COOKERY 1O_LO3.Present Egg Dishes (1).pptx

COOKERY 1O_LO3.Present Egg Dishes (1).pptx

1. Learning Outcome 3 Present Egg Dishes 1

2. OBJECTIVES Select suitable plates according to standards Present egg dishes hygienically and attractively using suitable garnishing and side dishes sequentially within the required tie frame 2

3. CONTENT Factors for consideration in presenting egg dishes Plating Garnishing Side dishes OHS 3

4. The Basics of Food Plating 4

5. Food plating is about the presentation of food to increase desire and impress your diners. 5

6. Classical Plating The classical plating technique uses the three basic food items of  starch ,  vegetables  and  main dish  in a specific arrangement. 6

7. Classical Plating A simple guide to a classical plating is to think of the plate as the face of a clock 7

8. Classical Plating Main: Between 3 to 9 o’clock Starch: Between 9 to 11 o’clock Vegetables:Betwen 11 to 3 o’clock 8

9. The 5 Basic Elements of Plating 1. Create a Framework Start with drawings and sketches to visualize the plate. Find inspiration from a picture or object. Assemble a ‘practice’ plate to work on executing your vision. 9

10. The 5 Basic Elements of Plating 2. Keep It Simple Select one ingredient to focus on and use space to simplify the presentation. Clutter distracts from the main elements of your dish and might confuse the diners on what to focus on. 10

11. 3 . Balance the Dish Play with colors, shapes and textures to ensure diners are not overwhelmed. The presentation should never overpower flavor and function. The 5 Basic Elements of Plating 11

12. The 5 Basic Elements of Plating 4. Get the Right Portion Size Ensure there is the right amount of ingredients and the plate complements the dish, not too big or too small. Strike the right proportion of protein, carbohydrates and vegetables to create a nutritionally balanced meal. 12

13. 5. Highlight the Key Ingredient Ensure the main ingredient stands out and pay equal attention to the ‘support’. This refers to the other elements on the plate such as garnishes, sauces and even the plate itself. The 5 Basic Elements of Plating 13

14. Different Techniques in Presenting Egg Dishes Attractively 14

15. Different Techniques in Presenting Egg Dishes Attractively 15

16. ACTIVITIES A . Directions: Group Activity . Collect at least 2 different recipes of egg dishes with pictures and compile it in a folder using short bond paper , any decorating materials, glue, and coloring materials . Your output will be rated using the scoring rubric. 16

17. 17 CRITERIA EXCELLENT 5 VERY GOOD 4 GOOD 3 FAIR 2 POOR 1 SCORE Compilation of the recipe Compiled properly (20) recipes of egg dishes in a very attractive manner 10 pts. Compiled properly (16-19) recipes of egg dishes in an attractive manner 8pts. Compiled properly (10-15) recipes of egg dishes in simple manner 6pts. Compiled properly (6-9) recipes of egg dishes in simple manner 4pts. Compiled less than 6 recipes of egg dishes in disorganized manner 2pts Note: Printed copy of rubric were provided to students.

18. 18 CRITERIA EXCELLENT 5 VERY GOOD 4 GOOD 3 FAIR 2 POOR 1 SCORE Teamwork Showed group effort and teamwork within group. Practiced better teamwork skills Participated with minimal effort Lack of effort in group performance No teamwork Time Management Submit the compilation before the allotted time Submit the compilation on the allotted time Submit the compilation beyon d the allotted time but completed the compilation Submit the compilation beyond the allotted time and do not completed the compilation Did not submit the compilation activity TOTAL (20)

19. OCCUPATIONAL HEALTH STANDARD (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. 19

20. Good OHS Practice 1. Disaster Plan - there should be plan in place to deal with any emergency. 2. Training and Providing Relevant Information 20

21. Good OHS Practice 3. 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. 21

22. Good OHS Practice 4. Near Miss and Hazardous Incidents and Accident Investigation 5. Report of Notifiable Accidents, Incidents and Dangerous Occurrences 22

23. Good OHS Practice 6. First Aid 7. Personal Protective Equipment (PPE) 23

24. Basic Food Microbiology 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 . 24

25. Basic Food Microbiology Food-borne intoxication is a disease that results from eating food containing toxins from bacteria, molds or certain plants or animals. 25

26. The common causes of outbreaks of food borne illness are: 1. Failure to properly refrigerate food. 2. Failure to thoroughly heat or cook food. 26

