Cert III Commercial Cookery Practice Questions - SIT30821 Certificate III In Commercial Cookery Exam

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When preparing a warm emulsion like Hollandaise sauce, using the bain-marie method, what is the critical temperature control measure to ensure both safety (egg coagulation) and emulsion stability?

Maintaining the egg yolks and butter mixture between 60°C and 70°C while whisking over indirect heat. Heating the mixture rapidly to 85°C to kill all bacteria Keeping the mixture below 50°C to prevent curdling Allowing the mixture to cool completely before emulsifying the butter

Correct Answer:

Maintaining the egg yolks and butter mixture between 60°C and 70°C while whisking over indirect heat.

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