasted Egg
4. _________is the egg dish that is made off beaten egg, milk, and
seasoning that is cooked in a pan and stirred to coagulate and
broken in to bite sized pieces.
A. Boiled Egg C. Scrambled Egg
B. Fried Egg D. Shirred Egg
5. _________is the egg dish that is prepared by cooking beaten egg on

a skillet until partially set and other ingredients are placed at the
center and then folded in half.
B. Omelet D. Shirred Egg
6. This fried egg does not require flipping or addition of liquid, instead
letting the white and yolk set.
B. Omelet D. Sunny Side Up
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7. This fried egg requires addition of liquid and covered until fully
cooked.
A. Basted Egg C. Scrambled Egg
B. Boiled Egg D. Sunny Side Up
8. This fried egg requires flipping but on a short amount of time only.
A. Over Easy C. Scrambled Egg
B. Over Hard D. Sunny Side Up
9. This fried egg requires flipping and is cooked longer to produce a

fully set yolk.
A. Over Easy C. Scrambled Egg
B. Over Hard D. Sunny Side Up
10. The process of arranging and decorating food to enhance its

presentation
A. Assembling C. Garnishing
B. Decorating D. Plating
11. _____ is the basis in forms of sketch and design to construct your
ideal plating design.
a. Blueprint c. Design
b. Concept d. Framework
12. _____ is added to a plate to accent or improve the appearance of the

dish.
a. Aromatics c. Garnish
b. Flavoring d. Highlight
13. The _____ of items on the plate must be considered to make it look
natural and appetizing. By mixing and matching the shade will
entice the appetite.
a. Aroma c. Flavor
b. Color d. Texture
14. The basic plating technique is called _______.
a. Box Design c. Clock Face
b. Clock Design d. Smiley Face
15. Choosing the best _______ is the most essential item in designing
your framework to highlight the presentation and a canvass for
the art you will present.
a. Accompaniment c. Food
b. Garnish d. Plate
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PREPARE EGG DISHES (ED)
Module Title: PREPARE AND COOK EGG DISHES (ED)
Code: TLE_HECK10ED-Ib-d-2
What I Need to Know

Module Introduction:
In this module, you are to practice what

you have learned from the concepts you
gained from the previous lessons. This
module contains information on the
ingredients used in preparing eggs,
varieties of egg dishes, and guides on
how to present your output.
Make use of the links provided on each

lesson to further enhance your learning,
Expected Outcomes:
After completing the module, you should be able to:
o Identify the different ingredients used in egg dishes

o Learn the different preparation of egg dishes
o Apply the concept and techniques learned in preparing egg dishes
o Appreciate the importance of costing and quantification of recipes.
Consuming egg is beneficial to our body, balancing diet and

having more varieties than just eating eggs daily will help
build our body’s immune system against viruses and bacteria.
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Let’s Review
METHODS OF TESTING THE QUALITY
AND FRESHNESS OF AN EGG
Directions: Identify the following pictures below and describe each method.
Write the answer in your Quiz notebook.
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What Is It
INGREDIENTS FOR EGG DISHES
Expectations:
At the end of the lesson, you should be able to:

1. Cite the different ingredients used in egg dishes.
2. Determine the contribution of each ingredients to egg dishes.
3. Detail the importance of proper measurement of ingredients
Aroma - a distinctive, pervasive, and usually pleasant or savory

smell
Herbs - a plant or plant part valued for its medicinal, savory, or
aromatic qualities
Spices - any of various aromatic vegetable products (such as pepper
or nutmeg) used to season or flavor foods.
INGREDIENTS FOR EGG DISHES
1 Added to egg dishes for taste as

1. Salt
unseasoned eggs taste bland.
2 As a sweetener for food, also used
2. Sugar
in flan, meringue, and other recipes
3 Various oil products can be used in
frying and cooking eggs such as
3. Oil butter, olive oil, and sesame oil. Oil
adds moisture, flavor, and richness
to egg dishes.
4 Such as sage, basil, thyme, chives,
4. Herbs and
and pepper give an egg dish a more
spices
fragrant aroma and flavorful taste.
5 Adding potatoes to make frittata,

eggplant for torta, or tomatoes with
bell pepper and basil will improve
5. Vegetables an omelet even more. Vegetables
adds beneficial dietary fiber,
vitamins and minerals for proper
nutrition and digestion.
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6 Incorporating meat such as bacon,
sausage, ground meat, and herbs
and spices on shirred eggs will help
6. Meat spice up a dull egg dish. Meat
provides beneficial protein and
vitamins needed for muscle
development.
7 Adding flour and milk for pancake,
bread and milk for French toast, or
7. Other rice for fried rice can be used to
ingredients improve and extend an egg dish to
something more delightful, healthy,
and flavorful.
Improving your knowledge about various ingredients will

help you create more dishes and other innovative recipes.
What I Have Learned


Let’s think about it!
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 Using ingredients to add on every egg dish must be weighed and
portioned to avoid overspending of ingredients.
 Keeping the cost at the optimal levels will help your family’s budget.
 Measure your ingredients and take down details so you can

replicate your accidental discovery of a delicious dish.
 Portioning egg quantities will help in
keeping a balanced diet.
Additional Activities

Choosy ka beh?!
Directions: Fill in the blanks. Choose from the word bank below and write
the answer in your notebook.
1. _______ is the ingredient used to season and add taste to egg dishes.
2. Salt and ______ gives spice and flavor to egg dishes
3. Adding _______ to egg dishes will improve both flavor, dietary fiber along
with vitamins and minerals for proper digestion.
4. ________ provides beneficial protein needed for muscle development when
added to egg dishes.
5. Egg dishes can be more appetizing by enhancing its aroma and taste by
using _____.
WORD BANK
a. Salt d. Vegetable g. Oil

b. Meat e. Herbs and Spices h. Others
c. Pepper f. Peppercorn
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What Is It
VARIETIES OF EGG DISHES
Expectations:

1. Enumerate the different preparation of egg dishes.
2. Determine the origin of some famous egg dishes.
3. Consider the advantages of being knowledgeable in preparing variety
of egg dishes.
Egg Coddler – a porcelain or pottery cup with a lid

that is used to prepare a dish called coddled eggs.
Bain marie – a receptacle containing hot or boiling

water into which other containers are placed to warm
or cook the food in them.
Quiche – a pie like dish consisting of an

unsweetened pastry shell filled with a custard and
usually containing cheese and other ingredients, as
vegetables, seafood, or ham.
Image Name Description Origin

Sunny-side-up eggs that
are slightly cooked on the
top. This can be
Basted egg accomplished by
spooning fat from the pan
onto the eggs or by
turning them and cooking
the yolk side for a few
seconds.
A steamed fertilized duck
egg containing a partially
Balut developed duck embryo, it Philippines
is commonly sold as
street food in the
Philippines.
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This dish includes boiling
long enough to be ("hard
Boiled egg boiled") or just long
enough for the albumen
(egg white) to solidify
("soft boiled").
Originated as an
ingredient or an appetizer
in Chinese cuisine made
Century by preserving duck, China
egg chicken or quail eggs in a
mixture of clay, ash, salt,
quicklime, and rice hulls
for several weeks to
several months,
depending on the method
of processing.
Break the egg in an egg
coddler, porcelain cup
Coddled or ramekin with a lid, and
egg cook using a bain-marie
or simmering water.
Yolks of hard-boiled eggs
are mashed with cream or
Deviled mayonnaise, mustard, Poland
egg and seasonings and then
mounded or piped into
the white of the boiled egg
Poached eggs on
Egg Canadian bacon on top of United
Benedicts toasted English muffin States of
halves covered with America
hollandaise sauce.
A spicy dish made with

Egg curry boiled eggs, tomatoes, India
and fried onions and
normally eaten with bread
or rotis
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Egg drop A Chinese soup of wispy China
soup beaten eggs in boiled
chicken broth
An Italian egg-based dish

Frittata similarly to an omelette or
crustless quiche,
enriched with additional
ingredients such as
meats, cheeses,
vegetables or pasta.
A type of omelette made

famous during the
California Gold Rush in
Hangtown the 1850s. The most United
fry common version includes States
bacon and oysters
combined with eggs and
fried together.
Eggs either poached in
salsa or fried, served on
Huevos top of corn tortillas and
rancheros frijoles. Toppings may Latin
include avocado slices, America
melted cheese, sour
cream, cilantro, etc.
Kuro- Black boiled egg, cooked Japan

tamago in sulphur rich hot spring
A dish made from beaten

eggs quickly cooked with
butter or oil, but not
further stirred while
Omelette cooking, in a frying pan, France
sometimes folded around
a filling such as cheese,
vegetables, meat (often
ham), or some
combination of the above.
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Typically hard boiled eggs
Pickled egg that are cured in vinegar
or brine. This was
originally done like many
foods in a way to preserve
the food so that it could
be eaten months later.
An egg that has been
cooked by poaching, in
simmering liquid. The
Poached term is also applied to a
egg method whereby the egg
is placed in a cup,
suspended over
simmering water, using a
special pan called an
"egg-poacher"
A type of omelette usually
Rafanata made with eggs, Italy
horseradish, and cheese.
Originated in China, it is
a duck egg pickled in salt
water brine. given it a
Salted unique flavor and texture China
duck egg when cooked, with the
whites becomes salty with
a little snappier texture
and the yolk has a
peanut-butter-like
creamy texture
A hard-boiled egg
wrapped in sausage meat,
Scotch egg coated in breadcrumbs United
and baked or deep-fried. Kingdom
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A dish made from beaten
egg whites and yolks of
(usually chicken eggs).
Scrambled Beaten eggs are put into a
egg hot pot or pan (usually
greased) and stirred
frequently, forming curds
as they coagulate.
Also known as baked
eggs, it is a dish in which
eggs have been baked in a
Shirred flat-bottomed dish; the
egg name originates from the
type of dish in which it
was traditionally baked.
An alternative way of
cooking is to crack the
eggs into individual
ramekins and cook them
in a water bath, creating
the French dish eggs
Cooked in hot grease in a

