Oatmeal, peanut butter, and chocolatechips cookies using creaming method.Â
Portugese  Sweet bread in the oven baking!
After all the hard work, as a team, this is the result of the pecan rasin bread!Â
The Lunch MenuÂ
A  delicious rich tomato purée sauce with onions, carrots, and garlic.
Creamy spinach with garlic.
Pan-fry lightly breaded eggplant, granished with parsley.
The mise en place display to create the Eggplant  Parmesan starting from right to left. The all purpose flour, the egg wash, and the bread crumbs. First, you light dust the eggplant in the flour and than dip in it in the egg and make sure all the dripping of the eggs is wiped off. Last, place the eggplant in the bread crumbs and flip it on both sides to make sure itâs fully coated.
The spinach is cooked down to create Cream of Spinach.
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.
The Tomato mother sauce was cooked for  approximately 40 minutes on a low flame.
The tomato purée, mince garlic, small dice carrots and onions, and the sachet. All in which is needed to create the Tomato Mother Sauce.
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.
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