The-Cookery 10 Group 1

THE-COOKERY 10
GROUP 1
Learning Outcome 3
Present Egg Dishes
Food Plating
Is the process of arranging and
decorating food to enhance it's
presentation
Seven Simple Ways to Present
Egg Dishes
1. Set the table properly.
2. Choose your plates wisely.
3. Read the clock!
4. Just like with centerpieces, it's good to
have a little bit height, but don't overdo it
or your guests won't know how to
proceed!
5. Be odd.
6. Play with color and texture.
7. Play with height.
8. Garnish appropriately.
Different Techniques in
Presenting Egg Dishes
Attractively
Scrambled egg and bun on a
plate with cereal
Boiled eggs on white plate with
garnish
Scrambled egg with herbs
Fried egg with bacon and
toasted bread
Egg in a sandwich
Hard-boiled eggs in different
sizes and shape
Scrambled egg in Manhattan
plate
Deviled eggs
Stuffed egg
Salad egg
Poaced egg
Stir-fried egg
Baked eggs
Hard boiled Easter egg
Fried egg topings
Soft boiled egg
Shaped poached egg
Baked eggs in potato bowls
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
Good OHS Practice
1. Disaster Plan- there should be plan in
place to deal with any emergency.
2. Training and Providing Relevant
Information
3. 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.
4. Near Miss and Hazardous Incedents
and Accident Investigation
5. Report of Notiable Accidents,
Incedents and Dangerous Occurences
6. First Aid
7. Personal Protective Equipment (PPE)
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 illness is a disease
that is carried and transmitted to
people by food.
Food-borne infection is a
disease 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
Common Causes of Food
Borne
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
Safety Precautions On How We
Can Avoid Accidents In Our
Workplace
1. Use caution when working around hot
oil
2. Get trained in the proper use and
maintenance of your deep fryer
3. Observe all safety procedures and
wear all protective equipment provide
for your use while preparing hot items
4. Use gloves, scrapers, and other
cleaning tools with handles
5. Use the correct grease level and
cooking temperatures for your deep fryer
6. Keep stove surfaces clean to prevent
grease flare-ups
7. Avoid reaching over or climbing on top
of fryers and other hot surfaces
9. Wear slip-resistant shoes. Floors
should be cleaned often with
greasecutting solutions
10. Do not work closely to hot fryers when the
floor is wet.
11. Do not spill water or ice into hot oil as this
may cause a flare-up
12. Do not overfill or pour excessive amount
of frozen fries into deep fryer at one time
13. Overfilling causes excessive splashing
and bubbling over of hot oil
14. Do not pour excess ice from fry
packages into fryer
15. Do not overheat the oil; use only
manufacturers recommended cooking
temperatures
16. Do not move or strain hot oil
containers; wait until the oil is cool
17. Extinguish hot oil/grease fires by
using a class K fire extinguisher.
Tips On How To Handle Eggs
Purchasing: Do not buy dirty, cracked,or
outdated eggs
Storage:
1. Store at 45 o F 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/Coking:
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

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