HTM 2700 Lecture Notes - Lecture 20: Hollandaise Sauce, Eggs Benedict, Yolk

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 2700
• Professor: Alison Crerar

Document Summary

Week 7 lecture 20 wednesday, march 2, 2016. Macromolecules which are polymers of amino acids. Amino acids in proteins are joining by strong peptide bonds. Peptide bonds are not broken during normal cooking. Undergo two reactions: denaturation, possibly coagulation (majority of proteins will denature and coagulate but not all some will only denature) Coagulation may or may not take place. If it does occur, it will always occur after denaturation. Proteins are least stable and most quickly denatured at their isoelectric point (iep) Increase in temperature: decrease in ph towards iep when acid is added to a recipe, mechanical action (egg whites only) Over-coagulation is a reaction to avoid: over-heating over-coagulation, which is something we do not want in eggs. Prevent over-coagulation by avoiding over-heating: use double boiler or oven-poaching. ***make sure you know composition and structure of eggs and changes in eggs during storage (it (cid:449)o(cid:374)"t (cid:271)e (cid:272)o(cid:448)ered i(cid:374) le(cid:272)ture (cid:271)ut (cid:449)e are respo(cid:374)si(cid:271)le for the i(cid:374)for(cid:373)atio(cid:374)!!!)