27. The common causes of outbreaks of food borne illness are: 3. Infected employees/workers because of poor personal hygiene practices 4. Foods prepared a day or more before they are served 27

28. 5. Raw , contaminated ingredients incorporated into foods that receive no further cooking 6. Cross-contamination of cooked food through improperly cleaned equipment The common causes of outbreaks of food borne illness are: 28

29. 7. Failure to reheat food to temperature that kills bacteria. 8. Prolonged exposure to temperatures favorable to bacterial growth. The common causes of outbreaks of food borne illness are: 29

30. Tips on how to handle eggs: Purchasing : Do not buy dirty, cracked , or outdated eggs 30

31. Tips on how to handle eggs : Storage: 1. Store at 45 o F or below. 2. Store in closed container. 3. Store away from strong odors. 4. Refrigerate leftover egg dishes in shallow containers. 5. Do not allow drippings to contaminate eggs. 31

32. Tips on how to handle eggs Preparation and Cooking 1. Keep refrigerated before and after cooking. 2. Keep everything clean. 3. Use only clean, not cracked eggs. 4. Cook thoroughly. 5. Wash container used for egg thoroughly. 6. Use egg separator 32

33. Tips on how to handle eggs Service/Transport: 1. Serve promptly after cooking. 2. Keep cold food cold, hot food hot. 3. Use ice or cold packs when transporting. 4. Avoid eating raw eggs or food that contain raw eggs. 33

34. ACTIVITIES Directions: Performance Activity. Each group will prepare and cook an Egg Dish taken from the Compilation of Egg Recipe. Present your product hygienically and attractively. Your product and performance will be evaluated using the given rubric. Note: Printed copy of rubric were provided to each group. 34

35. 35   Dimension P E R F O R M A N C E L E V E L   Excellent (4 pts.) Very Satisfactory (3 pts.) Satisfactory (2 pts.) Needs Improvement (1 pt.) No Attempt (0 pt.) Points Earned 1. Use of tools and equipment Uses tools and equipment correctly and confidently at all times   Uses tools and equipment correctly and confidently most of the times Uses tools and equipment correctly but less confidently sometimes Uses tools and equipment incorrectly and less confidently most of the time No attempt   2. Application of procedures         Manifests very clear understanding of the step- by-step procedure   Manifests clear understanding of the step- by-step procedure Manifests understanding of the step-by-step procedure but sometimes seeks clarification Manifests less understanding of the step- by-step procedure seeking clarification most of the time No attempt           Works independently with ease and confidence at all times Works independently with ease and confidence most of the time Works independently with ease and confidence sometimes Works independently but with assistance from others most of the time No attempt  

36. 36   Dimension P E R F O R M A N C E L E V E L   Excellent (4 pts.) Very Satisfactory (3 pts.) Satisfactory (2 pts.) Needs Improvement (1 pt.) No Attempt (0 pt.) Points Earned 3. Food safety, sanitation and hygiene All members of the group demonstrated food safety, sanitation and hygiene practices Demonstrates food safety, sanitation and hygiene practices most of the time Demonstrates food safety, sanitation and hygiene practices sometimes Not observing food safety, sanitation and hygiene practices most of the time No attempt   4. Final Output Output is very presentable and taste exceeds the standard. Output is very presentable and taste meets the standard. Output is presentable and taste is little below the standard. Output is not so presentable and taste is not within the standard. No attempt   5. Time management Work completed ahead of time Work completed within allotted time Work completed ___( mins ./hours/days) beyond Work completed ___( mins ./hours/days) beyond No attempt     TOTAL POINTS  

37. EVALUATION A ___1. It increases the appetite and impress the diner. ___2. It is concerned with protecting the safety, health and welfare of people engage in work. ___3. A disease that is carried or transmitted to the people. ___4. A disease that results from eating food containing harmful micro organisms. ___5. A disease that results to eating food containing toxins. Directions: Match column A with column B. Write your answer before the number. B a. Food-borne infection b. Food Plating c. Food-borne illness d. Occupational Health and Safety e. Food- borne intoxication 37 Note: Printed copy were provided to students.

38. EVALUATION A ___6. An element of plating which requires to ensure the right amount of food. ___7. Starts with drawings and sketches to visualize the plate. ___8. Play with colors shapes and texture. ___9. Uses the three basic food items in a specific arrangement ___10. Occupational Health and Safety. Directions: Match column A with column B. Write your answer before the number. B a. Create a framework b. Balance the dish c. Classical Plating d. OHS e. Get the right portion size. 38 Note: Printed copy were provided to students.