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Mastering White Sauce
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Mastering White Sauce

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@HeartfeltRooster

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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?

    <p>To create a roux, which thickens the sauce and adds flavor</p> Signup and view all the answers

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

    <p>To prevent lumps from forming in the sauce</p> Signup and view all the answers

    What role does the fat play in a white sauce?

    <p>To act as a medium for cooking the flour and adding richness to the sauce</p> Signup and view all the answers

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