A ___________ roux has more flavor than a ___________ roux and has ___________ thickening power.

The technique of cooking aromatics in fat and then sprinkling them with flour to thicken any added liquid is known as:

The color of roux is determined by the:

Blond roux is cooked until the color takes on a light peanut color.

Roux is a:

The lightest-colored roux is a blond roux.

Which type of fat is used to make roux?

Roux is composed of flour and fat.

White roux has a slight nutty flavor.

The longer roux is cooked, the more thickening power it has.

When thickening liquids, typically ___________ of fat cooked with ___________ of flour will sufficiently thicken ___________ of liquid.

Blond roux is typically used to make _____________ sauce.

Rouxs are classified as:

White roux is typically used to make _____________ sauce.