Today in class we learnt about micro organisms in food production. There are 3 types particularly used in food production. These are bacteria, yeasts and moulds.
After covering the facts behind these we instructed to make a Bechamel sauce. This is a basic sauce that can be used for other sauce such as monray, mustard, cheddar chesee , vegetable and seafood. It is important to cook the roux, which is basically melted butter and flour combined to a smooth mixture, (see photo) as with leave a flour taste in your sauce.
Using the same type of roux when then made a chicken velouté sauce which is the foundation of sauces like supreme sauce, mushroom sauce and chicken sauces. When roux is removed from heat and cooled slightly just add boiling chicken stock gradually stirring continuously to sooth out lumps. And bring to boil and then simmer. I made mushroom sauce so i pan fried some mushrooms in non salted butter and added to sauce. As per recipe it says to add lemon juice but becareful because if too much you will over power the mushrooms. This is a mistake i learnt the hard way. So to help recover i pan fried more mushrooms and seasoned. Still tasted the lemon but was not over powering.
