10

Technology and Livelihood

Education
Cookery
Specialization
Quarter 1 – Module 3:
Present Egg Dishes
 Lesson

3 Present Egg Dishes

Learning Outcome 3: Present Egg Dishes

This module will provide you learners the essential knowledge opportunities to
develop your skills and gained understanding in the preparation, cooking,
presentation, and storing egg. Differentiated activities and hands – on activities
were given to give you opportunities to transfer what you have learned. The
language used recognizes the diverse vocabulary level of students. The lessons are
arranged to follow the standard sequence of the course in accordance with the
TESDA training regulations.

This module discusses lessons about:

● Lesson 1 – Factors for consideration in presenting egg dishes:
1.1. Plating
1.2. Garnishing
1.3. Side dishes

After going through this module, you are expected to:

1. select suitable plates according to standards;
2. present egg dishes hygienically and attractively using suitable garnishes
and side dishes sequentially within the required time frame.
To begin with this module, let us first understand the important terminologies
associated with the topic.

Definition of Terms:

Plating is artistic way of arranging food item on the plate.

Garnishes are items or substances used as decorations on the prepared food that
can add or contrast its flavor.

Side dishes are dishes served as subsidiary to the main one.

People eat with their eyes, and creative and thoughtful plating enhances
both the look and taste of the food. An awareness of food presentation also allows
you to demonstrate your chefs' skills to customers and helps you highlight all of
your restaurant's delicious offerings. Focusing on presentation also allows chefs to
showcase their creations and demonstrate to the guests that they're getting their
money's worth. With an awareness of these basic principles, techniques, and tools,
you're sure to enhance your business' plating and increase sales, while there aren't
any hard and fast rules when it comes to "correct" plating, there are several

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important concepts to keep in mind as in preparing and presenting delicious
culinary creations.

What makes the food appealing and attractive to eye?

How does the presentation of food in a plate influence the senses of the diners?

Let us discuss beyond the knowledge in plating you had learned from your previous
grades.
Activity 1. Making Observations!

1. How can you describe the sets of plate presented above?

2. Will you share your ideas you had learned from your previous grade about
plating?
(Let the learners brainstorm and share ideas and concept about plating through
small group discussion, dyadic, triad, buzz, research, electronic media etc. or other
means of exchanging information convenient at their own ease/learners may ask
their parents/guardian or older siblings about their ideas on plating.)

Guidelines for Plating Food

1. Choose the Perfect Plate. Selecting the right plate for your meal is key to
attractive food presentation. Here are some things to keep in mind:

a. Choose the right plate. One way to conceptualize plating is to think of

yourself as an artist, the plate as your canvas, and the food as your medium.

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 b. Choose the right size plate. Choose your plate wisely by making sure it's
big enough to allow your food to stand out, but small enough that your
portions don't look too small.

c. Choose a complementary plate color. The

color of your plate is also significant. White
plates are popular because they create high
contrast and provide a neutral background
for your colorful creations.

2. Placing Your Ingredients

a. Plate with a clock in mind. From the diner's point of view, your protein
should be between 3 and 9, your starch or carbohydrate from 9 and 12, and
your vegetable from 12 and 3. 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.

b. Use moist ingredients as your base. Another rule of thumb is to plate

moist or runny ingredients. One way to anchor runny ingredients is by
placing other foods on top of them.

c. Serve odd amounts of food. Serving odd instead of even creates more
visual appeal, and diners will also perceive that they're getting more food.

d. Place food to create flavor bites. Creating flavor bites is the perfect
accompaniment to creative plating as it pleases both the eye and the taste
buds.

e. Don't overcrowd your plate. Keep it

simple by focusing on main
ingredient

3. Pay Attention to the Details

a. Think about color and contrast. Focus on the main item and other
elements of the plate that create color and contrast.

b. Create height on your plate. Utilize the power of height to enhance visual
appeal by leaning long, flat items against them.

c. Use texture to enhance your dish.

