10

COOKERY
SPECIALIZATION

TLE 10 - COOKERY
Quarter1- Week 4 P a g e 1 | 10
 ADORA E. BARACAS
Writer

At the end of the module, you are expected to:

LO 3. Present egg dishes

3.1 select suitable plates according to standards present egg dishes hygienically and
attractively using suitable garnishing and side dishes sequentially within the required
time frame
LO 4. Evaluate the finished product
4.1 rate the finished products using rubrics

Directions: Read each question carefully. Encircle the letter of the correct answer.

1. What term is used in decorating food to make it more attractive?

A. designing B. garnishing C. movement D. plating
2. What do you call the arrangement of food on the plate?
A. balance B. garnishing C. plating D. ravier
3. A kitchen tool that has many uses and is mainly used for picking up food.
A. fork B. plate C. spoon D. tongs
4. An uncut portion of the main food item is known as _______.
A. balance B. centerpiece C. movement D. plating
5. Which among the green leafy herbs below IS NOT use in decorating food?
A. basil B. coriander C. moringa D. parsley
6. What kind of ingredients you will add to make your dish more attractive?
A. edible B. salty C. poisonous D. watery
7. In the arrangement of food the carbohydrates are on what reading of the clock?
A. 1 o’clock B. 2 o’clock C. 6 o’clock D. 11 o’clock
8. Which of the following is NOT a purpose of garnish?
A. Accentuates the main flavor C. Increases overall profit margin
B. Complements main dish color D. Visual Appeal
9.When planning the overall design of a plate, which of the following should
NOT be considered?
A.arrangement B. color C. cost D. height
10. Which of the following is the correct order in which people reacts on food?
A. eyes, nose, mouth C. nose, mouth, eyes
B. mouth, eyes, nose D. nose, eyes, mouth

TLE 10 - COOKERY
Quarter1- Week 4 P a g e 2 | 10
 EGG-MAP
Instruction: Write the different cooking techniques used for cooking egg dishes.

EGG

One of the things we enjoy about eating is how the dish is being served attractively. We
usually garnish it by using edible ingredients to make it look more delicious and presentable for
others. The resentation of food is a very important part of the dining experience because we eat
with our eyes first.
Part of serving food is presentation. It should appeal to your mouth, nose, and eyes. You
don’t have to be a trained chef to learn the basics of plating, which is the art of presenting food
in an attractive way. Egg dishes are very simple yet it can be presented like that of fine dining way
of other restaurants.
Seven Simple Ways to Present Food like a Chef

1. Set the table properly 5. Play with color and texture

https://www.peakpx.com/530017/green-food-plating
https://commons.wikimedia.org/wiki/File:Table_setting-01.jpg

2.Choose your plates wisely 6. Play with Height

https://www.wallpaperflare.com/pasta-food-dish-on-white-ceramic- https://pxhere.com/en/photo/1034248
plate-mass-folder-tomato-wallpaper-wsmci

TLE 10 - COOKERY
Quarter1- Week 4 P a g e 3 | 10
 3. Use odd numbers 7. Garnish appropriate

https://c2.peakpx.com/wallpaper/309/875/799/5k-dish-food-meal-
plate-wallpaper-preview.jpg https://www.flickr.com/photos/joeshlabotnik/5328798255

4. Read the clock! A fool proof way

to arrange food on a plate is to place
the carbohydrate (rice, pasta, bread, etc.)
at ―11 o‘clock,‖ the vegetables
at ―2 o‘clock,‖ and the protein
at ―6 o‘clock‖ from the diner‘s
point of view.
https://i.pinimg.com/originals/2c/5d/4f/
2c5d4f9ef61f1bfbd495743808d538b0.jpg

Different Techniques in Presenting Egg Dishes Attractively

Scrambled egg Boiled eggs

and bun on a plate on white plate
with cereal bread with garnish
https://www.pikrepo.com/nemoo/sliced- https://www.flickr.com/photos/1608
bread-on-white-ceramic-plate 66001@N07/47779256911

Fried egg with Scrambled

Bacon and toasted egg
bread with herbs
https://p1.pxfuel.com/preview/729/88
3/690/fried-eat-breakfast-egg.jpg
https://www.pikist.com/free-photo-ibooz

Hard-boiled eggs Egg in a

in different sizes sandwich
and shape
https://www.pickpik.com/egg-hen-s-egg-boiled- https://pixabay.com/photos/egg-sandwich-
egg-breakfast-egg-heart-heart-shaped-42368 spelt-bread-homemade-1232282/

Salad egg Deviled eggs

https://www.flickr.com/photos/3
0478819@N08/48724220388
Stir-fried eggs
https://www.publicdomainpictures.net/en/view
-image.php?image=76904&picture=deviled-eggs
Poached
egg

https://www.flickr.com/photos/flyin
https://www.flickr.com/photos/blair2 gsaab/6928820785
5/8359654127

TLE 10 - COOKERY
Quarter1- Week 4 P a g e 4 | 10
Activity 1 You Decorated my Egg

Directions: Identify the techniques use in presenting cooked eggs

1. 2. 3. 4. 5.

https://www.flickr.com/phot https://commons.wikimedia.or https://www.flickr.com/ph https://www.flickr.com/phot https://www.flickr.com/pho

os/kake_pugh/31488689388 g/wiki/File:Soft-boiled-egg.jpg otos/su-lin/2552201354 os/notahipster/3027160761 tos/irisphotos/40586546313

__________ ___________ ___________ ____________ ______________

Activity 2 LET’S REVEAL THE MAGIC WORD!!!

