OBEROI HOTELS AND RESORTS

SYSTEMATIC TRAINING AND EDUCATION PROGRAMME

STANDARD LESSON PLAN

F&B PRODUCTION OPERATIONS

KOP WK 14.5
HOT EMULSIFIED SAUCES: HOLLANDAISE

Certified Departmental Trainers are requested to return this document to OCLD if any amendments are made to the Lesson
Plan or PREP-sheet, either to improve its delivery or to reflect a particular unit-based operating procedure that may differ from
the overall standard.

Any such amendment will be evaluated and, if appropriate, incorporated into the original at OCLD. A revised version will then
be sent to each hotel so that it can update its library of lesson plans.

In some cases a second version of the lesson plan may be required in cases where major differences in approach occur
because of the application of a task in a particular brand.

Your co-operation is requested to ensure true standardisation of quality training across the company.

VERSION: 14 JUNE 2004

 PREPARATION, RESOURCES AND ENVIRONMENTAL PLANNING WORKSHEET

TASK TITLE Hot emulsified sauces: Hollandaise

TRAINING AIM Know how to make hollandaise sauce according to the standard recipe

TRAINING OBJECTIVES To emulsify a cooked egg yolk sabayon with clarified melted butter

SPECIAL NOTES Trainee should know basic cooking techniques and clarifying butter, breaking eggs
and separating yolks, using a whisk and using a hot Bain Marie

ENVIRONMENT FACTORS Trainer and trainee to stand side-by-side.

EQUIPMENT MATERIALS AUDIO VISUAL AIDS

2 Gas burner Chopped shallots Flip chart of the recipe
2 Sauce pan Cracked peppercorn
2 Double boiler White wine vinegar
2 Whisks Egg yolks
4 Dusters Melted clarified butter
2 Waste bin Lemon juice
(One portion: Poached eggs with
hollandaise sauce)
LESSON PLAN HOT EMULSIFIED SAUCES: HOLLANDAISE A - ATTENTION
Ice breaker Questions about what has been happening to the trainee since last time.
Check comfort level with the pace of learning.

Link back Ask if the trainee has any questions or problems with the last session,
even if that task is not a pre-requisite for the task in this session.

Test the trainee’s recall of the attitudes, skills and knowledge required
for any task that is an important pre-requisite for this particular task.

Attention
Show the trainee a poached egg with hollandaise on top and tell him that
hollandaise is one of the trickiest sauces to make.
Once you have understood the principle behind making this sauce, it
would become extremely useful for producing many other dishes in a
kitchen.

Objective
Today’s session is about preparing hot emulsified sauce; hollandaise
being the basic of the emulsified sauce of melted butter and cooked egg
yolks.

Need
Hollandaise is the served with a number of dishes such as asparagus,
eggs benedict. Béarnaise a derivative of hollandaise is also served with
grilled steaks. Once the trainee has learnt how to make hollandaise, it
would be easy to make its derivatives.
 HOT EMULSIFIED SAUCES:
TASK ANALYSIS
NAME OF THE TASK HOLLANDAISE
WORKSHEET
HOW IS THE STEP WHEN DO YOU
WHAT IS THE
DONE?
B– WHY IS THE STEP
KNOW THE STEP
STEP? BREAKDOWN DONE THAT WAY?
IS CORRECT?

1. Make a reduction  By reducing TRAINER So that the vinegar Smell the vinegar for
chopped shallots, DEMONSTRATES gets the flavour of flavours of all the
cracked all the ingredients. ingredients added
peppercorns, Why do we need to
vinegar in a pan strain the
 By straining the reduction?
mixture in a
stainless steel
bowl.

TRAINER
2. Whisk egg yolks By whisking the egg DEMONSTRATES  So that the egg  See that it forms a
yolks along with the yolks do not fluffy ribbon like
reduction over a coagulate too fast consistency: A
double boiler Why do we use a  Extreme heat sabayon
double boiler? makes the  See the emulsion
emulsion lumpy does not have any
 Aerate the mixture lumps or grains
to a fluffy
consistency
 WHAT IS THE HOW IS THE STEP B– WHY IS THE STEP WHEN DO YOU
STEP? DONE? DONE THAT WAY? KNOW THE STEP
BREAKDOWN IS CORRECT?

3. Add the clarified Gradually add the TRAINER  To make an  See the emulsion
butter. melted butter into DEMONSTRATES emulsion of butter, formation.
the egg yolks and eggs and rest of  See light and
fold and whip Why do we need to the ingredients frothy emulsion
gradually add the butter  To prevent curdling
gradually? of the ingredients.

TRAINEE
PRACTICES
STEPS 1 TO 3
LESSON PLAN HOT EMULSIFIED SAUCES: HOLLANDAISE C - CHECK
ANY QUESTIONS? Ask if trainee has any questions

VERBAL CHECK Have the trainee recite the steps verbally

Questions on any detail not mentioned during the Verbal Check (eg):
INVESTIGATE
What is a sabayon?

How would you store the hollandaise sauce?

How long could one hold a hollandaise sauce?

PRACTICAL CHECK Have the trainee perform the entire task without help and in silence.
Ensure only good habits are being practised. Coach if necessary.

PRAISE Recognise and appreciate his or her success.

Ask questions to direct trainee’s attention to either:

LINK FORWARD
 The task to be covered in the next session AND/OR
 A task later in the checklist for which today’s task is a pre-requisite

Reconfirm the venue, day and time of the next session.

Encourage and ensure practice on-the-job to develop skills.