The document provides directions on how to present cooked egg dishes in various styles such as fried eggs, poached eggs, eggs baked in potato bowls, soft boiled eggs, and stir-fried eggs. It then discusses best practices for plating food in general, including using proper plate sizes, adding height and texture variety to dishes, balancing color, and arranging food elements in a clockwise pattern. The overall goal is to make meal presentation visually appealing while enhancing the flavors of the food.

2. G R N S H G

3. P AT N

4. S I
D E S

5. T O E D
B R D

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

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

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

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

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

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

12. PRESENT EGG DISHES

14. • https://prezi.com/wzxnmeipq2tt/present-egg-dishes/

15. • 1. Set the table properly.
• 2. Play with color and texture
• 3. Garnish Appropriately
• 4. Play with Height
• 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.
• Even if you’re just serving Tomato Soup and Grilled Cheese Sandwiches, a green paper
napkin can make this simple meal look really special
• This Chicken Stir-fry with Broccoli looks more interesting because of the high mound of rice
sitting next to it.

16. • 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.
• Scrambled egg in Manhattan plate
• Deviled egg
• Hard-boiled egg
• Egg in sandwich
• Fried egg with bacon and toasted bread
• Scrambled eggs with herbs
• Scrambled egg and bun on a plate with cereal bread
• Boiled eggs on white plate with garnish

17. • 6. 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).
• 7. Read theClock!
• 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.
• Your day-today 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.
• Objectives
• 8.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.

18. PERFORMANCE TASK
•Cooking Egg Dishes
•Presenting Egg Dishes

19. PERFORMANCE TASK - GROUPINGS

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

21. 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.

22. 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.