Sunny side- skillet.
up Over easy, over medium,
over well
Chicken eggs coated with

Tokneneng batter mixture. Philippines
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What I Have Learned
 Matchy- matchy!
Directions: Match column A to column B. Write the letter of your answer in

your Quiz notebook.
A B
_____1. Deviled egg a. China

_____2. Egg curry b. France
_____3. Hangtown fry c. India
_____4. Huevos rancheros d. Italy
_____5. Kuro-tamago e. Japan
_____6. Omelette f. Latin America
_____7. Rafanata g. Philippines
_____8. Salted Duck egg h. Poland
_____9. Scotch egg i. Spain
_____10. Tokneneng j. United Kingdom
k. United States of
America
What Is It
FIVE BASIC ELEMENTS OF PLATING
Expectations:
1. Identify the Five Basic Elements of Plating.
2. Value the importance of plating.
3. Create your own plating design.
Plating - the process of arranging and decorating food to enhance its

presentation
Entice - arousing strong attraction or interest
Clutter - a collection of things lying about in an untidy mass
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FIVE BASIC ELEMENTS OF PLATING
Food Plating
It is an art of orienting and arranging food items on a plate to be served
more appealing and enticing to your guest. A food that looks appetizing will
sure make your guest full and satisfied.
Five Basic Elements of Plating

1. Create your framework
Start with drawings and sketches to
visualize the plate. Try to imagine and think
of ways to present your dish with the
available plate you have. Get ideas online or
food magazines as a starting point.
2. Keep It Simple
Select one ingredient to focus on and use space
to simplify the presentation. Clutter distracts
from the main elements of your dish and might
confuse the diners on what to focus on.
3. Balance the Dish

Play with colors, shapes, and textures to entice
diners and not to overwhelm. The presentation
should never overpower flavor and function.
Think of the color combinations, shape of each
ingredient you will use, the visual appeal and as
well as the texture of each ingredient.
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4. Get the Right Portion Size
Ensure there is the right amount of ingredients
and the plate complements the dish, not too big
or too small. Strike the right proportion of
protein, carbohydrates, and vegetables to create
a nutritionally balanced meal. You do not need
to load the plate with too much food. Consider
how high or wide your food will look on the plate.
5. Highlight the Key Ingredient

Ensure the main ingredient stands out and pay
equal attention to the ‘support’. This refers to the
other elements on the plate such as garnishes,
sauces and even the plate itself. Over-crowding
the plate will confuse the diner what is on the
plate. Complementing what is to be served should
be the priority, not the accompaniments to
overwhelm the whole dish.
Importance of Food Plating

Food presentation is just as essential to the success of a dish
as its taste and flavor. The way the food looks on the plate is
what tempts our eyes and makes you want to taste it.
What I Have Learned
Let’s Enumerate!
Directions: List down the Five Basic Elements of Plating. Write your answer
in your Quiz notebook.
1.
2.
3.
4.
5.
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What I Can Do
Let’s Draw (Creativity)
Directions: Imagine this plate is your canvas. Draw the kind of plating you
want to do with your egg dish. Draw it in your Quiz notebook.
Unleash your Creativity!
REMINDER
o Label your art
o Make use of your
imagination
o Think of ways how your best
dish to be displayed
o Mind the starch, protein,
sauces, vegetables, and
garnishes.
o Take note of the height, width
of the food components
o Color your drawing.
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What Is It
Related Links
PERFORM A SIMPLE PLATING
Basic Food Plating
Expectations: Techniques
At the end of the lesson, you should be able to: https://www.youtube.com/

watch?v=r2tuI8uyzA8
1. Enumerate the different kinds of garnishes.
2. Discuss the things to consider in plating food.
3. Perform a simple plating.
Garnishes - something added to the dish (such as parsley) for flavor or

decoration.
Accentuate - to emphasize a particular feature of something or to
make something more noticeable
Neutral - colors include black, white, gray, and sometimes brown and
beige. They are sometimes called “earth tones.”
Factors to Consider in Plating

Plate, Food, and Garnish
The Plate
 Consider the right plate size, color, and style. The color of plate
matters as the plate serves as the canvas for your food.
 Color me neutral: When plating food, use classic white or earth tones;
these will complement any color of food.
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The Food
 If the food already has a complex flavor, it's
usually a good idea to avoid flavorful garnishes which
could clash with other ingredients.
 If the food itself contains several colors, place

the garnish directly on the plate or bowl. Most
garnishes show up well on white tableware, but
bright-colored garnishes may work well on a dark
ceramic dish as well. Remember that the garnish is
usually there to accentuate the main dish, not
become an art project unto itself.
Representation of Colors
 Green is fresh and cool, and can be soothing
 Red is passion and excitement
 Black is sophisticated and elegant
 Blue is a natural appetite suppressant, since
it can make food look unappetizing
The Garnish
Garnish are used to add appeal, color and make the dish
look more alive. Most of the time, it is also incorporated
in the dish.
Types of Garnish
1. Herbs and Leaves 4. Fruits and Vegetables
2. Roots and Greens 5. Purees
3. Edible Flowers 6. Sauces and Syrups
1 2 3 4 5 6
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PLATING TOOLS
 Brushes
 Wedges
 Plating tongs
 Spoons
 Offset spatula
 Stacking ring/ mold
 Squeeze bottle
Basic Food Placement
The image below shows a classical

plating technique that uses the three
basic food items of starch, vegetables
and main in a specific arrangement.
A simple guide to a classical plating is

to think of the plate as the face of a
clock.
Using the clock analogy, this is how you should arrange individual food items:
o Main: Between 3 to 9 o’clock

o Starch: Between 9 to 11 o’clock
o Vegetables: Between 11 to 3 o’clock
 Know the ingredients you have before you start, and what else can
you buy with a limited budget so you will not spend too much on
your chosen egg dish.
 Design a framework that is best suited to the availability of tools and
equipment you have at home.
 Maximize the use of each ingredient and conserve
resources.
 Remember the considerations in plating.
 Plate as neat as possible, less is more.
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What I Have Learned
Fill me!
Directions: Identify what is being asked. Write your answer in your Quiz notebook.
1. In plating, the meat is placed between _______ o’clock position.

2. ______ are used to add appeal, color and make the dish look more alive.
3. Using a plate that is color _____ will help compliment any color of the
food.
4. The garnish is usually there to _______ the main dish
5. Design a framework that is best suited to the availability of _______
you have at home.
Let’s Plate! (Creativity)
Directions: Based from the drawing of “Plating” you had made from the
previous activity; you will now put it into reality. Plate the Egg Dish that you
had drawn. You will be given only 3 mins to do it, you will be graded
according to the rubric below. Please read it carefully and do not forget to
take a picture of your work.
Criteria 3 2 1 Total
Correct and complete Used correct but Incorrect- no
Tools and tools and materials incomplete tools and
materials used materials material used
Observed cleanliness Observed Was noted to

and orderliness cleanliness and have messy
Workmanship always orderliness workplace
sometimes
The appearance is The appearance The appearance
Visual artistic and unique in is quite artistic is not
Appearance appropriate set- up and unique but appropriate
not appropriate
set-up
Finishes on time and Finishes on time Does not finish

Time able to improve the but inefficiently on time
management work and hurriedly
done
Legend: Range Description Grade

12 Excellent 95
9-11 Very Satisfactory 90
5-8 Satisfactory 85
Below 5 Needs Improvement 75
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Before you start the laboratory. Please be reminded
of the following icons. Each icon represents the task
you’re going to do. So, whenever you see the icon…
you know what to do!
You will wash your hands, wear your Personal

Protective Equipment (PPE) and remove all the
jewelries.
You will gather all the eggshells and boil it;

you can use it to water the plants. Then
sundry the eggshells when it is already dried
keep it in a clean container. At the end of the
module, you will be guided on how to use it.
You will take a video and pictures of you and

your parent/guardian while doing the
laboratory. Picture of your final output will be
graded according to its rubric.
At the end of laboratory, you are tasked to

wash all the dishes and pots, clean the table
and sanitize it. Don’t forget to wash the rags
that you used.
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What Is It
PREPARING BOILED EGGS AND DEVILED EGGS
Expectations:
1. Identify the different doneness of boiled eggs.

