1. Eggs BenedictDay 1

2. 1/12 Bellwork: Complete Whos Who activity withgroup members. Be prepared to sharewhat you learned about your newteam! Add additional questions: What areyour teammates favorite and leastfavorite foods to prepare? What areyour teammates favorite and leastfavorite foods to eat? 3. Objectives: Students will be able to: Describe the procedure for preparingpoached eggs. Identify the correct methods to prepareHollandaise Sauce. Demonstrate cross-training in a commercialkitchen. 4. Announcements: Semester Exams- Last Day to Redeem YourGrade!!! FCCLA Paperwork- Please Confirm Attendancetoday; Paperwork must be submitted byTuesday in order to attend CCAP- must have definitive commitmenttoday!!! Laptops Final Reminders 5. How to Poach an Egg Step 3 What you Need: 2-4 Eggs, ColdSalt 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 nothard, 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. 6. Demo: How to Poach an Egg 7. How to Poach an Egg 8. Describe the process of preparingpoached eggs. Use the writing promptbelow as a guide. Its best to use___________________ sincethey________________ 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 emulsifiedegg yolks, clarified butter, seasonings, and lemonjuice. Emulsifying takes place when substances, suchas water and oil, are mixed with an emulsifier likeegg yolks. Once mixed, these substances will not separate. 10. What is Emulsified? Emulsifying takes place whensubstances, such as water and oil,are mixed with an emulsifier like eggyolks. Once mixed, these substances willnot separate. 11. Combining two liquidstogether which normallydont mix easily.Example: oil or a fat likeolive oil or egg yolks, andanother liquid like wateror broth. Acidic liquidslike lemon juice help theprocess by changing thepH of the mixture.Emulsify- 12. EmulsfiyThe liquids are combined very slowly, usually drop by drop, while beating vigorously, which suspends drops of liquidthroughout 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 5seconds. Place the butter in a glass measuring cup. Heat butter in themicrowave for about 1 minute, or until completely melted and hot.Set the blender on high speed, and pour the butter into the egg yolkmixture in a thin stream. It should thicken almost immediately.Keep the sauce warm until serving by placing the blender containerin a pan of hot tap water. 14. Hollandaise Sauce: Double Boiler Method Review Recipe On a separate sheet of paper, summarize eachsection in 12 words or less. Be prepared to answer questions about yourreading 15. Demo: How to MakeHollandaise Saucehttp://allrecipes.com/HowTo/How-to-Make-Hollandaise-Sauce-Video/Detail.aspx 16. What if it Breaks? 17. How to Fix a Broken Hollandaise 18. Hollandaise Sauce TipsThe most important aspect of a successful sauce is to use adouble boiler and make sure not to allow the water in thebottom of the double boiler to boil, just remain, hot andlightly simmering. You can add a tablespoon of cold water ifneeded to reduce the heat of the water if it starts to boil.The sauce should be served immediately upon completion. 19. Lab Planning: On the back of your lab planning sheet,provide a detailed work plan of what eachmember of the group will be responsible forcompleting. Adjust recipe for number of servings (see nextslide) Your lab planning must be approved beforeentering the kitchen. Mgmt, FOTH, and Support Rotations: Use thistime to go through folder materials with yourgroup members. 20. 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 21. Closure: One-Minute SummaryOn a separate sheet of paper, write a oneminute summary of todays learning. Whatdid you do well? What areas do you needmore information on or additional practice tohone your skills? Be prepared to share your response.