Some examples of emulsifiers in food include mayonnaise, vinaigrette and homogenized milk. Other solid examples of emulsification include butter, cream in espresso and Hollandaise sauce.
An emulsion refers to the mixture of two liquids that usually do not mix well. When referring to food, oil mixed into water is a common emulsion. Vinaigrette is the result of oil directly added into vinegar. Mayonnaise and Hollandaise sauce are oil-in-water emulsions that are given stability with egg yolks. There are also many artificial emulsifiers in foods, including lecithin, and monodiglycerides and diglycerides of fatty acids. Some esters such as the ones found in ice cream are also artificial emulsifiers.Learn More
A "standardized recipe" is a recipe that has been tried and tested many times to ensure consistency in product quality, yield and costing. It is a must for a particular food service to follow strictly the standardized recipe every time food is prepared. This means using the same quantity and type of ingredients, equipment settings and cooking procedures every time.Full Answer >
Olive oil can be used for deep-frying, provided it is a high-quality product and care is taken when heating it according to the International Olive Council. When used correctly for deep-frying, olive oil does not undergo substantial structural changes when heated, keeps its nutritional value better than other oils and improves the flavor of food.Full Answer >
A pressure cooker requires about one-third of the time to cook food. Therefore, decrease the estimated cooking time by about one-third when cooking with pressure cooker.Full Answer >
The Chef Boyardee Lasagna Dinner Kit was a 32.9-ounce meal containing all the basic ingredients necessary to make lasagna. It was discontinued by Chef Boyardee and is no longer available for sale.Full Answer >