2. Describe the characteristics of each doneness.
3. Prepare boiled eggs in different doneness and Deviled Eggs
Boiled eggs are eggs, typically from a chicken, cooked with their shells
unbroken, usually by immersion in boiling water.
How to Boil Eggs:
1. Place cold eggs in a medium stainless-steel pot and cover with cold
water, filling 1″ over the surface of the eggs. Bring to a rolling boil over
high heat uncovered.
2. Once at a boil, reduce heat to keep a medium boil then set a timer
for your desired doneness (see chart below).
3. Prepare your ice water bath and as soon as the timer is done,
transfer eggs into ice water.
1 2
 In boiling eggs, double

check for cracks on shells
as egg might break during
the cooking process.
 Cover eggs entirely to
cook evenly.
 Over cooked eggs can be 3
soaked in ice water to
reduce the effects of
sulfur reaction on eggs
(discoloration)
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EGGS CHART
How Long to Boil?
As soon as the water comes to a boil, set your

timer and follow this time chart for soft boiled
to hard-boiled eggs.
• Boil 2 minutes: soft boiled with a liquid

center
• Boil 3 minutes: soft-boiled with a
creamy center
• Boil 4-5 minutes: medium-boiled with a
moist, soft center
• Boil 6-7 minutes: hard-boiled eggs with
a soft center
• Boil 8-9 minutes – fully hard-boiled eggs
with firm, dry center
A perfect hard-boiled egg should have fully

You can pull them set (but not rubbery) whites, have a bright
out at different times and set
yellow center and should never have a green
up different bowls with ice
tinge around the yolk which signifies
water to make a variety of
overcooking. Soft-boiled eggs have fully set
eggs all in one pot.
whites and a creamy liquid center.
TIPS FOR PERFECT HARD-BOILED EGGS
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DEVILED EGGS
Deviled eggs are yummy, filling snacks
that you can prepare for special
occasions or when you just need a
quick bite to eat
Prep Time: 2 minutes
Cook Time: 10 minutes
Total Time: 12 minutes
Servings: 4
Author: Vanjo Merano
Ingredients:
 4 hard-boiled eggs
 3 tablespoons mayonnaise
 ½ teaspoon mustard powder
 a pinch of salt and pepper
 1/8 teaspoon paprika
Instructions
1. With a sharp knife, carefully slice eggs in half, scooping out the yolk
into a bowl.
2. Add mayonnaise, mustard, salt, pepper to the yolk. Combine
ingredients thoroughly.
3. Fill the bottom halves of eggs with yolk filling and cover with the top
halves to close. Sprinkle paprika on top.
4. Plate and serve alone as snacks or with main meals as side dishes.
Nutrition Serving: 4g
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Let’s Cook Together (Collaboration)
You are tasked to prepare boiled egg and transform it into a sumptuous
Deviled Egg which will be evaluated by your parents/guardian according to
the given rubric below. Take a photo of your dish and the accomplished rubric
by your parent/guardian.
Deviled Egg is Deviled Egg is Deviled Egg is
prepared with prepared with prepared with
Workmanship attention to attention to minimal
detail and detail and attention to
maximized the maximized the detail and did
use of use of not maximize
ingredients ingredients the use of
excellently. adequately. ingredients.
Deviled Egg is Deviled Egg is Deviled Egg is
Appearance prepared with prepared, prepared,
proper garnish garnished, and garnished, and
and plated plated plated poorly.
excellently adequately.
Was able to Was able to Was able to
Time execute food execute food execute food
Management preparation preparation preparation
from from from
preparation to preparation to preparation to
clean up on clean up on clean up on
time time time poorly.
excellently adequately
Legend:
Range Description Grade
9 Excellent 95
5-6 Satisfactory 85
3-4 Fair 80
1-2 Needs Improvement 75
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What Is It
PREPARING ORANGE QUAIL EGG (KWEK-KWEK)
Expectations:

1. Identify tools and equipment needed in preparing Orange quail egg.
2. Discuss the technique/process used in preparing Orange quail egg.
3. Prepare Orange quail egg
Batter – It is a thin dough used as coating and for cakes and light
cakes.
Vinaigrette – Mix of acid mixture with oil and spices
Prep Time: 20 minutes

Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 24
Orange Quail Egg (Kwek-kwek)
o Orange Quail Egg also known as kwek-kwek
are commonly sold by street vendors and
hawker stores in the Philippines.
o Other version of these are Tokneneng made
from chicken eggs, penoy from duck eggs, and
chicken intestines known as isaw.
What you will need: Ingredients needed:

 Gas Range  24 pcs Quail eggs
 Medium sized pot  Flour (500 grams)
 Bowl  Water (1/4 cup)
 Spatula  Salty and pepper (to taste)
 Slotted spoon  Orange food color (enough to color)
 Bamboo skewers  Oil (enough to cover egg)
 Medium sized jar  Vinegar (1/4 cup)
 Chopping board  Sugar (3 tablespoon)
 Knife  Onions (1/4 bulb, minced)
 Chili (3 small pieces, minced)
Page 27 of 53
Procedure: 1 2
1. Boil quail eggs to hard boiled for 12 minutes.

Plunge eggs in cold water
2. Remove shell from eggs and prepare batter.

Batter should have a thick consistency
enough to coat the egg, add orange food
coloring.
3. Fry evenly coated eggs in hot oil until batter is

fully fried.
3
4. Assemble vinaigrette, sugar, onions, and chili.
Heat the sauce to incorporate the flavors well.
Add a tablespoon of water.
5. Serve eggs on a plate and place sauce in a

small bowl.
Related Video:
HOW TO COOK KWEK-KWEK

https://www.foxyfolksy.com/kwek-kwek/
 Chill battered egg before frying, use chop stick

or poke with a barbecue stick for the batter to
have a round shape. 5
 When frying, keep the temperature at
constant temperature to avoid soggy or lightly
fried batter.
 Avoid overcrowding the pan as the oil tends to
drop in temperature.
 Serve while hot and serve sauce separately.
Page 28 of 53
Now that you know how to make one of the favorite Filipino snacks, it is time
to make some for you and your family. Make the recipe with your family and
your output will then be evaluated by your parent/guardian. Follow the
instructions given, take photos of you preparing the dish and the
accomplished rubric by your parent/guardian.
Kwek- kwek Kwek- kwek Kwek- kwek
Workmanship and sauce and sauce was and sauce was
was prepared prepared not prepared
according to according to according to
instructions instructions instructions
excellently. adequately. poorly.
Great batter Good batter Inconsistent
Appearance thickness, thickness, batter
color as well color as well thickness,
as sauce as sauce color as well
inclusions are inclusions are as sauce
excellently excellently inclusions are
balanced. adequately. poorly
prepared.
Was able to Was not able Poorly
prepare egg to prepare egg prepared egg,
and sauce, and sauce, sauce, and
Time clean clean clean
Management workstations, workstations, workstations,
and plate and plate and plate
Kwek- kwek Kwek- kwek Kwek- kwek
on time. on time. on time.
Legend:
9 Excellent 95
5-6 Satisfactory 85
3-4 Fair 80
Page 29 of 53
What Is It
PREPARING SCOTCH EGG
Expectations:
1. Identify tools and equipment needed in preparing Scotch Eggs
2. Explain the technique/process used in preparing Scotch Eggs
3. Prepare Scotch Eggs.
Scotch Eggs are hard boiled eggs covered with a ground pork mixture (usually
sausage meat mixture) that are dredged in breadcrumbs and fried until golden
brown
Most of the time, Scotch Eggs are eaten as a snack. This also makes a good
appetizer and picnic food. It is best eaten with spicy and rich dips like hot
sauce or any creamy dressings.
Scotch Eggs Recipe | Author: Vanjo Merano

Prep Time: 15 minutes Total Time: 30 minutes
Cook Time: 15 minutes Servings: 5
Ingredients needed:
 5 pieces hard boiled chicken eggs shell removed
 1-piece egg beaten
 1 lb. ground pork Related Video:
 2 teaspoons garlic powder SCOTCH EGG RECIPE
 2 teaspoons salt https://www.youtube.com/wat
 1 teaspoon ground black pepper ch?v=aNgomNRDN7U&feature
=youtu.be&fbclid=IwAR03uZYw
 2 teaspoons sugar 1nEZaIXkeFpkPdYy-
 2 tablespoons sherry OdTcYxJiq22MWfstEYpC8YT1ke
lMO6Yur8
 2 teaspoons Worcestershire sauce
 1 tablespoon all-purpose flour
 3/4 cup Panko breadcrumbs
 3 to 4 cups cooking oil
Page 30 of 53
Procedure:
1. In a large bowl, combine ground pork, salt, pepper, sugar, garlic
powder, sherry, Worcestershire sauce, and flour. Mix well.
2. Scoop an ample amount of ground pork mixture and shape around
the hard- boiled egg until the egg is fully covered.
3. Dip the egg with ground pork in the beaten egg mixture, and then roll
on the Panko breadcrumbs until fully coated.
4. Heat a deep cooking pot and pour-in cooking oil.
5. When the oil becomes hot, deep fry the coated eggs until the color
turns golden brown. Note: Do not wait for the oil to smoke before deep
frying. This will easily burn the breadcrumbs. Fry using medium heat.
6. Transfer the cooked eggs in a plate lined with paper towels.
Let excess oil drip.
7. Plate attractively and serve. Share and enjoy!
1 2 3
4 5 6
Page 31 of 53
Let’s Cook Together
Now that you know how to make Scotch eggs, it is time to make some for you
and your family. Your output will then be evaluated by your parent/guardian.
Follow the instructions given, take photos of you preparing the dish and the
accomplished rubric by your parent/guardian
Egg yolk is not Egg yolk is Egg yolk is
overcooked, slightly overcooked,
meat shell overcooked, meat shell
Workmanship evenly cooked meat shell unevenly
and crust is evenly cooked cooked and
fried and crust is crust is fried
excellently fried poorly
adequately
Scotch Eggs Scotch Eggs Scotch Eggs
when sliced when sliced when sliced
Appearance remains firm crumbles apart crumbles apart
and plated and plated and plated
with proper with proper poorly.
garnish garnish
excellently. adequately.
Was able to Was able to Poorly
prepare scotch prepare scotch prepared
Time eggs, clean eggs, clean scotch eggs
Management workstations, workstations, and did not
and plate dish and plate dish plate dish
on time with minor properly.
excellently delay
Legend:
9 Excellent 95
5-6 Satisfactory 85
3-4 Fair 80
Page 32 of 53
What Is It
THE DIFFERENT TYPES OF FRIED EGGS
Expectations:

