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WHITE SAUCE

WHITE SAUCE. White Sauce, or cream sauce, as it is sometimes called, is a basic sauce for many cooked products. Like the basic biscuit recipe, it can be used for a variety of dishes. Some examples of the use of white sauce are: Cream sauce Macaroni and cheese

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WHITE SAUCE

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  1. WHITE SAUCE

  2. White Sauce, or cream sauce, as it is sometimes called, is a basic sauce for many cooked products. Like the basic biscuit recipe, it can be used for a variety of dishes.

  3. Some examples of the use of white sauce are: • Cream sauce • Macaroni and cheese • Sauce for vegetables such as broccoli and cauliflower • Sweet sauces for puddings and desserts

  4. A good white sauce should be . . . . . . • Creamy white in colour • smooth– not lumpy • Slightly glossy in appearance • Make to correct consistency (e.g. thin,medium,or thick) • Nicely Seasoned with fresh flavour (no taste of starch)

  5. The preparation of white sauce involves two main principles: • Milk cookery • Separation of starch grains

  6. The ingredients for a white sauce are:

  7. Why separate the starch grains? • Flour is composed largely of starch– if it is added directly to milk it would not blend smoothly, but would form small lumps. This happens because the tiny starch grains of the flour have not been separated from one another and so, when the flour particles come in contact with warm liquid, they swell and stick together. For this reason, the fat is melted and mixed with the flour to separate the starch grains. When the milk is added slowly to the fat and flour mixture the ingredients blend smoothly.

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