TLE 10: Techniques and Creative Approaches to Presenting Egg Dishes

This presentation covers the art of preparing and presenting various egg dishes. It highlights different cooking techniques (such as boiling, frying, poaching, and scrambling), tips for perfecting texture and flavor, and creative plating ideas to enhance the visual appeal of egg-based meals. The goal is to equip students with skills to present eggs not only as a nutritious food but also as a visually appealing dish.

1. TLE 10 Presenting Egg Dishes Q1, WK 4 , D 1 September 10 , 2024

2. Objectives At the end of the lesson, I can: (A) Enumerate ways to present egg dishes professionally (A) Discuss techniques in presenting food attractively (MM) Explain the importance of presenting egg dishes attractively

3. Activities Review: Preparing Egg Dishes Essential Question Motivation: Let’s Analyze the Pictures Lesson Proper: Presenting Egg Dishes Generalization Formative Assessment Assignment

4. Review

5. Why do we need to eat eggs?

6. Give one function of eggs in culinary. Discuss briefly.

7. Essential Question

8. Why is it important for you to make egg dishes look appealing when serving them to friends and family? How can presenting them attractively make a difference in how your meal is enjoyed and remembered?

9. Motivation

10. What can you say about the presentation of the egg dishes shown in the picture?

11. Lesson Proper

12. Different Techniques in Presenting Egg Dishes Attractively

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

14. Egg salad Poached eggs Stir-fried eggs     Baked eggs   Stir-fried Easter eggs   Fried egg topping Soft boiled eggs Shaped Poached Baked eggs in potato bowls egg

15. Scrambled eggs with bread

16. Boiled eggs in white plate

17. Sunny side up egg with bacon, ham and bread

18. Egg salad

19. Baked eggs in potato bowls

20. Shaped poached eggs

21. Ways to Present Food Attractively

22. Set the table properly.

23. Choose your plates and utensils wisely.

24. Read the clock!

25. Be odd.

26. Play with color and texture.

27. Play with Height.

28. Garnish appropriately.

29. Cluster Work Compare and critique the two egg dishes on the pictures based on the concepts that you have learned. What can you say about the plate presentation of each egg dish? Are the elements (color, texture, height) well-balanced in each dish? Is there unity in the appearance and decoration? What recommendations do you have to improve the plating of the dish in the first picture and the first picture?

30. “The eyes eat first.”

31. Generalization

32. Why is it important to present egg dishes attractively?

33. Making egg dishes look appealing when serving them to friends and family is important because it enhances the overall dining experience. When you take the time to plate your dish with attention to texture, color, and presentation, you create a visual treat that invites everyone to enjoy the meal even before tasting it. Attractive plating not only makes the food more appetizing but also adds a special touch to the occasion, making the meal more memorable. This way, your guests are not just eating—they’re enjoying a full sensory experience that they'll remember long after the meal is over.

34. Today, we learned about ________________________________________. I realized that plating egg dishes is as important as preparing because ___________________________________________________. I believe in the saying “the eyes eat first” because ___________________________________________________.

35. Formative Assessment No. 3

36. 1. 2. 4. 3. Direction. Discuss briefly how the given egg dishes are presented. Use the guide questions in explaining your answer. (3 points each) Guide questions: What kind of feedback do you have about the presentation? What can you say about the color, texture and height of the given dish?

37. Assignment

38. Search for an egg recipe on the internet or a cookbook that you want to prepare and present in class . TAKE NOTE: EASY-TO-PREPARE Egg Dishes Prepare and bring the tools, equipment and ingredients that you will need on our next meeting, September 12, 2024. DON’T FORGET: PPE Canister Manila Paper Assignment:

39. Be ready for our Summative Assessment (SA) on Friday, September 13, 2024. Review the following topics: Preparing Egg Dishes Presenting Egg Dishes Assignment:

40. Objectives At the end of the lesson, I can: (A) Enumerate ways to present egg dishes professionally (A) Discuss techniques in presenting food attractively (MM) Explain the importance of presenting egg dishes attractively

41. Activities Review: Preparing Egg Dishes Essential Question Lesson Proper: Presenting Egg Dishes Generalization Formative Assessment Assignment