1. Name the varied types of fried eggs.
2. Explain the technique/process used in preparing fried eggs.
3. Prepare the different types of fried eggs.
Fried Egg: The Breakfast Protein
• Egg as a starter for your day will make you feel full longer than bread
or rice.
• Egg when partnered with coffee may assist in weight loss
• As a source of protein, it contains the essential amino acids needed by
our body.
Frying Eggs
1. Before you start, gather all your needed ingredients, tools, and
equipment for your dish.
2. Choose fresh eggs for your dish, use the same batch to avoid having
bad eggs mixed with the good ones.
3. Flat bottom pans are ideal to cook eggs to have an even cooking
surface
4. Prepare your pan at high heat until when it starts to smoke, turn
the flame to medium and add oil to season your pan.
5. Heating your pan and treating it with oil will ease up egg from
sticking on your pan. Set your flame from low to medium heat.
6. Crack your eggs open as close to the pan as possible or use a
separate bowl to avoid damaging the yolk.
Related Videos:
SUNNY SIDE UP EGG:

https://www.youtube.com/watch?v=Qn1I7ZD5PHc
BASTED EGG:
https://www.youtube.com/watch?v=Kd3lDnP2dqA
Page 33 of 53
Frying Eggs: Sunny Side Up
This is done by letting the egg set without flipping.
Depending on the preference of the diner, cook the egg
until surrounding egg white is fully set or has a crisp
texture. Egg yolk has a medium thickness in consistency.
Serve egg immediately with protein and starch of your
choice.
Frying Eggs: Basted Egg
• Basted eggs are done without flipping but a few

tablespoons of water are added halfway cooking and
covered to let the steam cook the egg. Egg yolk is
covered with a white film but medium thickness in
consistency
• Serve egg immediately with protein and starch of
your choice.
Frying Eggs: Over Easy
• Just like sunny side egg, flip the egg while yolk is still
in liquid form. Cook flipped egg for a minute.
your choice.
Frying Eggs: Over Hard

• Just like sunny side egg, flip the egg while yolk is
fully. Cook for three to four minutes.
your choice.
REMINDER Standard of Cooking Fried Eggs
 Whites shiny, uniformly set, and tender – not

browned, blistered, or even crisp at edges.
 Yolk set properly according to desired doneness.
 Final product relatively compact, standing high,
not spread out and thin.
Page 34 of 53
FILIPINO SCRAMBLED EGGS
• Serves: 6 Persons
• Preparation time:10 Minutes
• Cooking time:10 Minutes
Ingredients
 1 Tbsp butter
 2 tomatoes, chopped
 1 small onion, peeled and sliced thinly
 Salt and pepper to taste
 6 eggs, well beaten
Procedure:
1. In a pan over low heat, add butter. When it begins to melt, add
onions, and cook for about 1 to 2 minutes or until limp. Add tomatoes
and cook, mashing with back of spoon, until softened. Season with
salt and pepper to taste
2. Pour eggs over tomato-onion mixture and allow to cook without

stirring for about 20 to 30 seconds. When it begins to set, gently fold
with tomatoes and onions until combined. Continue to cook until eggs
are just set. Plate it with simple garnish. Serve hot.
 Make sure to whisk the eggs very well. This is to aerate and add
volume to the eggs, creating lighter and fluffier curds. The beaten
eggs should be of uniform yellow color, with the whites and yolks
completely incorporated together.
 Cook the eggs at low heat. High temps will make the
eggs “seize”, resulting to hard, dry scrambled eggs.
 Turn off the heat while the eggs are still slightly wet
as they will continue to cook with the residual heat
from the pan.
Related Video:
HOW TO COOK FILIPINO SCRAMBLED EGG:
https://www.youtube.com/watch?v=knFFwIiMzV4
Page 35 of 53
POTATO OMELET
Tortilla Espanola or Potato Omelet is a quick and easy egg dish made with
potatoes, eggs, and onion. This can either be served for breakfast, brunch, as
an appetizer, or even light dinner.
• Preparation Time 5 minutes

• Cook Time 10 minutes
• Total Time 15 minutes
• Servings 4
Ingredients
• 5 medium potatoes peeled and sliced

• 1 medium yellow onion diced
• 6 pieces raw eggs
• 2 cups olive oil
• 1 1/2 teaspoon salt
Instructions
1. Mix potatoes and onion in a large bowl.
2. Add 1 tablespoon salt then mix thoroughly until well distributed. Set aside.
3. Heat a cooking pot and pour-in olive oil.
4. When the oil is hot enough, fry the potatoes and onion using medium heat.
This should take between 7 to 10 minutes. Do not brown the potatoes.
5. Remove the potatoes from the cooking pot, turn off heat, and then drain
excess oil. Let the fried potatoes cool for a few minutes.
6. Combine the remaining salt with the eggs then beat.
7. Add the cooked potato in the beaten egg mixture then stir to distribute.
8. Heat an 8 to 10 inches non-stick pan and pour-in about 2 to 3 tablespoons
of olive oil. You may utilize the olive oil used to fry the potatoes.
9. When the oil is hot enough, pour-in the eggs and potato mixture. Cook for
about 5 to 7 minutes in low to medium heat. Cooking time may vary, it is
recommended to manually check the omelet to prevent burns.
10. Flip the omelet by placing a wide plate on top of the pan and turn the pan
over in a way that the plate catches the omelet.
11. Place the pan back on the stove and gently push the omelet from the plate
to the pan. Cook until the other side is done.
12. Present it with appropriate garnish and serve.
Related Video:
HOW TO COOK POTATO OMELET

https://www.youtube.com/watch?v=xPFXc7n6b2I
Page 36 of 53
You are tasked to do different types of fried eggs recipe which you will prepare
and to be evaluated by your parents/guardian according to the given rubric
below. Follow the instructions given, take photos of you preparing the dish
and the accomplished rubric by your parent/guardian
-Sunny side-up, Basted, Over easy, Over hard,

Filipino Scrambled Egg and Potato Omelet
Egg dish is Egg dish is Egg Dish is
attention to attention to minimal
Workmanship detail and detail and attention to
maximized the maximized the detail and did
use of use of not maximize
ingredients ingredients the use of
excellently. adequately. ingredients.
Egg dish is Egg dish is Egg dish is
prepared with prepared, prepared,
Appearance proper garnish garnished, and garnished, and
and plated plated plated poorly.
excellently adequately.
Was able to Was able to Was able to
execute food execute food execute food
Time preparation preparation preparation
Management from from from
clean up on clean up on clean up on
time time time poorly.
excellently adequately
Legend:
9 Excellent 95
5-6 Satisfactory 85
3-4 Fair 80
Page 37 of 53
What Is It
PREPARING POACHED EGGS AND EGGS BENEDICT
Expectations: Related Video:

At the end of the lesson, students should be POACHED EGGS | how
able to: to poach an egg
(perfectly)
1. Identify ingredients, tools and https://www.youtube.com/wa
equipment needed in preparing Poached tch?v=yifZtA3uF-E
eggs and Eggs Benedict.
2. Discuss the technique/process used in
preparing poached eggs and hollandaise
sauce.
3. Prepare Poached eggs and Eggs
Benedict
Poached eggs are those made by simply

simmering them. The aim is to make sure the
egg white and yolk stay intact, while
maintaining a soft texture. Others prefer
poached eggs with a crusty yolk and a runny
center. Eggs are usually gently simmered in
water. However, some cooks occasionally
simmer eggs in broths and other liquids.

