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Questions and Answers
When making a white sauce, stir constantly until the mixture is?
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?
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?
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?
Why do we add the flour into a fat when making a white sauce?
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What is the purpose of stirring constantly when making a white sauce?
What is the purpose of stirring constantly when making a white sauce?
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What role does the fat play in a white sauce?
What role does the fat play in a white sauce?
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