Eggs benedict
What quality indicators are you looking for?
High proportion of thick white to thin white, Yolk is in the centre, Firm round yolk, Clean and well-shaped. beore you crack the egg you need to do a float test which is putting the egg in a bowl or pot of water and if it floats then there will be between the shell and the egg but if it sinks then its perfect because the air is evenly distributed around the egg.
What method will you use?
- Bowl into water- crack egg in a bowl to make sure there isnt any egg sell in the egg then tip into water.
- Swirl water then tip the bowl
- Glad wrap- piut glad wrap in a bowl or cup. crack egg into glad wrap and tie it so there is no air.
How long will it cook for?
3 minutes
What issues could occur?
the egg could not taste right if the egg is undercooked and the white will still be runny and snotty looking.
How do you know it is cooked?
Soft white
How do you know it is cook/under/overcooked?
The egg whites should be solid but the yolk should be still runny
What garnishments/accompaniments and sauces are you serving with this?
Hollandaise sauce, spinach and bacon on an English muffin
High proportion of thick white to thin white, Yolk is in the centre, Firm round yolk, Clean and well-shaped. beore you crack the egg you need to do a float test which is putting the egg in a bowl or pot of water and if it floats then there will be between the shell and the egg but if it sinks then its perfect because the air is evenly distributed around the egg.
What method will you use?
- Bowl into water- crack egg in a bowl to make sure there isnt any egg sell in the egg then tip into water.
- Swirl water then tip the bowl
- Glad wrap- piut glad wrap in a bowl or cup. crack egg into glad wrap and tie it so there is no air.
How long will it cook for?
3 minutes
What issues could occur?
the egg could not taste right if the egg is undercooked and the white will still be runny and snotty looking.
How do you know it is cooked?
Soft white
How do you know it is cook/under/overcooked?
The egg whites should be solid but the yolk should be still runny
What garnishments/accompaniments and sauces are you serving with this?
Hollandaise sauce, spinach and bacon on an English muffin
Poached Pear:
What quality indicators are you looking for?
-Pear has no blemishes. no grime or dirt on the skin. nice white colour on the pear. soft but firm when touched.
What method will you use?
-core the bottom of the pear
-boil water then bring down to a gentle simmer, add sugar and vanilla beans
-put pear in water and cook or around 20 mins untill al-dente (soft but still firm and got a crunch)
- server on plate wiht the empty vanilla pod as garnish.
How long will it cook for?
- 20 minutes
How do you know it is cooked?
- when knife can easily be put through it
How do you know it is cook/under/overcooked?
-The pear isnt mushey and can put a knife through it without breaking the Pear.
What garnishments/accompaniments and sauces are you serving with this?
-Vanilla bean.
- drizzle sugar syrup ontop of pear
- vanilla ice cream or any type of ice cream
- vanilla ice cream or any type of ice cream
What quality indicators are you looking for?
fish has a nice bright white colour or pink if using salmon.
Fish has a nice colour, soft but not too soft so the fish dosent go to mushed when touched.
Style of poaching happening?
Poaching
Quality you will look for in fish?
scales are shiney and still in shape and not folded.fish has a nice bright white colour or pink if using salmon.
What are the key indicators?
- 71-82 Degree
- 2-3 min
- the fish is soft but firm enough to hold it's shape when cut or pressed on
- we want to avoid raw fish as might have a distinguish flavour.
- the fish is Opaque (flake nicely)
What garnishments/accompaniments and sauces are you serving with this?
- Egg noodles
-rice
-Curry sauce
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