b'EQUIPMENT NEEDED PRACTICAL SKILLS White ingredients trayWeighing and measuring Sharp knifeKnife skills, chopping and Chopping boards slicing vegetablesGraterSauce making using the Two saucepans all in one method Pan standUsing the hob and grill safelyWhiskTemperature control on hobWooden spoonPresentation and food styling skillsOvenproof serving dishMARKS UPTRY MAKING YOUR SAUCE USING THE ROUX METHOD AND MAKE YOUR MAC AND CHEESE MAGNIFICENT BY ADDING SOME MORE UNUSUAL AND INTERESTING INGREDIENTS AND FLAVOURS.'