Béchamel, a mother sauce — France · Cuisine World
A new kitchen helper wrote notes on making a béchamel. Free Cuisine World game on MyLeoNes for ages 8–17; simulated recipes.
Your task
Tap the lines with a mistake.
- A béchamel starts with a roux: butter and flour cooked together. Then milk is whisked in, and the hot flour starch swells and thickens it (simplified).
- Simulation: heat, ovens, hot oil and knives are only pretend here. At home, always cook with an adult.
- Allergens: check the label with an adult (gluten, milk, egg, nuts, peanut, shellfish, soy, sesame). We never ask about your allergies.
Score
- Safe kitchen — Adult, clean hands, cool handles: you cooked safely.
- Technique — Right order, right amounts, right timing.
- Food knowledge — You understood why it works — and where it comes from.
Around the world
Auguste Escoffier set out five mother sauces in his Guide culinaire of 1903: béchamel, velouté, espagnole, tomato sauce and hollandaise. Many other sauces are made from them.
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Simulation only: heat, ovens, hot oil and knives are pretend. At home always cook with an adult. Allergens are shown, never asked — nothing about you is collected; progress stays on this device.
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