Appealing texture combinations that
are classic in high-end cuisine.

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4. Design and Create with Sauces

Don't just pour the sauce carelessly all over

the plate, though. Instead, think of your
squeeze bottle or spoon as a paintbrush,
and your sauce as a medium. Then, use
them to enhance your plate.

5. Use Garnishes Purposefully

a. Choose edible garnishes. As you finish plating, remember that garnishes

must be related to the dish and should always be edible and complement
with the food item.

b. Place garnishes purposefully. Disperse them thoughtfully in order to add

color or texture. Make sure your garnishes are quick and easy to apply, so
food still goes out piping hot.

To simplify the rules in plating, here are seven simple ways to present food like a
chef:

1. Set the table properly. Place the

dining utensils in the right places.

2. Choose your plates wisely.

3. Plate with a clock in mind.

4. Create height on your plate. Utilize

the power of height to enhance visual
appeal by leaning long, flat items
against them.

5. Be odd.

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 6. Play with color and texture.

7. Garnish appropriately. Any garnish

on the plate should be edible and
should enhance the flavor of the main
dishes.

Here some techniques on how to present egg dishes attractively.

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

Fried egg with bacon Egg in a sandwich Hard-boiled eggs in different

and toasted bread sizes and shape

Scrambled egg in Manhattan plate Deviled eggs Stuffed egg

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 Salad egg Poached egg Stir-fried eggs

Baked eggs Hard boiled Easter eggs Fried egg toppings

Soft boiled egg Shaped poached egg Baked eggs in potato bowls
The 5 basic elements of plating
1. Create a framework.
2. Keep it simple.
3. Balance the dish.
4. Get the right portion size.
5. Highlight the key ingredient.
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

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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)
Basic Food Microbiology
Certain microscopic organisms, such as bacteria, are able to invade the
human body and cause illness and sometimes death. Because contaminated foods
are the major sources of organisms transmitted to people, it is essential that food
production must have a clear understanding of food microbiology and the
conditions involve in it.
What is food borne illness? Food borne infection? Food borne intoxication?
Food-borne illness is a disease that is carried and transmitted to people by food.
Food-borne infection is a disease that results from eating food containing harmful
micro-organism.
Food-borne intoxication is a disease that results from eating food containing
toxins from bacteria, molds or certain plants or animals.
The common causes of outbreaks of food borne illness are:
1. Failure to properly refrigerate food
2. Failure to thoroughly heat or cook food
3. Infected employees/workers because of poor personal hygiene practices
4. Foods prepared a day or more before they are served
5. Raw, contaminated ingredients incorporated into foods that receive no further
cooking
6. Cross-contamination of cooked food through improperly cleaned equipment
7. Failure to reheat food to temperature that kills bacteria
8. Prolonged exposure to temperatures favorable to bacterial growth.

Aside from food safety we should also be aware of the different hazards in
our workplace such as kitchen hazards, electrical hazards and others. To avoid or
control these kind of hazards the following should be observed:
1. Use caution when working around hot oil.
2. Get trained in the proper use and maintenance of your deep fryer.
3. Observe all safety procedures and wear all protective equipment provided for
your use while preparing hot items.
4. Use gloves, scrapers, and other cleaning tools with handles.
5. Use the correct grease level and cooking temperatures for your deep fryer.
6. Keep stove surfaces clean to prevent grease flare-ups.
7. Avoid reaching over or climbing on top of fryers and other hot surfaces. Clean
vents when oil is cool.
8. Keep floor surfaces clean and dry to prevent slipping or falling onto hot surfaces.
9. Wear slip-resistant shoes. Floors should be cleaned often with grease- cutting
solutions.
10. Do not work closely to hot fryers when the floor is wet.
11. Do not spill water or ice into hot oil as this may cause a flare-up.
12. Do not overfill or pour excessive amount of frozen fries into deep fryer at one
time.
13. Overfilling causes excessive splashing and bubbling over of hot oil.

