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Recipe: Macaroni Cheese
Time plan
Weight Ingredients Techniques Working
characteristics and
chemical properties
150g Macaroni pasta Mis en place
Al dente pasta
Boiling
Simmering
Draining
Grating
Roux sauce
Garnishing
Gelatinisation
75g Cheese
375 ml Milk
25g Plain flour
25g Butter or margarine
1 Tomato
Time Activity Points to remember
Half fill a large saucepan with water and bring to
the boil. Cook the macaroni in the boiling water
for approx. 10-12mins. Drain in a colander. Return
to pan.
Mis en place. Put lid on
saucepan to trap heat and bring
to boil quicker.
Taste test pasta to make sure
it is Al dente.
Grate the cheese. Use green chopping board.
Make the cheese sauce: Melt the margarine in a
small pan, add the flour and make a roux. Gradually add the milk, whisking all the time. Bring
to the boil, the sauce should now have thickened.
Remove from the heat and stir in the grated
cheese reserving a small amount to sprinkle over
the top.
Gelatinisation – starch granules
in the flour swell when heated,
thickening the sauce. Stir
continuously to avoid burning
the sauce and pan.
Pour sauce over the cooked macaroni and stir to
combine. Transfer to an ovenproof dish and top
with sliced tomato and the rest of the grated
cheese.
Finish in the oven at home by
reheating on gas 6/180°C for
approx. 25 mins until piping hot
in the middle.
Take a photo of your product as evidence of
making. Cover with clingfilm to take home. Make your finished product
neat and appealing.
Wash and dry up. Wipe down work areas and
cooker tops. Clean sink and put all cloths into the
dirty laundry basket.
Always leave your work area as
you found it.
REMEMBER AN OVENPROOF DISH TO BAKE YOUR PRODUCT IN AND
FOIL/CLINGFILM TO COVER IT
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