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Subject Area
Quarter 1 – Module 3:
Present Egg Dishes
Subject Area – Grade Level
Self-Learning Module (SLM)
Quarter 1 – Module 1: Present Egg Dishes
First Edition, 2020

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over them.

Development Team of the Module

Writer: Michael Z. Jumuad
Editors (Language/Social Content): Vivencio O. Aniñon, Ed.D/Ruby A. Buhat, Ed.D
Reviewers: Maureen Socorro N. Muñasque/Nora B. Mendoza
Illustrator: Geunicar A. Perez, MAELT
Layout Artist: Geunicar A. Perez, MAELT
Cover Art Designer: Ian Caesar E. Frondoza
Management Team: Allan G. Farnazo, CESO IV – Regional Director
Fiel Y. Almendra, CESO V – Assistant Regional Director
Concepcion F. Balawag, CESO V - Schools Division Superintendent
Edgar S. Sumapal - Assistant Schools Division Superintendent
Gilbert B. Barrera – Chief, CLMD
Arturo D. Tingson Jr. – REPS, LRMS
Peter Van C. Ang-ug – REPS, ADM
Jade T. Palomar - REPS, Mathematics
Pancho G. Balawag, Ed. D - CID Chief
Engr. Reynaldo SE Villan - EPS In Charge of LRMS
Vivencio O. Aniñon, Ed.D - Division ADM Coordinator
Engr. Reynaldo SE Villan – EPS, Math

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Office Address: Regional Center, Brgy. Carpenter Hill, City of Koronadal

Telefax: (083) 2288825/ (083) 2281893
E-mail Address: region12@deped.gov.ph
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Cookery 10
Quarter 1 – Module 3:
Present Egg Dishes
Introductory Message
For the facilitator:

Welcome to the Cookery 10 Self-Learning Module (SLM) on Present Egg Dishes.

This module was collaboratively designed, developed and reviewed by educators both
from public and private institutions to assist you, the teacher or facilitator in helping
the learners meet the standards set by the K to 12 Curriculum while overcoming
their personal, social, and economic constraints in schooling.

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.

In addition to the material in the main text, you will also see this box in the body of
the module:

Notes to the Teacher

This contains helpful tips or strategies that
will help you in guiding the learners.

As a facilitator you are expected to orient the learners on how to use this module.
You also need to keep track of the learners' progress while allowing them to manage
their own learning. Furthermore, you are expected to encourage and assist the
learners as they do the tasks included in the module.

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For the learner:

Welcome to the Cookery 10 Self-Learning Module (SLM) on Present Egg Dishes.

The hand is one of the most symbolized part 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 be enabled to
process the contents of the learning resource while being an active learner.

This module has the following parts and corresponding icons:

What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn in the
module.

What I Know This part includes an activity that aims to

check what you already know about the
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.

What’s In This is a brief drill or review to help you link

the current lesson with the previous one.

What’s New In this portion, the new lesson will be

introduced to you in various ways such as a
story, a song, a poem, a problem opener, an
activity or a situation.

What is It This section provides a brief discussion of the

lesson. This aims to help you discover and
understand new concepts and skills.

What’s More This comprises activities for independent

practice to solidify your understanding and
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.

What I Have Learned This includes questions or blank

sentence/paragraph to be filled in to process
what you learned from the lesson.

What I Can Do This section provides an activity which will

help you transfer your new knowledge or skill
into real life situations or concerns.

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 Assessment This is a task which aims to evaluate your
level of mastery in achieving the learning
competency.

Additional Activities In this portion, another activity will be given

to you to enrich your knowledge or skill of the
lesson learned. This also tends retention of
learned concepts.

Answer Key This contains answers to all activities in the

module.

At the end of this module you will also find:

References Learning Manual Cookery G10

Online link: Types of dinner plates

https://kopintableware.com/article/7-
types-of-dinner-plates-uses/

Types of Garnish

https://www.homestratosphere.com/types-
of-garnish/#1_Herbs_and_Leaves

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of the
module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher or facilitator. Always bear in mind that you are
not alone.

We hope that through this material, you will experience meaningful learning and
gain deep understanding of the relevant competencies. You can do it!

