History The word mayonnaise was not used for a sauce before the start of the nineteenth century. The earliest reference appears to be by Alexandre Viard (1806), who however never quite gives a recipe for the sauce itselfAt that point, the sauce was made with aspic or jelly, rather than an egg emulsion. In 1815, Louis Eustache Ude wrote:No 58.—Mayonnaise.
Take three spoonfuls of Allemande, six ditto of aspic, and two of oil. Add a little tarragon vinegar, that has not boiled, some pepper and salt, and minced ravigotte, or merely some parsley. Then put in the members of fowl, or fillets of soles, &c. Your mayonnaise must be put to ice; neither are you to put the members into your sauce till it begins to freeze. Next dish your meat or fish, mask with the sauce before it be quite frozen, and garnish your dish with whatever you think proper, as beet root, jelly, nasturtiums, &c.
In a 1820 work, Viard describes something like the more familiar emulsified version:Mayonnaise is a thick, creamy sauce often used as a condiment. It is a stable emulsion of oil, an emulsifier, and either vinegar or lemon juice, with many options for embellishment with other herbs and spices. Lecithin in the egg yolk is the most common emulsifier used in mayonnaise. Commercial egg-free versions of mayonnaise are available for vegans and others who want to avoid animal products andcholesterol, or who are allergic to eggs.
Classic mayonnaise.doc
Сабақтың жоспары
Prof.
Engl.
План урока
Күні
дата
Топ
группа
Classic mayonnaise
Пән
Предмет
сабақтың №
№ занятия
Тақырып Тема
МақсатЦели
Білімділік Дидактическая •to fasten lexical and writing skills on the topic
Дамытушылық Развивающая to develop monologue speech
ТәрбиелікВоспитывающая to bring up interest in the study of English culture.
Сабақтын типі (тұрпаты)
Тип урока
Сабақтын әдісі
Метод обучения
Корнекілік
Оснащение
Сабақтын барысы Ход урока
1. Бағдарлану – мотивациялық блок Мотивационно – ориентировочный блок
Lesson formation of writingskills.
Practical method.Collage.
Text,tasks
Сабақтың тақырыбын шығу, жазу
Выход на тему, запись темы урока
Good morning, boys and girls! Nice to meet you! Sit
down, please! What can you say about Classic
mayonnaise?
Сабақтың барысымен танысу Знакомство с ходом урока
Білім жаңғыртуы Актуализация знаний
Оқу мақсатын қою
Постановка цели, задач урока
formation of writing skills.
Classic mayonnaise
2. Жана материалды мазмұндау (баяндау) Изложение нового материала
Read and translate: Mayonnaise
Mayonnaise is a thick, creamy sauce often used as a condiment. It is a stable emulsion of oil, an
emulsifier, and either vinegar or lemon juice, with many options for embellishment with other herbs and
spices. Lecithin in the egg yolk is the most common emulsifier used in mayonnaise. Commercial eggfree
versions of mayonnaise are available for vegans and others who want to avoid animal
products andcholesterol, or who are allergic to eggs.
Mayonnaise varies in color, but is often white, cream, or pale yellow. It may range in texture from that of
light cream to a thick gel. In countries influenced by French culture,mustard is also a common ingredient,
but the addition of mustard turns the sauce into a remoulade with a different flavor and the mustard acts
as an additional emulsifier.
History The word mayonnaise was not used for a sauce before the start of the nineteenth century. The
earliest reference appears to be by Alexandre Viard (1806), who however never quite gives a recipe for
the sauce itselfAt that point, the sauce was made with aspic or jelly, rather than an egg emulsion. In
1815, Louis Eustache Ude wrote:No 58.—Mayonnaise.
Take three spoonfuls of Allemande, six ditto of aspic, and two of oil. Add a little tarragon vinegar, that
has not boiled, some pepper and salt, and minced ravigotte, or merely some parsley. Then put in the
members of fowl, or fillets of soles, &c. Your mayonnaise must be put to ice; neither are you to put the
members into your sauce till it begins to freeze. Next dish your meat or fish, mask with the sauce before it
be quite frozen, and garnish your dish with whatever you think proper, as beet root, jelly, nasturtiums, &c.
