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Mastering White Sauce

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Questions and Answers

When making a white sauce, stir constantly until the mixture is?

Smooth and thickened (correct)

Watery and thin

Separated and lumpy

Bubbling and slightly browned

What should be the consistency of the mixture when making a white sauce?

Runny and liquid

Gritty and grainy

Smooth and thickened (correct)

Fluffy and airy

What is the result of not stirring constantly when making a white sauce?

Separated and lumpy (correct)

Gelatinous and jelly-like

Creamy and velvety

Frothy and foamy

Why do we add the flour into a fat when making a white sauce?

To create a roux, which thickens the sauce and adds flavor (A) Signup and view all the answers

What is the purpose of stirring constantly when making a white sauce?

To prevent lumps from forming in the sauce (A) Signup and view all the answers

What role does the fat play in a white sauce?

To act as a medium for cooking the flour and adding richness to the sauce (C) Signup and view all the answers

Mastering White Sauce

Choose a study mode

Podcast

Questions and Answers

When making a white sauce, stir constantly until the mixture is?

What should be the consistency of the mixture when making a white sauce?

What is the result of not stirring constantly when making a white sauce?

Why do we add the flour into a fat when making a white sauce?

What is the purpose of stirring constantly when making a white sauce?

What role does the fat play in a white sauce?

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