^"-t. ,0' ^4 ^0 ^v" aillllllllllllllllllllMIIIIIIIIMIIIIIIIIIIIIMIIIIIMIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIMIIIIIIHHIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIMIIi I Factors Determining tKe Qualit}? of WKite [ I Sauce in Large Quantity Cooking 1 I By I I MART LOUISE MEUSER | ^iHiiimiHiiiiiiiiiiHiHiHiiHiiiiiiiiiiiiiiiiiiiiiiiiiiinniiniiiiiiiiiiiiiiiiniiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiMiiiiiiiiiiiii: •:^^ Factors Determining tKe Qualit}? of WKite Sauce in Large Quantity Cooking By MARY LOUISE MEUSER B. S., Kansas State Normal School, 1917 A TKesis Submitted in Partial Fulfillment of tKe Requirements for tKe Degree of Master of Science Kansas State Agricultural College, 1921 Copyright 1922, by Mary Louis« Meuser. ©C1A691024 NOV 13 1922 Table of Contents Introduction 5 Definition of wliite sauce 5 Classification 5 Methods of mixing = 5 Methods of cooking 5 Proportions 5 Problems investigated , 5 Methods of mixing 5 Table I cooked in double-boiler 6 Table II cooked in covered steamer 7 Methods of cooking 7 Table III in double-boiler and covered steamer 8 Kind of milk 9 Table IV with nut oleo 9 Kind of fat 9 Table V with whole milk 10 Table VI with skimmed milk 10 Time of adding salt 11 Table VII before and after cooking 11 Relative proportions of fat and flour with the same quantity of white sauce 11 Table VIII different amounts of oleo 12 Table IX proportions of flour with different amounts of nut oleo 12 Changes in the proportions of fat and flour when multiplying the small quantity proportions for preparing large quantities 13 Table X proportions of fat 13 Table XI proportions of flour 14 General summary 14 Table XII proportions for large quantities ._ 15 Factors Determining the Quality) of White Sauce in Large Quantity Cooking. 1— INTRODUCTION Very little attention has been given to changes which are necessary in adapting small quantity recipes for large quantity cooking. Exper- ience has suggested that some clianges are necessary. It is the purpose of this thesis to determine what these changes should be in the case of the preparation of white sauce, and to discover the reasons why these changes are necessary. White sauce is composed of fat, salt, flour and milk thickened by cooking. As tised in all cooking work it falls naturally into four types. 1. Thin, used in soups. 2. Medium, used in creamed dishes. 3. Thick, used in scalloped dishes and souffles. 4. Very thick, used in croquettes. In order to get a satisfactory and uniform product, exact propor- tions must be used, and certain methods of mixing and cooking and time of cooking must be followed. The time of adding salt is also im- portant. The following four methods of mixing are customarily used in the preparation of white sauce. 1. Heat the milk, mix the flour with the melted fat, stir into the hot milk, cook, add the salt. 2. Retain one-fourth of the cold milk, heat the remainder with the fat, combine the cold milk and flour, add to the hot milk, stirring constantly, cook, add the salt. 3. Heat the milk, mix the flour and cold fat together, add to the milk stirring constantly, cook, add the salt. 4. Mix the flour and cold fat together, add the cold milk stirring constantly, cook, add the salt. The following two methods of cooking are used in the preparation of white sauce. 1. Double-boiler. 2. Covered, in the steamer. The following ingredients and proportions of ingredients are cus- tomarily used in the preparation of white sauce in small quantities. MILK FAT Wholie or Skimmed Oleo or Butter Flour Salt 1— Thin IC* 1— T.* 1— T.