Eduqas GCSE Food Preparation and Nutrition · C560
Component 1
Revise: Blended White Sauces and Starch GelatinisationFlour supplies starch, milk supplies liquid, and fat is used in the roux and all-in-one methods.
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GCSE Food Preparation and Nutrition · key term
A sauce-making method in which fat, flour and liquid are combined at the start, then heated while being whisked.
Used by Eduqas
Component 1
Revise: Blended White Sauces and Starch GelatinisationFlour supplies starch, milk supplies liquid, and fat is used in the roux and all-in-one methods.
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