Eggs Benedict Ingredients: ½ English breakfast muffin 1 slice of soccer ball ham 4 green basil leaves 2 cherry tomatoes 1 egg dash of cayenne pepper
Hollandaise Sauce: 30g room temperature butter 15ml cream 1 egg yolk 2t lemon juice ¼ t dry mustard
Equipment needed: Medium sized bowl Medium sized saucepan Small scrap bowl Whisk Green chopping board Spoon and knife Serving plate
Method: Hollandaise sauce preparation: 1. Place a heatproof medium sized bowl over a medium sized saucepan that is quarter filled with water, so the bowl and water don’t touch. Let it boil on high heat. 2. Once its ready, uncover and reduce heat to very low so the water is barely simmering (little to no movement at all). It is important that the water is barely simmering while making the sauce as if it’s too hot the egg yolk will overcook and the sauce will curdle.
3. Place the egg yolk in the medium sized bowl and place over the pan. Using a whisk, stir constantly for a minute. Once you have finished, add the cubes of butter, one at
a time and whisk constantly until each piece is incorporated completely. Remember to not cook the sauce for long or it will curdle.
4. Next you need to gradually add the cream but remember to whisk constantly while adding it. Once you have finished adding the cream you can take the medium sized bowl off the stove and put on the counter where you will whisk in the lemon juice and dry mustard.
Assembling Eggs Benedict: 1. Poach egg in the following way: 2. Using the same saucepan with the same heat and water, add a dash of white vinegar and salt to the water. 3. When the water is almost simmering whisk the in a whirlpool motion (it helps the egg stay together in the centre), crack the egg in the centre of the whirlpool and let it drop so it forms into a circle. 4. Cook for around 2-3 minutes, and remove from water, remember to be careful so the egg yolk doesn’t crack open. 5. Get you plate and put the English muffin on top and add the slice of ham onto it. 6. Place the basil leaves and tomatoes around it and place the egg in the centre. 7. Top with hollandaise sauce 8. Sprinkle with cayenne pepper. 9. Then photography your work how you want to.
Safe, hygiene work practices: -
Remember to wash your hands before you start making the meal.
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Once you have finished everything you need to clean and wash everything up and put it all away.
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Once that is done you need to wipe down the benches and put all the dirty washing in the basket.
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If you are carrying any sharp knives remember to have the pointing to the ground and have them next to you so you can’t injure yourself or someone else.
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Remember to not run in the food tech room and if you spill anything or make a mess try and clean it up straight away so people can’t slip and fall over the mess you have made.
Food Styling Analysis Food: -
Freshly bright coloured salad
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Visual appeal is goof due to the bright coloured fresh look of the salad
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It gives a homemade vibe as it has all different layers
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As the image is bright and so it the food it reminds you of summer
Garnishes: -
It makes the dish look more appealing
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The garnish in this meal is the pepper
Props: -
The tray that it is sitting on is a little textured so it isn’t plain and simple
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The cement as the backdrop gives it a more rustic vibe as it has all different colours and textures.
Lighting/Photography: -
The image is bright so it gives an appealing look
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It is natural lighting as it was taken outside in the sun
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The sun was directly above this image so the whole picture is very bright
Food Properties Report 1. Explain how proteins denature and coagulate. Proteins denature and coagulate differently depending on the temperature of the certain food. Denaturation occurs when acid breaks the bonds between amino acids.
2. Describe emulsification. Emulsification is a liquid and oil combined that don’t mix and separate when they are put together. If they are whisked together they slowly start to combine but they will separate when you are finished as there is nothing holding each liquid together.
3. Explain the role of fats in emulsification. The role of fats in emulsification is important, as in most emulsions it gives unique flavour and taste to the meal. it occurs when you mix a fat or oil with water through agitation. It helps the particles stick together and prevents them from separating.
4. Describe in your own words why hollandaise sauce is an example of an emulsion. Hollandaise sauce is an example of emulsion as when you are making the sauce, you use an egg yolk and whisk it all together and add butter gradually. Usually they would use an oil
to combine with the egg yolk but that wouldn’t work properly for hollandaise sauce so butter gets used instead.
5. Investigate and describe the changes in sensory characteristics if too much heat is applied in the making of hollandaise sauce. When you are making hollandaise sauce, you need to be careful with how much heat you have applied to it as it can separate. When you are about to start whisking the egg over the stove, turn the temperature down to a low heat so the egg won’t start to cook. If it starts to cook and crumble you can always start again and make sure it is cool before you begin.
6. Identify three examples of food products that are stable emulsions. -
Milk
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Ice cream
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Mayonnaise
7. Explain in your own words how emulsifying agents work. Emulsifying agents work from, being stabilised by adding an emulsifier or emulsifying agents. They stabilise it by holding the droplets together and stop them from separating. Therefore, emulsifying agents are vital when cooking foods like hollandaise sauce.
8. Explain the functional property that is demonstrated by the toasting of the muffin. When you are toasting the muffin, the functional property is browning. Browning happens when the muffin gets exposed to radiant heat.