In a 1820 work, Viard describes something like the more familiar emulsified version: This sauce is made to "take" in many ways: with raw egg yolks, with gelatine, with veal or veal brain
glaze. The most common method is to take a raw egg yolk in a smallterrine, with a little salt and lemon
juice: take a wooden spoon, turn it while letting a trickle of oil fall and stirring constantly; as your sauce
thickens, add a little vinegar; put in too a pound of good oil: serve your sauce with good salt: serve it
white or green, adding green of ravigote or green of spinach.
This sauce is used for cold fish entrees, or salad of vegetables cooked in salt water
In 1808, Grimod de La Reynière referred to a "bayonnaise" sauce: "But if one wants to make from this
cold chicken, a dish of distinction, one composes a bayonnaise, whose green jelly, of a good consistency,
forms the most worthy ornament of poultry and fish salads."
Anecdotal origins One of the most common places named as the origin of mayonnaise is the town
of Mahón in Menorca, Spain, where it was then taken to France after Armand de Vignerot du
Plessis's victory over the British at the city's port in 1756. According to this version, the sauce was
originally known as salsa mayonesa in Spanish and maonesa (later maionesa) in Catalan (as it is still
known in Menorca), later becoming mayonnaise as it was popularized by the French.
The Larousse Gastronomique suggests: "Mayonnaise, in our view, is a popular corruption of moyeunaise,
derived from the very old French word moyeu, which means yolk of egg."[ The sauce may have been
christened mayennaise after Charles de Lorraine, duke of Mayenne, because he took the time to finish his
meal of chicken with cold sauce before being defeated in the Battle of Arques.[ According to Trutter et
al.: "It is highly probable that wherever olive oil existed, a simple preparation of oil and egg came
about — particularly in the Mediterranean region, where aioli (oil and garlic) is made."[ According to
the Oxford English Dictionary, the term mayonnaise was in use in English as early as 1823 in the journal
of Lady Blessington.
Preparation Mayonnaise can be made by hand with a mortar and pestle,[ whisk or fork, or with the aid
of an electric mixer or blender. It is made by slowly adding oil to an egg yolk, while whisking vigorously
to disperse the oil. The oil and the water in yolks form a base of the emulsion, while lecithin and protein
from the yolks are the emulsifiers that stabilize it. Additionally, a bit of a mustard may also be added to
sharpen its taste, and further stabilize the emulsion. Mustard contains small amounts of lecithin. If vinegar
is added directly to the yolk it can emulsify more oil, thus making more mayonnaise.[
For largescale preparation of mayonnaise where mixing equipment is being employed the process
typically begins with the dispersal of eggs, either powdered or liquid, into water. Once emulsified, the
remaining ingredients are then added and vigorously mixed until completely hydrated and evenly
dispersed. Oil is then added as rapidly as it can be absorbed. Though only a small part of the total,
ingredients other than the oil are critical to proper formulation. These must be totally hydrated and
dispersed within a small liquid volume, which can cause difficulties including emulsion breakdown
during the oiladding phase. Often a long agitation process is required to achieve proper
dispersal/emulsification, presenting one of the trickiest phases of the production process. Though, as
technology in the food industry advances, processing has been shortened drastically allowing roughly
1000 liters to be produced in 10 minutes.
3. Рефлексия бақылау блогы Рефлексивно – оценочный блок
Білімдерін бекіту Закрепление знаний
Classic mayonnaise Serves 4
Ingredients
• 2 egg yolks, at room temperature
• 2 tablespoons whitewine vinegar or lemon juice
• 2 1/4 cups sunflower oil
• salt
Directions Put the egg yolks in a bowl with 1 1/2 teaspoons of the vinegar or lemon juice and a small
pinch of salt. Stir lightly with a whisk or fork and then gradually whisk in the oil, 12 teaspoons at a time,
until about a fourth has been added. Whisk in the remaining oil in a slow, steady stream. Add the
remaining vinegar or lemon juice, then taste, and adjust the seasoning.
It is a good idea to make the mayonnaise in a cool place and store it in the refrigerator.
Нәтижелерді жинақтап, қортындылауОбобщение результатов, подведение итогов Conclusion of the
lesson.
Рефлексия Collage. Үй тапсырмасыДомашнее задание recipes and the end of the collage by the theme
қолы ___________________ подпись ________________
Classic mayonnaise
Classic mayonnaise
Classic mayonnaise
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