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.