Recipe Card- Week 4.pdf - Recipe Card Recipe Name Hollandaise Sauce Key Ingredient Equipment Needs Key Skills 10 minutes 10 minutes Yield Serves

Recipe Card- Week 4.pdf - Recipe Card Recipe Name...

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Recipe Card- Week 4 Version: 1.1 Page 1 of 12 ©copyright Academia International 2017 Created on: 8/05/2019 2:12:00 PM Approved by: B Wade Recipe Card Recipe Name: Hollandaise Sauce Key Ingredient: Equipment Needs: Key Skills: Preparation Time: 10 minutes Cooking Time: 10 minutes Yield: Serves Quantity Ingredients 85 g 5pcs 1 7 g 7 g Butter Peppercorns Egg (egg yolk) Red Wine Vinegar Water Lemon Cayenne Salt Pepper Method Preparation Steps 1. Clarify the butter and keep at blood temperature 2. Crush the peppercorns 3. Separate the eggs and put the whites aside Cooking Steps 1. Boil the pepper in the vinegar and water until almost dry, then add an additional 1mL of water and strain the reduction 2. Combine the reduction with the egg yolks and whip over a bain-marie to sabayon stage. Stir in the butter gradually until the correct consistency is achieved this will depend on your sabayon. Adjust the seasoning, add the cayenne pepper and squeeze in the lemon juic, whisk to combine 3. Strain through a muslin cloth and keep warm Plating Steps the 5 essential details to be included in a recipe 1 the name of the dish. 2 a list of ingredients in sequential order. 3 the exact quantity of each ingredient. 4 the method of preparation. 5 the portion yield.
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Recipe Card- Week 4 Page 2 of 12 ©copyright Academia International 2017 Approved by: B Wade Recipe Card Recipe Name: Eggs Benedict Key Ingredient: Equipment Needs: Key Skills: Preparation Time: 10 minutes Cooking Time: 5 minutes Yield: 1 Serves Quantity Ingredients 2 pcs 100g 2 English muffin Bacon Eggs Hollandaise Sauce Oil Salt Pepper Method Preparation Steps 1. Separate the muffins and toast. Spread thinly with butter 2. Grill the bacon 3. Prepare the Hollandaise sauce 4. Crack the eggs into a container Cooking Steps 1. Place water,salt and vinegar into a pot or pan and bring to the boil. Swirl the water and place the eggs in carefully , one at a time. Poach for 2-5 minuter, depending on customer preference. Remove and pat dry 2. Place the muffins in a baking tray. Top with the baco. Place the egg on top. Spoon the sauce over 3. For a modern presentation place the tray in the oven or under the salamander and gratinate until lightly browned Plating Steps 1. Place the muffin onto a pre-warmed plate and garnish as desired the 5 essential details to be included in a recipe 1 the name of the dish. 2 a list of ingredients in sequential order. 3 the exact quantity of each ingredient. 4 the method of preparation. 5 the portion yield.
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