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 What I Need to Know

This module was designed and written with you in mind. It is here to help you master
Present 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 the module covers the lesson namely:

 Lesson 3 – Present Egg Dishes

After going through this module, you are expected to:
1. Select suitable plates according to standards present egg dishes hygienically
and attractively using suitable garnishing and side dishes sequentially within
the required time frame

Topics
1. Eight Simple Ways to Present Food Like a Chef
2. Different Techniques in Presenting Egg Dishes Attractively
3. Types of Dinner Plate and its uses
4. Types of Garnish
5. Side Dish

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 What I Know

Activity 1
Direction:

I. Answer the following multiple choice question. Write your answer on a

separate piece of paper.
______1. This is a piece or small amount of food or dish place along side the main
dish.
a. Garnish c. Side Dish
b. Carbohydrates d. Syrups
______2. This is a tableware use to serve the main dish.

a. Appetizer Plate c. Dessert Plate

b. Diner Plate d. Salad Bowl
______3. An egg dish done by boiling an egg in a water.

a. Scrambled Egg c. Hard Boiled Egg

b. Fried Egg d. Poached Egg
_____4. An egg dish that involves preservation of a duck egg in salt and ash in a
given number of days and then boiled.
a. Hard Boiled Egg c. Salted Egg
b. Salad Egg d. Deviled Egg
______5. This are used to decorate or embellish food that brings additional impact
in the presentation of a dish.

a. Dessert c. Main Dish

b. Garnish d. Side Dish
II. Identify the egg dish shown in the figures below. Write your answer on a
separate piece of paper.

1.________________ 2.________________ 3.________________

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4.____________________ 5.____________________ 6.____________________

7.____________________ 8.____________________ 9.____________________

10.__________________

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 Lesson
Cookery-Present Egg Dishes
3

What’s In

In your previous lesson, you’ve already discussed the different market forms of
eggs and its use as an ingredient to prepare different dish. This time, in our
lesson, we are going to develop a skill in presenting egg dishes. We are going to
learn different ways of presenting our egg dish.

Notes to the Teacher

Always remind students to exercise OHS every time they perform
laboratory or industry work.

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 What’s New

Activity 2.
Coloring is Fun
From around your kitchen, we are going to look for colors. Can you help me find
colorful food in our kitchen that is edible and can be used to present food for
serving?

Direction:
Listed below are names of colors, try to find a food it may be solid or liquid
in form that is exactly or as close as the color listed below. You can also add some
if you want.

Color Food
RED
ORANGE
BLACK
WHITE
GREEN

Activity 3.

Direction: List at least 2 egg dish that is familiar and common to every
Filipino household.

_____________________ _______________________

What is It

Guide questions

1. If you are going to present a dish, is it important to use appropriate

tableware? Why? And will this affect the presentation itself?
__________________________________________________________________
__________________________________________________________________
__________________________________________________________________

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 __________________________________________________________________

2. Why is color important in presenting your dish? How will it affect your
presentation?
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________

Here are some tips that will help you be better when presenting even the simplest
dishes.

Eight Simple Ways to Present Food Like a Chef

1. SET THE TABLE PROPERLY. A

presentable table always make food
preparation more enticing. Ensure the
proper arrangement of cutlery, glasses and
other tableware.

2. CHOOSE YOUR PLATES WISELY. Plates

have different size and uses. Choose the
right plate for each dish.

3. READ THE CLOCK! Consider the

placement of dish from the diner’s point of
view, carbohydrates like rice, pasta and
others are preferably placed at “11 o’clock”
and proteins at “6 o’clock” This would also
bring room for vegetables that may consume
half of the plate and starch at about one
forth.

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4. HAVE A LITTLE BIT OF HEIGHT, A cup of
rice or mashed potato can depict a height
on the dish, to add more height you can
lean a steak or barbecued meat on the rice
and place vegetables on the side.

5. BE ODD. When placing small or bite sizes of

dish, it would look good in the eyes if you
place odd number of pieces than having
them in even numbers.

6. PLAY WITH COLOR AND TEXTURE. We

cannot deny that color will catch our
attention immediately, green leaves or herbs
can catch our attention, same with sliced
red tomatoes or as simple as a colored
napkin.

7. PLAY WITH HEIGHT. A mound of rice with

vegetables on its base will give emphasis on
the height of the rice and will easily catch
our attention.

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8. GARNISH APPROPRIATELY. You can
choose any garnish of your desire to your
dish, as long as it will complement the dish.
Just remember not to over do it as this
would damage or affect the overall taste of
the dish itself.

3. Is it possible to make a very simple egg dish very appealing to your eyes?
How?
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________

Egg dishes are simple and easy to prepare, regardless of this you’ll have a
very plenty amazing ways to prepare it. Here are some different ways of
doing it.

