Reference no: EM133013204
Unit Eleven: Emulsion Sauces
Please define in your own words the following:
Key Terms colloidal suspension emulsion
emulsifier culinary emulsion
Give an example of a:
temporary emulsion:
semi-permanent emulsion: permanent emulsion:
lecithin mayonnaise ribbon stage Sauce Hollandaise stabilizer(s)
reductions for flavor re-emulsification salmonella
sabayon continuous phase dispersed phase hydrophilic
hydrophobic pectin
Study Questions
1. Explain what an emulsion is.
2. Explain how an emulsion is formed.
3. Name the 2 phases of an emulsion.
4. What is the difference between a stabilizer and an emulsifier, and what are their roles in creating an emulsion?
5. What role does lecithin serve in an emulsified sauce?
6. List the three different types of emulsion sauces and give an example of each.
7. List five reasons a Hollandaise sauce can break.
8. Describe 2 ways a broken Hollandaise can be repaired.
9. What type of a sauce is Mayonnaise?
10. What type of a sauce is Hollandaise?
11. What is the basic formula, fat to egg yolk, for Mayonnaise sauce?
12. What is the basic formula, fat to egg yolk, for Hollandaise sauce?
13. What is a sabayon and how is it prepared in relation to the preparation of a Sauce Hollandaise?
14. What is a thick foam/ribbon and why is it important in the production of making a Hollandaise?
15. List 2 reasons a Mayonnaise sauce can break.
16. Explain how do you repair a broken Mayonnaise?
17. What are the main food safety concerns about the preparations of these sauces?
18. What are the correct time and temperature guidelines pertaining to food safety for Sauce Hollandaise?
19. What temperature should Hollandaise be held at and for how long before discarding?
20. What are the correct time and temperature guidelines pertaining to food safety for Sauce Mayonnaise?
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