* 14 1.* 2— Medium IC. 2 — T. 2— T. y^t. 3— Thick IC. 3— T. 3— T. %t. 4— Very thick IC. 3— T. 4— T. 14!. II— PROBLEMS INVESTIGATED Methods of Mixing Small quantities of white sauce of each type were prepared by each of the four methods of mixing, using one cup of milk. Large quantities of white sauce of each type were prepared, using one gallon of milk. The results were compared. Microscopic examina- *The fo"'.lowing abbreviations are used in this thes's. C, cup; T., tablespoon; t., teaspoon; oz., ounce; D. B., double-boiler; St., steamer; gal., gallon; Mix., mix- ing; Cook, cooking. 6 FACTORS DETERMINING THE QUALITY OF • tions were made to determine the condition of the starch grains. The reasons for variations were determined. TABLE I. Data showing results of experiments on methods of mixing white sauce, cooked in the double-boiler. Sauces: A— Thi n ; B — Medium ; 1 C— ' Metho ds— A Milk Oleo Flour Salt Mix. Cook. IC. y2 0z. 1/4 oz. y^t. I D. B. IC. 1/2 OZ. 14 oz. lAt. 2 D. B. IC. V^oi. 1/4 oz. y^t. 3 D. B. IC. V20Z. 14 oz. %t. 4 D. B. Igal. 80Z. 4oz. 4t. I D. B. Igal. 80Z. 4oz. 4t. 2 D. B. Igal. 80Z. 4oz. 4t. 3 D. B. Igal. 80Z. 4oz. 4t. B 4 D. B. IC. loz. Vaoz. y^t. I D. B. IC. loz. Vaoz. y4t. 2 D. B. IC. loz. Vaoz. 14 1. 3 D. B. IC. loz. y2 0z. 1/4 1. 4 D. B. Igal. I60Z. 8oz. 4t. I D. B. Igal. I60Z. Soz. 4t. 2 D. B. Igal. 160Z. 80Z. 4t. 3 D. B. Igal. 160Z. 80Z. 4t. C 4 D. B. IC. iy20z. 34 oz. %t. I D. B. IC. 11/^ oz. %oz. y4t. 2 D. B. IC. IVaOZ. 3/4 oz. 1/4 1. 3 D. B. IC. IVzOZ. 34 oz. Ht. 4 D. B. Igal. 24oz. I2oz. 4t. 1 D. B. Igal. 24oz. I2oz. 4t. 2 D. B. Igal. 24oz. 12oz. 4t. 3 D. B. Igal. 24oz. 12oz. 4t. D 4 D. B. IC. IV2OZ. loz. y^t. I D. B. IC. IV2OZ. loz y^t. 2 D. B. IC. iy20z. loz. 1/4 1 3 D. B. IC. IVsOZ. loz. y^t. 4 D. B. IgaL 24oz. I60Z. 4t. 1 D. B. Igal. 24oz. I60Z. 4t. 2 D. B. in'al. 24oz. I60Z. 4t. 3 D. B. 1-rl. 24oz. I60Z. 4t. 4 D. B. Results thickest, smooth, very good thinnest, smooth thicker, smooth, good thick, smooth, very good thickest, smooth, very good thinnest, smooth thicker, smooth, good thick, smooth, very good thickest, smooth, very good thinnest, lumpy thicker, smooth, good thick, smooth, very good thickest, smooth, very good thinnest, slightly lumpy thicker, smooth, good thick, smooth, very good thickest, smooth, very good thinnest, slightly lumpy thicker, smooth, good thick, smooth, very good thickest, smooth, very good thinnest, slightly lumpy thicker, smooth, good thick, smooth, very good thickest, smooth, very good thinnest, smooth thicker, smooth, good thick, smooth, very good thickest, smooth, very good thinnest, smooth thicker, smooth, good thick, smooth, very good WHITE SAUCE IN LARGE QUANTITY COOKING 7 TABLE II 2 — Data showing results of experiments on methods of mixing white sauce, cooked in the steamer. Results thickest, smoothest thinnest, lumpy, very poor thicker, slightly lumpy thin, very lumpy thickest, smoothest, best thinnest, lumpy thicker, slightly lumpy thin, very lumpy Methods— A Milk Oleo Flour Salt Mix. Cook. Igal. 8oz. 4)0Z. 4t. 1 St. Igal. 8oz. 4oz. 4t. 2 St. Igal. 8oz. 4oz. 4t. 3 St. Igal. 8oz. 4oz. 4t. B 4 St. Igal. 16oz. 8oz. 4t. 1 St. Igal. 16oz. 8oz. 4t. 2 St. Igal. 16oz. 8oz. 4t. 3 St Igal. 16oz. 8oz. 4t. C 4 St. Igal. 24oz. 12oz. 4t. 1 St. Igal. 24oz. laaz. 4t. 2 St. Igal. 24oz. 12oz. 4t. 3 St. Igal. 24oz. 12oz. 4t. D 4 St. Igal. 24oz. 16oz. 4t. 1 St. Igal. 24oz. 16oz. 4t. 2 St. Igal. 24oz. 16oz. 4t. 3 St. Igal. 24oz. 16oz. 4t. 4 St. thickest, smoothest, best thinnes-t, slightly lumpy thicker, slightly lumpy thin, very lumpy thickest, smoothest, best thinnest, slightly