10

NOT

11
Technology and
Livelihood Education
Home Economics (Cookery)

Quarter 1 - Module 3
Present Egg Dis
Introductory Message

For the Facilitator:

Welcome to the Technology and Livelihood Education - Home Economics Cookery Grade 10
This learning resource hopes to engage the learners into guided and independent learning activities at
their own pace and time. Furthermore, this also aims to help learners acquire the needed 21st century
skills while taking into consideration their needs and circumstances.

For the Learner and Parents:

Welcome to the Technology and Livelihood Education - Home Economics- (Cookery) Grade 10Alternative
Delivery Mode (ADM) Module on Presenting Egg Dishes!

The hand is one of the most symbolized parts of the human body. It is often used to depict skill, action
and purpose. Through our hands we may learn, create and accomplish. Hence, the hand in this learning
resource signifies that you as a learner is capable and empowered to successfully achieve the relevant
competencies and skills at your own pace and time. Your academic success lies in your own hands!

This module was designed to provide you with fun and meaningful opportunities for guided and
independent learning at your own pace and time. You will enable to process the contents of the learning
resource while being an active learner.

What I Know

Pre-Test
Multiple Choice.
Directions. Choose the letter of the best answer. Write the chosen letter on
the separate sheet of paper.

1. Which of the following is the trade of presenting food in an appealing way?

a) mise en place b) garnishing c) serving d) plating

2. Which of the following disease that is carried and transmitted to people by food?
a) food borne illness c)food borne intoxication
b) food borne infection) d.food borne bacteria

3. Which of the following is a disease that results from eating food containing harmful microorganisms.

a) food borne illness c) food borne intoxication

b) food borne infection d) food borne bacteria
4.Which of the following disease that results from eating food containing toxins from bacteria, molds or
certain plants or animals.

a) food borne illness c) food borne intoxication

b) food borne infection d) food borne bacteria
5 .Which of the following a disease that is carried and transmitted to people by food is referred to as
______________.
a.)food borne illness c.)food borne intoxication
b) Food borne infection d.)Food borne bacteria

6. Which is NOT one of the eight simple ways to present food like a chef?
a) Setting the table c) choosing your plates
b) read the clock d) garnishing
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
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 c) Store away from strong odors
b). Store in open container. d). Refrigerate leftover egg dishes in shallow

LESSON 3 PRESENTING EGG DISHES

At the end of this quarter, the student will have a good understanding about eggs, their
functions, and preparation techniques, qualities of fresh and old eggs, present egg dishes and how to
purchase and store eggs for best quality. In this module the learner will be able to perform skills by
cooking simple egg dishes and present egg dishes.

What I Need to Know

This module was designed and written with you in mind. It is here to help you master the nature of Presenting Egg
Dishes. The scope of this module permits it to be used in many different learning situations. The language used
recognizes the diverse vocabulary level of students. The lessons are arranged to follow the standard sequence of
the course. But the order in which you read them can be changed to correspond with the textbook you are now
using.

The module is divided into three lessons, namely:

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

After going through this module, you are expected to:

3.1 Select suitable plates according to standards

3.2 Present egg dishes hygienically and attractively using suitable garnishing and side dishes sequentially
within the required time frame.
What’s In
We learned from the previous lesson on how to select a good quality egg based on the given
characteristics.
We also learned on how to cooked eggs in different ways. After learning the proper way of selecting and
producing good quality egg dishes. We will now learn how to present egg dishes.

Activity #1 “Value Me”

Instruction: Give at least 5 Nutritive value of an egg. Write your answer in ½ crosswise.

Activity #2 “It’s all about an Egg”

Instruction: Fill in the table below by writing correct answers. Write your answer on ½ crosswise.

Name of Egg dished Write at least 3 ingredients of each dish

1.

2.

3.

White plates are a 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 appeal.

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 in presenting egg dishes attractively
1. Scrambled egg and bun on a plate with cereal
2. Boiled eggs on white plate with garnish
3. Scrambled egg with herbs
4. Fried egg with bacon and toasted bread
5.  Egg in a sandwich
6.  Scrambled egg in Manhattan plate
7.  Hard-boiled egg in different sizes and shapes
8. Devilled eggs
9. Stuffed eggs
10.  Salad eggs
11. Stir-fried eggs
12. Poached egg
13.  Baked eggs
14. Soft-boiled eggs
15.  Hard-boiled Easter egg
16.  Fried egg topping
17.  Shaped-poached egg
18.  Baked eggs in potato bowl
Sample Egg Presentation

Occupational Health and safety (OHS)

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.
Activity #3 “Plate In”

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.

Activity #4 “Show me the Step”

Directions: Present at least one egg dish. Garnish it attractively and hygienically.

Write the whole process in a one whole sheet of paper, and draw your finished product.

Your work will be rated based on the rubrics below;

P E R F O R M A N C E L E V E L
Dimension
No
Very Needs
Excellent Satisfactory Attem
Satisfactory Improvement
(4 pts.) (2 pts.) pt Points
(3 pts.) (1 pt.)
(0 pt.) Earned
1. Use of Uses tools and Uses tools Uses tools and Uses tools and No
tools and equipment and equipment equipment attem
equipment correctly and equipment correctly but less incorrectly and pt
confidently at correctly confidently less confidently
all times and sometimes most of the time
confidently
most of the
times
2. Manifests very Manifests Manifests Manifests less No
Application clear clear understanding of understanding of attem
of understanding understandi the step-by-step the step- by-step pt
procedures of the step- ng of the procedure procedure
by-step step- by- but sometimes seeking
procedure step seeks clarification clarification most
procedure of the time

Works Works Works Works No

independently independen independently independently attem
with ease and tly with with ease and but with pt
confidence at ease and confidence assistance from
all times confidence sometimes others most of
most of the the time
 time
3. Safety Observes Observes Observes safety Not observing No
work habits safety safety precautions safety attem
precautions at precautions sometimes precautions most pt
all times most of the of the time
time
4. Final Output is very Output is Output is Output is not so No
Output presentable very presentable and presentable and attem
and taste presentable taste is little taste is not within pt
exceeds the and taste below the the standard.
standard. meets the standard.
standard.

