Eggs

Question 1

What substance is in yolks which helps emulsify?

Answer 1

Lecithin

Question 2

What is chalaza

Answer 2

White stringy fibres in eggs

Question 3

What temp do eggs coagulate?

Answer 3

72 degrees

Question 4

What are the three methods for making a hollandaise

Answer 4

By hand - over Bain Marie with sauce whisk
by machine- using foaming hot butter
sabayon - hot butter and balloon whisk

Question 5

What temp should the butter be when making holladanise by machine/ sabayon

Answer 5

Around 80 degree so
It is foaming

Question 6

Why would a hollandaise split

Answer 6

Mix got too hot

Question 7

Why has a hollandaise not thickened

Answer 7

Not heated/ beaten enough

Question 8

Why would a hollandaise be too oily/ thick

Answer 8

Mix got too hot or butter added too quickly

Question 9

How to remedy slightly split sauce?

Answer 9

Cold water

Question 10

Remedy very split hollandaise

Answer 10

Start with a new yolk and carefully add split hollandaise back in

Question 11

MEP for hollandaise (4)

Answer 11

Make a reduction
Eggs room temp
Cold water for saving
Warm water bath for holding

Question 12

Name two daughter sauces for hollandaise

Answer 12

Béarnaise
Herby hollandaise
Mousseline

Question 13

What is average cooking time for a poached egg

Answer 13

4 minutes

Question 14

Describe sabayon method for making hollandaise

Answer 14

Make a Bain Marie
Make reduction
Melt butter

3 Yolks, 2 tsp reduction, 1 tbsp water into glass boil over Bain Marie
Whisk until light and has 2 second ribbon
Remove from heat and add melted butter while whisking

(Can be put back on heat if not thickening enough)

Question 15

Describe by hand method of hollandais

Answer 15

Cube butter
Make reduction
Make Bain Marie in roasting tin

Emulsify one cube butter with yolk few drops if reduction

Into roasting tin, slowly melt, gradual additions until all incorporated

Question 16

Describe hollandaise by machine

Answer 16

-Min 3 yolks into magi small bowl on angle
- make reduction
- melt butter to foaming

Few drops of reduction steady stream of butter

Question 17

Meringue weeping

Answer 17

Oven too hot
Cooked for too long

Question 18

Hollandaise is an emulsion of

Answer 18

Of butter and yolks

Question 19

Key temperature for hollandaise making

Answer 19

55-50 degrees

Question 20

What is the natural emulsifier found in yolks?

Answer 20

Lecithin

Question 21

Hollandaise should be what consistency

Answer 21

Thick coating consistency like natural yoghurt

Question 22

Three methods for hollandaise

Answer 22

By hand (cold butter)
By machine (food processed)
Sabayon

Question 23

Why is butter used instead of oil for soufflé prep

Answer 23

It is a hard fat so less likely to flow away and pool st the base

Question 24

How do white sauce quantities differ for cheese soufflé?

Answer 24

30 + 30 to give a thicker consistency

Question 25

MEP for cheese soufflé

Answer 25

Oven on 220 baking sheet in
Ramekins butter and breadcrumbs
Ingredients accurately weighed

Question 26

Method for cheese soufflé

Answer 26

Grate cheese
Make roux
Add cheese and season
Add yolks
Whisk egg whites
Fold in to yolk roux
Bake