1) What is the first step of making a white sauce?
2) What temp will you start on?
3) What two ingredients are used to make a roux?
3) What do you need to do your butter?
4) State three recipes or foods where you would make a roux might be used?
5) What are three reasons you make a roux?
6) What tool should you use to incorporate your flour?
7) What should you keep adding to the butter as it melts?
8) How do you know that you have the right consistency with your roux?