The role of sauces is to:

• add flavor and moisture to dishes

• serve as the main ingredient

• replace the need for spices

• act as a dessert topping

Thickening agents are used in cooking to:

• Add flavor to dishes

• Increase the volume of food

• Enhance the color of food

• Improve the texture and consistency of food

One of the roles of sauces is to:

• enhance flavor

• add color

• provide texture

• all of the above

What is the traditional consistency to which sauces are thickened?

• Liquid

• Solid

• Nappé

• Gel

Which of the following starches are commonly used to thicken sauces?

• Flour, cornstarch, and arrowroot

• Rice, oats, and barley

• Wheat, rye, and corn

• Potato, tapioca, and sago

Starches thicken liquids through ______.

• gelatinization

• evaporation

• fermentation

• emulsification

True or False: Liquid must come to a full boil when thickening with a starch.

• True

• False

Roux is made of equal parts of ______ and fat by weight.

• flour

• sugar

• salt

• baking powder

Why is cool roux added to hot liquid?

• To enhance flavor

• To reduce lumps

• To increase temperature

• To add color

What is a White roux?

• Cooked until raw flour taste disappears (3 to 5 minutes); color should not darken

• Cooked until the color turns an even straw color (10 minutes)

• Cooked until the color turns brown (20 to 30 minutes)