White Sauce & Pasta
GELATINISATION:
INGREDIENTS: (BETWEEN 4)
METHOD: (SAUCE)
*Remember not to throw in the cheese at boiling point, it toughens the texture. *The roux must be stirred for approx. 1 minute as it allows the butter to cover and overlay the flour particles, ridding the mixture of the starch flavour and making it much more tender. METHOD: (PASTA)
- DEFINITION OF GELATINISATION: Gelatinisation is the thickening of starch in the presence of moist heat, (permanent suspension) a type of colloidal system- solid in a liquid. eg. Starch, milk, butter, flour...
Some other examples of food products that undergo gelatinisation are:
There are three stages that alter the starch granule reaction through heating:
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EQUIPMENT:
ADDITIONAL INGREDIENTS:
During the process of gelatinisation, chemical reactions occur. This includes the changing of the colloidal systems- a temporary to a permanent suspension. The physical occurrences that appear throughout the cook have major influence on the colour, viscosity and texture of the sauce. The most obvious differences are a higher viscosity, and a change in flavour as well as colour. There are three significant factors on how the physical and chemical changes are to occur- the temperature, amount of stirring and the flour to water ratio, if everything's right; the final product should look, and taste as it should. A basic white sauce is an excellent base for a variety of pasta dishes. It is also a lower alternative to a cream based sauce, yet holds a similar flavour. |
Tips & Evaluation
If the chemical reaction does not occur, the sauce will not have the expected texture, flavour or appearance- greatly affecting the edibility and wish to taste. Gelatinisation makes sure that the sauce will have the right taste, texture and viscosity to match the flavour of the pasta.
Be sure not to throw in all the cheese at boiling point, the cheese's texture becomes tough, and will be harder to stir in. The sauce will not achieve the expected viscosity and will be clumpy. Also be aware to cook the protein first, and also avoid cross contamination with raw meat and vegetables. Keep each one in separate bowls and be sure to cook thoroughly to avoid consumption of raw bacon.
Be sure not to throw in all the cheese at boiling point, the cheese's texture becomes tough, and will be harder to stir in. The sauce will not achieve the expected viscosity and will be clumpy. Also be aware to cook the protein first, and also avoid cross contamination with raw meat and vegetables. Keep each one in separate bowls and be sure to cook thoroughly to avoid consumption of raw bacon.