MIDTERM EXAM

What is roux made from?

• Flour and water

• Flour and fat

• Flour and milk

• Fat and milk

What is the main purpose of using roux in cooking?

• To sweeten dishes

• To season sauces

• To thicken sauces

• To color dishes

What are the three types of roux?

• Light, Dark, Cream

• White, Blonde, Brown

• Yellow, Orange, Brown

• Thin, Thick, Creamy

Which type of roux is cooked for the shortest time?

• Brown

• Blonde

• White

• Black

Which type of roux has the most thickening power?

• Brown

• Blonde

• White

• Red

Why would a cook use vegetable oil for a dark roux instead of butter?

• Vegetable oil is sweeter

• Butter burns easily at high heat

• Butter makes it too creamy

• Oil adds no flavor

What happens to the flavor of roux as it cooks longer?

• It becomes bland

• It gets sweeter

• It becomes nuttier and more flavorful

• It turns sour

What does a blonde roux look like?

• White and foamy

• Maple colored

• Caramel colored

• Dark brown

Which of the following best describes brown roux?

• It is cooked briefly

• It is the thickest

• It is deeply flavorful and cooked for up to 30 minutes

• It is used only in desserts

Why does brown roux have less thickening power?

• It contains less flour

• It burns too easily

• Extended cooking breaks down starches

• It has more butter