The spinach is cooked down to create Cream of Spinach.
Monthly Archives: March 2018
Lab #5 Sauces/ HMGT1203Sec.LC22
Once the Tomato Sauce finished cooking it was than placed in the food mill. This process helps purĂ©e the sauces even more by breaking  down any leftover chucks of food  that didnât cooked down.
Lab #5 Sauces/ HMGT1203Sec.LC22
The Tomato mother sauce was cooked for  approximately 40 minutes on a low flame.
Lab #5 Sauces/ HMGT1203Sec.LC22
The tomato purée, mince garlic, small dice carrots and onions, and the sachet. All in which is needed to create the Tomato Mother Sauce.
Lab #5 Sauces/ HMGT1203Sec.LC22
In order to achieve a good Mother Sauce it is important to consistently stir the roux. As explained in the previous picture, this is known as the  Blonde roux. The mixture will be used to create the Béchamel mother sauce.
Lab #5 Sauces/ HMGT1203Sec.LC22
The roux is a cooked mixture of equal parts of fat and flour; starting from left to right. The white roux, blonde roux, and the two stages of the brown roux.Â