Question

1. what is the key difference between whole butter and clarified butter in sauce making? mark only one oval. fat percentage water content cooking temperature flavor intensity

Explanation:

Whole butter contains water (about 16 - 17%), milk solids, and fat. Clarified butter is made by melting butter and skimming off the milk solids and draining off the water. The key difference relevant in sauce making is that clarified butter has a higher smoke point (due to lower water and milk - solids content) compared to whole butter. When making sauces, especially those that require higher cooking temperatures, clarified butter is preferred as it doesn't burn as easily as whole butter. The main factor that affects this property is the water content (since milk solids also contribute but the process of clarification mainly removes water and milk solids, and water is a significant component in whole butter that affects its performance in high - temperature sauce making).

Answer:

Water content