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WorksheetsThickening Agents and Methods
Total questions: 10
Worksheet time: 7mins
Which of these is NOT an example of a thickening agent?
Reduction
Slurry
Whitewash
Roux
Which 2 ingredients are used to create a slurry?
Cornstarch
Water
Flour
Fat
What 2 ingredients are used to create a whitewash?
Water
Flour
Cornstarch
Fat
Which 2 ingredients are used to create a roux?
Cornstarch
Water
Flour
Fat
Which process causes a reduction to thicken?
Gelatinization
Evaporation
What is the correct ratio of flour to fat in a roux?
1:1 (50% flour, 50% fat)
3:1 (75% flour, 25% fat)
1:3 (25% flour, 75% fat)
2:1 (67% flour, 33% fat)
Which of these is NOT a type of roux?
White
Blonde
Brown
Black
Which type of roux would you typically use to thicken a soup or bechamel sauce?
White
Blonde
Brown
How do you turn a white roux into a blonde or brown roux?
Add more flour
Cook the roux for longer
Add more butter
Add spices
What is the correct ratio of cornstarch to water in a whitewash?
More cornstarch than water
More water than cornstarch
Equal parts cornstarch and water
