Thickening Sauces with Roux

What is a roux?

• A type of sauce

• A thickening agent

• A type of flour

• A cooking technique

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

• 1:1

• 2:1

• 3:1

• 4:1

Which type of roux is cooked for the shortest amount of time?

• White roux

• Blonde roux

• Brown roux

• They are all cooked for the same amount of time

What is the purpose of a roux in cooking?

• To add flavor

• To thicken sauces

• To enhance the texture

• To create a creamy consistency

How can you prevent lumps in a sauce made with roux?

• Pour hot liquid into a hot roux

• Pour cool liquid into a cool roux

• Pour cool liquid into a hot roux

• Pour hot liquid into a cool roux

Which type of roux has a deep, rich flavor?

• White roux

• Blonde roux

• Brown roux

• They all have the same flavor

What can you use a roux to make?

• Mac and cheese

• Gumbo

• Bechamel sauce

• All of the above

How do you know when a white roux is done cooking?

• When it turns brown

• When it starts to smell nutty

• When it becomes thick

• When it reaches a simmer

What is the cooking time for a brown roux?

• Less than 10 minutes

• 10 to 20 minutes

• 20 to 30 minutes

• More than 30 minutes

What is the consistency of a properly thickened sauce made with roux?

• Thin and runny

• Medium thickness

• Thick and lumpy

• Gelatinous