Different Techniques in Presenting Egg Dishes Attractively

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13
 6 types of dinner plates and its uses

1. Dinner Plate
This type of plate is both used in lunch
and dinner. The size of this plate is
around 11 to 12 inches across.

2. Dessert Plate

This plate is served with desserts and

can also be used for snacks and
appetizers. It is usually 18 cm in diameter.

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3. Bread And Butter Plate
This plate is used to serve bread and
butter and sometimes called quarter plate
or side plate. The size of this plate is 15cm
in diameter.
Picture Picture Picture

4. Soup Plate/Bowl
For watery food or soups, we use soup
plate/bowl. Soup plate/bowls in formal
dinners are shorter in height that ordinary
soup plate/bowl. The top of it has an arch
like a bowl.

5. Salad Bowl
This plate is usually to serve salad.
They are commonly round in shape and
size range from 20-22cm.

6. Appetizer Plate
This plate is bigger that BnB plate.
It has different sizes that starts from
17 cm depending upon the need.

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 After learning about plates, you are now ready for plating. One of the
most important factor in plating is garnishing. Garnish should be edible
and enhance the flavor of the dish and will add additional impact on the
appearance of the dish.

Types of Garnish

A lot of different ingredients can be used as garnishing. Let’s look at

the most common types of garnishes used to enhance the look and flavor
of a dish.

1. Herbs and Leaves

The most common herbs and leaves used for culinary in the
Philippines is spring onions, celery, moringa (malunngay) and bitter
gourd (ampalaya) leaves. Lots of choices are available as long as it serves
its purpose

2. Roots and Greens

You can use radish, onions and other root crops as your garnish.
Greens such as lettuce is also widely used as garnish

3. Edible Flowers
You can also use edible flowers such as dill flowers, marigold, rose
petals, blue nasturtiums and santan flower. Kalabasa flower is also a
very well known edible flower.

4. Fruits and Vegetables

Peas, carrots, lemons, avocados, bananas and other fruits and
vegetables are also popular garnishes.

5. Purees
Fruit puree such as avocado and mangoes can be used to add color
on your dish. You can choose any puree of your desire

6. Sauces and Syrups

The most used and readily available sauce is tomato paste or sauce.
Some readily available sauces are barbecue sauce and teriyaki sauce. For
desserts and sweats you can use chocolate syrups or honey.

Apart from garnish, side dish is also essential in presenting a dish. A

side dish is literally a dish placed on the side of main dish, it will serve
as an additional small amount of food that will complement the main
dish. Some common side dishes are salad, vegetables or rice. There will
be unlimited choices for your side dish of your desire.

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 What’s More

Here are some tips on how to handle Eggs

Purchasing: Do not buy dirty, cracked, or outdated eggs.

Storage:
1. Store at 450 F or below
2. Store in closed container.
3. Store away from strong odors.
4. Refrigerate leftover egg dishes in shallow containers.
5. Do not allow drippings to contaminate eggs.

Preparation/Cooking:
1. Keep refrigerated before and after cooking.
2. Keep everything clean.
3. Use only clean, not cracked eggs.
4. Cook thoroughly.
5. Wash container used for egg thoroughly.
6. Use egg separator.
Service/Transport:
1. Serve promptly after cooking.
2. Keep cold food cold, hot food hot.
3. Use ice or cold packs when transporting.
4. Avoid eating raw eggs or food that contain raw eggs.

Activity 4

Direction: TRUE or FALSE. Answer the questions accordingly. Write your

answer on a separate sheet of paper.
____________1. Height is an element of presenting a dish.

____________2. Table setting is not important as long as you present your dish.

____________3. Never play with color. There should only be one color when
presenting a dish.

____________4. Garnish must be edible and enhance the flavor of the food.

____________5. Always keep cold foods cold.

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 Egg dishes varies and the means of presenting it also applies. Always
remember that your goal when presenting a dish is to entice the consumer
and provide first impressions.

The eight tips that was mentioned above were just guides, you can
always put a personal touch in every presentation depending on needs or
preference.

An egg maybe a simple main ingredient but there will be plenty ways
of preparing egg dishes as mentioned earlier. You just need to pick the dish
that is applicable for you or applicable to any given event. As your skill
improve and develop you can customize those egg dishes or even make a
dish of your own.

What I Have Learned

Activity 5

1. If you are to serve a food it is important use appropriate

_________________________ according to each use in order for you to
serve and present your food accordingly.

2. Any garnish on the plate should be _______________ and should

______________ the flavor of the main dishes.

3. There are _________ guides given from the lesson and there are ________
egg dishes presented.

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 What I Can Do

Activity 6
Direction: Arrange the given steps chronologically in preparing a hard-boiled
egg dish.