Ingredients
1 egg 1-2 tbsp vinegar
1
4 cups water salt and pepper to taste
Instructions
1. Bring a large pot of water to a boil. Heat
the water over medium-low heat. Gently
crack an egg into a bowl or container,
making sure the egg is intact.
2
2. When water comes to a low boil, Stir the
vinegar into the water and create a vortex.
Add the egg to the middle of the vortex and
cook the egg. If the egg has been in the
fridge, cook for 3 minutes. If egg was kept at
room temperature, poach for 2 ½ minutes.
3. Remove the egg with a slotted spoon and 3

dab it on a paper towel to remove any excess
water. Repeat the process on other 3 eggs.
Page 38 of 53
 Although vinegar does help to hold eggs together, it adds an
unpleasant acidic taste, just add small amount.
 Another great tip for making perfectly poached eggs is to swirl the
water before gently sliding in the eggs. Water should still be
swirling when you add eggs and should not be too hot or too cold.
A low bubble is ideal. After eggs are cooked, drain any water left
with paper towels.
Eggs Benedict is a dish with origins in the US,

whose recipe has been exported to countries
around the world. It is a delicious meal with halves
of English muffins as the base. It is then topped
with eggs, bacon, and sauce. Nobody really knows
who the dish is named after and why.
Eggs Benedict
Ingredients
• 2 English muffins cut into halves

• 4-6 slices of uncured bacon
• 4 poached eggs
• Hollandaise sauce
• Pinch of salt and pepper to taste
Homemade Hollandaise sauce:
• A double boiler
• 4 egg yolks
• 1 tablespoon lemon or lime juice freshly
squeezed
• ½ cup butter preferably unsalted
• Salt and pepper to taste
Related Video: How to cook

Eggs Benedict
https://panlasangpinoy.com/make-
eggs-benedict/
Page 39 of 53
Instructions
1. To learn how to make Eggs Benedicts, you must know how to make a
good Hollandaise sauce first. Pour an inch of water into the bottom of
a double boiler and place it over medium-low heat to simmer.
2. Mix the egg yolks with lemon juice in a bowl first and then transfer it
into the top part of the double boiler. Keep whisking vigorously as you
add butter. Allow the butter to melt, sprinkle salt and pepper and
remove from heat. Set the sauce aside for later.
3. Set the oven to broiler and place the muffin inside in the heat or toast
in the pan until light brown or your guest’s preference. Remove them
and set aside. In the meantime, heat a pan on medium-high heat and
add bacon slices. If they stick to the pan, you should try adding a little
olive oil and frying it until crispy. When done, layer the toasted muffins
with bacon.
4. Place poached egg on top of the bacon and drizzle the Hollandaise sauce
over the egg muffin and serve. This is the simplest method to learn how
to make eggs Benedict. With experience and time, you can make your
own Hollandaise sauce recipe and experiment with other seasonings.
Plate, serve and enjoy!
What I Have Learned

5. Is it a Fact or a Bluff?
Directions: Write “Fact” if the statement is true and “Bluff” if it is false.

Write your answer in your Quiz notebook.
__________1. Eggs Benedict is a dish with origins in the US, whose recipe
__________2. Eggs are usually gently simmered in water.
__________3. Another great tip for making perfectly poached eggs is to not
swirl the water before gently sliding in the eggs.
__________4. Egg benedicts and poached eggs have the same tricks and tips
in cooking.
__________5. To learn how to make Eggs Benedicts, you must know how to
make a good Hollandaise sauce first.
Page 40 of 53
In this activity, you will prepare an Eggs Benedict dish, follow the recipe
and take note of the quality of your sauce and egg. Follow the instructions
given, take photos of you preparing the dish and the accomplished rubric by
your parent/guardian
Eggs benedict Eggs benedict Eggs benedict
was properly was properly was properly
Workmanship prepared from prepared from prepared from
poaching eggs, poaching eggs, poaching eggs,
sauce creation, sauce creation, sauce creation,
and toasting of and toasting of and toasting of
bread or bread or bread or
muffin muffin muffin poorly.
excellently. adequately.
Eggs benedict Eggs benedict Eggs benedict
was presented was presented was presented
with good with good with good
Appearance amount of amount of amount of
garnish, plated garnish, plated garnish, plated
with style, and with style, and with style, and
displayed displayed displayed
Made use of Made use of Made use of
the preparation the preparation the
Time time of eggs time of eggs preparation
Management benedict from benedict from time of eggs
start to finish start to finish benedict from
excellently. adequately. start to finish
poorly.
Legend:
9 Excellent 95
5-6 Satisfactory 85
3-4 Fair 80
Page 41 of 53
What Is It
PREPARING SARCIADONG ITLOG
Expectations:

1. Identify tools and equipment needed in preparing Sarciadong Itlog
2. Explain the technique/process used in preparing Sarciadong Itlog
3. Prepare Sarciadong Itlog.
Sarciadong Itlog – It is an easy to cook dish made up of broth, egg, and
vegetables. Some varieties include ground meat, sometimes leftover bits of
fried fish, or prawns.
Other varieties of sarciado include fish, tofu, and ground meat as main
ingredient but the process of preparation is the same as sarciadong itlog. In
this dish, we will be using hardboiled egg and tomatoes.
Ingredients needed:
 3 pieces hard boiled eggs shell removed
 1-piece raw egg beaten
 1 small red bell pepper diced
 1 small green bell pepper diced
 3 medium plum tomato diced
 1 medium yellow onion diced
 1/4 cup chopped scallions’ green onions
 2 cloves garlic minced
 1 tablespoon chopped flat leaf parsley
 1 1/2 cup chicken broth or vegetable broth
 2 tablespoons fish sauce Related Video:
 1/8 teaspoon ground black pepper https://panlasangpinoy.com/sarcia
 2 tablespoons cooking oil dong-itlog-recipe/
Procedure:
1. Heat the oil in a pan.

2. Sauté the onion, garlic, tomato, and bell peppers for 3 to 5 minutes.
3. Pour-in the chicken (or vegetable) broth. Let boil.
4. Add the fish sauce and ground black pepper. Stir.
5. Pour-in the beaten egg. Stir until the egg is distributed. Continue to cook for
3 minutes more.
6. Add the chopped scallions and boiled eggs. Cook for 2 minutes,
7. Transfer to a serving bowl. Sprinkle chopped parsley on top.
8. Plate, serve and enjoy!
Page 42 of 53
Sarciadong Itlog is one of the favored Filipino recipes, now it is time to make
some for you and your family. Your output will then be evaluated by your
parent/guardian. Follow the instructions given, take photos of you preparing
the dish and the accomplished rubric by your parent/guardian
Sarciadong Sarciadong Sarciadong
Itlog was Itlog was Itlog was
Workmanship complete adequate inadequate
ingredients ingredients ingredients
and cooked and cooked and cooked
evenly with with boiled egg with boiled egg
boiled egg still still appears appears
firm and not firm but overcooked.
overcooked. overcooked.
Sarciadong Sarciadong Sarciadong
Itlog was Itlog was Itlog was
plated plated plated with not
Appearance excellently, adequately, enough
with good with enough balance of
balance of balance of colors and
colors and colors and portioned
portioned portioned poorly.
appropriately. appropriately.
From From From
Time cleaning up, cleaning up, cleaning up,
Management time time time
management management management
was observed was observed was observed
Legend:
9 Excellent 95
5-6 Satisfactory 85
3-4 Fair 80
Page 43 of 53
What Is It
PREPARING EGG DROP SOUP
Expectations:
1. Identify tools and equipment needed in preparing Egg Drop Soup

2. Explain the technique/process used in preparing Egg Drop Soup
3. Prepare Egg Drop Soup.
Egg Drop Soup – This soup is commonly served in Chinese family restaurant,
this rich and thick soup with spring onions, carrots, and pieces of cabbage is
a hearty starter for your family. Other recipes of egg drop soup include black
fungus (tenga ng daga)
Ingredients needed:
 3 cups chicken broth
 1 cup water
 2 eggs beaten
 1 teaspoon grated ginger
 1 1/2 tablespoon cornstarch
 2 tablespoons chopped green onion optional
 Salt to taste
Procedure:
1. Dilute the cornstarch in 1/4 cup water.
Stir and mix well. Set aside.
2. Combine chicken broth and water in a
cooking pot, Bring to a boil.
3. Add the grated ginger. Cook for 2
minutes.
4. Pour-in the beaten egg. Stir.
5. Add-in the cornstarch diluted in water.
Continue to stir until the texture of the
soup reaches your desired texture.
6. Add salt to taste.
7. Transfer to a serving bowl. Sprinkle
green onions on top.
Related Video:
https://panlasangpinoy.
com/egg-drop-soup /
Page 44 of 53
What I Have Learned
Let’s Eliminate!
Directions: Carefully read the list of ingredients below. Eliminate the
ingredients that are not included in preparing “Scotch Egg” by crossing it out.
Copy it in your Quiz notebook.
Ginger Garlic powder

Egg Hot sauce
Cooking oil Salt
Ground pork Worcestershire sauce
Onion All Purpose Flour
Breadcrumbs Oyster sauce
Sugar
What I have Learned

