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Wk 2 Task:

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Check-out activity after practical

Individual Work

1) Post a top view of your baked macaroni at the end of the lesson.

2)How can you modifiy the recipe to make it a fusion dish.

3a) What are the ingredients used to make the roux sauce? Why do you need it for the baked marcaroni.

b) What are important things you have to take note when you do the roux sauce?

c) What is the purpose of adding the roux sauce into the macaroni

d) What is the ratio of plain to butter for roux sauce

4) What method do you use to cut your vegetables?

5) Is the roux saucei a blended sauce?

6) Do a sensory evaluation of your baked macaronl based on appearance, taste and texture.

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2) add spices or ingredients that come from other places in the world

3a)butter flour so it is thick and has nice texture

3b)make sure it doesn't burn

3c)to have texture

4)dicing

5)yes

6)smooth nice brownish for melted cheese

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2. add soy sauce/sesame oil/ginger to the roux sauce for a more savoury flavour - chinese cuisine

add teriyaki chicken for a slightly sweet flavour - japanese cuisine

3a. roux sauce is a mixture of butter, milk, and flour

you need roux sauce for the baked macaroni as it will make the macaroni creamier and give the overall dish a nicer taste and texture

3b. the consistency, ratio of ingredients, how long you’re stirring it for

3c. to give the macaroni more taste and a different texture compared to plain macaroni

3d. 1:1

4. dicing

5. yes

6. the cheese was very fragrant and tasty. the dish looked appetising. the macaroni was a bit chewy, and the ingredients went well together

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2) I can add kimchi to the baked macaroni to give it a tangy and spicy flavour.

3a) You need butter, flour and milk to make the roux sauce. You need the roux sauce for the macaroni to give the dish texture.

3b) I must make sure to mix the mixture well so that the sauce has good consistency.

3c) You need the roux sauce for the macaroni to give the dish texture and more flavour.

3d) 1:1

4) Dicing

5) Yes, as you are mixing flour(starch), butter and milk(liquid) to form the roux sauce.

6) The texture of the roux sauce is hard, and you can taste the cheese when eating it. The colour of the roux sauce is golden-brown while the macaroni is yellow. The minced chicken is soft and juicy.

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2)Instead of normal chicken, season it and with garam masala powder to fuse the Indian parts of chicken tikka masala with the dish.

3a) You need butter, flour and milk to make the roux sauce to give the macaroni texture.

3b) Mix well and you need to end up with a smooth buttery sauce.

3c) To give it flavor and texture to the macaroni and overall elevate the dish.

3d)1:1

4) Dicing

5) Yes

6) Looks: 6/10

Taste: 5/10

Texture: 8/10