present egg dishes quarter1 module3.pptx

prepare egg

1.   Present Egg Dishes

2. LO 1 - Perform mise en place LO 2 - Prepare and cook egg dishes LO 3 - Present egg dishes LO 4 – Evaluate the finished product

3. Activity #1 “Value Me” Instruction: Give at least 5 nutritive value of an egg. 1.­­­­­­­_________ 2._________ 3__________ 4._________ 5._________

4. Activity #1 “Value Me” Instruction: Give at least 5 nutritive value of an egg. 1.­­­­­­­protein 2. minerals 3. Vit. E 4. Lipids 5. Carbo

5. Activity #2 “It’s all about an Egg” Instruction: Fill in the table below by writing correct answers . Name of Egg dish Write at least 3 ingredients of each dish 1. 2. 3. 4. 5.     .

6. Activity #2 “It’s all about an Egg” Instruction: Fill in the table below by writing correct answers . Name of Egg dish Write at least 3 ingredients of each dish 1. Scrambled egg 2. Deviled egg 3. Sunny side up 4. Poached egg 5. Baked egg     1. Pepper, salt, egg 2. Mustard, mayonnaise, paprika 3. Egg, salt, pepper, cooking oil 4. Pint of water, vinegar, bread, pepper 5.Butter, salt, ham, onions, cheese .

7. White plates  are a traditional color favored by chefs because it makes the vibrant colors of the food more visually appealing to the guest . It is like a blank canvas that chefs can design without concern for color clashes from contrasting  plate colors.

8. What are the basic principles of plate presentation? Emphasis - The  primary   ingredient in the dish should take up the most space on the plate and attract the eye.

9. Balance - Think about the plate as a whole and avoid weighting one side heavier than the other.

10. Contras t: Place contrasting shapes and colors beside each other for visual appeal .

11. Presentation is one of the parts in serving food. It should be seen in your mouth, nose and eyes. You should present your food in an appealing way.

12. Different Techniques in Presenting Egg Dishes Attractively Scrambled egg and bun on a plate with cereal bread Boiled eggs on white plate with garnish

13. Scrambled Egg in Manhattan Plate Devilled Egg

14. Shaped-poached egg Poached egg

15. Soft-boiled egg Egg in a sandwich Hard boiled eggs in different sizes and shapes

16. Baked eggs Fried egg topping Scrambled egg with herbs

17. Stir-fried egg Salad Egg

18. Hard boiled Easter eggs Baked eggs in potato bowl

19. Occupational Health and S afety (OHS) -a cross- disciplinary area concerned with protecting and safety, health and welfare of people engaged in work or employment.

20. Activity : “Plate In” Direction. Write down below on the table an egg dishes and its possible garnishes . EGG DISHES POSSIBLE GARNISHE/S 1. Scrambled Egg 1. 2.Sunny side up 2. 3.Poached egg 3. 4. Boiled egg 4. 5.Omellete 5.

21. Activity : “Plate In” Direction. Write down below on the table an egg dishes and its possible garnishes . EGG DISHES POSSIBLE GARNISHE/S 1. Scrambled Egg 1. Vegetable, cheese, herb, seasoning 2.Sunny side up 2. Grated Cheese, Truffle, Himalayan salt 3.Poached egg 3. Pickled red onion, pepper flakes, onion leaves 4. Boiled egg 4. Chopped bacons, mushrooms, grated cheese, carrots, spinach 5.Omellete 5. Spring onions, salt, tomatoes

22. Activity “Fill me In” Presentation is one of the parts in serving food. It should be seen in your mouth, nose and eyes. OHS is a disciplinary area concerned with protecting and safety, health and welfare of people engaged in work or employment. Food borne illness is a disease that is carried and transmitted to people by food.

23. 4. Food borne i ntoxication is a disease that results from eating food containing toxins from bacteria, molds or certain plants or animals. 5. Food borne infection is a disease that results from eating food containing harmful microorganisms.

24. Which of the following is the art of presenting food in an attractive way. Garnish c. plating Serving d. mise en place   2. Which of the following disease that contain toxins from bacteria, molds or certain plants or animals. food borne bacteria c. food borne infection b. food borne illness d. food borne intoxication

25. 3. Which of the following disease that is transmitted to people by food. bacteria c. Infection illness d. intoxication 4. Which of the following disease contain harmful microorganisms. food borne bacteria c . food borne infection food borne illness d. food borne intoxication

26. A cross- disciplinary area concern protecting the safety, health and welfare. OHS c. OHPS PPE d. First aid 6. Which is NOT one of the eight simple ways to present food like a chef? a. set the table properly c. c. choose your plates b. read the clock d. garnishing

27. 7. What is your primary consideration when storing eggs? a. expiration date c. quality b. Fragility d. size 8. Which will you consider first when buying eggs? a. Price c. quality b. Fragility d. size

28. 9. Which of the following is NOT good OHS Practice? a . disaster plan c. training and providing relevant information b. first aid kit d. Personal Protective Equipment (PPE) 10. How to store eggs? a. store at 45 degrees Fahrenheit or below b. store in open container c. store away from strong odors d. refrigerate leftovers egg dishes in shallow containers

29. Summary Presentation is one part in serving food. It should be seen in your mouth, nose, and eyes. Occupational Health and Safety is one of concerned are the protection of the welfare in their work. The basic food microbiology has 3-part Food borne illness a disease that transmitted to people by food. Food borne infection a disease that containing harmful microorganisms. Food borne intoxication a disease that contains toxins from bacteria, molds or certain plants and animals.