Fill me!
Directions: Let us see how much you understand our lesson. Complete the
information below. Choose your answer on the option box. Write your answer
in your Quiz notebook.
Egg Drop Soup is commonly served in ___________________ family
restaurant, this ______________ and __________________ soup with
__________________, carrots, and pieces of ____________________ is a hearty
starter for your _____________________.
Chinese family Spring onions
Filipino rich Cabbage
thick thin Carrots
Page 45 of 53
Egg drop soup is perfect for the rainy season or can be paired with your fried
dishes, let us try to make some for you and your family. Your output will then
be evaluated by your parent/guardian. Follow the instructions given, take
photos of you preparing the dish and the accomplished rubric by your
parent/guardian
Workmanship Egg Drop Soup Egg Drop Soup Egg Drop Soup
was prepared was prepared was prepared
with complete with adequate with
ingredients ingredients inadequate
and cooked and cooked ingredients
evenly with with boiled egg and cooked
boiled egg still still appears with boiled egg
firm and not firm but appears
overcooked. overcooked. overcooked.
Appearance Egg Drop Soup Egg Drop Soup Egg Drop Soup
was plated was plated was plated
excellently, adequately, with not
with good with enough enough
balance of balance of balance of
colors and colors and colors and
portioned portioned portioned
appropriately. appropriately. poorly.
Time From From From
Management preparation to preparation to preparation to
cleaning up, cleaning up, cleaning up,
time time time
Legend:
9 Excellent 95
5-6 Satisfactory 85
3-4 Fair 80
Page 46 of 53
What Is It
EVALUATING THE FINISHED PRODUCT
Expectations:
1. Identify the different criteria in evaluating the finished product.
2. Analyze in what category your finished product belongs.
3. Evaluate the finished product.
You were tasked to take a photo of your output, gather all the pictures and
try to evaluate it one by one using the rubric below. Please take note of the
criteria and rate your work. Your output will also be evaluated by your
teacher to give insights and suggestions.
CRITERIA 3 2 1 TOTAL
Plating is Balance Evidence of
Proper balanced with attempted but balance is limited
Balance even eye needs or not present
appealing flow improvement
Color is Some color Lack of color
Use of Color complimentary variety but variety
and eye appealing needs
improvement
Incorporates Some repetition Variety in shape
Proportion) variety of eye of shapes but very limited or
appealing shapes variety is not present
evident
Appropriate for Adequate but Inappropriate
Use of food items not outstanding selection of
Garnish garnish or lack of
or too much
Presentation is Presentation is Presentation
Overall attractively acceptable and needs
Product displayed Shows some creativity improvement and
Presentation creativity is displayed lacks creativity
Flavor, Egg is well- Egg is under Egg is over
Taste, cooked with cooked with cooked and not
Texture & appropriate appropriate well-
Doneness: seasoning seasoning seasoned/contain
excessive amount
Legend:
18 Excellent 95
11-14 Satisfactory 85
7-10 Fair 80
6 & below Needs Improvement 75
Page 47 of 53
What’s More
Let me hear you
(Communication
& Critical Thinking)
Directions: Answer the following questions like a Queen. Begin your

answer with the statement “I believe” and end it with “and I thank you”
Write your response in your Quiz notebook.
How will you evaluate a finished product?
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
Is it important to consider the different criteria in evaluating the

finished product? Why or why not?
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
What Is It
PREPARING SALTED EGGS AND PICKLED EGGS
Expectations:
1. Enumerate the ingredients needed in preparing salted and pickled eggs
2. Elucidate the reason why do need to prepare salted and pickled eggs.
3. Prepare salted and pickled eggs.
Salted eggs are commonly consumed by Filipinos as side dish and as a

toping to some of the favored snack such as puto and bibingka.
Ingredients
• 9 pieces of egg (white or

brown)
• 1 cup salt
• 3 ½ cup water
Procedure
1. Put eggs in a glass container. In a bowl dissolve salt in water (brine
solution). Mix until the mixture becomes clearer. Pour brine solution over
the eggs until it is completely submerged.
Page 48 of 53
2. Cover container and let the eggs soaked in brine solution for 17 days.
After 17 days remove eggs from the brine solution. Wash the salted egg then
put it in a pot of water. Boil over medium heat for 15 minutes.
3. After it is boiled remove from the water and dry the salted eggs. Now it is
ready to be served. It can be ulam (viand) and toppings for bibingka and
puto. Plate it nicely!
Related Videos:
HOW TO MAKE SALTED EGGS
https://www.youtube.com/watch?v=-ojM2WCGWyY
PICKLED HOW TO MAKE PICKLED QUAIL EGGS
QUAIL EGGS https://www.youtube.com/watch?v=9XB0ZBF_tNM&t=8s
Ingredients: Procedure
🥚🥚 30 pcs Quail eggs 1. Wash the quail eggs and boil
them. When cooked put it on
🥚🥚 2 1/2 cup Vinegar
ice bath and peel it.
🥚🥚 2 teaspoon salt 2. Prepare all the vegetables that
we need for pickling-carrots,
🥚🥚 6 pcs shallots/small onion ginger, garlic, onion (cut them
in thin slices)
🥚🥚 one bulb of garlic 3. In a bowl, boil 2 ½ cup
🥚🥚 one medium size carrot vinegar in a medium high
heat. Add 1 cup of brown
🥚🥚 one bellpepper sugar and 2 tsp of salt. Let it
boil.
🥚🥚 raisins(optional) 4. Add all the vegetables, then
🥚🥚one cup brown sugar the quail eggs.
5. Let it boil for another 2 mins
🥚🥚ginger and it is done!
Compare and Contrast
Directions: Write the similarities and differences of Salted Egg to Pickled Egg
using a Venn Diagram. Write the answer in your Quiz notebook.
PICKLED EGG SALTED EGG
VENN DIAGRAM
Page 49 of 53
Salted Eggs and Pickled Eggs let us try to make some for you and your
family. Your output will then be evaluated by your parent/guardian after 17
days. Follow the instructions given, take photos of you preparing the dish and
the accomplished rubric by your parent/guardian.
Salted Eggs Salted Eggs Salted Eggs
and Pickled and Pickled and Pickled
Eggs was Eggs was Eggs was
Workmanship prepared with prepared with prepared with
complete adequate inadequate
ingredients ingredients ingredients
and cooked and cooked and cooked
evenly with with boiled egg with boiled egg
boiled egg still still appears appears
firm and not firm but overcooked.
overcooked. overcooked.
Salted Eggs Salted Eggs Salted Eggs
and Pickled and Pickled and Pickled
Appearance Eggs was Eggs was Eggs was
plated plated plated with not
excellently, adequately, enough
with good with enough balance of
balance of balance of colors and
colors and colors and portioned
portioned portioned poorly.
appropriately. appropriately.
From From From
Time cleaning up, cleaning up, cleaning up,
Management time time time
Legend:
9 Excellent 95
5-6 Satisfactory 85
3-4 Fair 80
Page 50 of 53
Let us Save The Eggshells!!
Eggshells!! Eggshells!!
Source:
Eggshells!!
https://www.facebook.co
m/jerseydemic/videos/199
0271187772648648
CALPHOS
https://www.youtube.com
/watch?v=BthoBBcgQNU
HOMEMADE ORGANIC CALCIUM PHOSPHATE (CALPHOS) FOR PLANTS

Eggshells contain calcium phosphate which is very important for plant growth.
Calphos is an effective solution for plants to strengthen the root, grow leaves, beautify
flowers, and produce many fruits. It makes the plant grow healthy.
1. Boil eggshells in 5 minutes to kill the Salmonella bacteria present in it.

2. Drain the liquid and let it cool. Use the water in watering the plants
3. Dry the shells under the sun or in an oven to make the shells easier to crash.
4. Pulverize manually by your hands then in a mortar and pestle to make a powder form.
TO USE: (POWDERED EGGSHELLS)

 Sprinkle the powder and mix into the soil. Better if
mix it to the soil in advance before using it. (1 -2
months)
MAKING CALPHOS:
 Mix 1 tbsp. powdered eggshell to
5 tbsp. of vinegar. Let it stand
overnight. When all the eggshell
particles are settled down,
decant the liquid to another
container.
TO USE:
 Mix 2 Tbsp. of CALPHOS to 1 Liter of water. Spray it to plants or water it to
the plant before flowering and while fruiting.
Page 51 of 53
POST TEST
Directions: Read and understand the questions below. Choose the

letter of the correct answer and write it in your Quiz notebook.
1. This fried egg does not require flipping or addition of liquid, instead
letting the white and yolk set.
a. Boiled Egg c. Scrambled Egg
b. Omelet d. Sunny Side Up
2. The _____ of items on the plate must be considered to make it look

natural and appetizing. By mixing and matching the shade will entice
the appetite.
a. Aroma c. Flavor
b. Color d. Texture
3. The process of arranging and decorating food to enhance its

presentation
a. Assembling c. Garnishing
b. Decorating d. Plating
4. It is the term used to describe distinctive, pervasive, and usually

pleasant or savory smell
a. Aesthetic c. Flavor
b. Aroma d. Taste
5. Choosing the best _______ is the most essential item in designing

your framework to highlight the presentation and a canvass for the art
you will present.
a. Accompaniment c. Garnish
b. Food d. Plate
6. What are term used to ins leaves or plant part valued for its
medicinal, savory, or aromatic qualities
C. Aromatics c. Herbs
D. Bushery d. Garnish
7. _________is the egg dish that is prepared by cooking beaten egg on a

skillet until partially set and other ingredients are placed at the center
and then folded in half.
b. Omelet d. Shirred Egg
Page 52 of 53
8. This fried egg requires addition of liquid and covered until fully set.
a. Basted Egg c. Scrambled Egg

b. Boiled Egg d. Sunny Side Up
9. This egg dish is prepared in a butter of fat glazed mold, with

various inclusions and baked until fully set
a. Aerated Egg c. Shirred Egg

b. Boiled Egg d. Toasted Egg
10. This fried egg requires flipping but on a short amount of time only.
a. Over Easy c. Scrambled Egg
b. Over Hard d. Sunny Side Up
11. This fried egg requires flipping and is cooked longer to produce a
fully set yolk.
a. Over Easy c. Scrambled Egg

b. Over Hard d. Sunny Side Up
12. _____ is the basis in forms of sketch and design to construct you
ideal plating design.
c. Blueprint c. Design
d. Concept d. Framework
13. _____ is added to a plate to accent or improve the appearance of the

dish.
a. Aromatics c. Garnish
b. Flavoring d. Highlight
14. The basic plating technique is called _______.