Instruction: Reveal the words related to presenting the food using the equivalent numbers in the
box.

A B C D E F G H I J K L M
21 44 31 14 9 11 14 27 30 18 5 24 7

N O P Q R S T U V W X Y Z
37 25 8 1 20 15 22 6 29 20 3 36 40

1. __ __ __ __ __ __ __
8 24 21 22 30 37 14

2. __ __ __ __ __
22 21 44 24 9

3. __ __ __ __ __ __ __
22 9 3 22 6 20 9

4. __ __ __ __ __ __
27 9 30 14 27 22

5. __ __ __ __ __ __ __
14 21 20 37 30 15 27

TLE 10 - COOKERY
Quarter1- Week 4 P a g e 5 | 10
Activity 3

Direction: Illustrate a classical food plating

Instruction: Draw an image base on the position of food on the plate.

Meat: Between 3 to 9 o’clock
Rice: Between 9 to 11 o’clock
Vegetables: Between 11 to 3 o’clock

Plating is the arrangement of food on a serving or decorative plate. It is usually done in fine
dining restaurants.
Garnishing is making use of edible food to add color, texture, and attractiveness of food.

This module has presented you with a lot of ways to prepare an egg. Can we apply it in
real life situation? Your task is to prepare an omelet and garnish it with what is available in your
kitchen
Caution: Strictly perform this activity under your parent’s supervision.

Ingredients: Materials
2 pcs of egg pan
oil turnover (“sanse”)
salt
ground black pepper
filling is optional use the available in your house

TLE 10 - COOKERY
Quarter1- Week 4 P a g e 6 | 10
 Instruction:

With a pancake turner, draw

Pour the egg mixture into Tip the pan to allow the
the cooked edges toward
the hot pan. The edges uncooked portion to run
the center.
should set immediately. out into the hot pan.

FoldServe
one side
yourover the with
omelet fillinga fruit or While the top is still moist, put the
withvegetable
the turner.
and somepan
Tip the milk, add a filling on the left side of the omelet
over piece
the plate and turn
of bread or athe
roll, and (right side if you’re left handed).
omelet out ontomade
you’ve a heated plate.
a great meal.

Picture of the Omelet Picture with family member holding the dish

Remember: For your finished product please refer to the rubric below as your guide:

Target Advanced (5) Meets (4) Approaching (3) Needs Work (2) Unsatisfactory (1)

Use of tools Uses tools and Uses tools and Uses tools and Uses tools and Uses tools and
and equipment equipment correctly equipment correctly equipment correctly equipment correctly
equipment correctly and and confidently at and confidently at and confidently at all and confidently at all
confidently at all all times all times times times
times
Application Manifests very Manifests very Manifests very Manifests very clear Manifests very clear
of clear clear clear understanding of the understanding of the
procedures understanding of understanding of understanding of step- by-step step- by-step
procedure procedure

TLE 10 - COOKERY
Quarter1- Week 4 P a g e 7 | 10
 the step- by-step the step- by-step the step- by-step
procedure procedure procedure
. Final Output is very Output is very Output is very Output is very Output is very
Output presentable and presentable and presentable and presentable and taste presentable and
taste exceeds the taste exceeds the taste exceeds the exceeds the taste exceeds the
standard. standard. standard. standard. standard.

1. What term is used in decorating food to make it more attractive?

A. designing B. garnishing C. movement D. plating
2. What do you call the arrangement of food on the plate?
A. balance B. garnishing C. plating D. ravier
3. A kitchen tool that has many uses and is mainly used for picking up food.
A. fork B. plate C. spoon D. tongs
4. The uncut portion of the main food item is known as _______.
A. balance B. centerpiece C. movement D. plating
5. Which among the green leafy herbs below IS NOT use in decorating food?
A. basil B. coriander C. moringa D. parsley
6. What kind of ingredients can be added to make your dish more attractive?
A. edible B. salty C. poisonous D. watery
7. In the arrangement of food, the carbohydrates are on what reading on the clock?
A. 1 o’clock B. 2 o’clock C. 6 o’clock D. 11 o’clock
8. Which of the following is NOT a purpose of garnish?
A. Accentuates the main flavour C. Increases overall profit margin
B. Complements main dish color D. Visual Appeal
9. When planning the overall design of a plate, which of the following should
NOT be considered?
A. arrangement B. color C. cost D. height
10. Which of the following is the correct order in which people react on food?
a. A. eyes, nose, mouth C. nose, mouth, eyes
b. B. mouth, eyes, nose D. nose, eyes, mouth

Direction: Differentiate the two egg dishes. Answer the following questions.

https://tinyurl.com/ycpf4ynw https://tinyurl.com/yd5tkl5j

TLE 10 - COOKERY
Quarter1- Week 4 P a g e 8 | 10
1. Observe the pictures, how are the two dishes differ from each other?
_________________________________________________________________________
_________________________________________________________________________

2. Which is more appealing to the eyes?

_________________________________________________________________________
_________________________________________________________________________
3. How will the physical appearance of the food affect the taste of it?
_________________________________________________________________________
________________________________________________________________________

Fun Fact!!!
The Romans invented the Omelet

Leizlee Bautista Daowag

Team Leader
Rhamlyn Soriano Sucgang
Validator
Justine Carolino Montoya
Illustrator

TLE 10 - COOKERY
Quarter1- Week 4 P a g e 9 | 10
 TLE 10 - COOKERY
Quarter1- Week 4 P a g e 10
| 10