Sauces

Question 1

What is the basic recipe for a white sauce

Answer 1

A basic white sauce refers to plain flour, salted butter and whole milk (‘20/20/300”) ratio produces coating consistency

Question 2

How long do you cook a roux for?

Answer 2

1 minute once you have added the flour

Question 3

How long to cook the white sauce once milk has been added?

Answer 3

Once all the milk has been added, return the pan to the heat and bring slowly to the boil, stirring all the time. Once the mixture starts to bubble you start timing 2 minutes

Question 4

Why would a white sauce be thin and taste floury?

Answer 4

If you don’t boil for two minutes after adding the milk the flour won’t have cooked

Question 5

Why must you rest a batter after making it and before using?

Answer 5

Batters must rest to allow the starch grains to swell resulting in a lighter final product.

Question 6

Daughter sauce of white sauce

Answer 6

Béchamel

Question 7

Rules of batter?

Answer 7

• Do not add the liquid too quickly otherwise it will be hard to beat out any lumps. It is easier
  to beat lumps out of a thick mixture, gain smoothness and then add more milk.
• Batters must rest to allow the starch grains to swell resulting in a lighter final product.
• Only use a small amount of oil when cooking and rub away any excess with kitchen roll.
• When making crepe, try to ensure a thin layer of batter sets on the base of the pan before
  pouring out any excess.
• The first side to be cooked is known as the lacy side and this is used as the presentation side.
• Crepes, pancakes or galettes can be stored on top of each other and then covered until
  needed.