lumpy thicker, slightly lumpy thin, very lumpy The same methods of mixing may be used for large quantities of white sauce as for small quantities, if it is cooked in a double-boiler. The first method, of mixing is the best for the making of white sauce which is to be made in the steamer because it does not need so much stirring. The white sauce is the thickest and most smooth. Method number two is the least desirable in the steamer as it makes the thinnest white sauce, because the heat of th milk coats the starch grains before the moisture has a chance to cause them to swell and burst. The microscopic examination revealed the fact that the starch grains were more in tact by this method of mixing than by any other. There is very little difference in the quality of white sauce made by method one and method three. White sauce made by method three is slightly thinner, due to the starch grains being partially sealed be- fore having a chance to expand. Method number four is the least desirable for the preparation of large quantities of white sauce when cooked in the steamer, because the flour settles to the bottom and cooks in a cake. The sauce is lumpy because it cannot be stirred so often as when cooked in a double- boiler. Methods of Cooking Small quantities of white sauce of each type were prepared by each of the two methods of cooking, using one cup of milk. Large quantities of white sauce of each type were prepared, using one gallon of milk. The results were compared. The reasons for varia- tions were determined. 8 FACTORS DETERMINING THE QUALITY OF TABLE III Data showing results of experiments on the methods of cooking. Sauces: A — Thin; B — Medium; C — Thick; D — Very thick. Methods — A Milk Oleo Flour Salt Mix. Cook, Results 1€. V2OZ. 14 oz. i^t. 1 D. B. smooth, thickest IC. I/2OZ 14 oz. 1,4 1. 1 St. thin, curdled Igal. 80Z. 4oz. 4t. 1 D. B. thicker, smooth Igal. 80Z. 4oz. 4t. 1 St. thinnest, slightly curdled IC. loz. 1/2 oz. B 1 D. B. thickest, dry on top IC. loz. 1/2 oz. Vit. 1 St. thinner, smooth Igal. 160Z. 8oz. 4t. 1 D. B. thick, smooth, dry on lop Igal. 16'0z. 80Z. 4t. 1 St. thinnest, .slightly curdled IC. IVzoz. %oz. C 1/4 1. 1 D. B. thickest, smooth, dry on top IC 11/^ oz. %oz. 1/4 1. 1 St. thick, smooth Igal. 24oz. 12oz. 4t. 1 D. B. thicker, smooth, dry on lop Igal. 24oz. 12oz. 4t. 1 St. thinnest, smooth 10. 1 1/202. loz. D 1/4 1. 1 D. B. very thick, smooth IC. II/2OZ. loz. y^t. 1 St. thick, smooth Igal. 24oz. I60Z. 4t. 1 D. B. thicker, smooth, dry on t^p Igal. 24oz. l&oz. 4t. 1 St. thinnest but smooth Smooth white sauce may be made by each method of cooking. The method of cooking is determined by the quantity of white sauce to be made. Large quantities of white sauce are more easily and more quickly made in a steamer. White sauces cooked in a covered steamer are thinner than the same proportions made in a double-boiler, because there is less chance for the evaporation of moisture. Then too, the pressure* of the steam hydrolyzes some of the starch making a soluble compound hence making the sauce thinner. Continued cooking causes white sauce to become thinner, be- cause more of the starch is hydrolyzed. White sauce made in a double-boiler is more apt to be lumpy than that cooked in a covered steamer, because there is more of a chance for a dry film to form on the top and this makes a lumpy appearance when the sauce is stirred. White sauce cooked in a covered steamer has a better flavor than the same proportions cooked in a double-boiler for the same length of time, because the starch is more completely cooked. *Steam