Preparing White Sauce

What is the primary use of white sauce as mentioned in the text?

• As a dessert topping

• As a base for soups and casseroles

• As a salad dressing

• As a marinade for meats

What are the main ingredients for making 1 gallon of white sauce?

• Butter, sugar, and vanilla

• Clarified butter, all-purpose flour, and milk

• Olive oil, garlic, and tomatoes

• Vinegar, salt, and pepper

What additional flavorings are used in the white sauce recipe?

• Garlic and basil

• Onion, cloves, bay leaf, and nutmeg

• Lemon and thyme

• Rosemary and oregano

What is the purpose of adding an onion piqué to the milk?

• To sweeten the sauce

• To thicken the sauce

• To add flavor

• To change the color

How long should the sauce be simmered according to the text?

• 5-10 minutes

• 20-30 minutes

• 1 hour

• 2 hours

What should be done if the sauce is too thick?

• Add more flour

• Add more milk

• Add more butter

• Add more salt

What is used to cover the surface of the sauce to prevent skin from forming?

• Aluminum foil

• Plastic wrap

• A lid

• A towel

What is the temperature range for cooling the sauce?

• Below 70°F or 21°C

• Below 100°F or 38°C

• Below 50°F or 10°C

• Below 90°F or 32°C

What is the characteristic appearance of the sauce that should be retained?

• Brown

• Yellow

• White

• Red

What type of pepper is recommended for seasoning the sauce?

• Black pepper

• Red pepper

• White pepper

• Green pepper