LESSON 3

Methods of Preparing Egg Dishes

Types of Plate
OHS
 LEARNING COMPETENCIES:
LO 2. Prepare and cook egg dishes
1. Identifies methods of preparing egg dishes
LO3. Present egg dishes
1. Identifies the different types of plates
2. Explains OHS
3. Enhances skills in preparing egg dishes
4. Considers using different methods of preparing egg
5. Realizes the importance of knowing the OHS
01 FACTS ABOUT EGG

02 Q and A

ROUND ROBIN
03 DISCUSSION

04 SITUATIONAL ANALYSIS
 01

FACTS
ABOUT EGG
 DID YOU KNOW?

Despite feeling smooth, eggshells have

thousands of tiny pores that allow gases to
pass through while keeping out harmful
microorganisms.
 DID YOU KNOW?

Eggs are often oval-shaped due to an

evolutionary advantage. This shape prevents
rolling and maximizes strength, making them
less likely to break if bumped.
 DID YOU KNOW?

To check an egg's freshness, place it in a bowl

of water. Fresh eggs sink, while older eggs
stand on one end in the water due to the
larger air cell that forms as the egg ages.
 02

Q and A
 QUESTION

What are some classic ways to

prepare eggs for breakfast? How
do they differ in terms of taste and
texture?
 QUESTION

What is the reason for using

different plates when serving
food?
 QUESTION

Can you explain the concept of cross-

contamination in a kitchen and provide
strategies to avoid it? How does cross-
contamination relate to food safety and
personal safety?
 03
ROUND
ROBIN
DISCUSSION
 SMALL GROUP
In a circle, studentsDISCUSSION
will share one idea, fact, or thought
related to the topic assigned to them. This encourages
participation and diverse viewpoints. After the allotted time,
the teacher will call for volunteers to present their ideas to
the class.

Topics:
Group 1: Methods of Preparing Eggs
Group 2: Different Types of Plates
Group 3: Occupation Health and Safety
Group 4: How to Avoid Hazards and Risks in the Kitchen
 04

METHODS
OF PREPARING EGGS
 METHODS OF PREPARING EGGS

Scrambled Eggs - Beat eggs and cook them in a pan

with butter or oil, constantly stirring until they set.
 METHODS OF PREPARING EGGS

Fried Eggs - Cook eggs in a pan with oil or butter until

the whites are set and the yolk is runny or cooked to
your preference.
 METHODS OF PREPARING EGGS

5 TYPES OF FRIED EGGS

1. Sunny side up Cook slowly without flipping until white is
completely set but yolk is still soft and yellow. Heat must be
low or bottom will toughen or burn before top is completely
set.
2. Basted Do not flip. Add a few drops of water to pan and
cover to steam cook the top. A thin film of coagulated white
will cover the yolk which should remain liquid.
 METHODS OF PREPARING EGGS

5 TYPES OF FRIED EGGS

3. Over easy Fry and flip over. Cook just until the
white is just set but the yolk is still liquid.
4. Over medium Fry and flip over. Cook until the
yolk is partially set.
 METHODS OF PREPARING EGGS

5 TYPES OF FRIED EGGS

5. Over hard Fry and flip over. Cook until the yolk
is completely set.
 METHODS OF PREPARING EGGS

Poached Eggs - Simmer eggs in water until the

whites set while the yolk remains runny. Often
used in eggs Benedict.
 METHODS OF PREPARING EGGS

Boiled Eggs - Cook eggs in boiling water for

various durations to achieve soft, medium, or hard-
boiled eggs.
 METHODS OF PREPARING EGGS

Baked Eggs - Crack eggs into a greased dish and

bake them until the whites set. Often mixed with
other ingredients like cheese or vegetables.
 METHODS OF PREPARING EGGS

Omelette - Beat eggs, pour them into a hot pan,

add fillings (e.g., cheese, vegetables, or meat), and
fold the omelette in half when it's nearly set.
 METHODS OF PREPARING EGGS

Egg Benedict - English muffins topped with

poached eggs, ham or bacon, and hollandaise
sauce.
 METHODS OF PREPARING EGGS

Deviled Eggs - Hard-boiled eggs halved, with

yolks mixed with mayonnaise and spices, then
spooned back into the whites.
 METHODS OF PREPARING EGGS

Egg Salad - Chopped hard-boiled eggs mixed with

mayonnaise, mustard, and other seasonings for
sandwiches or salads.
 METHODS OF PREPARING EGGS

Shirred Eggs - Baked eggs typically with cream or

cheese in individual dishes until the whites set but
the yolks remain runny.
ESSENTIAL QUESTION:

What are the fundamental

techniques for preparing eggs, and
how do they influence taste and
texture?
 05

TYPES
OF TABLEWARE PLATES
 TYPES OF TABLEWARE PLATES

1. Dinner plate - It is the most common plate.

This is ideal for main meals and breakfast. The
average dinner plate size is 26 cm – 28 cm.
 TYPES OF TABLEWARE PLATES

2. Bread and butter plate – This is a small plate that is

handy for bread serving bread at the dining table with
the main meal. This small plate is also the ideal size for
serving cake at the afternoon tea. Generally, a bread and
butter plate is 16 cm, just large enough for a slice of
bread or dinner roll.
 TYPES OF TABLEWARE PLATES