pressure GO pounds. WHITE SAUCE IN LARGE QUANTITY COOKING 9 Kind of Milk Large quantities of white sauce of each type were prepared with whole milk and with skimmed milk, all other factors remaining constant. The results were compared. The reasons for variations were determined. TABLE IV. Data showing results of experiments on the kind of milk. Sauces: A — Thin; B — Medium; C — Thick; D — Very thick. Results thicker, slightly lumpy thick, creamy, more smooth thicker, smooth, less rich thick, smooth, best flavor Methods— A Milk Oleo Flour Salt Mix. Cook. lgal.sk.8oz. Igal. 8oz. 4oz. 4oz. 4t. 4t. B 1 1 St. St. lgal.sk.l6oz. Igal. 16oz. 8oz. 8oz. 4t. 4t. C St. St. lgal.sk.24oz. Igal. 24oz. 12oz. 12oz. 4t. 4t. D St. St. lgal.sk.24oz. Igal. 24oz. 16oz. 16oz. 4t. 4t. St. St thicker, smooth, less rich thick, smooth, more creamy very thick, smooth thick, more smooth, best flavor Whole milk and skimmed milk may be used in the preparation of white sauce. White sauce made with whole milk is thinner than that made with skimmed milk, all other factors remaining constant, because whole milk contains more fat which is a liquid when the white sauce is hot. Whole milk produces a richer white sauce than skimmed milk, be- cause of the larger amount of fat. Whole milk with the large proportions of fat and flour in each type produces the richest white sauce, while skimmed milk with an equal amount of nut oleo produces a sauce which is lowest in food value. White sauce made with skimmed milk is whiter and less smooth than that made with whole milk, because the skimmed milk contains more protein and less fat. White sauce made with skimmed milk is cheaper than that made with whole milk. Skimmed milk usually costs about one-third as much as whole milk. The difference in the proportion of flour necessary to make a white sauce of the same consistency with whole milk as with skimmed milk is so small that it is not advisable to consider it for practical purposes. Kind of Fat Large quantities of white sauce of each type were prepared with butter and with nut oleo, all other factors remaining constant. Results were compared. Reasons for variations were determined. 10 FACTORS DETERMINING THE QUALITY OF • TABLE V. 1 — Data showing the results of experiments on the kind of fat, with whole milk. Sauces: A — Thin; B — Medium; C — Thick; D — Very thick. Methods — A Results Milk Butter Oleo Flour Salt Mix. Cook. Igal. 8oz. • 4oz. 4t. 1 St. thicker, more curdled Igal. 8oz. 4oz. 4t. 1 St. thick, more smooth, less salty B Igal. 16oz. 8oz. 4t. 1 St. thicker, strong flavor Igal. 16oz. 8oz. 4t. 1 St. more smooth, best flavor C Igal. 24oz. 12'0z. 4t. 1 St. too rich, greasy, salty Igal. 16oz. 12oz. 4t, 1 St. too rich, greasy, more smooth D Igal. 24oz. 16oz. 4t. 1 St. too rich, fat separated Igal. 16oz. 16oz. 4t. 1 St. too rich, smooth TABLE VL 2 — Data showing the results of experiments on the kind of fat, with skimmed milk. Methods — A Results Milk Butter Oleo Flour Salt Mix. Cook. Igal. 8oz. 4oz. 4t. 1 St. thick, smooth, slightly curdled Igal. 8oz. 4oz. 4t. 1 St. thinner, very smooth B Igal. 16oz. 8oz. 4t. 1 St. sliglitly curdled, salty Igal. 16oz. 8oz. 4t. 1 St. smooth, mild flavor C Igal. 24oz. l2oz. 4t. 1 St. whiter, rich, thicker Igal. 24oz. 12oz. 4t. 1 St. richer, thinner, smoother D Igal. 24oz. 16oz. 4t. 1 St. very thick, smooth Igal. 24oz. 16oz. 4t. 1 St. thinner, smoother, best flavor Butter and nut oleo are desirable fats for the making of white sauce. Butter makes a thinner and smoother white sauce than the same amount of nut oleo, the other ingredients remaining