WorksheetsBechamel Warm-up
Total questions: 12
Worksheet time: 6mins
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
How many pints are in one gal of milk?
4
6
8
12
How many tablespoons make an ounce of butter ?
2
4
2 1/2
None of the above
