CAA110 – Techniques - Homework #1                      Name: Candida

Staten

1. What 2 sauces are included in the White Sauce Family?

Velouté and Béschamel

2. What is the French Translation of Veloute?

Velvety, soft, and smooth to the palate.

3. In Escoffier’s time how was a béchamel made?

In Escoffier’s time, a béchamel was made by adding cream to a relatively

thick velouté sauce.

4. How is a béchamel made today?

Today, it is made by thickening milk (sometimes infused with aromatic for

flavor) with a pale roux.

5. What type of roux is the traditional thickener for Veloute?

Blond.

6. Why would you add additional ingredients or flavorings?

To strengthen the flavor of the sauce or to create a specific flavor profile.

7. What size should these items but cut? Why?

They should be cut into a small dice or sliced thinly to encourage rapid flavor
release into the sauce.
8. Which ingredients should be added during the last 30 of simmering?

Aromatic such as a sachet.

9. Scorching is more of a concern with which sauce? Why?

Scorching is a concern with béchamel because milk solids tend to settle.

10. Why would a White sauce develop a skin on the surface? List 2 ways to avoid
this.

White sauces develop a kin if left uncovered. To avoid this, use a fitted cover
on the bain-marie or place a piece of parchment paper or plastic wrap directly
on the surface of the sauce.