constant, because butter has a higher fat content. Butter produces a better flavored white sauce than oleo because it is more mild, less salty and does not have the peculiar flavor as pro- duced by the same amount of nut oleo. Butter produces a white sauce higher in food value than nut oleo, because it has a larger amount of fat. Butter with whole milk produces a thinner but richer white sauce WHITE SAUCE IN LARGE QUANTITY COOKING 11 than the same amount of nut oleo, because butter has a higher fat con- tent. White sauce made with whole milk and nut oleo is richer than that made with skimmed milk, but is desirable for large quantity cooking. The difference in the proportion of flour necessary to make a white sauce of the same consistency with butter as with nut oleo is so small that it is not advisable to consider it for practical purposes. Time of Adding Salt Large quantities of white sauce of each type were prepared adding the salt before cooking and after cooking, all other factors remaining con- stant. Results were compared. Reasons for the difference in consist- ency determined. TABLE Vn. Data showing results of experiments on time of adding salt. Sauces: A — Thin; B — Medium; C — Thick; D — Very thick. Results curdled, thinner, strong flavor smooth, mild flavor Methods— A 4t. Milk Oleo Flour Salt Mix. Cook, Igal. 8oz. 4oz. before St. Igal 8oz. 40 z. after B St. Igal. 16oz. 8oz. before St. Igal. 16oz. 8oz. after C St. Igal. 24oz. 12oz. before St. Igal. 24oz. 12oz. after D St. Igal. 24oz. 16oz. before St. Igal. 24oz. 16oz. after St. curdled, thinner, strong flavor smooth, thicker, mild flavor curdled, thinner, strong flavor smooth, thicker, mild flavor curdled, thinner, strong flavor smooth, thicker, mild flavor When salt is added to white sauce before cooking the product Is thinner than when the salt is added after cooking. This condition is due to hydrolysis which changes eome of the starch into a soluble compound. White sauce is curdled when the salt is added before cooking, due to an acid reaction. When salt is added to the white sauce after cooking the product is smoother, thicker and has a better flavor. Relative proportions of fat and flour with the same quantity of white sauce. 1. Large quantities of white sauce of each type were prepared with different amounts of nut oleo, all other factors remaining constant. Re- sults were compared. 2. Changes in the proportions of flour determined to give the same consistency with different amounts of nut oleo. 12 FACTORS DETERMINING THE QUALITY OF • TABLE VIII. 1— Data showing results of experiments using different amounts of oleo. Sauces: A — Thin; B — Medium; C — Thick; D — Very thick. Methods— A Results Milk Oleo Flour Salt Mix. Cook. Igal. 8oz. 4oz. 4t. 1 St. curdled, fat separated Igal. 4oz. 4oz. 4t. 1 St. more smooth, thicker, mild -1 1 n , (flavor Igal. 2oz. 4oz. 4t. 1 St. thin, lumpy, pasty B Igal. 16oz. 8oz. 4t. 1 St. curdled, too rich, salty Igal. 8oz. 8oz. 4t. 1 St. smooth, thicker, good flavor Igal. 4oz. 8oz. 4t. 1 St. thin, lumpy, pasty C Igal. 24oz. 12oz. 4t. 1 St. too rich, greasy, salty Igal. 16oz. 12oz. 4t. 1 St. too rich, smooth, salty, thicker Igal. 12oz. 12oz. 4t. 1 St. smooth, thicker, good flavor D Igal 24oz. 16oz. 4t. 1 St. too rich, greasy, salty Igal. 16oz. 16oz. 4t. 1 St. smooth, thicker, good flavor Igal. 12oz. 16oz. 4t. 1 St. thin, lumpy, pasty TABLE IX. 2 — Data showing results of the experiments changing the proportions of flour with different amounts of nut oleo. Sauces: A — Thin; B — Medium; C — Thick; D — Very thick Results Cook. St. too rich, thin, separated