Sauce making is a fundamental skill in food preparation that involves creating a liquid or semi-liquid accompaniment to enhance the flavor, texture, and appearance of dishes
Béchamel sauce is also known as white sauce.
Match the equipment with its function in sauce making:
Saucepan ↔️ Cook and reduce sauces
Whisk ↔️ Stir and emulsify ingredients
Wooden Spoon ↔️ Stir sauces gently
A saucepan is essential for cooking and reducing sauces
Why are measuring cups and spoons important in sauce making?
Ensure accurate proportions
Steps for making a Béchamel sauce:
1️⃣ Melt butter in a saucepan
2️⃣ Stir in flour to create a roux
3️⃣ Gradually add warm milk
4️⃣ Simmer until thickened
What are three purposes of sauces in food preparation?
Flavor, moisture, and visual appeal
Béchamel sauce is commonly used in lasagna.
What are sauces used for in food preparation?
Enhance flavor, texture, appearance
Béchamel sauce is also known as a white sauce.
What are the three basic ingredients in a Béchamel sauce?
Butter, flour, and milk
A whisk is used to stir and emulsify ingredients.
What is the function of a wooden spoon in sauce making?
Stir sauces gently
Match the equipment with its function:
Saucepan ↔️ Cook and reduce sauces
Whisk ↔️ Stir and emulsify ingredients
Measuring Cups ↔️ Accurately measure ingredients
Steps in making a basic Béchamel sauce
1️⃣ Melt butter in a saucepan
2️⃣ Add flour and cook to form a roux
3️⃣ Gradually add milk while stirring
4️⃣ Cook until thickened and smooth
What is emulsification in sauce making?
Combining oil and water-based ingredients
Reduction is a technique used to concentrate flavors.
Hollandaise sauce uses emulsification to combine butter and egg yolks.
What is used as a thickening agent in Béchamel sauce?
Roux
Hollandaise sauce combines oil and water-based ingredients through emulsification.
Reducing stock to make a rich demiglace is an example of the reduction technique.
Steps for preparing a basic Béchamel sauce
1️⃣ Melt butter
2️⃣ Add flour to make a roux
3️⃣ Gradually add milk while whisking
What are the three main ingredients of Béchamel sauce?
Butter, flour, milk
Which technique is used to create Hollandaise sauce?
Emulsification
Tomato sauce typically includes tomatoes, onions, and herbs.
Match the sauce type with its characteristics:
Béchamel ↔️ White, creamy, uses roux
Velouté ↔️ Light-colored, uses roux and stock
Hollandaise ↔️ Emulsion, rich, uses egg yolks and butter
Tomato sauce ↔️ Made with tomatoes, onions, and herbs
Which sauce is commonly used in lasagna and mac and cheese?
Béchamel
Hollandaise sauce is often served with Eggs Benedict.
What are the primary ingredients in tomato sauce?
Tomatoes, onions, herbs
Steps for categorizing sauces based on ingredients and preparation methods
1️⃣ Identify the base ingredients
2️⃣ Determine the cooking method
3️⃣ Classify the sauce type
What is the base ingredient of Béchamel sauce?
Butter, flour, and milk
Velouté sauce is made with a roux and a light stock
Hollandaise sauce is an emulsion sauce made with egg yolks and butter.
What are the main ingredients of tomato sauce?
Tomatoes, onions, and herbs
Béchamel sauce is often used in lasagna to add creaminess
What is the primary purpose of sauce making in food preparation?
Enhance flavor, texture, appearance
Steps for making Béchamel sauce
1️⃣ Melt butter in a saucepan
2️⃣ Add flour to make a roux
3️⃣ Gradually add milk while whisking
4️⃣ Simmer until thick and creamy
What is a common thickening agent used in Béchamel sauce?
Roux
Reduction is a technique used to intensify the flavor of sauces by simmering.
Match the technique with its description:
Thickening Agents ↔️ Roux or slurry to thicken
Emulsification ↔️ Combining oil and water-based liquids
Reduction ↔️ Cooking down liquid to concentrate flavor