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- 1. Multiple Choice
White roux should be cooked only until it just starts to turn light brown, but not any further.
true
false
- 2. Multiple Choice
A ___________ roux has more flavor than a ___________ roux and has ___________ thickening power.
blond / white / more
white / brown / less
brown / blond / less
brown / white / more
- 3. Multiple Choice
The technique of cooking aromatics in fat and then sprinkling them with flour to thicken any added liquid is known as:
beurre manie.
tempering.
slurry.
singer.
- 4. Multiple Choice
The color of roux is determined by the:
type of fat used.
type of flour used.
cooking time.
- 5. Multiple Choice
Blond roux is cooked until the color takes on a light peanut color.
true
false
- 6. Multiple Choice
Roux is a:
French soup.
thickening agent used to thicken liquids.
French term meaning 'to start'.
- 7. Multiple Choice
The lightest-colored roux is a blond roux.
true.
false.
- 8. Multiple Choice
Which type of fat is used to make roux?
butter
oil
chicken fat
beef fat
all of the above
- 9. Multiple Choice
Roux is composed of flour and fat.
true.
false.
- 10. Multiple Choice
White roux has a slight nutty flavor.
true.
false.
- 11. Multiple Choice
The longer roux is cooked, the more thickening power it has.
true.
false.
- 12. Multiple Choice
When thickening liquids, typically ___________ of fat cooked with ___________ of flour will sufficiently thicken ___________ of liquid.
1 tbsp / 3 tbsp / 1 cup
1 tbsp / 1 tbsp / 1 cup
1 tbsp / 2 tbsp / 2 cups
2 tbsp / 1 tbsp / 2 cups
- 13. Multiple Choice
Blond roux is typically used to make _____________ sauce.
béchamel
tomato
velouté
hollandaise
- 14. Multiple Choice
Rouxs are classified as:
thin, medium or thick.
white, blond or brown.
light or heavy.
oil-based or butter-based.
- 15. Multiple Choice
White roux is typically used to make _____________ sauce.
hollandaise
béchamel
velouté
tomato
- Answer choicesTagsAnswer choicesTags