White Sauce Soup Demo Study guide

1. Creative Cooking 1 White Sauce Soup Demo Study guide

2. What do all of these sauces have in common? White sauce Veloute Espagnole Tomato Hollandaise

3. They are all mother sauces! -The first four were brought about by French chef Antonin Carme -The fifth, hollandaise, was created by Chef Auguste Escoffier

4. What is a white sauce? • A liquid with a starch added to thicken it

5. Fat – such as butter, margarine, shortening, lard Adds flavor and prevents lumps What are the three components of a white sauce?

6. Starch – such as flour, cornstarch, potato starch • Thickener and structure

7. Liquid – such as milk, broth, water • Adds flavor and nutrients

8. Where are starches found? • Starches are carbohydrates stored in plants • Commonly found in grains, roots and tuber plants (wheat, cornstarch, potatoes)

9. What is a thickening agent? • Food product that when added to a liquid mixture and heat is applied will expand to absorb surrounding liquid, thereby thickening the product

10. What starch thickening agents are typically used and how do they look -Flour used in gravies and unsweetened sauces, will give an opaque appearance -Cornstarch & tapioca used in puddings & sweetened sauces or unsweetened sauce for a translucent appearance

11. Why do starches need heat? • Granular starches will not dissolve in water, however, when heat is added they will become soluble

12. What happens when you apply heat? • The starch granules become soluble, absorb liquid, granules swell and mixture thickens

13. What is this process called? • Gelatinization – as mixture cools it forms a chemical bond which forms a gel

14. What is it called when gel mixture breaks down and water leaks out? • Synerisis – a good example of this is lemon pie filling

15. Three factors that affect thickening ability of starch: • 1.Temperature – warm enough to swell starch – too hot and it will lump

16. 2. Time – once mixture has become thickened you need to thoroughly cook to prevent a raw starch flavor. 3. Agitation – gently stirring keeps the mixture smooth, if you stir too fast you will break down the gel mixture and it will be a thin sauce

17. What happens if starch is added directly to hot liquid? The starch will clump together and cause lumping

18. What are two techniques to keep lumps from forming • 1. coat the starch with melted fat to form a ROUX • 2. mix the starch with liquid to form a paste prior to heating

19. Macaroni & cheese Where do you use a white sauce?

20. Vegetables with cheese sauce

21. Creamed soups

22. Fettuccini alfredo

23. Seafood in cream sauce

24. It is classified according to it’s consistency: • thin-cream soups • medium-creamed, scalloped, sauces, gravies • thick-souffles

25. In any white sauce, the amount of flour is always equal to the amount of fat used. The amounts of ingredients used for the different white sauce consistencies are: • TYPE MARGARINE FLOUR SALT MILK • Thin 2 Tbsp. 2 Tbsp. 1 tsp. 2 cups • Medium 4 Tbsp. 4 Tbsp. 1 tsp. 2 cups • Thick 6 Tbsp. 6 Tbsp. 1 tsp. 2 cups

26. STEPS IN MAKING A WHITE SAUCE • 1. Melt margarine in skillet over medium heat while stirring • with a turner. • 2. Take skillet off heat, stir in flour until getting a smooth • paste.

27. 3. Slowly add a little milk, press paste into milk mixture. • 4. Continue doing this until all milk is added and mixturelooks smooth. • 5. Place back on medium heat, stirring constantly until • thickened. • 6.It will be gravy consistency when done.

29. Your assignment: Create a comic strip of your kitchen creating their white sauce. Remember comic strips are funny and things could go wrong, for example you could burn your white sauce and have to start all over. When you create your comic strip be sure to include the ten vocab words

30. Ticket out the door Fill in the blank The more flour you add the ___________ the sauce will become . You should add milk ____________ to the white sauce Word bank: Gradually Thicker