100146
Description
Mind Map by jane stainer, updated more than 1 year ago
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Created by jane stainer
over 11 years ago
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Sauces
- Roux:
- a combination of fat and flour,
cooked together to varying
degrees
- a combination of fat and flour,
cooked together to varying
degrees
- What precautions must be taken to ensure sauces are free from lumps?
- Do not add the liquid too quickly, remove from heat, stir constantly
when the sauce is brought up to the boil, do not allow skin to form on top,
make sure roux not to dry when add liquid.
- Do not add the liquid too quickly, remove from heat, stir constantly
when the sauce is brought up to the boil, do not allow skin to form on top,
make sure roux not to dry when add liquid.
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