HTF 100 Lecture Notes - Lecture 4: Croissant, Corned Beef, Boiling Point
6 Oct 2015
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Document Summary
Coagulate- to cause a liquid (protein) to become a semi-solid mass. Espresso- strong dark coffee made from beans roasted until almost black; ground very fine and brewed. Aroma- a pleasant odour or smell under steam pressure. Boiled egg- whole eggs are covered in simmering water to cook. Can be soft 3-4 minutes, medium7-9 minutes or hard cooked 12-15 minutes. Poached egg- eggs are cooked without the shell and in simmering water for 3-5 minutes. Adding vinegar as it helps to coagulate the egg white faster, salt keeps the egg firm. Scrambled egg- eggs are stirred while they cook in a fry pan with a small amount of oil or butter, usually kept moist. Omelettes- slightly scrambled eggs that are folded in half with filling usually in between. Fried egg- shells are removed and eggs are cooked in hot fat in a fry pan.
