QUESTIONS
Give the reason for mixing flour and fat as directed in White Sauce (see
Experiment 25).
What is the proportion of fat and flour? What is the proportion of flour and liquid? Using this proportion, how much flour should be used for one cupful of liquid?
What is the use of flour in White Sauce?
Note the consistency of the sauce, and keep it in mind as a standard of comparison for the thickness of other sauces.
What should be the condition of the crumb of toast to be most quickly digested? Give reasons for your answer.