a. Box Design c. Clock Face
b. Clock Design d. Smiley Face
15. _________is the egg dish that is made off beaten egg, milk, and
seasoning that is cooked in a pan and stirred to coagulate and broken
in to bite sized pieces.

b. Fried Egg d. Shirred Egg
Page 53 of 53
REFERENCES:
INGREDIENTS FOR EGG DISHES AND IT’S PROPER MEASURING:
Cookery 10- Aida h. Rondilla, et.al, pp16
Merriam Webster Dictionary
https://www.merriam-webster.com/dictionary/aroma
https://www.merriam-webster.com/dictionary/herbs
https://www.merriam-webster.com/dictionary/spices
VARIETIES OF EGG DISHES:

Cookery 10 - Aida h. Rondilla, et.al, pp10
Eggs to order
https://setupmyhotel.com/train-my-hotel-staff/f-and-b/547-breakfast-egg-
preparations.html
https://en.wikipedia.org/wiki/List_of_egg_dishes
https://www.pinterest.ph/pin/555420566516886947/
https://www.seriouseats.com/recipes/2015/05/fluffy-scrambled-eggs-
recipe.html
http://www.safeeggs.com.s3-website-us-west-
2.amazonaws.com/recipes/how-to-make-basted-eggs.html
FIVE BASIC ELEMENTS OF PLATING:

Food Plating:
https://www.unileverfoodsolutions.com.sg/en/chef-inspiration/chef-
lifestyle-tips/food-plating-101-mastering-the-basics.html
SIMPLE PLATING TECHNIQUES:

https://www.unileverfoodsolutions.com.sg/en/chef-inspiration/chef-lifestyle-
tips/food-plating-101-mastering-the-basics.html
https://www.homestratosphere.com/types-of-garnish/
PREPARING BOILED EGGS AND DEVILED EGGS:

https://natashaskitchen.com/how-to-cook-perfect-hard-boiled-eggs/
https://en.wikipedia.org/wiki/Boiled_egg
https://www.wikihow.life/Tell-When-an-Egg-Is-Boiled
https://www.wikihow.com/Boil-Eggs
https://panlasangpinoy.com/how-to-make-deviled-eggs/)
HOW TO COOK KWEK-KWEK:

https://www.foxyfolksy.com/kwek-kwek/
http://www.busogsarap.com/2012/09/kwek-kwek-tukneneng-filipino-orange.html
PREPARING SCOTCH EGG:

https://panlasangpinoy.com/scotch-eggs/
https://www.youtube.com/watch?v=hkPPn5ycsnc&t=12s
THE DIFFERENT TYPES OF FRIED EGGS
Scrambled Egg
https://www.kawalingpinoy.com/filipino-scrambled-eggs/
https://panlasangpinoy.com/tortilla-espanola-potato-omelet-recipe/
Sunny Side Up Egg:
https://www.youtube.com/watch?v=Qn1I7ZD5PHc
Basted Egg:
https://www.youtube.com/watch?v=Kd3lDnP2dqA
How to cook Filipino Scrambled Egg:
https://www.youtube.com/watch?v=knFFwIiMzV4
How to cook Potato Omelet
https://www.youtube.com/watch?v=xPFXc7n6b2I
PREPARING POACHED EGGS AND EGGS BENEDICT:

https://panlasangpinoy.com/making-perfect-poached-eggs/
https://panlasangpinoy.com/make-eggs-benedict/
https://www.youtube.com/watch?v=0sl3eMAXspE
PREPARING SARCIADONG ITLOG

https://panlasangpinoy.com/sarciadong-itlog-recipe/
PREPARING EGG DROP SOUP

Source: https://panlasangpinoy.com/egg-drop-soup/
PREPARING SALTED AND PICKLED EGGS

How to make Itlog na Maalat
https://www.mamasguiderecipes.com/2017/05/08/how-to-make-itlog-na-maalat-salted-eggs/
PREPARING SALTED AND PICKLED EGGS

