Bechamel Warm-up

Equal parts of fat and flour used to create a cream soup or sauce.

• Roux
• Bisque
• Consomme

A smooth, white sauce made from a roux made with flour, milk, and butter.

• Hollandaise
• Veloute Sauce
• Bechamel

There are 5 ‘grand sauces’.  What is another name for a ‘grand sauce’?

• Big
• Father
• Mother
• Derivative

A grand sauce, made from milk and a white roux;  commonly called a ‘white sauce’.

• Hollandaise
• Béchamel
• Marinara
• Maître d’hôtel

A basic sauce that serves a base sauce to use in making other variations of the original sauce

• Puree
• Coulis
• Bisque
• Mother Sauce

What thickener is made with equal parts cooked flour and fat?

• Roux
• Liaison
• Slurry
• Beurre Manie

According to your experience preparing Bechamel what would you consider the factors that made it into a good Bechamel?

• Roux Proportions : flour and butter

• Roux temperature

• Temperature of Milk

• Thickness of my sauce pan

What kind of derivative sauce will you be able able to create out of your mother sauce bechamel?

• Meat Sauce

• Creamy pesto

• Cheddar sauce

• Alfredo sauce

What was the order of steps to prepare my bechamel?

• standardized recipe, mise en place, gathering equipment and ingredients, making roux, boiling milk, finishing sauce

• roux, boiling milk, stirring

• boil milk, add my roux

• any order of steps will make my sauce correct

What is a derivative sauce?

• a mathematical operation

• a derivative sauce is made adding other ingredients to my mother sauce

• I never heard of derivatives

• I never heard of mother sauces