Emily

Food Tech – Assessment Eggs Benedict Ingredients: ½ English breakfast muffin 1 egg 1 slice of soccer ball ham tiles etc.)

1t butter (for muffin) cutlery, Dash of vinegar etc.)

Equipment needed: Digital camera Tripod Backdrop (can be fabric, Props (e.g. crockery, placemats, ornaments Suitable pre-prepared garnishes

Hollandaise Sauce: 30g butter at room temperature 15ml cream 1 egg yolk (slightly beaten) 2t lemon juice 1/4t dry mustard 1/8 t salt Cayenne pepper Method: To prepare sauce: 1. Place a heatproof glass bowl over a medium saucepan that is quarter filled with water. The bowl should not touch the water.

2. Remove the bowl, put the saucepan lid on and bring the water to the boil over a high heat. Uncover and reduce heat to very low so the water is barely simmering (there should be very little movement at all.) It is important that the water is barely simmering while making the sauce, if it is too hot, the egg yolks will cook too much and the sauce will curdle.

3. Place the egg yolk in the glass bowl and place over the pan. Use a wire balloon whisk to whisk the mixture constantly for 1 minute.

4. Add the butter, 1 small cube at a time, whisking constantly and adding another cube when the previous one is incorporated completely. (It should take about 10 minutes in total to add it all.) Don’t cook the sauce for too long or it may curdle.

5. The sauce will begin to thin when you start adding the butter.

However, once the emulsion is established, after about the third cube, it will begin to thicken again. If it begins to separate or curdle it can be saved as long as it isn’t too grainy and the eggs haven’t set (see saving the sauce). Gradually add the cream, whisking constantly.

6. Remove the bowl from the pan and place on a heatproof surface. The cooked sauce should have the consistency of very lightly whisked thickened cream. Whisk in the lemon juice, dry mustard and salt.

To assemble Eggs Benedict: 1. Poach egg in the following way:

2. Place a small saucepan on the heat, filled with about 5cm water.

Add a dash of white vinegar to the water.

3. When the water is almost simmering whisk the water in a whirlpool motion (it helps the egg stay together), crack the egg onto a ladle and lower into the water.

4. Cook for around 2 ½-3 minutes, and remove from water to check runniness of yolk with finger.

5. Place egg on top.

6. Top with hollandaise sauce.

7. Sprinkle with cayenne pepper, serve and take a photo of end result.

Saving the sauce:

If the sauce begins to curdle or separate, remove the bowl from the pan immediately. Place the bowl over a larger bowl filled with cold water and ice cubes to halt the cooking process. Continue to whisk, to cool the sauce and bring it back together.

If this doesn’t work, place 1t lemon juice in a medium glass bowl and add tablespoons of the curdled sauce. Whisk until the mixture combines and thickens and the emulsion is reformed, then whisk in the remaining sauce a little at a time.

Explain how proteins denature and coagulate?

Proteins will denature and coagulatye quicker in higher temperatures, but different temperatures will affect the processes properties of different foods. Acid will help proteins denature. Denation occurs when the acid begins to break the bonds between strands of amino acids.

Describe emulsification? emulsification (in digestion) The breakdown of fat globules in the duodenum into tiny droplets, which provides a larger surface area on which the enzyme pancreatic lipase can act to digest the fats into fatty acids and glycerol. Emulsification is assisted by the action of the bile salts (see bile). “emulsification�.

Explain the role of fats in emulsification?

Fats and oils can alter a food’s appearance by creating a glossy or moist visual texture. Fats and oils are an important component in most emulsions. Fat has the unique ability to absorb and preserve flavors. Fats provide one of the most efficient modes of heat transfer during cooking. The type of fat used in a product often determines the melting point of the final product. Fats are the most calorie dense compound in food, weighing in at over twice the calories per gram of proteins or carbohydrates. Fats play an important role in making foods satisfying or making us feel full. Because fats take longer to digest than carbohydrates or proteins, high-fat foods stay in the stomach longer and delay the feeling of hunger.

Describe in your own words why hollandaise sauce is an example of an emulsion?

Hollandaise sauce is an example of emulsion because by whisking the egg yolk mixes it all together. They would usually use oil to combined it but its hollandaise sauce so they have to use butter instead.

Investigate and describe the changes in sensory characteristics if too much heat is applied in the making of hollandaise sauce.

If too much heat is applied in the making of hollandaise sauce the egg separates from the rest of the sauce and you will get bits of cooked eggs yolk in your hollandaise sauce.

Identify three examples of food products that are stable emulsions.

Mayonnaise, milk and ice cream.

Explain in your own words how emulsifying agents work.

Emulsions are stabilized by adding an emulsifying agent. This agent have both a hydrophilic and a lipophilic part in their chemical structure.

Explain the functional property that is demonstrated by the toasting of the muffin.

Dextronisation is the property of browning. Browning happens when the muffin is exposed to dry heat which causes the muffin to toast.