St. thicker, smooth jsame St. thicker, smooth | consistency St. too rich, thin, separated St. smooth, good flavor j^^™^ St. richer, smooth ] consistency St. too rich, thin, separated Igal. 12oz. 12oz. 4t. 1 St. smooth, good flavor j •'^''^^e Igal. 24oz. 15oz. 4t. 1 St. richer, smooth j consistency St. too rich, thin, separated St. smooth, good flavor (same St. richer, smooth | consistency The amount of fat and flour used determines the type of white sauce and governs the use as well as the cost. Method Is— A Milk Igal. Oleo 8oz. Flour 40 z. Salt 4t. Mix. 1 Igal. 4oz. 4oz. 4t. 1 Igal. 8oz. 5oz. 4t. 1 Igal. 16oz. 8oz. B 4t. 1 Igal. 8oz. 8oz. 4t. 1 Igal. l&oz. SV^oz. 4t. 1 Igal. 24oz. 12oz. C 4t. 1 D Igal. 24oz. 16oz. 4t. 1 Igal. 16oz. 16oz. 4t. 1 Igal. 24oz. 20oz. 4t. 1 WHITE SAUCE IN LAR(iE QUANTITY COOKING 13 The large proportions of fat produce a white sauce which is thin, curdled, too rich and has the fat separating from it. White sauce made with considerably less fat than flour by weight is apt to be lumpy, because there is not enough fat to allow the flour to be diffused into the liquid, so the flour cooks as lumps of starch. The best quality of white sauce is produced in each type when the amount of fat is reduced instead of increasing the amount of flour. An equal weight of fat and flour in each type of white sauce produces the best results. More flour is needed with whole milk than with skimmed milk to make white sauce of the same consistency. However the difference in the amount of flour is so small that it is not/ practical to take into con- sideration. More flour is needed if large quantities of white sauce are cooked in a covered steamer, because there is less chance for the evaporation of moisture and more of a chance for the starch to be hydrolyzed because of the steam pressure. Changes in the proportions of fat and flour when multiplying the small quantity proportions for preparing large quantities SmaJl quantities of each type of white sauce were prepared. Large quantities of white sauce of each type were prepared multiply- ing small quantity recipe by sixteen. The differences in consistency were determined. 1 — Changes determined in the proportion of fat necessary to make large quantity of the s!>me consistency as the small quantity, all other factors remaining constant. 2 — Changes determined in the proportion of flour necessary to make large quantity of same consistency as the small quantity, all other fac- tors remaining constant. The reasons for variations were investigated. TABLE X. 1 — Data showing results of experiments on the changes in the proportions of fat. Thick; D— Very thick. Results Smooth, thick thin, curdled, fat separated same as small proportion smooth, thick thin, curdled, fat separated same as small proportion smooth, thick thinnest, curdled, fat separated same as small proportion smooth, thick, very good thinnest, curdled, fat separated same as small proportion Sauces : A— ■ Metho Thin; B ids— A I— Mec lium; C Milk Oleo Flour Salt Mix. Cook. IC. 14 oz. 1/4 oz. 1/4 1. 1 St. Igal. 80Z. 4.0 z. 4t. 1 St. Igal. 4oz. 4oz. 4t. B 1 St. IC. loz. Vzoz. 1/4 1. 1 St. Igal. I60Z. 8'Oz. 4t. 1 St. Igal. 8oz. 80Z. 4t. C 1 St. IC. iy20z. 3/4 oz. 1/4 1. 1 St. ! Igal. 24oz. 12oz. 4t. 1 St. 1 Igal. 12oz. 12oz. 4t. D 1 St. i IC. IV20Z. loz. 1/4 1. 1 St. i Igal. 24oz. 160Z. 4t. 1 St. 1 Igal. I60Z. 160Z. 4t. 1 St. ! 14 FACTORS DETERMINING THE QUALITY OF • TABLE XL 2 — Data showing results of the experiments on the changes of floxir. Methods — A Results Milk Oleo Flour Salt Mix. Cook. IC. %oz. 14 oz. i^t. 1 St. smooth, thick Igal. 80Z. 4oz. 4t. 1 St. thin, curdled, fat separated Igal. 80Z. 5oz. 4t. 1 St. same consistency as small proportion B IC. loz. i/^oz. 1/4 1. 