3. Salad Plate – the salad plate is becoming more and

more popular in dinner set combinations. At around 19-
22 cm in size, this plate is smaller than a dinner plate yet
its versatility is endless. It can be used for salads,
appetizers, desserts and lunchtime meals.
 TYPES OF TABLEWARE PLATES

4. Entrée plate – when a formal dinner consisted of

appetizers, entrée, dinner and dessert, the entrée plate is
used for the serving of the small entrée meal. Today the
entrée plate is commonly used for small meals, much the
same as a salad plate. The size of an entrée plate varies
from 19 cm – 22 cm
 TYPES OF TABLEWARE PLATES

5. Breakfast plate – the breakfast plate is designed

primarily to enjoy your morning toast. The size of a
breakfast plate varies from 18 cm up to 22 cm.
 TYPES OF TABLEWARE PLATES

6. Buffet plate – a buffet or bistro plate is larger than a

typical dinner plate. This style of plate is commonly
found in restaurants. Its large size allows for the meal
itself to be the star on the table. The size of a buffet plate
is around 32 cm diameter.
 TYPES OF TABLEWARE PLATES

7. Charger plate – this large plate is the jewel of the

dinner table, while it is not eaten from it sits on the table
during all meals until dessert is served, it is also known
as under-plate.
 TYPES OF TABLEWARE PLATES

8. Soup plate – while soup plate is technically a bowl, a

bowl with wide rim is technically known as soup plate. A
soup plate is relatively shallow allowing the heat to
quickly release so you can enjoy the soup.
 TYPES OF TABLEWARE PLATES

9. Cake plate – while a cake plate isn’t an absolute

necessity in your kitchen, it certainly makes afternoon
tea times a very special occasion. A cake plate is generally
very flat, without a rim to allow a cake to sit neatly on its
surface. It can also be footed so that it is raised above all
other items on the table
ESSENTIAL QUESTION:

Why do we need to use the

appropriate plate when serving
food?
 06
OCCUPATIONAL
HEALTH AND
SAFETY
(OHS)
 Occupational Health and Safety

Occupational Health and Safety (OHS) in cookery refers to

the set of practices, guidelines, and regulations put in place
to ensure the health, safety, and well-being of workers in the
foodservice industry, particularly in kitchen environments.
This field of OHS is essential because working in a
commercial kitchen can be physically demanding and
potentially hazardous due to the presence of various
equipment, hot surfaces, sharp tools, and exposure to
potentially harmful substances.
 Occupational Health and Safety

Factors to Consider in OHS

o Safe Environment
o Training and Education
o Personal Protective Equipment (PPE)
o Fire Safety
o Equipment Safety
o Chemical Safety
 Occupational Health and Safety

Factors to Consider in OHS

o Food Safety
o Ergonomics
o Emergency Response
o Compliance with Regulations
o Risk Assessment
o Health and Wellness
 Occupational Health and Safety

Compliance with OHS guidelines not only helps

protect the health and safety of kitchen workers
but also contributes to the overall quality and
hygiene of the food prepared in the establishment.
It is the responsibility of both employers and
employees to be aware of and follow these
guidelines to create a safe working environment in
the culinary industry.
THANKS
!
Do you have any questions?
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 07

ACTIVITY TIME!!
 Activity No. 1. Situational Analysis
A. Directions: Identify and explain the methods of preparing eggs in each situation.

1. You want to make a dish where the egg yolk remains runny while the egg white is fully
cooked. What method of preparing eggs would you use and how does it work?
2. You're aiming to create an egg dish with a light and airy texture. You separate the egg
whites from the yolks, whip the whites until stiff peaks form, then fold them back into
the yolks. What method are you using and why does whipping the egg whites matter?
3. You're making eggs by cracking them into a pot of boiling water and cooking them until
both the egg white and the yolk are fully set. What method is used for this kind of
preparation, and how does the cooking time affect the outcome?
 Activity No. 1. Situational Analysis
B. Directions: Identify the types of plate being described and explain why it is
suitable in that kind of situation.

1. You're setting up a formal dinner table for a multicourse meal. This type of
plate is larger and often used as the main plate for the entrée. What type of
plate is this, and why is it significant in a formal dining setting?
2. You're serving a salad as an appetizer before the main course. This type of
plate is shallower and broader than a standard dinner plate, designed to hold
greens and other salad components. What type of plate are you using, and
how does its shape accommodate the dish?
 Activity No. 1. Situational Analysis
C. Directions: Identify the potential hazards or safety concerns in each situation and then
explain how to address or prevent them.

1. You're working in a busy kitchen during peak hours, and you notice that the floor is wet
and slippery. Explain what steps you should take to prevent slips and falls in this
situation.
2. You're about to taste a dish you've just prepared, and you reach for a tasting spoon that's
been left on a surface near raw ingredients. Identify the potential risk and explain why
it's important to keep utensils used for tasting separate from raw ingredients.
3. You're handling raw meat and then moving on to cutting vegetables without washing
your hands in between. Identify the unsafe practice and discuss the importance of
proper hand hygiene to prevent cross-contamination.
QUOTE OF THE WEEK

“Discipline is just choosing between what you

want now and what you want most.” -
Abraham Lincoln

Congratulations! I knew you could do it! 