As a lunch dish round sided soup bowls for a buffet

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As a lunch dish round-sided soup bowls For a buffet function for 100 people electric soup pot, chafing-dish or a bain-marie
Satisfactory Unsatisfactory Q14: What are you looking for when you visually assess this dish?
Q15: Where and how would you store this dish prior to service?
Satisfactory Unsatisfactory Q16: How do you classify this soup: clear, broth, purée, cream, cold, hot, classic, and contemporary? Puree, hot, classic Satisfactory Unsatisfactory
Task 2: Use the recipe provided or one supplied by your assessor. Respond to all questions. HOLLANDAISE SAUCE YIELD: 1 LITRE Ingredients Quantity Butter 1.1 kg White vinegar 100 ml White peppercorns, crushed 8 Water 80 ml Egg yolks 12 Lemon juice 50 ml Salt to taste Cayenne pinch Step Method 1 Place butter into a bowl over a bain-marie to clarify. When the butter is clarified, keep it warm (40 °C) but not hot. 2 Place vinegar and crushed peppercorns into a pan and reduce until the mixture is almost dry. Remove from the heat and add water. 3 Place the egg yolks into a round-bottomed stainless steel bowl and strain the vinegar reduction into the eggs. 4 Whisk the egg yolks and reduction vigorously over a bain-marie until the mixture thickens and streams from the back of the whisk like a ribbon. 5 Remove the sabayon (light and fluffy egg mix) from the heat and continue to whisk until it cools to 40 °C. 6 Using a ladle, add the clarified butter to the sabayon gradually while whisking continually. Start off with a few drops at a time and slowly increase the flow as the sauce develops. 7 When all the clarified butter has been whisked in, beat in the lemon juice, and adjust seasoning with salt and cayenne. Note: If the sauce becomes too thick when whisking, beat in a little lukewarm water to thin. If the sauce splits/separates, make a small sabayon in a clean bowl with one egg yolk and a little vinegar and then add the broken sauce as if it were the butter .
Q1: Calculate the amounts needed to prepare 3 L of the recipe for the listed ingredients. Butter 3.3kg White vinegar 300ml White peppercorns 24 Water 240ml Egg yolks 36 Lemon juice 150ml Satisfactory Unsatisfactory Q2: What are two (2) quality indicators to look for when selecting and separating the eggs?
Q3: Describe how you can sequence your mise en place and preparation tasks to meet deadlines.
Satisfactory Unsatisfactory Q4: Briefly list the tasks you need to complete at each stage of the preparation sequence for the sauce.

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