5. Time Work Work Work completed Work completed No

managemen completed completed ___(mins./hours/ ___(mins./hours/ attem
t ahead of time within days) beyond days) beyond pt
allotted  
time
TOTAL POINTS

Activity # 4.1 “Fill me In”

Fill in the blanks below by writing a correct answer. Write your answer in ½ crosswise sheet of paper.

1. ________________ is one of the parts in serving food. It should be seen in your mouth, nose and eyes.
2. __________________ is a disciplinary area concerned with protecting and safety, health and welfare of
people engaged in work or employment.
3. ________________ is a disease that is carried and transmitted to people by food.
4. __________________is a disease that results from eating food containing toxins from bacteria,
molds or certain plants or animals.
5. _________________ is a disease that results from eating food containing harmful
microorganisms.

Activity #5 “Show me the picture”

Directions: Find a picture of the following egg recipes. Then cut and paste it on the short bond paper.

1. Sunny side up _________

2. Fried egg _________
3. Scrambled egg _________
4. Omelettes _________
5. Hardboiled egg _________

Your output will be rated base on rubrics

P E R F O R M A N C E L E V E L
Dimension
Excellent Very Satisfactory Needs No Points
(4 pts.) Satisfactory (2 pts.) Improvement Attem Earned
(3 pts.) (1 pt.) pt
 (0 pt.)
1. Use of tools Uses tools and Uses tools Uses tools and Uses tools and No
and equipment and equipment equipment attem
equipment correctly and equipment correctly but less incorrectly and pt
confidently at all correctly confidently less confidently
times and sometimes most of the time
confidently
most of the
times
2. Application Manifests very Manifests Manifests Manifests less No
of procedures clear clear understanding of understanding of attem
understanding of understandi the step-by-step the step- by-step pt
the step- by-step ng of the procedure procedure
procedure step- by- but sometimes seeking
step seeks clarification clarification most
procedure of the time

Works Works Works Works No

independently independen independently independently attem
with ease and tly with with ease and but with pt
confidence at all ease and confidence assistance from
times confidence sometimes others most of
most of the the time
time
3. Safety work Observes safety Observes Observes safety Not observing No
habits precautions at all safety precautions safety attem
times precautions sometimes precautions most pt
most of the of the time
time
4. Final Output Output is very Output is Output is Output is not so No
presentable and very presentable and presentable and attem
taste exceeds the presentable taste is little taste is not within pt
standard. and taste below the the standard.
meets the standard.
standard.

5. Time Work completed Work Work completed Work completed No

management ahead of time completed ___(mins./hours/ ___(mins./hours/ attem
within days) beyond days) beyond pt
allotted  
time
TOTAL POINTS

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.
 Assessment

Multiple Choice.

Directions. Choose the letter of the best answer. Write the chosen letter on
the separate sheet of paper.

1. Which of the following is the art of presenting food in an attractive way.

a. garnish
b. serving
c. plating
d. mise en place

2. Which of the following disease that contain toxins from bacteria, molds or certain plants or animals.

a. food borne bacteria

b. food borne illness
c. food borne infection
d. food borne intoxication

3. Which of the following disease that is transmitted to people by food.

a) bacteria
b) illness
c) Infection
d) intoxication

4. Which of the following disease contain harmful microorganisms.

a) food borne bacteria

b) food borne illness
c) food borne infection
d) food borne intoxication
5. A cross- disciplinary area concern protecting the safety, health and welfare.
a) OHS
b) PPE
c) OHPS
d) First aid

6. Which is NOT one of the eight simple ways to present food like a chef?

a. set the table properly

b. read the clock
c. choose your plates
d. garnishing

7. What is your primary consideration when storing eggs?

a. expiration date
b. fragility
 c. quality
d. size

8. Which will you consider first when buying eggs?

a. price
b. fragility
c. quality
d. size
9. Which of the following is NOT good for OHS Practice?

a. disaster plan
b. first aid kit
c. training and providing relevant information
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 odours
d. refrigerate leftovers egg dishes in shallow containers

References

K to 12 Basic Education Program Technology and Livelihood Education Home

Economics Cookery Specialization Course for Grade 10 Learning Material

K to 12 Basic Education Program Technology and Livelihood Education Home

Economics Cookery Specialization Course for Grade 10 Teacher’s Guide
 Answers Key
What’s New Act.#2
“It’s all about an Egg”
1. Scrambbled egg –
oil, salt, seasoning
What I Know What's In Act#1 2.Pouched egg – egg,
Pre Test / Post Value Me herb, seasoning
Test 1. Calories 3. Fried egg – egg, oil,
1. A1. A 2. Protein bacon
2. A2. D 3. Carbohydrat What’s More Act. #
3. B3. B
4. C4. C e “Plate In”
5. A5. A 4. Cholesterol Spring onion
6. D6.D 5. Riboflavin Tomato and
7. C7.C cucumber
8. C8.C Cheese
9. B9.B Herbs
10.B10.B Parsley

What I have
What I hve learned Act#4
learned More What I can ct# 5
“Show me the “Show me the Picture”
Act#4.1 Step” Answers will be based on
“Fill me In’ Answers will be Rubrics
1. Presentation based on Rubrics
2. Occupational health
and Safety (OHS)
3. Food borne illness
4. Food borne
intoxication
5. Food borne infection