BOIL THE EGG APPROPRIATELY

SERVE THE DISH

PEEL THE EGG AND SET ON A PLATE

GARNISH THE DISH ACORDINGLY

PREPARE THE TOOLS AND INGREDIENTS NEEDED

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 Assessment

Direction.

I. Name what type of egg dish is presented below.

1.__________________ 2.__________________ 3.__________________

4.__________________ 5.__________________ 6.__________________

7.__________________ 8.__________________ 9.__________________

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 10.__________________

II. Multiple Choice. Answer correctly the following questions. Write your
answer on a separate sheet of paper.

______11. This is a piece or small amount of food or dish place along side the main
dish.
a. Garnish c. Side Dish
b. Carbohydrates d. Syrups
______12. This is a tableware use to serve the main dish.
a. Appetizer Plate c. Dessert Plate
b. Diner Plate d. Salad Bowl

______13. An egg dish done by boiling an egg in a water.

a. Scrambled Egg c. Hard Boiled Egg

b. Fried Egg d. Poached Egg
_____14. An egg dish that involves preservation of a duck egg in salt and ash in a
given number of days and then boiled.

a. Hard Boiled Egg c. Salted Egg

b. Salad Egg d. Deviled Egg
______15. This are used to decorate or embellish food that brings additional impact
in the presentation of a dish.

a. Dessert c. Main Dish

b. Garnish d. Side Dish

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 Additional Activities

Direction.
A. Prepare a step by step procedure of presenting a fried egg dish with rice and
chicken hotdog. Arrange it accordingly.
________________________

________________________

________________________
________________________
________________________

B. List all the tools and ingredients you used.

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 23
Activity 6 Activity 5 Activity 1
1. Prepare the tools 1. plate I.
and ingredients 2. Edible, enhance
1. C
needed 3. 8, 10
2. B
2. Boil the egg
3. C
appropriately
4. C
3. Peel the egg and
5. B
set on a plate
4. Garnish the dish
II.
accordingly
5. Serve the dish 1. Scrambled egg
with chicken
hotdog
2. Hard boiled egg
with atsara
3. Hard boiled egg
with chicken
hotdog and
atsara
4. Sunny side up
egg with fried
rice
Activity 2 5. Scrambled egg
with atsara
1. RED – Ketchup 6. Hard boiled egg
- Ripe and fried egg
Tomatoe with atsara
Activity 3 s 7. Salted egg with
2. Orange – Orange atsara
Scrambled egg, Hard fruit, Carrots 8. Scrambled egg
Boiled Egg, Salted Egg 3. Black- Soy with toasted
sauce, barbecue bread
sauce 9. Salted egg with
Activity 4 4. White – tomato
Mayonaise 10.Hard boiled egg
1. TRUE
5. Green – with toasted
2. FALSE
Cabbage, Lettuce bread
3. FALSE
4. TRUE
5. TRUE
Answer Key
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Assesment
I.
11.Scrambled egg
with chicken
hotdog
12.Hard boiled egg
with atsara
13.Hard boiled egg
with chicken
hotdog and
atsara
14.Sunny side up
egg with fried
rice
15.Scrambled egg
with atsara
16.Hard boiled egg
and fried egg
with atsara
17.Salted egg with
atsara
18.Scrambled egg
with toasted
bread
19.Salted egg with
tomato
20.Hard boiled egg
with toasted
bread
II.
6. C
7. B
8. C
9. C
10.B
References

Learning Manual Cookery G10

Online link:

Types of dinner plates

https://kopintableware.com/article/7-types-of-dinner-plates-uses/

Types of Garnish
https://www.homestratosphere.com/types-of-garnish/#1_Herbs_and_Leaves

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 Disclaimer
This Self-learning Module (SLM) was developed by DepEd SOCCSKSARGEN with the
primary objective of preparing for and addressing the new normal. Contents of this
module were based on DepEd’s Most Essential Learning Competencies (MELC). This
is a supplementary material to be used by all learners of Region XII in all public
schools beginning SY 2020-2021. The process of LR development was observed in
the production of this module. This is version 1.0. We highly encourage feedback,
comments, and recommendations

For inquiries or feedback, please write or call:

Department of Education – SOCCSKSARGEN

Learning Resource Management System (LRMS)

Regional Center, Brgy. Carpenter Hill, City of Koronadal

Telefax No.: (083) 2288825/ (083) 2281893

Email Address: region12@deped.gov.ph

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