42. Thank You! See you next meeting.

43. TLE 10 Presenting Egg Dishes (PT) Q1, WK 4 , D2 September 12 , 2024

44. OBJECTIVES At the end of the lesson, I can: Prepare and present an egg dish (recipe of choice) Follow occupational health and safety while preparing egg dishes

45. ACTIVITIES Review – Preparing and Presenting Egg Dishes Performance Task No. 1 and 2 Feedback Assignment

46. Review

47. How can you make kids eat eggs if they do not like them?

48. What are the different techniques to present egg dishes?

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

50. Egg salad Poached eggs Stir-fried eggs     Baked eggs   Stir-fried Easter eggs   Fried egg topping Soft boiled eggs Shaped Poached Baked eggs in potato bowls egg

51. PERFORMANCE TASK No. 1 and 2 Preparing and Presenting Egg Dishes

52. Prepare the tools, equipment and ingredients that you will need for your selected recipe.

53. Egg Day with the Chef Goal: Your goal is to prepare and present an egg dish of your choice. Role: You will act as a chef trainee. Audience: The audience will be your teacher who will act as your employer. Situation: Suppose you are a chef trainee in a restaurant and you are asked to prepare and present an egg recipe of your choice. Product/Performance: After 1 hour, you should have prepared and presented the egg recipe and have demonstrated the proper use of the appropriate kitchen tools, materials, and equipment and followed occupational health and safety.

54. PT No. 1 Criteria (Preparing Egg Dishes) Indicators Advanced (5) Proficient ( 4) Approximately Proficient (3) Developing (2) Beginning (1) Learner knows what exactly to do Cleaning as he/she goes is evident Method of preparation is well executed Method of cooking is commendable Total Points 20

55. PT. No. 2 Criteria (Presenting Egg Dishes) Indicators Advanced (5) Proficient ( 4) Approximately Proficient (3) Developing (2) Beginning (1) The dish is visually appealing and neatly arranged. Creativity in plating and decoration is evident. Balance and harmony of colors, textures, and height are well-executed. Overall impression is positive and inviting. Total Points 20

56. Feedback Time!

57. Be ready for our Summative Assessment (SA) on Friday, September 6, 2024. Review the following topics: Preparing Egg Dishes Presenting Egg Dishes Assignment:

58. OBJECTIVES At the end of the lesson, I can: Prepare and present an egg dish (recipe of choice) Follow occupational health and safety while preparing egg dishes

59. ACTIVITIES Review – Preparing and Presenting Egg Dishes Performance Task No. 1 and 2 Feedback Assignment

60. Thank You! See you next meeting.

61. Summative Assessment No. 1 Q1, WK 4, D2 September 12, 2024

62. Objectives: At the end of the class, I will be able to measure my learnings in the following topics: Prepare Variety of Egg Dishes Presenting Egg Dishes

63. Activities Review – Preparing Egg Dishes and Presenting Egg Dishes Summative Assessment No.1

64. Preparing and Presenting Egg Dishes

65. Review

66. Answer the questions in the succeeding slides.

67. What are the nutrients that are found in eggs? Preparing Egg Dishes

68. What are the functions of eggs in culinary? Preparing Egg Dishes

69. What are the different techniques to present egg dishes? Presenting Egg Dishes

70. Summative Assessment No. 1 Q1, WK 4 , D 3 September 13 , 2024

71. Standards in Taking the Summative Assessment 1. Sit properly. 2. Read the directions carefully. 3. Be honest. 4. Answer all the questions/statements promptly. ‹#›

72. ___________ ____ helps to combine 2 liquids that normally will not combine and stay combined. emulsifying agent c. thickening agent foaming agent d. flavoring agent ___________ 2. The following are the different market forms of eggs, except ______. fresh egg c. hard- boiled egg dried egg d. salted egg ___________ 3. High-quality eggs ha ve a dome-shaped yolk and a thin gelatinous white. false c. true maybe d. i have no answer ___________ 4. Egg whites can be whipped up to ____ times of their original volume. 5 c. 7 6 d. 8 ___________ 5. It is made from beaten eggs, fried with butter or oil in a frying pan. hard-boiled egg c. fried egg scrambled egg d. omelet Acquisition Multiple Choice. On the space provided before the number, write the letter of the correct answer.