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14. Do not pour excess ice from fry packages into the fryer.
15. Do not overheat the oil; use only manufacturers recommended cooking
temperatures.
16. Do not move or strain hot oil containers; wait until the oil is cool!
17. Extinguish hot oil/grease fires by using a class K fire extinguisher.

Here are some tips on how to handle eggs:

Purchasing: Do not buy dirty, cracked, or outdated eggs.

Storage:
1. Store at 45 o F or below.
2. Store in closed container.
3. Store away from strong odors.
4. Refrigerate leftover egg dishes in shallow containers.
5. Do not allow drippings to contaminate eggs.
Preparation/Cooking:
1. Keep refrigerated before and after cooking.
2. Keep everything clean.
3. Use only clean, not cracked eggs.
4. Cook thoroughly.
5. Wash container used for egg thoroughly.
6. Use egg separator
Service/Transport:
1. Serve promptly after cooking.
2. Keep cold food cold, hot food hot.
3. Use ice or cold packs when transporting.
4. Avoid eating raw eggs or food that contain raw eggs.

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Technology and
Livelihood
Education

Cookery
Quarter 1 – Module 4:
Evaluate Finished Product

10
 Lesson

4 Evaluate Finished Product

To begin with this module, let us first understand the important terminologies
associated with the topic.

Definition of Terms:

Appearance of cooked dish pertains to the color and color combinations, sizes
and shapes of ingredients, visual attractiveness, eye appeal and signs of freshness.

Aroma refers to the smell or aroma such as tangy, herby, earthy, etc.

Doneness is the degree to which dish is cooked.

Flavour refer to the combination of aroma, texture, temperature and taste reacting
with saliva

Rubrics is an assessment tool that clearly indicates achievement criteria across all

the components of any kind of student work: a scoring guide that is used to
evaluate the quality of students' output; a set of criteria for grading students’
outcome.

Taste applies to the basic sweet, sour, bitter, salty and umami tastes

Temperature means knowing the right temperature to serve dishes such as hot,
cold and room temperature

Texture and Consistency are the qualities felt with the finger, tongue, palate or
Teeth.

Think… Think… Think…

1. How do you evaluate your prepared dish?

2. How can you determine the doneness in egg dishes?
3. Mention some precautionary measures you are going to employ while working on
the kitchen.
First, evaluate the characteristics of food, as perceived by the five senses –
appearance, aroma, taste, texture and consistency. Define your standards and
expectations for each dish and check if the prepared dish matches up.

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 After determining the guidelines in preparing, cooking and presenting egg
dishes as well as the basis in evaluating your prepared egg dishes. Let us examine
on how can you tell when your eggs are done?

Observe the following preparation guidelines in determining the doneness of egg

dishes:
 To ensure food safety, whole eggs should be cooked until the white and yolk
are firm. Egg-containing dishes, including quiches and casseroles, should be
cooked to an internal temperature of 160° F.
 The whole eggs should be cooked until the white and yolk are completely
coagulated (set).
 Scrambled eggs need to be cooked until firm throughout with no visible
liquid egg remaining. Egg white coagulates between 144° F and 149° F and
the yolk between 149° F and 158° F. Therefore, it is not necessary to cook
eggs until rubbery in order to kill any bacteria that may be present.
 Cook scrambled eggs in small batches no larger than 3 quarts according to
rate of service, until firm throughout and there is no visible liquid egg
remaining.
 Pooling eggs, the practice of breaking large quantities of eggs together and
holding before or after cooking, greatly increases the risk of bacterial growth
and contamination.
 Never leave egg or egg-containing dishes at room temperature more than one
hour (including preparation and service time).
 Egg dishes for those who are pregnant, elderly, very young or ill should be
thoroughly cooked. These groups at highest risk should avoid consuming
raw or undercooked eggs. Pasteurized egg products are a low-risk alternative
for these groups.
 Hold cold egg dishes below 40° F.
 Hold hot egg dishes above 140° F. Do not hold hot foods on buffet line for
longer than one hour.
 Always cook eggs and egg dishes before placing on steam table.
 Do not combine eggs that have been held in a steam table pan with a fresh
batch of eggs. Always use a fresh steam table pan.
 Do not add raw egg mixture to a batch of cooked scrambled eggs held on a
steam table.
 When refrigerating a large quantity of a hot egg-rich dish or leftovers, divide
into several shallow containers so it will cool quickly.

