How to Make Roux

1. Blond roux is typically used to make _____________ sauce.

• a)  béchamel
• b)  tomato
• c)  velouté
• d)  hollandaise

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

• a)  True
• b)  False

3. Roux is a:

• a)  French soup.
• b)  thickening agent used to thicken liquids.
• c)  French term meaning 'to start'.

4. The color of roux is determined by the:

• a)  type of fat used.
• b)  type of flour used.
• c)  cooking time.

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

• a)  True
• b)  False

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

• a)  blond / white / more
• b)  white / brown / less
• c)  brown / blond / less
• d)  brown / white / more

7. White roux has a slight nutty flavor.

• a)  True
• b)  False

8. The lightest-colored roux is a blond roux.

• a)  True
• b)  False

9. White roux is typically used to make _____________ sauce.

• a)  hollandaise
• b)  béchamel
• c)  velouté
• d)  tomato

10. White roux should be cooked only until it just starts to turn light brown, but not any further.

• a)  True
• b)  False

11. Roux is composed of flour and fat.

• a)  True
• b)  False

12. Rouxs are classified as:

• a)  thin, medium or thick.
• b)  white, blond or brown.
• c)  light or heavy.
• d)  oil-based or butter-based.

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

• a)  beurre manie.
• b)  tempering.
• c)  slurry.
• d)  singer.

14. Which type of fat is used to make roux?

• a)  butter
• b)  oil
• c)  chicken fat
• d)  duck fat
• e)  all of the above

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

• a)  1 tbsp / 3 tbsp / 1 cup
• b)  1 tbsp / 1 tbsp / 1 cup
• c)  1 tbsp / 2 tbsp / 2 cups
• d)  2 tbsp / 1 tbsp / 2 cups