2. 1/12 Bellwork:
• Complete “Who’s Who” activity with
group members. Be prepared to share
what you learned about your new
team!
• Add additional questions: What are
your teammates’ favorite and least
favorite foods to prepare? What are
your teammates’ favorite and least
favorite foods to eat?
3. Objectives:
• Students will be able to:
• Describe the procedure for preparing
poached eggs.
• Identify the correct methods to prepare
Hollandaise Sauce.
• Demonstrate cross-training in a commercial
kitchen.
4. Announcements:
• Semester Exams- Last Day to Redeem Your
Grade!!!
• FCCLA Paperwork- Please Confirm Attendance
today; Paperwork must be submitted by
Tuesday in order to attend
• CCAP- must have definitive commitment
today!!!
• Laptops… Final Reminders …
5. How to Poach an Egg
• Step 3
What you Need: 2-4 Eggs, Cold
Salt and Pepper
Step 1
HEAT 2 to 3 inches of water in large saucepan or deep skillet to boiling.
ADJUST HEAT to keep liquid simmering gently.
Step 2
BREAK eggs, 1 at a time, into custard cup or small bowl. Holding dish
close to surface, SLIP egg into water.
Step 3
COOK eggs until whites are completely set and yolks begin to thicken but are not
hard, 3 to 5 minutes. Do not stir. LIFT eggs from water with slotted spoon.
DRAIN in spoon or on paper towels. TRIM any rough edges, if desired.
SPRINKLE with salt and pepper. SERVE immediately.
8. Describe the process of preparing
poached eggs. Use the writing prompt
below as a guide.
• It’s best to use___________________ since
they________________ when___________.
• Break_______________________________.
• Add ________________________________.
• This will cause________________________.
• Avoid_________________ because_______.
9. What is Hollandaise Sauce?
• From the French word for “Dutch”, Hollandaise
(HOL-uhn-dayz) sauce is made from emulsified
egg yolks, clarified butter, seasonings, and lemon
juice.
• Emulsifying takes place when substances, such
as water and oil, are mixed with an emulsifier like
egg yolks.
• Once mixed, these substances will not separate.
10. What is “Emulsified”?
• Emulsifying takes place when
substances, such as water and oil,
are mixed with an emulsifier like egg
yolks.
• Once mixed, these substances will
not separate.
11. Combining two liquids
together which normally
don't mix easily.
Example: oil or a fat like
olive oil or egg yolks, and
another liquid like water
or broth. Acidic liquids
like lemon juice help the
process by changing the
pH of the mixture.
Emulsify-
12. Emulsfiy
The liquids are combined very slowly, usually drop by drop,
while beating vigorously, which suspends drops of liquid
throughout each other. Bearnaise, hollandaise, and
mayonnaise are examples of emulsified foods.
13. Hollandaise Sauce: Blender Method
• Prep Time: 5 minutes Ready in: 5 minutes
• Ingredients
• 3 egg yolks
• 1/4 teaspoon Dijon mustard
• 1 tablespoon lemon juice
• 1 dash hot pepper sauce (e.g. Tabasco™)
• 1/2 cup butter
• Directions
• In the container of a blender, combine the egg yolks, mustard,
lemon juice and hot pepper sauce. Cover, and blend for about 5
seconds.
• Place the butter in a glass measuring cup. Heat butter in the
microwave for about 1 minute, or until completely melted and hot.
Set the blender on high speed, and pour the butter into the egg yolk
mixture in a thin stream. It should thicken almost immediately.
Keep the sauce warm until serving by placing the blender container
in a pan of hot tap water.
14. Hollandaise Sauce: Double Boiler
Method
• Review Recipe
• On a separate sheet of paper, summarize each
section in 12 words or less.
• Be prepared to answer questions about your
reading
15. Demo: How to Make
Hollandaise Sauce
http://allrecipes.com/HowTo/How-to-Make-Hollandaise-
Sauce-Video/Detail.aspx
20. Hollandaise Sauce Tips
The most important aspect of a successful sauce is to use a
double boiler and make sure not to allow the water in the
bottom of the double boiler to boil, just remain, hot and
lightly simmering. You can add a tablespoon of cold water if
needed to reduce the heat of the water if it starts to boil.
The sauce should be served immediately upon completion.
21. Lab Planning:
• On the back of your lab planning sheet,
provide a detailed work plan of what each
member of the group will be responsible for
completing.
• Adjust recipe for number of servings (see next
slide)
• Your lab planning must be approved before
entering the kitchen.
• Mgmt, FOTH, and Support Rotations: Use this
time to go through folder materials with your
group members.
22. Rotations (R1D2): (Record in Your
Binder)
First, Lab Planning, then:
• Food Prep1: Eggs Benedict & CCAP Salad (time permitting)
• Food Prep 2: Eggs Benedict (Prepare for your group and
management)
• Food Prep 3: Eggs Benedict (Prepare for your group &
Support Staff)
• Food Prep 4: Eggs Benedict (Prepare for your group & FOTH)
• Management: Binders & Reminders
• Support Staff: Rotate Duties
• F.O.T.H- Table Settings, Practice carrying plates and trays,
summarize articles
23. Closure: One-Minute Summary
On a separate sheet of paper, write a one
minute summary of today’s learning. What
did you do well? What areas do you need
more information on or additional practice to
hone your skills?
Be prepared to share your response.
