Cooking Diary

1.Name of the recipe chosen from On Cooking and page number. The recipe MUST COME from the On Cooking textbook.

2. A full analysis of the experience had while cooking the recipe selected. This should be no less than five paragraphs long. Please include the following in your discussion:
1. A self-reflection of the taste of the dish
2.Discuss the portion the recipe made
3.What temperature concerns are there for this dish? If you were to make it for 10 or 100 guests, would those temperature concerns change? Is the dish able to made in advance? Would doing so – making it in advance – affect quality if it is held for service at a later time?
4.Did you find there to be significant waste when making the recipe? Are their ways to cross-utilize any waste created by the recipe? What would those be?
5. If the recipe made is not a complete dish, or is only a component, suggest what other menu items could accompany it in a plate presentation for guests in your home or restaurant.

3. Photograph documentation of the recipe item made. The photographs must follow these guidelines:
Contain 1 photo of the raw ingredients
Contain 2 photos of the mis en place as you complete it (these photos will show you cutting and preparing raw materials for the recipe)
Contain 1 photo of you and the finished dish (think: selfie) (NO NEED TO WORRY ABOUT THIS PART OF THE ASSIGNMENT)

4. The following questions must be answered:
What would need to be altered if you would you replicate this recipe for 10 people?..for 100 people? Include recipes for both quantities with your submission. I recommend a table for these modified recipes.
What special equipment is needed to execute the recipe chosen? If you didn’t have it in your home kitchen, what exceptions did you make? Think about this critically when considering the answer to the first bullet. Also, reference Chapter 5 from the textbook for guidance.
What would you do differently if you made this recipe again?
What was the most challenging part of the recipe?
What mis en place needed to be completed prior to cooking?
What cooking techniques (from Chapter 10) were part of this recipe

I will be making a Hollandaise sauce the ingredients are attached

The textbook for the class is:
ISBN-10: 0134441907

Title :
On Cooking, 6th edition e-text with MyCulinary Lab access
Authors :
Sarah R. Labensky, Alan M. Hause, Priscilla A. Martel
Publisher :
Pearson; 6 edition
Publish Date :
January 28, 2018

I was unable to find the ebook, please let me know if there is any info I can help find for you.

Some cooking techniques to look up:
Mise En place
Par
Digital scale
Melt

ANSWER

Cooking Diary

• The Hollandaise sauce is the recipe I have chosen to try out cooking. This recipe is found on the chapter, page.

1. The Hollandaise sauce is a French sauce that I have never tasted before and that is why I have decided to try it out. I will be preparing the sauce for my family for breakfast to go along with scrambled eggs and sandwiches.
2. My family is made up of nine members therefore I allocated each member 1 egg yolk while I was preparing. The other ingredients were okay as they had been indicated.
3. For the temperature the only issue I encountered was when I was whisking the egg yolks on top of a steam bath. The water bath will have to be regulated so that it’s not too hot to make the eggs yolks cook. Melting the butter had no issues in terms of temperature as long as one waits for it cool done before skimming the milk salad. Cooking this for 100 guests will require some adjustments in the temperature mostly when it comes to whisking the yolks. Mise en place will have to apply for the butter because the size will be bigger and will require more time to melt. Also, I would require large cooking pots and a large fireplace which we have in our backyard so I would easily pull it off. The sauce can be prepared and served at a later time because it’s not needed warm at room temperature.
4. I did find that I spent a significant amount of time waiting for the butter to melt and cool so that I get the butter oil. This time can be put into use by preparing the other ingredients like the egg yolks and warming the water bath for the egg yolks. Am glad to say the sauce was smooth but I had to adjust the seasoning.
5. The Hollandaise sauce is served with some hot rice, and breast chicken therefore I will need to also prepare the other dishes if I will serve it to 100 guests.

3)

1. When preparing the sauce for 10 or 100 guests then it will mean some changes will be made. The changes to the recipe can be found below in the table.
2. The special equipment needed for preparing the sauce were all found at home. However, when preparing for 100 people I will need to rent some huge metal bowls and whisks.
3. If asked to execute the recipe again I would probably ensure that I multitask whereby I will e melting the butter as I handle the egg yolks and mainly check on the water bath. The timing was also a challenge like when mixing the butter and the egg yolk that will require some more practice on when to add the ingredient before proceeding with the mixing.