https://cookpad.com/us/recipes/4778059-home-made-itlog-na-maalat-chicken-egg
https://www.mamasguiderecipes.com/2017/05/08/how-to-make-itlog-na-maalat-salted-eggs/
Image References:
1. https://images.wagwalkingweb.com/media/articles/dog/salt-poisoning/salt-poisoning.jpg
2. https://2rdnmg1qbg403gumla1v9i2h-wpengine.netdna-ssl.com/wp-
content/uploads/sites/3/2015/05/SugarCubes-2.jpg
3. https://thespicetin.com/wp-content/uploads/2018/07/Peppers.jpg
4. https://thumbor.thedailymeal.com/SbI5POFVG0EFOnAYZj9FshgZKMo=//https://www.thedaily
meal.com/sites/default/files/story/2018/oliveoil2_crop.jpg
5. https://www.vegetables.co.nz/assets/Uploads/vegetables.jpg
6. https://www.supermarketperimeter.com/ext/resources/2019/12/MeatPoultryProducts_Lead.jpg
?1579276511
7. https://cuisinebank.com/wp-content/uploads/2017/04/5-12.jpg
8. https://assets.epicurious.com/photos/57b35f844924889253994109/master/pass/scrambled-
eggs.jpg
9. https://images-gmi-pmc.edge-generalmills.com/ab0d7c52-438b-4d8a-bcba-
7d5eb18ee892.jpgImage used:
https://i.pinimg.com/originals/ec/43/45/ec43458230f7fd9682a504b3189b5692.jpg
10. Image used: https://www.skinnytaste.com/wp-content/uploads/2015/01/AvocadoToastwithEgg-
2-550x804.jpg
11. https://www.google.com/url?sa=i&url=https%3A%2F%2Fsports.yahoo.com%2Fapos-difference-
between-sunny-side-
053000938.html&psig=AOvVaw0uvBEnzM00hNw0CgoSZUoJ&ust=1589269262468000&source=i
mages&cd=vfe&ved=0CAIQjRxqFwoTCKj1zsGnq-kCFQAAAAAdAAAAABAD
12. https://www.abc.net.au/news/image/357328-3x2-940x627.jpg
13. https://img.sndimg.com/food/image/upload/c_thumb,q_80,w_412,h_232/v1/img/recipes/48/2
3/08/piccwclJh.jpg
14. https://eggs.org.nz/wp-content/uploads/2014/05/31-boiledhardandsoft.jpg
15. https://www.jessicagavin.com/wp-content/uploads/2018/03/how-to-hard-boil-eggs-8-
1200_v2.jpg
16. https://images.eatthismuch.com/site_media/img/717848_RomandaGreen_0a5daafe-84d4-4b0a-
b46a-e465e587ea0a.png
17. https://photos.bigoven.com/recipe/hero/bakedshirredeggs.jpg
18. https://d1c8xu194km6ge.cloudfront.net/course_images/3500/HD_variable_The_Basics_of_Platin
g.png
19. https://i.pinimg.com/originals/bd/26/f9/bd26f944067d93bf1642e4d6e3e240e7.jpg
20. https://media.istockphoto.com/photos/plated-chicken-breast-meal-picture-
id470262722?k=6&m=470262722&s=612x612&w=0&h=Ma-9uovSBfwNJAkq3zrRiX84cB-
Xs06X3ga2OSXHHLo=
21. https://i.pinimg.com/originals/80/fd/21/80fd219b2cbbe55b2f20fde64ac84102.jpg
22. https://images.squarespace-cdn.com/content/v1/57a100f7e4fcb592ee30586c/1477956531785-
IY7F088RF63N1R883A2Z/ke17ZwdGBToddI8pDm48kAOZZsd4QPY0BZy8s8p-
OkkUqsxRUqqbr1mOJYKfIPR7LoDQ9mXPOjoJoqy81S2I8N_N4V1vUb5AoIIIbLZhVYxCRW4BPu10
St3TBAUQYVKc59eoZNba4aKgbT7Kt7KXunTJ7Jrm6yHQs-LgcjyQcV0cj-
Qnmc8vT8whAVLBWSCk/image-asset.png?format=750w
23. https://images.squarespace-cdn.com/content/v1/57a100f7e4fcb592ee30586c/1586192183678-
O905YV31EWHPB3YZBUV2/ke17ZwdGBToddI8pDm48kEbpNpz_g84ww2Q11MA-atpZw-
zPPgdn4jUwVcJE1ZvWEtT5uBSRWt4vQZAgTJucoTqqXjS3CfNDSuuf31e0tVFBtEgj52mM8uXJqX
wNJ9DglJgC4wo-TZ2620CX9P9wUp1zDMfxjoXGDCxwz3Y9Vxg/IMG_8454.jpg?format=300w
24. https://static3.bigstockphoto.com/4/2/3/large1500/324089842.jpg
25. https://howtoculinaryherbgarden.com/wp-content/uploads/2014/11/types-of-culinary-
herbs.jpg
26. https://media.treehugger.com/assets/images/2012/03/flowers.jpg.860x0_q70_crop-scale.jpg
27. https://files.atkins.com/GettyImages-502320166.jpg
28. https://images.eatsmarter.com/sites/default/files/styles/576x432/public/assorted-gourmet-
purees-507497.jpg
29. https://i2.wp.com/www.downshiftology.com/wp-content/uploads/2018/03/hard-boiled-eggs-
chart.jpg
30. https://x9wsr1khhgk5pxnq1f1r8kye-wpengine.netdna-ssl.com/wp-content/uploads/basic-fried-
eggs-3-930x550.jpg
31. https://images.ctfassets.net/3s5io6mnxfqz/4NWP2zaUsD2wekAN7YuGmI/d74b6680814915561
a11b86bd6cf9558/AdobeStock_20387235.jpeg
32. https://www.gimmesomeoven.com/wp-content/uploads/2017/04/How-To-Make-Fried-Eggs-
Recipe-1.jpg
33. https://bitofthegoodstuff.com/wp-content/uploads/2019/01/Spanish-Tortilla-6-1000.jpg
34. https://uncutrecipes.com/Images-Recipes-Italian/Potato-Omelette-Frittata-di-Patate.jpg
35. https://img.taste.com.au/9VSyAbpm/taste/2018/05/how-to-poach-eggs-141318-2.jpg
36. https://tastesbetterfromscratch.com/wp-content/uploads/2013/08/Eggs-Benedict-11-
500x375.jpg
37. https://www.spendwithpennies.com/wp-content/uploads/2018/10/SpendWithPennies-How-to-
Cook-Bacon-in-the-Oven-23-500x500.jpg
38. https://s3.amazonaws.com/finecooking.s3.tauntonclud.com/app/uploads/2017/04/18132255/
051104084-01-eggs-benedict-sauce-main.jpg
39. https://files.ketodietapp.com/Blog/files/2019/06/easy-keto-hollandaise-sauce.jpg
40. https://cdn.firstwefeast.com/assets/2015/05/eggsbenedict_English-Muffins.jpg
41. https://www.foxyfolksy.com/wp-content/uploads/2018/08/kwek-kwek-recipe.jpg
42. https://www.foxyfolksy.com/wp-content/uploads/2018/08/kwek-kwek-sauce.jpg
43. https://images.ctfassets.net/3s5io6mnxfqz/6rWHWqW2Ksbv11ws25TxpY/ae05f522a2f03c56707
37e6833e926da/AdobeStock_263127861.jpeg?w=800&fm=jpg&fl=progressive
44. https://cheflolaskitchen.com/deep-fried-scotch-eggs/
45. https://panlasangpinoy.com/wp-content/uploads/2015/04/Sarciadong-Itlog-Recipe.jpg
46. https://panlasangpinoy.com/wp-content/uploads/2014/10/Egg-Drop-Soup-3.jpg
47. https://i2.wp.com/practicalselfreliance.com/wp-content/uploads/2020/02/Pickled-Eggs-
11.jpg?fit=600%2C400&ssl=1&w=640
48. https://www.pinoy-entrepreneur.com/wp-content/uploads/2006/09/salted_egg.jpg
49. https://live.staticflickr.com/5160/14063452748_01a5865b31_b.jpg
50. https://www.huffpost.com/entry/green-rim-hard-boiled-
egg_n_6464402#:~:text=The%20greenish%2Dgray%20color%20is,doesn't%20have%20to%20happ
en
51. http://pretzelmaker.ca/content/dipping_sauces.html
52. https://www.aliexpress.com/item/4000418838352.html
53. https://www.taste.com.au/recipes/impossible-quiche/a55951e7-a3d2-4360-a996-6903f55bfcef
54.whatscookingamerica.net/Eggs/CoddledEgg.htm#:~:text=An%20egg%20coddler%20is%20a,
slowly%20than%20a%20boiled%20egg.&text=The%20coddler%20is%20then%20closed,water%20for%20a%20
few%20minutes.
55. Bitmoji
56. https://www.flickr.com/photos/anotherfoodie
57. https://www.flickr.com/photos/anotherfoodie/6732623835/in/photostream/
ANSWER KEY
Pre-Test Post-Test
1. B 6. D 11. D 1. D 6. C 11. B
2. D 7. A 12. C 2. B 7. B 12. D
3. C 8. A 13. B 3. D 8. A 13. C
4. C 9. B 14. C 4. B 9. C 14. C
5. B 10. D 15. D 5. D 10. A 15. C
Let us Review
1. Water Test- when eggs are placed in a bowl of water, fresh eggs will
sink, and stale eggs will float.
2. Breaking- Fresh eggs have clear, thick, firm white which holds closely
to yolk when broken. The yolk is well-rounded, high in mid-center and
does not break. Not practical way to use in the market
3. Candling – is the process of checking the position of the yolk, size of
air cell and blood spots, eggs are held before a strong source of light.
Let’s think about it Choosy ka beh!
ACROSS DOWN 1. Salt

2. Sugar 1. Salt 2. Pepper
3. Vegetables 4. Processed meats 3. Vegetables
6. Oil 5. Spices 4. Meat
5. Herbs and Spices
Let’s enumerate! Fill me!
1. Create framework 1. 3-9 o’ clock

2. Keep it simple 2. Garnish
3. Balance the dish 3. White
4. Get the right portion size 4. Accentuate
5. Highlight the key ingredient 5. Tools and equipment
Matchy matchy! Fact or Bluff! Let’s eliminate! Fill me!

1. Chinese
1. H 6. B 1. Fact 1. Ginger 2. Rich
2. C 7. D 2. Fact 2. Onion 3. Thick
3. K 8. A 3. Bluff 3. Hot sauce 4. Spring onion
4. F 9. J 4. Bluff 4. Oyster sauce 5. Cabbage
5. E 10. G 5. Fact 6. Family

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10

Development Team of the Module

Writers: Jennifer B. Mempin Gina T. Perez

Editor: Doriecelle P. Balancio, Head Teacher VI - English

LO (2-4) Prepare, Present and Evaluate

Ingredients for Egg Dishes

HOW TO USE THIS MODULE

Before you start answering the module, I want you to set

Direction: Read and understand the questions below. Choose the

1. It is the term used to describe distinctive, pervasive, and usually

3. This egg dish is prepared in a butter of fat glazed mold, with

5. _________is the egg dish that is prepared by cooking beaten egg on

B. Over Hard D. Sunny Side Up

9. This fried egg requires flipping and is cooked longer to produce a

10. The process of arranging and decorating food to enhance its

12. _____ is added to a plate to accent or improve the appearance of the

What I Need to Know

In this module, you are to practice what

Make use of the links provided on each

After completing the module, you should be able to:

o Identify the different ingredients used in egg dishes

Consuming egg is beneficial to our body, balancing diet and

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

Aroma - a distinctive, pervasive, and usually pleasant or savory

INGREDIENTS FOR EGG DISHES

1 Added to egg dishes for taste as

5 Adding potatoes to make frittata,

Improving your knowledge about various ingredients will

What I Have Learned

 Measure your ingredients and take down details so you can

a. Salt d. Vegetable g. Oil

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

Egg Coddler – a porcelain or pottery cup with a lid

Bain marie – a receptacle containing hot or boiling

Quiche – a pie like dish consisting of an

Image Name Description Origin

A spicy dish made with

An Italian egg-based dish

A type of omelette made

Kuro- Black boiled egg, cooked Japan

A dish made from beaten

Cooked in hot grease in a

Chicken eggs coated with

Directions: Match column A to column B. Write the letter of your answer in

_____1. Deviled egg a. China

Plating - the process of arranging and decorating food to enhance its

Five Basic Elements of Plating

3. Balance the Dish

5. Highlight the Key Ingredient

Importance of Food Plating

What I Have Learned

Unleash your Creativity!

At the end of the lesson, you should be able to: https://www.youtube.com/

Garnishes - something added to the dish (such as parsley) for flavor or

Factors to Consider in Plating

 If the food itself contains several colors, place

Basic Food Placement

The image below shows a classical

A simple guide to a classical plating is

o Main: Between 3 to 9 o’clock

1. In plating, the meat is placed between _______ o’clock position.

Observed cleanliness Observed Was noted to

Finishes on time and Finishes on time Does not finish

restaurant, this and ____ soup with

, carrots, and pieces of __ is a hearty