Understanding Roux Quiz

The ratio of roux is typically __.

Clarified butter is preferred because it has a higher __ point.

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

Cooking flour in fat helps prevent __ when combined with liquid.

The purpose of cooking roux is to remove the __ 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