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The primary method of heat transfer used in making roux is conduction. Conduction is the transfer of heat through direct contact between the heating source and the material being heated. In the case of making roux, the heat is directly applied to the saucepan or skillet, and the heat is conducted through the metal of the pan to the butter and flour mixture. This direct contact and transfer of heat cause the flour to undergo gelatinization, resulting in the thickening of the roux. Conduction ensures even heating and prevents hot spots in the pan, making it an effective method for making roux.

Fat Source: Butter provides the fat component of the roux. Fat is needed to create the pasty consistency when mixed with flour.

Flavor: Butter contributes a rich, buttery flavor to the roux, which enhances the overall taste of the sauce.

Texture: The fat in butter also aids in achieving a smooth, creamy texture in the sauce.

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As you add cold milk to the hot roux (butter and flour mixture) in the saucepan, the temperature difference between the hot roux and the cold milk results in an immediate change in temperature in the mixture. This is the beginning of the heat transfer process. Conduction occurs, as does further thickening of the sauce.

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Wet cooking method. Starch is created in order to thicken the sauce if added in the future.

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The primary chemical change that occurs during the boiling of pasta is gelatinization. Gelatinization is the process by which the starch molecules in the pasta absorb water and swell, leading to the pasta becoming softer.

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Flour is added in order to thicken the sauce, as well as melted butter to bring it together as a whole.

1. Gelatinization is a crucial chemical change that occurs when flour is added to the sauce. It involves the starch molecules in the flour absorbing liquid and swelling as they absorb water. This process requires heat, and as the roux mixture is heated, the starch granules in the flour undergo gelatinization. Gelatinization is essential for thickening the sauce.

2. Maillard Reaction: If you continue to cook the roux to achieve a darker color, a Maillard reaction may also occur. The Maillard reaction is a complex series of chemical reactions between amino acids.

3. Conduction is the transfer of heat through direct contact between the heating source (the stovetop) and the saucepan containing the roux mixture

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Conduction is the transfer of heat through direct contact between the heating source (the stovetop) and the saucepan containing the roux mixture.

The Milliard reaction:

It leads to browning and the development of a desirable flavor and aroma. In the case of mac and cheese, the top layer of cheese becomes crispy and takes on a golden-brown color due to the Maillard reaction.

Cooking Method:

The cooking method for baking mac and cheese is a dry heat method. Baking involves exposing the dish to dry heat in an oven.

The primary method of heat transfer used in baking mac and cheese is radiation. In an oven, heat is transferred via electromagnetic radiation (infrared radiation)