presenteggdishes

5. Present Egg Dishes
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 basic of
plating, which is the art of presenting
food in an attractive way.

6. Seven Simple Ways to Present Food like a Chef
1. Set the table
properly. Your day- to-
day meals might be
free-for- all, but if you‘ve
got guests coming over,
it‘s nice to have the
knives and forks in the
right places.

7. 2. Choose your plates
wisely. Make sure
your serving plates
are big enough to let
each food item stand
out, but small
enough that the
portions don‘t look
tiny.

11. 3. 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. 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.

12. 4. Just like with centerpieces, it‘s
good to have a little bit of height,
but don‘t overdo it or your guests
won‘t know how to proceed! If you
have a mound of mashed potatoes
(mid-height), you may want to
lean your pork chop against it so
that it is standing up (high), with
a row of snow peas (low) in front.
Or, top some rice (low) with sliced
grilled chicken (cut into a few
diagonal slices, and fan them out)
(mid-height) and cross asparagus
over top of it (high).

13. 5. Be odd. Don‘t be
strange, but things
generally look more
interesting when
they‘re in sets of odd
numbers, rather
than even numbers.

14. 6. Play with color and
texture. Even if
you‘re just serving
Tomato Soup and
Grilled Cheese
Sandwiches, a green
paper napkin can
make this simple
meal look really
special!

15. 7. Play with Height.
This Chicken Stir-
fry with Broccoli
looks more
interesting
because of the
high mound of rice
sitting next to it.

16. 8. Garnish appropriately.
Don‘t lose sight of the recipe
you made in the first place!
Any garnish on the plate
should be edible and should
enhance the flavor of the
main dishes. Grilled salmon
might be served with a lemon
wedge, for example.
Garnishes, like the cut- up
fruit with the fried egg below,
are also a great way to add
color or texture.

17. DIFFERENT TECHNIQUES IN PRESENTING
EGG DISHESATTRACTIVELY
Scrambled egg
and bun on a
plate with cereal
bread

18. DIFFERENT TECHNIQUES IN PRESENTING
EGG DISHESATTRACTIVELY
Boiled eggs on a
white plate with
garnish

19. DIFFERENT TECHNIQUES IN PRESENTING
EGG DISHESATTRACTIVELY
Scrambled egg
with herbs

20. DIFFERENT TECHNIQUES IN PRESENTING
EGG DISHESATTRACTIVELY
Fried egg with
bacon and
toasted bread

21. DIFFERENT TECHNIQUES IN PRESENTING
EGG DISHESATTRACTIVELY
Egg in
sandwich

22. DIFFERENT TECHNIQUES IN PRESENTING
EGG DISHESATTRACTIVELY
Hard-boiled eggs
in different sizes
and shapes

23. DIFFERENT TECHNIQUES IN PRESENTING
EGG DISHESATTRACTIVELY
Scrambled egg in
Manhattan Plate

24. DIFFERENT TECHNIQUES IN PRESENTING
EGG DISHESATTRACTIVELY
Stuffed Egg

25. DIFFERENT TECHNIQUES IN PRESENTING
EGG DISHESATTRACTIVELY
Deviled Egg

26. DIFFERENT TECHNIQUES IN PRESENTING
EGG DISHESATTRACTIVELY
Salad Egg

27. DIFFERENT TECHNIQUES IN PRESENTING
EGG DISHESATTRACTIVELY

28. DIFFERENT TECHNIQUES IN PRESENTING
EGG DISHESATTRACTIVELY

30. 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.

31. Good OHS Practice
• Disaster Plan - there should be plan in place to deal with any emergency.
(e.g. warning/precautionary)
• Training and Providing Relevant Information
• 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.
• Near Miss and Hazardous Incidents and Accident Investigation
• Report of Notifiable Accidents, Incidents and Dangerous Occurrences
• FirstAid
• Personal Protective Equipment (PPE)

32. 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.
• Food borne illnesses

33. • 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.

34. 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.

35. 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:
Use caution when working around hot oil.
Get trained in the proper use and maintenance of your deep
fryer.
Observe all safety procedures and wear all protective equipment
provided for your use while preparing hot items.
Use gloves, scrapers, and other cleaning tools with handles.
Use the correct grease level and cooking temperatures for your
deep fryer.

36. ACTVITY:

37. Activity:
Identify the different ways in presenting cooked
eggs. Write your answer in your sheet.
1.
__________________________

38. Activity:
Identify the different ways in presenting cooked
eggs. Write your answer in your sheet.
2.
__________________________

39. Activity:
Identify the different ways in presenting cooked
eggs. Write your answer in your sheet.
3.
__________________________

40. Activity:
Identify the different ways in presenting cooked
eggs. Write your answer in your sheet.
4.
__________________________

41. Activity:
Identify the different ways in presenting cooked
eggs. Write your answer in your sheet.
5.
__________________________

42. Activity:
Identify the different ways in presenting cooked
eggs. Write your answer in your sheet.
6.
__________________________

43. Activity:
Identify the different ways in presenting cooked
eggs. Write your answer in your sheet.
7.
__________________________

44. Activity:
Identify the different ways in presenting cooked
eggs. Write your answer in your sheet.
8.
__________________________

45. Activity:
Identify the different ways in presenting cooked
eggs. Write your answer in your sheet.
9.
__________________________

46. Activity:
Identify the different ways in presenting cooked
eggs. Write your answer in your sheet.
10.
__________________________