Understanding Roux Flashcard

Front

The ratio of roux is typically __.

Back

1:1

Front

Clarified butter is preferred because it has a higher __ point.

Back

smoke

Front

Roux should be smooth and __, not grainy with a shiny sheen.

Back

moist

Front

Cooking flour in fat helps prevent __ when combined with liquid.

Back

clumping

Front

The purpose of cooking roux is to remove the __ taste of flour.

Back

raw

Front

What is the main purpose of making a roux?

Back

To thicken sauces

Front

Which fat is often used to make a roux due to its high smoke point?

Back

Clarified butter

Front

What happens if you do not cook the roux long enough?

Back

It will taste raw.

Front

Which of the following is not a type of roux? White roux, Blonde roux, Red roux, Brown roux

Back

Red roux

Front

What is the temperature range to prevent lumping while adding roux to a liquid?

Back

Cold 41°F or boiling 212°F