Understanding Roux Quiz

The ratio of roux is typically (a)   .

Clarified butter is preferred because it has a higher (a)   point.

Roux should be smooth and (a)   , not grainy with a shiny sheen.

Cooking flour in fat helps prevent (a)   when combined with liquid.

The purpose of cooking roux is to remove the (a)   taste of flour.

What is the main purpose of making a roux?

• To add sweetness

• To thicken sauces

• To change color

• To add spice

Which fat is often used to make a roux due to its high smoke point?

• Olive oil

• Margarine

• Clarified butter

• Coconut oil

What happens if you do not cook the roux long enough?

• It will taste sweet

• It will taste raw

• It will taste sour

• It will taste spicy

Which of the following is not a type of roux?

• White roux

• Blonde roux

• Red roux

• Brown roux

What is the temperature range to prevent lumping while adding roux to a liquid?

• Cold 41°F or boiling 212°F

• Warm 100°F or freezing 32°F

• Hot 200°F or simmering 180°F

• Lukewarm 75°F or boiling 300°F