White roux should be cooked only until it just starts to turn light brown, but not any further.

• true

• false

A ___________ roux has more flavor than a ___________ roux and has ___________ thickening power.

• blond / white / more

• white / brown / less

• brown / blond / less

• brown / white / more

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.

The color of roux is determined by the:

• type of fat used.

• type of flour used.

• cooking time.

Blond roux is cooked until the color takes on a light peanut color.

• true

• false

Roux is a:

• French soup.

• thickening agent used to thicken liquids.

• French term meaning 'to start'.

The lightest-colored roux is a blond roux.

• true.

• false.

Which type of fat is used to make roux?

• butter

• oil

• chicken fat

• beef fat

• all of the above

Roux is composed of flour and fat.

• true.

• false.

White roux has a slight nutty flavor.

• true.

• false.