Koonung Secondary College Newsletter

Food Technology 

Cooking at home in isolation

Emulsions - Year 10

It is fantastic to see some of our Food Technology students cooking at home and contributing to family meals. The Year 10s were set a task to practice an emulsion with many choosing to make a hollandaise sauce. Well done to the students. A big thank you to the parents and a small reminder from me to the students – don’t forget to clean up!! 

 

 And, just in case our students' pictures make you feel like eggs benedicte next weekend, here is the recipe (I decided not to take out the note about the eggwhites!): 

 

EGGS BENEDICTE

(Serves 2) 

INGREDIENTS: 

2 teaspoons vinegar 

2 English Muffins 

2 slices ham 

2 eggs 

 

INGREDIENTS - HOLLANDAISE SAUCE 

3 tablespoons butter 

2 egg yolks - IF THE EGG WHITE IS CLEAN GIVE TO THE TEACHER 

2 tablespoons white wine vinegar 

1 teaspoon lemon juice 

Pepper to taste 

 

METHOD:- 

  1. Half - fill a small saucepan with water. Add vinegar. Bring to boil 
  2. Toast muffins, top with ham and  keep warm until eggs and sauce are cooked 
  3. Break eggs into a small cup and gently place one at a time into water 
  4. Cook for 3 minutes, or until just soft 
  5. Cut butter into smaller pieces and melt in microwave on medium-high for 30 seconds , or until melted. 
  6. Cool slightly.  
  7. Add lightly beaten egg yolks and lemon 
  8. Cook in microwave on medium-high for 30 seconds, or until cooked, stirring occasionally. 
  9. If necessary, add a little water to adjust the consistency of the sauce. 
  10. Season with salt and pepper. 
  11. To serve. Lift eggs using a slotted spoon and place on top of muffin and ham. Pour sauce over and serve immediately 

       

   Nathalia Candiloro 10A

 

   

 

Jordan Cardamone 10A

 

     Amelie Storrar-Carey 10F

 

 

 

Gelatinisation

The next exercise involved gelatinisation. This is    a chemical reaction involving starch, moisture and heat. The definition of gelatinisation is: the thickening of starch in the presence of moisture and heat.

 

Amelie Storrar-Carey demonstrated  the gelatinisation method in her  beef pot pie,  thickening the filling by adding flour.

 

Allison Hart

Food Technology Teacher