(a) State the proportions of fat, flour and liquid used when making a roux sauce. [3] (b) Explain what happens to the starch in the flour when making a sauc...
Question 1 Report
(a) State the proportions of fat, flour and liquid used when making a roux sauce. [3]
(b) Explain what happens to the starch in the flour when making a sauce. [3]
(c) Give two examples of dishes that use a roux sauce. [2]
Answer Details
(a) State the proportions for a roux sauce. [3]
- 25g fat (butter or margarine) (1)
- 25g plain flour (1)
- 250ml (half a pint) of milk (1)
(b) Explain what happens to the starch in the flour. [3]
One mark for each valid point (max 3):
- The starch granules absorb the liquid as the sauce is heated (1)
- As the temperature increases, the granules swell and burst, releasing starch molecules into the liquid (1)
- This process is called gelatinisation and it is what causes the sauce to thicken (1)
(c) Give two examples of dishes that use a roux sauce. [2]
One mark each (max 2):
- Macaroni cheese (1)
- Cauliflower cheese (1)
- Lasagne (1)
- Fish pie (1)
- Moussaka (1)
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