Q1-WEEK 4_PLATE AND PRESENT EGG DISHES.pptx

Cookery 10_Quarter 1_Week 4_Plate and Present Egg Dishes

1. MARISSA C. COLLADO Subject Teacher Quarter 1 WEEK 5 Plate and Present Egg Dishes

2. Objectives: At the end of the lesson, you should be able to: 1. Identify the Five Basic Elements of Plating. 2. Value the importance of plating. 3. Create your own plating design.

3. DEFINITION OF TERMS Plating - the process of arranging and decorating food to enhance its presentation Entice - arousing strong attraction or interest Clutter - a collection of things lying about in an untidy mass

4. ACTIVITY 5: KILALANIN mo Besh ! Direction: Identify the different egg dishes shown on the next slides. Write your answer in your notebook. You are given 10 seconds each item.

5. FIVE BASIC ELEMENTS OF PLATING Create your framework Keep It Simple Balance the Dish Get the Right Portion Size Highlight the Key Ingredient

6. FIVE BASIC ELEMENTS OF PLATING 1. Create your framework 2. Keep It Simple 3. Balance the Dish 4. Get the Right Portion Size 5. Highlight the Key Ingredient

7. MARISSA C. COLLADO Subject Teacher Quarter 1 WEEK 5 Perform a Simple Plating

8. Objectives: At the end of the lesson, you should be able to: 1. Enumerate the different kinds of garnishes. 2. Discuss the things to consider in plating food. 3. Perform a simple plating.

9. Factors to consider when plating: Plate, Food, and Garnish

10. The Food

11. Representation of Colors

12. The Garnish

13. Read the clock

14. Plating Tools

15. Eight Simple Ways to Present Food like a Chef Set the table properly . 2. Choose your p late wisely.

16. Eight Simple Ways to Present Food like a Chef 3. Read the clock. 11 o‘clock – Carbohydrates 2 o‘clock – Vegetables 6 o‘clock - Protein 4. Just like the centerpie ce.

17. Eight Simple Ways to Present Food like a Chef 5. Be odd. 6. Play with color a nd texture.

18. It is a cross-disciplinary area concerned with protecting the safety , health and welfare of people engaged in work or employment. Occupational Health and Safety (OHS)

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

20. Good OHS Practice 4. Near Miss and Hazardous Incidents and Accident Investigation 5. Report of Notifiable Accidents, Incidents and Dangerous Occurrences 6. First Aid 7. Personal Protective Equipment (PPE)

21. HOME-BASED ACTIVITY

22. HOME-BASED ACTIVITY

23. Scoring Rubric