TOPIC:  Hollandaise Sauce/Roasted Asparagus 

AUDIENCE:  9-12th grade

UNIT INTRO:

Here we offer you a lesson on hollandaise sauce and roasted asparagus this lesson is part of a larger unit on eggs, that includes tutorials on angel food and perfectly chocolate pudding.  We specifically choose to pair these 3 recipes together in efforts to make our egg use as efficient as possible.  In the angel food recipe you will be using 12 egg whites, we suggest you reserve the yolks and utilize them to make the perfectly chocolate pudding and hollandaise sauce recipes.

This lesson includes a video tutorial, recipe and corresponding worksheet.  Links to related material can also be found below.

STUDENT OUTCOMES

Students will recognize how to separate egg yolks from whites

Students recognize how to measure ingredients

Students will recognize the process of tempering eggs

NATIONAL FCS STANDARDS

8.5.6 Prepare various stocks, soups, and sauces using safe handling and professional preparation techniques.
8.5.7 Prepare various fruits, vegetables, starches, legumes, dairy products, fats, and oils using safe handling and professional preparation techniques.
8.5.8 Prepare various salads, dressings, marinades, and spices using safe handling and professional preparation techniques.
8.5.9 Prepare sandwiches, canapés and appetizers using safe handling and professional preparation techniques.
8.5.10 Prepare breads, baked goods and desserts using safe handling and professional preparation techniques.
8.5.11 Prepare breakfast meats, eggs, cereals, and batter products using safe handling and professional preparation techniques.
8.5.12 Demonstrate professional plating, garnishing, and food presentation techniques.
8.5.4 Apply the fundamentals of time, temperature, and cooking methods to cooking, cooling, reheating, and holding of variety of foods.
8.5.2 Demonstrate professional skill for a variety of cooking methods including roasting, broiling, smoking, grilling, sautéing, pan frying, deep frying, braising, stewing, poaching, steaming, and baking using professional equipment and current technologies.
8.2.7 Demonstrate safe food handling and preparation techniques that prevent cross contamination from potentially hazardous foods, between raw and ready-to-eat foods, and between animal and fish sources and other food products.

Hollandaise Sauce with Roasted Asparagus Demo Video

Hollandaise Sauce with Roasted Asparagus Recipe

Hollandaise Sauce with Roasted Asparagus Demo Notes

**Related Material**

Angel Food Cake Video Tutorial

Angel Food Cake Recipe

Angel Food Cake Demo Notes

Perfectly Chocolate Pudding Video Tutorial

Perfectly Chocolate Pudding Recipe

Perfectly Chocolate Pudding Demo Notes

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