How are you going to select

a plate that suitable to your

dish?

What is the used of garnish?

Lesson Objective:

Present egg dishes hygienically and attractively.

Rate the finished product using rubrics.

 Whatare the things that you need to
consider when we are going to present
your dish?

 Whatis the importance of knowing the

proper way of presenting dish
hygienically and attractively?
 What are the things that
we need to consider when
we are having our
laboratory?
RUBRICS:
Criteria Points
 Attractive and appealing to appetite. 15 pts
 Palatability 10 pts
 Followed correct procedures. 10 pts
 Team work 5 pts
 Plating 5 pts
 Cleanliness and Sanitation 5 pts
Total Points: 50 pts