Key Terms Unit 11 colloidal suspension – 2 naturally antagonistic substances that don’t mix together forced to go together emulsion – A kind of colloidal suspension. Mixture of 2 ingredients that do not go together forced together emulsifier – something that creates a permanent emulsion, like lecithin culinary emulsion – a mixture of 2 liquids that would not normally mix together, like oil and water Give an example of a: temporary emulsion: vinaigrette semi-permanent emulsion: starch, pectin, mustard, tomato paste, thick/sweet syrups permanent emulsion: Mayonnaise, hollandaise lecithin – a phospholipid in egg yolks that helps create stable emulsions mayonnaise – a permanent emulsion of egg yolk, cider vinegar, water, mustard, and oil. 8 ounces of oil to 1 egg yolk ribbon stage – the stage in which egg yolks lighten in color and thicken enough to form a ribbon when trailed from a spoon Sauce Hollandaise – A mother sauce made with butter, eggs, and lemon juice or vinegar stabilizer(s) – they block the droplets. Oil and water do not touch each other, but they touch the stabilizer instead reductions for flavor – added to a hollandaise to create a Béarnaise. Usually the reduction has an acid such as vinegar, water, and aromatics. The addition of this imparts more flavor. re-emulsification – The process in which an emulsion is fixed. One way to fix an emulsion is by adding opposite temperature water. salmonella – a food borne illness that resides in poultry and the yolks of eggs. Symptoms of salmonella poising may include Nausea, vomiting, abdominal cramps, diarrhea, fever, chills, headache, and blood in stool. Can be avoided by cooking above 160°F for eggs and 165°F for poultry sabayon – mixture of egg yolks and liquid, whipped over a double boiler until it reaches the ribbon phase continuous phase – The state in which the minority of the emulsion is suspended within the mixture, for example whole milk dispersed phase – The state in which the majority of the emulsion is suspended within the mixture hydrophilic – the term used to describe a material that will bonds particularly well with H2O hydrophobic – the term used to describe a material that will not bond with H2O pectin – a substance found in fruit such as berries used as a setting agent in jellies Study Questions 1. Explain what an emulsion is. A kind of colloidal suspension. Mixture of 2 ingredients that do not go together forced together 2. Explain how an emulsion is formed. The key word is agitation. By whisking vigorously, or by using a blender, the surface tension of the liquids involved (for example oil and water) breaks and tiny droplets are formed which become intermingled. 3. Name the 2 phases of an emulsion. Continuous Phase Dispersed Phase 4. What is the difference between a stabilizer and an emulsifier, and what are their roles in creating an emulsion? Emulsifiers help to mix together substances which do not easily mix, for example oil and water, stabilizers on the other hand, stabilize food at a desired consistency and stops them from separating again after they’ve been mixed. 5. What role does lecithin serve in an emulsified sauce? It helps create a stable emulsion 6. List the three different types of emulsion sauces and give an example of each. temporary emulsion: vinaigrette semi-permanent emulsion: starch, pectin, mustard, tomato paste, thick/sweet syrups permanent emulsion: Mayonnaise, hollandaise 7. List five reasons a Hollandaise sauce can break. The butter is too hot or too cold The butter is added too quickly The eggs are overcooked The sauce is improperly held at either too low or too high a temperature There is not enough water in the emulsion The sauce is overworked by continuous stirring 8.Describe 2 ways a broken Hollandaise can be repaired. By gradually whisking the broken sauce into a small amount of opposite (cool) temperature water in a clean bowl. If that does not work cook more egg yolks and add them to the broken sauce. Adjust with more butter as needed. 9.What type of a sauce is Mayonnaise? Cold emulsion made from egg yolks, oil, water, and vinegar 10. What type of a sauce is Hollandaise? Mother/grand. A warm emulsion made from egg yolks, clarified butter, and a small amount of water 11. What is the basic formula, fat to egg yolk, for Mayonnaise sauce? 8 oz oil to 1 egg yolk 12. What is the basic formula, fat to egg yolk, for Hollandaise sauce? 3 oz butter to 1 egg yolk 13. What is a sabayon and how is it prepared in relation to the preparation of a Sauce Hollandaise? A mixture of egg yolks and liquid, whipped over a double boiler. It’s used to lighten yolk-based butter and oil sauces, such as hollandaise and mayonnaise 14. What is a thick foam/ribbon and why is it important in the production of making a Hollandaise? It starts breaking up the egg particles before the oil is added creating a more stable emulsion 15. List 2 reasons a Mayonnaise sauce can break Whipping to hard, the oil is added too quickly 16. Explain how do you repair a broken Mayonnaise? Gradually whisk the broken mayo into a small amount of opposite temperature water (hot) in a clean bowl. If that doesn’t work, start a new mayo and with egg yolks and liquid and whisk until the broken mayo into the new one. Adjust with more seasoning if needed. 17. What are the main food safety concerns about the preparations of these sauces? Mayonnaise – Salmonella is present in uncooked egg yolks. Hollandaise – because it is kept warm, hollandaise is a breeding grown for bacteria in which they can rapidly grow 18. What are the correct time and temperature guidelines pertaining to food safety for Sauce Hollandaise? 135°F to 150°F for no longer than 2 hours 19. What temperature should Hollandaise be held at and for how long before discarding? 135°F to 150°F for no longer than 2 hours 20. What are the correct time and temperature guidelines pertaining to food safety for Sauce Mayonnaise? Stored under 41°F as soon as it’s prepared. If it stays above that temperature for more than 4 hours it should be discarded.
