Baked+Mac+and+Cheese

**Baked Macaroni and Cheese**



**1. What is Dovetailing?** Dovetailing (multi-tasking) is absolutely critical to preparing this recipe within our time limits. As soon as you arrive and receive instructions, start boiling the water for the pasta. While this is boiling, begin preparing the cheese mixture.

**5. What piece of equipment will you need to stir the pasta?**


**6 & 7. What is "Al Dente"? ** The term //"Al Dente"// literally means "to the tooth." When cooking the pasta, it should be firm but tender. If cooked too long, it will fall apart and be mushy. If not cooked long enough, it will still be a bit tough, maybe even crunchy. To test pasta for al dente, you should taste a piece of pasta.

=//See question 2 for answers to 7, 8, 9 and 10. //=

**10. What is a stockpot?** The most common type of cooking pot used worldwide. A stock pot is traditionally used to make stock or broth, which can be the basis for cooking more complex recipes. It is a wide pot with a flat bottom, straight sides, a wide opening to the full diameter of the pot, two handles on the side, and a lid.



**11, 12 & 13. How much cheese?** //Cheese is used in 2 places. Note in the directions where it is used. Note on the ingredient list how much is needed in each place.// //- 3/4 cup should be mixed into macaroni mixture// //- 1/4 cup should be reserved for the top// **Remember when you grate your cheese place the grater in a larger bowl and grate onto a small white cutting board.**

**14.** ** Puree ** : v. To grind or mash food until it is completely smooth. This can be accomplished by one of several methods including using a food processor or blender or by forcing the food through a sieve. (Taken from: http://www.perfectpuree.com/index.php/Consumer-Home/what-is-a-puree.html)

- This is a slow process. Turn off blender and use a rubber scrapper to help the process several times.
**16.** Add 1-2 Tbsp. of milk (from the 1 c. in recipe) to the cottage cheese in the blender to help puree it.

**17 & 18. What is a roux?** A mixture of flour and fat that is cooked over low heat and used to thicken soups and sauces. There are three types of roux...white, blond, and brown. **18.** White and blond roux are both made with butter and milk and used in cream sauces while brown roux can be made with either butter or the drippings from what you are cooking and is used for darker soups and sauces.

<span style="font-family: Arial,Helvetica,sans-serif; font-size: 17px;">**19. Before you begin making your roux you must have the following prepped and ready on your orange tray.**

<span style="font-family: Arial,Helvetica,sans-serif; font-size: 17px;">**Ingredients for ROUX** <span style="font-family: Arial,Helvetica,sans-serif; font-size: 17px;">**- 2 Tbsp Flour** <span style="font-family: Arial,Helvetica,sans-serif; font-size: 17px;">**- 1 c. Milk (keep milk in liquid measuring cup, Do not transfer to prep bowl)** <span style="font-family: Arial,Helvetica,sans-serif; font-size: 17px;">**- Grated 3/4 c. cheddar cheese** <span style="font-family: Arial,Helvetica,sans-serif; font-size: 17px;">**- 2 Scallions, diced** <span style="font-family: Arial,Helvetica,sans-serif; font-size: 17px;">**- 1/2 Tbsp Dijon Mustard**

<span style="color: #ff0000; font-family: Arial,Helvetica,sans-serif; font-size: 17.27272605895996px;">NOTE: This must be prepped and checked with teacher BEFORE you begin making this sauce.

__ 20. You will use a sauce pan and whisk to make your ROUX. __

==21. When making the roux it is very important not to cook the milk to fast or too long as it will scorch and ruin the entire dish. Follow the principles of milk cookery listed below to avoid scorching the milk:== <span style="background-color: #f9f9f9; color: #3c0404; font-family: Arial,Helvetica,sans-serif; font-size: 17px;">- When milk is heated, some protein tends to settle out (coagulate) on the sides/bottom of the pan & can scorch easily <span style="background-color: #f9f9f9; color: #3c0404; font-family: Arial,Helvetica,sans-serif; font-size: 17px;">- Do not cook too fast or too long <span style="background-color: #f9f9f9; color: #3c0404; font-family: Arial,Helvetica,sans-serif; font-size: 17px;">- To avoid, heat milk on a low setting <span style="background-color: #f9f9f9; color: #3c0404; font-family: Arial,Helvetica,sans-serif; font-size: 17px;">- Whisk the milk while it heats up will help to thin out the film.

<span style="background-color: #f9f9f9; color: #3c0404; font-family: Arial,Helvetica,sans-serif; font-size: 17px;">When milk and flour are combined and forming tiny bubbles add the shredded cheese. Whisk together until blended. Add Dijon mustard and scallions.

<span style="font-family: Arial,Helvetica,sans-serif; font-size: 17px;">**22. What are Panko Bread Crumbs?**
 * Panko** is a Japanese-style breadcrumb traditionally used as a coating for deep-fried foods such as tonkatsu. The biggest difference between**panko** and standard **breadcrumbs** is that **panko** is made from **bread**without crusts, says Pam Becker, media representative for Progresso, which makes both types.

<span style="font-family: Arial,Helvetica,sans-serif; font-size: 17px;">**23. Convection Oven cooking** <span style="font-family: Arial,Helvetica,sans-serif; font-size: 17px;">- Reduce the temperature by 25 degrees = 375 degrees - 25 degrees = <span style="font-family: Arial,Helvetica,sans-serif; font-size: 17px;">- Reduce the time by 1/4 (cook for 3/4 of the original time) = 20 minutes x .75 =

<span style="font-family: Arial,Helvetica,sans-serif; font-size: 17px;">**24. Layering in the Dish** - refer to the last paragraph on your recipe for the order to layer the ingredients before baking.