This document provides instructions and information about presenting egg dishes. It discusses factors to consider like plate size, height, odd numbers, and the clock method of placement. Students will learn to identify cooking methods, garnishing, side dishes and evaluate presentations based on a rubric. Activities include analyzing pictures of egg dishes, comparing presentations, arranging jumbled words, sketching their own dish and research easy plating styles. Kitchen rules and a performance task evaluation rubric are also outlined.

1. Recall Activity- Pass the box!
Uses of Eggs in Culinary

2. Life is a Choice-
Look at the pictures, Which plating would your
prefer? Explain why you chose that picture.

3. A. B.

4. A. B.

5. A. B.

6. At the end of the lesson, you should be able
to:
a. identify the factors for consideration in presenting egg dishes
b. present egg dishes hygienically and attractively using suitable
garnishing and side dishes sequentially within the required time frame.
c. value the importance of food presentation.

7. Direction: Identify the words based
on the given picture. Use the given
clues to identify the correct answer.
What’s on My Plate?

8. G R N S H G
GA R NI S H I NG

9. P AT N
P L AT I NG

10. S I
D E S
S I D E
D I S H E S

11. T O E D
T O A S T E D
B R E A D

12. Let's Play: Jumbled Words
• The group will be divided into 3. Through the following picture
clues and definition clues, arrange the jumbled words that talk
about simple ways to present a food like a chef.
• Each group will be given 5 minutes to arrange the words.
• If you are done arranging the words, do the group clap.
• After all words were arranged, each group will read the
statement and share some insight about what was read.

14. 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.

15. • ▶ 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.

16. • 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.

17. • 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).

18. A. B.

19. • ▶ 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!

20. • 7. 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.

21. 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.

22. A. B.

23. A. B.

24. Integration:
Mathematics:
Review the
Odd and even
Numbers.

26. Let’s Do : Picture Analysis
DIFFERENT TECHNIQUES IN PRESENTING EGG DISHES ATTRACTIVELY
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.
Identify the different ways in presenting cooked eggs.

27. Direction: Identify the different
ways in presenting cooked eggs.
Fried egg toppings
Shaped poached egg
Baked eggs in potato bowls
Sliced Soft boiled egg
Stir-fried eggs

28. Direction: Identify the different
ways in presenting cooked eggs.
Fried egg toppings
Shaped poached egg
Baked eggs in potato bowls
Sliced Soft boiled egg
Wrapped Stir-fried eggs

29. Direction: Identify the different
ways in presenting cooked eggs.
Fried egg toppings
Shaped poached egg
Baked eggs in potato bowls
Sliced Soft boiled egg
Wrapped Stir-fried eggs

30. Direction: Identify the different
ways in presenting cooked eggs.
Fried egg toppings
Shaped poached egg
Baked eggs in potato bowls
Sliced Soft boiled egg
Wrapped Stir-fried eggs

31. Direction: Identify the different
ways in presenting cooked eggs.
Fried egg toppings
Shaped poached egg
Baked eggs in potato bowls
Sliced Soft boiled egg
Wrapped Stir-fried eggs

32. Kitchen Laboratory
Scheduled Performance Task:
Rubric For Egg Presentation

33. Sketch it up
Make a sketch of your own egg dish considering the factors for consideration in presenting egg dishes.
Fill in the following in the corner of your sketch. Same rubric may apply.
• Name of Dish:__________________________
• Plate used __________________________
• Garnish __________________________
• Side dishes __________________________

34. Sketch it up:
Rubric For Egg Presentation

35. Example:
Name of Dish:__________________________
Plate used __________________________
Garnish __________________________
Side dishes __________________________
Activity: Egg Presentation Sketch
Name:
Grade and Section:
Yellow
White
White

36. Compare and Contrast
A. B.
Questions:
Compare: What are the
similarities that you can
see in the picture?
Contrast: What is the
difference between the
two pictures?
Is food presentation
important? Why or why
not?

37. Direction: Read each statement carefully. Place a T on the line if you think a
statement is true. Place an F on the line if you think the statement is FALSE.
Write your answer in a ¼ sheet of paper.
____1. Make sure your serving plates are small enough to let each food item
stand out, but big enough that the portions don’t look tiny.
____2. 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!
____3. Be odd. Don’t be strange, but things generally look more interesting
when they’re in sets of odd numbers, rather than even numbers.
____4. Read the clock! A fool proof way to arrange food on a plate is to place
the carbohydrate (rice, pasta, bread, etc.) at “12 o’clock,” the vegetables at “3
o’clock,” and the protein at “7 o’clock” from the diner’s point of view.
_____5. Play with color and texture.

38. Assignment
•Research 4 easy plating styles for egg dishes.
Sketch the 4 presentation in a short
bondpaper.

39. PERFORMANCE TASK - GROUPINGS
CRITERIA PERCENTAGE
Used appropriate tools and equipment 10
Sanitation 25
Taste 25
Time management 20
Presentation 20

40. Rules and Regulations
• 1. Make sure that the group leader already have the required 1 whole
sheet of paper which contains the list of group members and criteria
upon entering the kitchen/canteen premises.
• 2. Follow the Kitchen safety and sanitation rules.
• 3. Any disobedience will result to deduction of points.
• 4. Wash your own tools and equipment
• 5. Clean the premises before leaving. No one leaves until the cleaning
is approved.

41. Direction: Read each statement carefully. Place a T on the
line if you think a statement is true. Place an F on the line
if you think the statement is FALSE.
____1. Make sure your serving plates are small enough to let each food item stand out, but big enough that
the portions don’t look tiny.
____2. 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!
____3. Be odd. Don’t be strange, but things generally look more interesting when they’re in sets of odd
numbers, rather than even numbers.
____4. Read the clock! A fool proof way to arrange food on a plate is to place the carbohydrate (rice, pasta,
bread, etc.) at “12 o’clock,” the vegetables at “3 o’clock,” and the protein at “7 o’clock” from the diner’s point
of view.
_____5. Play with color and texture.