Thickening Agents and Methods

Which of these is NOT an example of a thickening agent?

• Reduction

• Slurry

• Whitewash

• Roux

Which 2 ingredients are used to create a slurry?

• Cornstarch

• Water

• Flour

• Fat

What 2 ingredients are used to create a whitewash?

• Water

• Flour

• Cornstarch

• Fat

Which 2 ingredients are used to create a roux?

• Cornstarch

• Water

• Flour

• Fat

Which process causes a reduction to thicken?

• Gelatinization

• Evaporation

What is the correct ratio of flour to fat in a roux?

• 1:1 (50% flour, 50% fat)

• 3:1 (75% flour, 25% fat)

• 1:3 (25% flour, 75% fat)

• 2:1 (67% flour, 33% fat)

Which of these is NOT a type of roux?

• White

• Blonde

• Brown

• Black

Which type of roux would you typically use to thicken a soup or bechamel sauce?

• White

• Blonde

• Brown

How do you turn a white roux into a blonde or brown roux?

• Add more flour

• Cook the roux for longer

• Add more butter

• Add spices

What is the correct ratio of cornstarch to water in a whitewash?

• More cornstarch than water

• More water than cornstarch

• Equal parts cornstarch and water