Kitchen & Cooking· 4 modül
How to Make Béchamel and Velouté? French Mother Sauces
Learn the two fundamental mother sauces of French cuisine, béchamel and velouté, step by step starting with roux; discover how to avoid lumping and food safety mistakes.
Bu kursta neler öğreneceksin?
- Being able to prepare béchamel sauce from roux without lumps and with the correct consistency
- Being able to prepare velouté sauce with meat or chicken stock, adhering to food safety rules
- Being able to explain in which dishes and how béchamel and velouté are used
- Being able to identify and correct common consistency errors such as lumping and the taste of raw flour
- Being able to apply cross-contamination, cold chain and no re-freezing rules in the preparation and storage of sauces
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Kurs içeriği
- What is Béchamel: From Roux to Smooth Milk Sauce
- Velouté and food safety: things to consider when working with meat/chicken stock.
- Where are béchamel and velouté used, and how is the consistency adjusted?
- Summary of storage and common mistakes
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