FOOD PROCESSING AND PRESERVATION
THERMAL PROCESSING
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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seasoned white sauce
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Albumen
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Béchamel
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Casein
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Espagnole
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Explanation:
Detailed explanation-1: -It is so named after Louis de Béchamel, chief steward to King Louis XIV in France. While often featured in Italian cookbooks of the renaissance period (as the glue sauce – salsa colla), it was renamed in 1651 when published in the cookbook Le Cuisinier Francois, considered to be a foundation of French cuisine.
Detailed explanation-2: -1-Béchamel or Basic White Sauce. A white sauce is made by adding milk, salt, and pepper to a roux. 2-Mornay or Cheese Sauce. Building off a white sauce is a Mornay or cheese sauce. 3-Gravy. 13-Nov-2017
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