preparing this recipe, the butter was melted in a one-quart saucepan over low heat, and once melted, the flour and salt were added and blended in order to form a roux. The roux was cooked for 3-5 minutes until bubbly. The milk was then stirred in, blended well in order to prevent any clumps. Over medium heat, the mixture continued to cook as it was stirred continuously. Once the sauce was noticeably thicker, it was cooked for two additional minutes. After cooking, the mixture was cooled to 120 degrees F and the viscosity was determined using a Brookfield Viscometer as well as a line spread test. Temperatures were recorded for both. with the basic béchamel, three other variations were prepared. The first of the three was the same as the basic recipe except one tablespoon of all-purpose flour was used. The second was the same as the basic recipe except three tablespoons of all-purpose flour were used. And lastly, the final variation was the same as the basic recipe except one cup of skim milk was used in place of the original whole milk. The line spread test and Brookfield Viscometer were used to test the viscosity of all three additional variations. To compare vanilla puddings different types of milk, four variations were prepared. The first was the original, and the base for all of the other variations. The ingredients for the basic recipe included 1/3 cup granulated sugar, 3 tablespoons cornstarch, 1/8 teaspoon salt, 2 cups milk, 1 tablespoon butter, and 1 teaspoon vanilla extract. A two-quart saucepan was obtained and the sugar, cornstarch, and salt were combined. Then the milk was gradually incorporated and constantly whisked to prevent clumping. Over medium heat, the mixture was constantly stirred and brought to a boil. Once boiling, it was cooked for one minute, making certain that it was not over-cooked. After the one minute of cooking, the saucepan was
preparing this recipe, the butter was melted in a one-quart saucepan over low heat, and once melted, the flour and salt were added and blended in order to form a roux. The roux was cooked for 3-5 minutes until bubbly. The milk was then stirred in, blended well in order to prevent any clumps. Over medium heat, the mixture continued to cook as it was stirred continuously. Once the sauce was noticeably thicker, it was cooked for two additional minutes. After cooking, the mixture was cooled to 120 degrees F and the viscosity was determined using a Brookfield Viscometer as well as a line spread test. Temperatures were recorded for both. with the basic béchamel, three other variations were prepared. The first of the three was the same as the basic recipe except one tablespoon of all-purpose flour was used. The second was the same as the basic recipe except three tablespoons of all-purpose flour were used. And lastly, the final variation was the same as the basic recipe except one cup of skim milk was used in place of the original whole milk. The line spread test and Brookfield Viscometer were used to test the viscosity of all three additional variations. To compare vanilla puddings different types of milk, four variations were prepared. The first was the original, and the base for all of the other variations. The ingredients for the basic recipe included 1/3 cup granulated sugar, 3 tablespoons cornstarch, 1/8 teaspoon salt, 2 cups milk, 1 tablespoon butter, and 1 teaspoon vanilla extract. A two-quart saucepan was obtained and the sugar, cornstarch, and salt were combined. Then the milk was gradually incorporated and constantly whisked to prevent clumping. Over medium heat, the mixture was constantly stirred and brought to a boil. Once boiling, it was cooked for one minute, making certain that it was not over-cooked. After the one minute of cooking, the saucepan was
chayna_lab_report.docx