1 St. smooth, thick Igal. I60Z. 80Z. 4t. 1 St. thin, curdled, fat separated Igal. I60Z. 8%oz. 4t. 1 St. same consistency as small proportion C IC. iy20z. %oz. 14 1. 1 St. smooth, thick Igal. 24oz. 12oz. 4t. 1 St. thinner, curdled, fat separated Igal. 24oz. 15oz. 4t. 1 St. same consistency as small proportion D IC IV2OZ. loz. 14 1. 1 St. smooth, very thick Igal. 24oz. I60Z. 4t. 1 St. thinner, curdled, fat separated Igal. 24oz. 2O0Z. 4t. 1 St. same consistency as small proportion The small proportions for the different types of white sauce cannot be multiplied by sixteen and have a product of the same consistency. The white sauce is richer if the proportion of flour is increased to give the same consistency. It is not so desirable because it is too rich. For practical purposes it is more desirable to reduce the proportion of fat in each type of white sauce in order to have the same consistency, because a better product is obtained. The differences in the consistency of the small and the large quan- tities of white sauce, are due to the shorter periods of time required for the cooking of ^he large quantity in proportion to the time* as required for the small quantity. The evaporation of moisture is less in proportion to the large quan- tity of white sauce than the small quantity, because there is less sur- face exposed in proportion to the amount of sauce made. According to the measurements of the utensils used for the experiments there was only 4.6 times as much surface exposed for evaporation from the large quantity, (1 gallon) as for the small quantity. (1 cup). A shorter period of time is required for the cooking of the large quantity of white sauce in proportion to the length of time as required for the small quantity. III. GENERAL SUMMARY. From the economical and practical point of view as regards time *Small quantities were cooked fifteen minutes. *Large quantities were cooked thirty minutes. WHITE SAUSE IN LARGE QUANTITY COOKING 15 and money the following conclusions seem reasonable according to data presented. 1. The first method of mixing is the best for the making of large quantities of white sauce. 2. The best quality of white sauce is obtained in the shortest time in the covered steamer. 3. Butter makes the best flavored white sauce but it is too expen- sive for the making of large quantities of white sauce for all institu- tional purposes. 4. Whole milk and nut oleo produces a white sauce which is desir- able for practical purposes in large quantity cooking. 5. Salt should be added after cooking to make a sauce of the best quality. 6. An equal weight of fat and flour in each type of white sauce produces the best product. 7. The proportions for one cup of white sauce cannot be multiplied by sixteen to make one gallon having the same quality. Changes in the proportions of fat and flour are necessary. TABLE XII. 8. The following proportions are the white sauce. best for large quantities of Sauces Milk Whole skimmed Fat Butter oleo. Flour Salt Use Thin 1 gal. 4 oz. 4 oz. 4t. tomato and stock soups 1 gal. 8 oz. 5 oz. 4t. potato or pea soup Medium 1 gal. 8 oz. 8 oz. 4t. scalloped and creamed dishes 1 gai. IS oz. 5y2 0Z. tL. spaghetti, rice, potatoes Thick 1 gal. 12 oz. 12 oz. 4t. souffles 1 gal. 24 oz. 15 oz. 4t. souffles of foods low in fat Very thick 1 gal 16 oz. 16 oz. 4t. croquettes 1 gal. 24 oz. 20 oz. 4t. macaroni, fish Lot A 0^ ""^o ; ^'-^^^ >: * <^. : /viy^ji; o " " " f a