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  • 3 Gealtinisation Pasta Sauce

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    This document provides a recipe for a basic white sauce to use as a pasta sauce base. The recipe calls for melting butter in a saucepan and then stirring in flour to make a roux, which is cooked for 1 minute. Milk is then added to the roux and continuously stirred as it boils and thickens. The white sauce provides an excellent lower fat alternative to cream-based pasta sauces while retaining similar flavor. Additional ingredients like cheese and pasta can be added to create different pasta dish variations.

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    This document provides a recipe for a basic white sauce to use as a pasta sauce base. The recipe calls for melting butter in a saucepan and then stirring in flour to make a roux, which is cooked for 1 minute. Milk is then added to the roux and continuously stirred as it boils and thickens. The white sauce provides an excellent lower fat alternative to cream-based pasta sauces while retaining similar flavor. Additional ingredients like cheese and pasta can be added to create different pasta dish variations.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    30 views2 pages

    3 Gealtinisation Pasta Sauce

    Uploaded by

    api-297192298
    This document provides a recipe for a basic white sauce to use as a pasta sauce base. The recipe calls for melting butter in a saucepan and then stirring in flour to make a roux, which is cooked for 1 minute. Milk is then added to the roux and continuously stirred as it boils and thickens. The white sauce provides an excellent lower fat alternative to cream-based pasta sauces while retaining similar flavor. Additional ingredients like cheese and pasta can be added to create different pasta dish variations.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    of 2

    Food Chemistry Gelatinisation.

    White sauce and Pasta


    A basic white sauce is an excellent base for a variety of pasta dishes. It is also a lower fat
    alternative to cream base sauces, yet has a similar flavour. Use the following white sauce recipe
    to create your own exciting pasta sauce.
    INGREDIENTS

    EQUIPMENT

    1 T ( Tablespoon ) Margarine or butter


    1 T ( Tablespoon ) Plain Flour
    1 C ( cup ) Milk
    ADDITIONAL INGREDIENTS

    C ( cup ) Cheese
    100g Pasta
    METHOD

    1. Melt margarine in saucepan


    2. Stir in flour and cook over heat for about 1 minute. This mixture is called a roux.
    3. Add milk all at once and stir continuously over heat until mixture boils and
    thickens.
    RESEARCH QUESTIONS
    1. Why does the roux mixture need to be cooked for approximately 1 minute?
    _____________________________________________________________________
    _____________________________________________________________________
    2. What is meant by the term gelatinisation and which ingredients in this recipe take
    part in this reaction?
    ___________________________________________________________________
    ___________________________________________________________________
    ____________________________________________________________________
    3. Starch granules alter as they are heated. Identify three changes and the temperatures
    these occur at.
    ______________________________________________________________
    ______________________________________________________________
    ________________________________________________________________
    4. Identify two chemical changes that take place in the process of gelatinisation
    _______________________________________________________________________________

    ____________________________________________________________________

    5. Identify two physical changes that take place in gelatinisation.


    ____________________________________________________________________
    ____________________________________________________________________
    6. Identify three significant factors that affect the physical and chemical reactions in
    gelatinisation.
    __________________________________________________________________
    7. For each of the three above factors explain their impact on gelatinisation.
    __________________________________________________________________
    __________________________________________________________________
    __________________________________________________________________
    __________________________________________________________________
    8. Explain the term viscosity mean? How does viscosity alter in the gelatinisation
    process?
    __________________________________________________________________
    __________________________________________________________________
    _________________________________________________________________
    9. Brainstorm some sauce combinations for cooked pasta.
    _____________________________________________________________________
    _____________________________________________________________________
    _____________________________________________________________________
    10.What is important to remember when cooking with cheese? Why?
    ___________________________________________________________________
    ___________________________________________________________________
    ___________________________________________________________________

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