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Lesson 4

This document provides instruction on presenting egg dishes. It discusses selecting appropriate plates according to standards and presenting food hygienically and attractively within a time frame. The basic principles of plate presentation are emphasized, including balance and contrast. Food safety topics like occupational health and safety and food microbiology are also covered. Examples of egg presentation and an activity to identify egg dishes and possible garnishes are included.

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Nika Katano
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49 views

Lesson 4

This document provides instruction on presenting egg dishes. It discusses selecting appropriate plates according to standards and presenting food hygienically and attractively within a time frame. The basic principles of plate presentation are emphasized, including balance and contrast. Food safety topics like occupational health and safety and food microbiology are also covered. Examples of egg presentation and an activity to identify egg dishes and possible garnishes are included.

Uploaded by

Nika Katano
Copyright
© © All Rights Reserved
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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LESSON 4: Presenting

Egg Dishes
LESSON OBJECTIVES
•1. Select suitable plates according to
standards
•2. Present egg dishes hygienically and
attractively using suitable garnishing and
side dishes sequentially within the
required time frame.
What is it?
White plates are traditional color
favored by chefs because it makes the
vibrant colors of the food more visually
appealing to the guest. White plates are
like a blank canvas that chefs can design
without concern for color clashes from
contrasting plate colors.
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.
Balance - Think about
the plate as a whole and
avoid weighting one
side heavier than the
other.
Contrast: Place
contrasting shapes
and colors beside each
other for visual
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.
Different
Techniques of
Presenting Egg
Dishes
Sample Egg Presentation
Occupational Health and safety (OHS)
a cross- disciplinary area concerned
with protecting and safety, health
and welfare of people engaged in
work or employment.
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
microorganisms.
Food borne intoxication is a disease that
results from eating food containing toxins from
bacteria, molds or certain plants or animals.
The common causes of outbreaks of food borne illness
are:
1. Failure to refrigerate food
2. Failure to heat or cook food
3. Infected workers
4. Foods prepared a day to serve.
5. Raw, contaminated ingredient.
6. Improper clean equipment.
7. Failure to preheat food.
8. Prolonged exposure.
QUESTIONS?
Activity 4
Activity #3 “Plate In”

Part 1 :
Direction. Write down below on the table an egg dishes and its possible garnishes.

EGG DISHES POSSIBLE GARNISHES


1. Scrambled Egg 1.
2.Sunny side up 2.
3.Poached egg 3.
4. Boiled egg 4.
5.Omellete 5.
Part 2 : Instruction: Fill in the table below by
writing correct answers.
Name of Egg dished Write at least 3 ingredients of each dish
1.

2.

3.

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