EGG, CEREAL & STARCH DISHES

Prepare Egg Dishes (LESSON 1)

I. Learning Competency with Code

LO 3. Present egg dishes (MELC 3) TLE_HECK9- 12ED-Ie-3

3.1 Select suitable plates according to standards.
3.2 Present egg dishes hygienically and attractively using suitable garnishing and
side dishes sequentially within the required time frame;

II. Background Information for Learners

Plate presentation is an interesting part of serving food. It should be

appealing not only to its appearance but according to its taste and aroma as
well. One does not need to be a trained chef to learn the basics of plating. In
culinary, plating is the art of presenting food in an attractive manner.

Seven ways to Present Food

1. Set the table properly

A well-set table creates the mood. Simple table appointments when properly
laid on the table, radiates an ambiance of elegance and classy environment.

2. Choose plates wisely

Plates must be big enough to let each food stand out, but small enough that
the portions don’t look tiny.

3. Read the clock (plating style/placement)

Carbohydrate items like rice, pasta and bread are placed on the clock’s 11
o’clock position, vegetables at the 2 o’clock and protein at the 6 o’clock
position according to the diner’s point of view. This helps one to portion
correctly, considering that starches cover one fourth of the plate, vegetables
cover half of the plate and protein one-fourth of the plate.

4. Height matters
Just like with the center pieces, it’s good to have a little height, but don’t
overdo. A cup of rice can give support to a sunny-side up egg to lean on it to
create height in the presentation.

5. Odd is In
Sets of odd numbers generally look more interesting rather than even
numbers.

6. Color and texture

Simple as an omelet, you can add red tomatoes, green leeks, crumbled
bacon and sliced hotdogs to make it more appealing and provide varied
textures.

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7. Garnish Appropriately
Garnishes are decorations added to food and on the plate. It should be
edible and should enhance the flavor and presentation features of the food.
Consider the appropriate combination of ingredients in the recipe when
applying the garnishing’s.

Techniques in Presenting Egg Dishes Attractively

A complete breakfast, Sunny

side-up egg as the main course Cheesy herbed Egg Sandwich

Folded Herbed Omelet Fried Egg Rice topped Meal

Tuna Egg Roll Devilled Egg

Photo credits to Heines V. Sison taken at RTNHS school laboratory last June 13, 2021

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Tomatoe, Crispy Dilis and egg salad
for appetizer Hotdog and Bacon Fritata

Canape’s Egg Wrapped Sandwich

Boiled Eggs as side garnish in Boiled Egg garnish on Arroz

Valenciana Caldo

Rolled Ube Crepes Baked Custard Cake

Photo credits to Heines V. Sison taken at RTNHS school laboratory last June 13, 2021

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 Scrambled Egg as garnising in
Club Sandwich Bihon Guisado

Folded Tuna Omelet Egg Topped Pizza Pan

Photo credits to Heines B. Sison taken at RTNHS school laboratory last June 13,2021.

TIPS on How to Handle Eggs

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

Storage:
 Store at 45 degrees Fahrenheit or below
 Keep away from strong odor items
 Refrigerate leftover egg dishes in shallow containers.
 Avoid drippings to contaminate eggs

Preparation/Cooking:
 Keep refrigerated before and after cooking
 Keep everything clean
 Eggs must be free from cracks and must be clean
 Cook thoroughly
 Wash used egg containers thoroughly
 Use egg separators

Service/Transport:
 Serve immediately after cooking
 Keep cold food cold and hot food hot.
 Use ice or cold packs when transporting
 Avoid eating raw eggs or food that contain raw eggs
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 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.

Eggs should be stored properly to prevent bacterial growth.

Kinds of Storage
 Cold Storage (refrigerated storage, deep chilling, freezer storage) –
keeping potentially hazardous foods cold enough to prevent bacteria
from growing.
 Dry Storage – should be dry, cool, well-ventilated, free from insects,
clean and orderly.

TIPS FOR STORING RAW AND COOKED EGGS

 Put eggs in the refrigerator as soon as possible after purchase.
 Keep them in their covered cartoon to preserve moisture and assure darkness.
 Keep eggs away from strong odors. These can be absorbed through the shells
which are porous (having minute spaces or holes through which liquid or air may pass)
 Whole eggs can be beaten slightly and placed 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 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.
 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 two 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 egg 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
odor.