Essentials Week 2 - Sandwiches

If I do not complete the weekly quiz on time, I get a zero?

The more oil you add, the thicker the mayonnaise. ____ thins it. Add a little ____ whenever the mayo gets too thick

____________________ are small sandwiches made from bread with the crusts removed.

The ratio egg yolk : oil when making a mayonnaise is:

Have all ingredients at room temperature. Cold oil is not easily broken into small droplets, so it is harder to emulsify

Week 2 is a BUSY lab! How can I plate on time??

Mayonnaise is an emulsified sauce

Bread selection should be representative of filling. Ex: a softer bread suits a bound salad such as tuna or egg

Alternative repair method: Place the broken mayonnaise in a blender and spin until the emulsion is re-formed.

When grilling vegetables I must blanch them first?

When handling raw meat, always wash and sanitize cutting boards, tools equipment and hands after contact

Sandwiches usually consist of:

Beat the egg yolks well in a bowl. Thorough beating of the yolks is important for a good emulsion.

What sauce are we making during sandwich week?