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Objectives

Objectives. To know what gelatinization is and how it thickens a liquid To understand flavours that can be added to different types of sauces Outcome To produce macaroni cheese (cheese sauce). Macaroni Cheese. Put ingredients on table

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Objectives

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  1. Objectives To know what gelatinization is and how it thickens a liquid To understand flavours that can be added to different types of sauces Outcome To produce macaroni cheese (cheese sauce)

  2. Macaroni Cheese • Put ingredients on table • Clear away any unwanted/not needed bags, containers etc • Prepare yourself to cook - tie up hair, put on apron, wash hands • Get out equipment needed • Watch demonstration • Collect and read through recipe • Complete own practical work • Wash and clear up • Collect stool and exercise book • Complete self assessment • Evaluate your finished product • Complete information about sauces. (Next slides)

  3. ROUX SAUCE A roux sauce is one made from a base of FAT and FLOUR cooked together then a liquid added. • The liquid could be milk or stock. • The starch (flour) is used as a THICKENING AGENT. • The degree of thickness depends on the amount of starch and liquid used.

  4. Traditional Roux • The starch and fat are heated together to coat and cook the starch particles • Liquid is added a small amount at a time. • The starch particles form a SUSPENSION – they don’t dissolve. • The mixture is stirred to keep the particles suspended and to prevent lumps forming. • When it reaches 80°C the starch particles break openmaking the mixture thick and viscous – GELATINISATION has occurred.

  5. What happens when a starch is heated in a liquid • Gelatinisation occurs when starch granules swell and absorb a hot liquid. • Eventually the starch granules burst and the liquid thickens

  6. Heat starch granules in liquid Starch granules become swollen Starch granules burst The liquid thickens and gelatinises Starch gelatinises when heated in a liquid, producing a thickened liquid

  7. Possible Problems • A lumpy sauce if starch granules are not constantly stirred while heated • Starchy taste if sauce is not cooked through properly • Watery or too thickif you use too much or too little starch

  8. More problems More problems • Acidic fruits such as lemon or tomato affect the starch granules This lowers the power of the starch granules so you may need more to thicken the sauce

  9. Starches used to make sauces • Wheat flour (plain flour) • Makes a thick white sauce eg: macaroni cheese • Arrowroot • Clear transparent glaze eg: on fruit flans • Cornflour • Makes an opaque gel used for sweet and savoury sauces eg: custard

  10. Possible flavours Stock Fruit Herbs Spices Cheese

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