Hello Every one,

How are you I am@roohi Asif from pakistan.i hope you also save and healthy by the grace of Allah .Today I am participating in SEC-S19 / W4 | Mise en place, Types of Roux and Mother Sauces. This contest organized by professor Nihela.The previous three courses proved to be very beneficial and this course will definitely be beneficial for us.
In this course explained three important things Roux,mother sauce,mise in place

Let's move towards and starts our assignment

Qno1

Do you do mise en place before cooking show us how you organized every thing before cooking?

A)The most important thing is to take care of the cleanliness of the kitchen.The kitchen counter should be clean, everything after the stove should be clean, the dishes should be washed.For example, if I want to make a curry, I will put all the ingredients in an order form so that each item is picked up and cooked in turn.If there are vegetables, they should be properly washed and chopped.With this method we can cook food very easily and will not face any problem.Similarly, if I have to make a curry or grind something else, I have to wash the blade and everything else and put it back properly.

Qno2

We would like you to make a type of Roux and set aside for the next task show ingredients and process?

A)#

Two important ingridents of Roux we can't makes Roux
Flour+butter/oil

There are three types of Roux
1)clear Roux
2)blonder Roux
3)Dark Roux

I make blonder Roux

Cook the butter/ flour4- 5minutes.stir the mixture in the pen over the heat untill it's turn Golden .it is used in light sauce such a veloute.The white sauce is cooked for a short time so that it turns golden in color.It is used in a variety of foods.It maintains the balance of both taste and color.

we would like cook you to use the roux made in the preparation of a mother sauce or derivative (show ingredients and process)?

A)chicken curry mother sauce with Roux

Ingridents

Chicken 1 kg
Salt. 1 table spoon
Black paper 1tea spoon
Onion brown crushed 3/4
Green chilli. 3/4
Lemon. 1
Tomatoes purry 1cup
Ginger garlic paste. 1table spoon

In a pan I added tomato purry oil, added all the spices, ginger garlic paste and fried it well and it became a thick gravy. Then add chicken .In Pakistani cuisine, spices should be fried a lot, otherwise spices are used a lot.So I am making it in Pakistani style.when chicken is cooked tender add blender roux .Add the blender sauce and cook for two to three minutes.chicken curry mother sauce with blender roux is ready .

we want to see what use you give to the sauce you make?

A)I used the sauce I made in my food.First I made the Mother sauce, then I added it to the chicken.you can see the picture.

Did you like the result of the sauce were there any difficulties in process?

A)first of all you have to show french cuisine .mostly Pakistani cooking is some different.we are called mother sauce grinded onions and tomatoes. Make chatney ,gravey foam and we fry the spices for a long time.there is not use lot of spices .with the same type of we make our cuisine Qorma,karahi,chicken curry.

So guys it's time to leave I hope you like my belog and give me a valuable feed back.see you soon new belog. Before I am going I would like my friends @suboohi @goodybest @sualeha

Best regards
@roohiadif99

Thank you so much