Observe the doneness of egg dishes according to the following guidelines for egg
cooking time and indicators of doneness and serve them promptly.

Scrambled Eggs, Omelets, Frittatas

The scrambled eggs are done when they are thickened and no visible liquid
egg remains.
Fried Eggs – Over-Easy, Over-Hard and Basted
To cook both sides and increase the temperature the eggs reach, cook slowly
and either baste the eggs, cover the pan with a lid or turn the eggs. Cook
until the whites are completely set and the yolks begin to thicken but are not
hard.
Poached Eggs
For classic poached eggs cooked gently in simmering water, cook until the
whites are completely set and the yolks begin to thicken but are not hard,
about 5 minutes. For steamed eggs cooked in ‘poaching’ inserts set above

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 simmering water, cook until the whites are completely set and the yolks
begin to thicken but are not hard, about 6 to 9 minutes. Avoid precooking
and reheating poached eggs.
Hard Boiled Eggs
These will easily reach internal temperatures of more than 160° F when they
are done. After cooking, cool hard-boiled eggs quickly under running cold
water or in ice water. Refrigerate hard-boiled eggs in their shells promptly
after cooling and use them with one week and if peeled, use them within one
day.
Baked Custards, Quiches, Casseroles, French Toast, Stratas
Cook or bake until a thermometer inserted at the center shows 160° F or a
knife inserted near the center comes out clean. You may find it difficult to
tell if a knife shows uncooked egg or melted cheese in some casseroles and
other combination dishes that are thick or heavy and contain cheese –
lasagna, for example. To be sure these dishes are done, check to see that a
thermometer at the center of the dish shows 160° F. Also use a thermometer
to help guard against uneven cooking due to hot spots and inadequate
cooking due to varying oven temperatures.
Stirred Custards, Eggnog, Ice Cream Bases
Cook until thick enough to coat a metal spoon with a thin film and a
thermometer shows 160° F or higher. After cooking, cool quickly by setting
the pan in ice or cold water and stirring for a few minutes to prevent
overcooking. Cover and refrigerate to chill thoroughly, at least 1 hour.
Pie Meringues
Bake a 3-egg-white meringue spread on a hot, fully cooked pie filling in a
preheated 350° F oven until the meringue reaches 160° F, about 15 minutes.
For meringues using more whites, bake at 325° F (or a lower temperature)
until a thermometer registers 160° F, about 25 to 30 minutes (or more). The
more egg whites, the lower the temperature and longer the time you need to
cook the meringue through without excessive browning. Refrigerate
meringue-topped pies until serving. Return leftovers to the refrigerator.

In order to ensure your safety while doing the activities suggested to be

performed at home. Follow the safety precautions and be aware of the different
hazards such as kitchen hazards, electrical hazards and others in your workplace.
To avoid or control these kinds of hazards the following should guides should be
observed:

1. Use caution when working around hot oil.

2. Get trained in the proper use and maintenance of your deep fryer.
3. Observe all safety procedures and wear all protective equipment provided
for your use while preparing hot items.
4. Use gloves, scrapers, and other cleaning tools with handles.
5. Use the correct grease level and cooking temperatures for your deep fryer.
6. Keep stove surfaces clean to prevent grease flare-ups.
7. Avoid reaching over or climbing on top of fryers and other hot surfaces.
Clean vents when oil is cool.
8. Keep floor surfaces clean and dry to prevent slipping or falling onto hot
surfaces.
9. Wear slip-resistant shoes. Floors should be cleaned often with grease-
cutting solutions.
10. Do not work closely to hot fryers when the floor is wet.
11. Do not spill water or ice into hot oil as this may cause a flare-up.

