Present egg dishes

1. Present Egg Dishes
Part of serving food is presentation.
It should appeal to your mouth, nose,
and eyes. You don‘t have to be a
trained chef to learn the basics of
plating, which is the art of presenting
food in an attractive way.

2. Seven Simple Ways to Present Food
like a Chef
1. Set the table properly.
Your day- to-day meals
might be free-for- all, but
if you‘ve got guests
coming over, it‘s nice to
have the knives and forks
in the right places.

3.  2. Choose your plates
wisely. Make sure your
serving plates are big
enough to let each
food item stand out,
but small enough that
the portions don‘t look
tiny.

4. 3. Read the clock! A fool proof way to
arrange food on a plate is to place the
carbohydrate (rice, pasta, bread, etc.) at
―11 o‘clock,‖ the vegetables at ―2
o‘clock,‖ and the protein at ―6 o‘clock‖
from the diner‘s point of view. This will
also help you portion correctly, if you
remember that vegetables should cover
about half of the plate, starch one fourth,
and protein one fourth.

5. 4. Just like with centerpieces, it‘s good
to have a little bit of height, but don‘t
overdo it or your guests won‘t know how
to proceed! If you have a mound of
mashed potatoes (mid-height), you may
want to lean your pork chop against it so
that it is standing up (high), with a row
of snow peas (low) in front. Or, top some
rice (low) with sliced grilled chicken (cut
into a few diagonal slices, and fan them
out) (mid-height) and cross asparagus
over top of it (high).

6. 5. Be odd. Don‘t be
strange, but things
generally look more
interesting when
they‘re in sets of
odd numbers, rather
than even numbers.

7.  6. Play with color and
texture. Even if you‘re
just serving Tomato Soup
and Grilled Cheese
Sandwiches, a green
paper napkin can make
this simple meal look
really special!

8. 7. Play with Height. This
Chicken Stir-fry with
Broccoli looks more
interesting because of
the high mound of rice
sitting next to it.

9. 8. Garnish appropriately. Don‘t lose
sight of the recipe you made in the
first place! Any garnish on the
plate should be edible and should
enhance the flavor of the main
dishes. Grilled salmon might be
served with a lemon wedge, for
example. Garnishes, like the cut-
up fruit with the fried egg below,
are also a great way to add color or
texture.

10. Occupational Health and Safety (OHS)
 Occupational Health and Safety (OHS) is a cross-disciplinary area concerned
with protecting the safety, health and welfare of people engaged in work or
employment. Knowing OHS is essential to minimize the hazards and risks not
only to students, trainers and other people within the training institution but
also to others who will be affected.

11. Good OHS Practice
 Disaster Plan - there should be plan in place to deal with any emergency.
 Training and Providing Relevant Information
 Work and storage areas should be designed, constructed, and equipped to
ensure that there is minimum risk to archive material or staff. It should be
kept free of food and drinks, harmful contaminants, pollutants or vermin
radiation.
 Near Miss and Hazardous Incidents and Accident Investigation
 Report of Notifiable Accidents, Incidents and Dangerous Occurrences
 First Aid
 Personal Protective Equipment (PPE)

12. Basic Food Microbiology
 Certain microscopic organisms, such as bacteria, are able to invade the
human body and cause illness and sometimes death. Because contaminated
foods are the major sources of organisms transmitted to people, it is essential
that food production must have a clear understanding of food microbiology
and the conditions involve in it.
 Food borne illnesses

13.  What is food borne illness? Food borne infection? Food borne intoxication?
 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 micro-organism.
 Food-borne intoxication is a disease that results from eating food containing
toxins from bacteria, molds or certain plants or animals.

14. The common causes of outbreaks of food
borne illness are:
1. Failure to properly refrigerate food
2. Failure to thoroughly heat or cook food
3. Infected employees/workers because of poor personal hygiene practices
4. Foods prepared a day or more before they are served
5. Raw, contaminated ingredients incorporated into foods that receive no
further cooking
6. Cross-contamination of cooked food through improperly cleaned equipment
7. Failure to reheat food to temperature that kills bacteria
8. Prolonged exposure to temperatures favorable to bacterial growth.

15. Aside from food safety we should also be aware of the different hazards in our
workplace such as kitchen hazards, electrical hazards and others. To avoid or
control these kind of hazards the following should be observed:
 Use caution when working around hot oil.
 Get trained in the proper use and maintenance of your deep fryer.
 Observe all safety procedures and wear all protective equipment provided for
your use while preparing hot items.
 Use gloves, scrapers, and other cleaning tools with handles.
 Use the correct grease level and cooking temperatures for your deep fryer.

16. DIFFERENT TECHNIQUES IN PRESENTING EGG DISHES ATTRACTIVELY

17. DIFFERENT TECHNIQUES IN PRESENTING EGG DISHES ATTRACTIVELY

18. DIFFERENT TECHNIQUES IN PRESENTING EGG DISHES ATTRACTIVELY

19. DIFFERENT TECHNIQUES IN PRESENTING EGG DISHES ATTRACTIVELY

24. Two Factors for Making Quality
Omelets
1. High Heat.
 This is an opposite to the basic principle of low temperature egg cookery. The
omelet cooks so fast that its internal temperature never has time to get too
high.
2. A conditioned omelet pan.
 The pan must have sloping sides and be of the right size so the omelet can be
shaped properly. It must be well seasoned or conditioned to avoid sticking.
