Answered

A chef preparing a béchamel sauce has discovered some scorching at the bottom of the pan. What's most likely the cause?

A. The roux was too warm for the hot liquid.
B. Too much flour was used in the roux preparation.
C. The sauce was not properly stirred.
D. The stock liquid was not properly prepared.



Answer :

GinnyAnswer

Final answer:

Scorching in béchamel sauce - causes and prevention


Explanation:

The most likely cause of scorching at the bottom of the pan when preparing a béchamel sauce is that:

  1. The roux was too warm for the hot liquid, causing it to burn.
  2. Too much flour used in the roux preparation can lead to uneven cooking.
  3. Proper stirring is crucial to distribute heat evenly and prevent scorching.

Learn more about béchamel sauce scorching here:

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