Which sauce is the classic white sauce made by thickening milk with roux?

Prepare for the NOCTI Culinary Prep Cook Test. Utilize flashcards and multiple choice questions, each accompanied by hints and explanations. Maximize your readiness for the exam!

Multiple Choice

Which sauce is the classic white sauce made by thickening milk with roux?

Explanation:
Bechamel is the classic white sauce created by thickening milk with a roux (fat and flour cooked together). The roux acts as the thickening base, and when milk is whisked in and simmered, it becomes a smooth, white sauce that serves as the foundation for many other sauces. The other terms aren’t sauces: baste is a brushing technique for adding moisture and flavor to meat, boiling is cooking in hot water, and blanching is briefly cooking in boiling water or steam.

Bechamel is the classic white sauce created by thickening milk with a roux (fat and flour cooked together). The roux acts as the thickening base, and when milk is whisked in and simmered, it becomes a smooth, white sauce that serves as the foundation for many other sauces. The other terms aren’t sauces: baste is a brushing technique for adding moisture and flavor to meat, boiling is cooking in hot water, and blanching is briefly cooking in boiling water or steam.

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