I561-C05 PRODUCE THICKENING AGENTS

What is the right substitute for butter and oil to make a roux?

• Margarine

• Pastry Margarine

• Olive oil

• Water

Which of the following is the right thickening agent that we used to prepare a seafood bisque?

• Brown roux

• Liason

• Corn starch

• Heavy cream

Roux is the one of the thickening agent. Give the right color of blonde roux?

• White-yellow

• Brown

• White-pale

• Yellow

Draw the right utensils to mix a combination of flour and butter.

What is the main ingredients to prepare liaison?

What is the ratio for a basic roux preparation for flour and butter/fat?

• 2:1

• 1:3

• 3:1

• 1:1

Arrange the new material at the back of the existing material and use the old material first. What is the method or system?

How to recognized a perfect brown roux that ready to use?

• Cooked brown roux until combine together and become a dough

• Cooked brown roux until combine together, brown and give a nutty aroma flavor

• Cooked brown roux until become a dough

• Cooked brown roux until become a brown colour

What is the perishable food item?

What is a non-perishable item?