Mussman's Family and Consumer Science

This is a forum to talk about my high school Family and Consumer Science classroom.

Wednesday, May 03, 2006

Ground beef and white sauce

Today is always a fun day.
FNII start off comparing the fat content and taste in a variety of ground beef. Amazing to think that hamburger has that much fat. Perhaps the students will remember later in life that they can decrease the fat in a variety of ways that will not change the flavor.

TL students hopefully will finish PJ pants. Imagine a modern world of children wear handmade PJ pants. The pride, the sense of accomplishment, yes those are still attainable characteristics of young people.

FNI makes white sauces. Each and every student will make a small batch of white sauce. The students learn that from a simple white sauce, they can create lots of wonderful dishes.

The basic recipe for white sauce:

Thin sauce
½ T. butter
½ T. flour
¼ t. salt
½ c. milk

Medium sauce
1 T. butter
1 T. flour
¼ t. salt
½ c. milk

Thick sauce
1½ T. butter
1½ T. flour
¼ t. salt
½ c. milk

1. Melt butter in a saucepan over low heat. Blend in flour and salt. Cook over low heat, stirring until mixture is smooth and bubbly. Can be up to 4-5 minutes. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
2. Medium sauces are used for pasta, thin are used in cream soups, and thick are used in souffles.


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