73. ___________ 6. _____ is a French culinary phrase which means "putting in place" or "everything in its place". bane marie c. roux mise en place d. al dente ___________ 7. _____ is a workplace organization technique composed of five (5 primary paces: sort, set in order, standardize, systematize) Five G c. Five S Five fingers d. Five Pillars ___________ 8. The objective of cleaning and sanitizing food contact surfaces is to kill bacteria c. to have a clean work area to remove food nutrients d. a ll of the above ___________ 9. _____ is the act of removing dirt or something undesirable. sanitizing c. assembling organizing d. cleaning __________ 10. ___ is to reduce or eliminate pathogenic agents (such as bacteria) on the surfaces of furniture, fixtures, equipment and premises. sanitizing c. assembling organizing d. cleaning

74. Making Meaning. Select two (2) questions only. In three to five sentences, answer the selected questions briefly but meaningfully. Kate, Ashley, Jane, and Moira plan to cook leche flan together. What are the steps they should follow to make a delicious leche flan? If Daniel doesn't eat eggs because he doesn't like them, what could he be missing out on? How would you explain the health benefits of eggs to him? Why are eggs considered a popular choice in many diets? Provide an example of how eggs can be beneficial as part of a healthy eating plan. The learner… Points Answered the question meaningfully and correctly 3 Answered the question in a coherent structure and with clear sentence construction 2 Total Points 5

75. _______ Plating is the art of presenting food in an attractive way. _______ 2. Always choose your plates and utensils wisely. _______ 3. Food presentation is the key to pulling all five senses into the experience of eating. _______ 4. In dish presentation, being odd is not good. _______ 5. Sometimes, m essy presentation is nice and good. Acquisition. True or False. On the space provided before the number, write TRUE if the statement is correct and FALSE if not.

76. Criteria Points Answered the question meaningfully and correctly   3 Answered the question in a coherent structure and with clear sentence construction 2 Total Points 5 Making Meaning. Select two (2) questions only. In three to five sentences, answer the selected questions briefly but meaningfully. How does the visual appeal of an egg dish influence its enjoyment? Provide a specific example of an egg dish where the presentation makes it more enticing. What role does plating play in presenting egg dishes? Share an example of how good plating can enhance the overall experience of eating an egg dish. What colors are commonly used when plating egg dishes? Which colors do you prefer to use, and how do they contribute to making your egg dishes look more attractive?

77. Transfer. Sunny Side-up Egg

78. The learner Points Has a clear grasp of the importance of plate presentation when serving egg dishes   5 Pointed out the mistakes made in the presented dish   5 Provided a detailed picture/narrative of good plate presentation   5 Total Points 15 1. Describe the plate presentation of the egg dish above. _________________________________________________________________________________________ _________________________________________________________________________________________ _________________________________________________________________________________________ 2. What do you think are the mistakes made by the one who presented it? Why is it important to observe the guidelines in presenting dishes? _________________________________________________________________________________________ _________________________________________________________________________________________ _________________________________________________________________________________________ 3. Fix the picture so that the presentation will be more attractive and pleasing to the eyes. You can draw or write a narrative. _________________________________________________________________________________________ _________________________________________________________________________________________ _________________________________________________________________________________________

79. Evaluation about Presenting Egg Dishes (PT)

80. 1. What did you prepare last time?  2. How did you prepare before you start making your dish? How did you start your preparation for an egg dish? 3. Were your ingredients and materials complete? How did this affect the entire cooking process? 4. Did you encounter some problems during the performance task? 5. What are your good points in the whole cooking process?  6. What are the things that you need to improve on during our next cooking activities?  7. Overall, how did you feel about your performance?

81. Objectives: At the end of the class, I will be able to measure my learnings in the following topics: Prepare Variety of Egg Dishes Presenting Egg Dishes

82. Activities Review – Preparing Egg Dishes and Presenting Egg Dishes Summative Assessment No.1

83. Thank You! See you next meeting.