Baked+Macaroni+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.


 * //Your recipe calls for an 8x8 (square) pan. Make sure you know which pan to pick up.// **



**2. 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.



8. Transfer pasta back into stock pot and place back on back burner until needed.


**4. 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.

**5. 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.// **Remember when you grate your cheese to grate onto your white cutting board.**

**6. 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. White and blond roux are both made with butter 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.

Before you begin making your roux you must have the following prepped and ready on your orange tray. <span style="color: #ff0000; font-family: Arial,Helvetica,sans-serif; font-size: 130%;">NOTE: This must be prepped and checked with teacher BEFORE you begin making this sauce.

__You will use a sauce pan and whisk to make your ROUX.__
<span style="font-family: Arial,Helvetica,sans-serif; font-size: 130%;">**Ingredients for ROUX** <span style="font-family: Arial,Helvetica,sans-serif; font-size: 130%;">**- 2 Tbsp Flour** <span style="font-family: Arial,Helvetica,sans-serif; font-size: 130%;">**- 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: 130%;">**- Grated 3/4 c. cheddar cheese** <span style="font-family: Arial,Helvetica,sans-serif; font-size: 130%;">**- 2 Scallions, diced** <span style="font-family: Arial,Helvetica,sans-serif; font-size: 130%;">**- 1/2 Tbsp Dijon Mustard**

==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: 130%;">- 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: 130%;">- To avoid, heat milk on a low setting <span style="background-color: #f9f9f9; color: #3c0404; font-family: Arial,Helvetica,sans-serif; font-size: 130%;">- 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: 130%;">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: 130%;">**7. What are Panko Bread Crumbs?** <span style="font-family: Arial,Helvetica,sans-serif; font-size: 130%;">Follow the the link to learn more....."Panko Bread Crumbs"