The most likely reason why a béchamel sauce became discolored is because the chef __________.
A) used clarified butter
B) made his roux in a teflon pan
C) used an anodized aluminum pan
D) prepared it with a metal whip in an aluminum pan

Question

Quizplus · Accepted Answer

The discoloration in béchamel sauce is most likely due to a chemical reaction between the acidic elements in the sauce and the aluminum pan when using a metal whip. This reaction can cause the sauce to take on a grayish hue. Aluminum reacts with acidic foods, and the mechanical action of the whip can exacerbate this reaction, leading to discoloration.

The Most Likely Reason Why a Béchamel Sauce Became Discolored