White Sauce to Cheese Sauce

1) Why do you add your milk slowly to the roux? (2 marks)
2) Why should you have a low temperature when adding your milk?
3) How do you decide how much milk or liquid to add?

VID00838 from Lauren Sawchuk on Vimeo.

4) Why is it better to grate your cheese rather than chop it for your cheese sauce? (2 marks)

VID00839 from Lauren Sawchuk on Vimeo.

5) If you add to much milk to your white sauce how can you thicken it up?

VID00840 from Lauren Sawchuk on Vimeo.