醬汁製作：練習題

When making a starch-based sauce, what is the specific term for the mixture of equal parts fat and flour cooked together as a base?

When making a reduction sauce, such as a tomato pasta sauce, how does evaporation affect the sensory properties of the sauce?

A chef is preparing a Béchamel sauce. If the ratio of starch to liquid is too low, what will be the resulting effect on the sauce's viscosity?

When making a white sauce using the roux method, which process occurs when the starch granules absorb liquid and swell until they burst at approximately \(80^{\circ}C\)?

When using a starch-based thickening method to make a Béchamel sauce, what is the specific term for the mixture of equal parts fat and flour cooked together at the start of the process?

Explain how the process of reduction changes the sensory properties of a tomato pasta sauce in terms of its flavour and viscosity.