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 12. Do not overfill or pour excessive number of frozen fries into deep fryer at
one time.
13. Overfilling causes excessive splashing and bubbling over of hot oil.
14. Do not pour excess ice from fry packages into the fryer.
15. Do not overheat the oil; use only manufacturers recommended cooking
temperatures.
16. Do not move or strain hot oil containers; wait until the oil is cool!
17. Extinguish hot oil/grease fires by using a class K fire extinguisher.

Learning Outcome 4 Store Egg Dishes

Storage is done to maintain the quality of food, prolong the shelf-life,

maintain an adequate supply of food and ensure its safety for consumption. Proper
storage of food is very crucial in keeping food safe because the manner and
temperature of storage will affect the food’s susceptibility to bacterial growth, other
contaminants and infestation. Storing food will not improve its quality, it will only
delay the rate of deterioration, and thus the proper period of storage should also be
observed.
Eggs should be stored properly to prevent increase in alkalinity and bacterial
growth. They should be stored in an oval, dry place to retard deterioration, as
enzymatic activity is greater at room temperature. Keeping eggs as fresh as possible
depends on the care taken by the farmer, wholesaler, and grocer to refrigerate them
at all times. After you have chosen your eggs by size, grade, freshness, and type,
proper storage will help maintain their quality.

Kind of Storage
Cold Storage (refrigerated storage, deep chilling, freezer storage)
keeping potentially hazardous foods cold enough to prevent bacteria from growing.
The temperature of the freezer compartment must be at 0°F or less, and the eggs
should be stored in an area of the freezer where there is the least amount of
temperature fluctuation.
 Dry Storage should be dry, cool, well-ventilated, free from insects and rodents,
clean and orderly. In the absence of refrigerators, eggs may be stored at room
temperature for about seven days. Left-over egg yolks and egg whites should be
kept in containers that will prevent drying.

Tips for Storing Raw and Cooked Eggs:

 Put eggs in the refrigerator as soon as possible after purchase.
 Keep them in their covered carton (large end up) to preserve moisture and assure
darkness. Do not put them in the egg box at the door of the refrigerator.
 Keep eggs away from strong odors. These can be absorbed through the shells,
which are porous. Whole eggs can be beaten slightly and placed in a container with
a tight seal and stored in the freezer for up to one year.
 Egg whites also can be stored for up to a year in a tightly sealed container in the
freezer.
 When storing egg yolks in the freezer, a small amount of sugar or salt should be
added to prevent the yolks from becoming too thick and gelatinous over time.
 Add a pinch of salt per yolk if the yolks will be used for savory dishes, or add
about a ¼ teaspoon of sugar per yolk if the yolks will be used for sweet dishes.
 Do not wash eggs before storing them. This destroys the mineral-oil film that
coats the shells and helps keep them fresh.

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 Dip the eggs in oil to cover the pores and to delay its deteriorative changes,
reduce mold penetration and retard spoilage.
 Do not keep eggs longer than 2 weeks in the refrigerator.
 Left-over raw yolks can be refrigerated for several days when covered with water,
milk, or oil. Two yolks can be used in place of 1 whole egg in a recipe.
 Left-over raw whites can be stored in a tightly covered plastic or glass container
in the refrigerator for several days or as long as they do not have any odor. They
can also be frozen, although when thawed the white is thinner. However, you can
use them successfully in recipes calling for egg whites.

Recommended Storage Time for Eggs

Fresh shell eggs Buy best before date
Left-over yolks or whites Within 2 to 4 days
Hard-Cooked eggs Within 1 week
Prepared egg dishes Within 3 to 4 days
Pickled eggs Within 1 month
Frozen whole eggs (blended) Within 4 months
Carson, Byrta, M.S., et.al., How you Plan and Prepare Meals, third edition copyright 1980 by McGraw-
Hill, Inc. pp. 353 -363

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