Roux quiz

a slurry and a roux are considered to be

• soups

• stocks

• aromatics

• thickeners

What is clarified butter?

• Simmered butter that has its milk fat removed

• Butter that is very sure sure of itself

• Melted butter

• lard

Why is butter clarified before using it in a roux?

• it tastes good

• it is clear

• it has a high smoke point

• it has a low smoke point

What is the danger zone?

• 23-121

• 48-200

• 31-140

• 41-135

A roux is equal parts fat to _________ by____________

• water, weight

• flour, weight

• butter, stock

• broth, color

Which roux would be used to make gumbo?

• blond

• brown

• dark

• white

Which color roux would be used to make Mac and Cheese?

• Dark

• white

• brown

• green

What is the primary ingredient in a bechamel sauce?

• Butter

• Milk

• Flour

• Cheese

What is the purpose of a roux in cooking?

• To add flavor

• To thicken sauces

• To tenderize meat

• To add color

What is the main difference between a roux and a slurry?

• The type of fat used

• The cooking time

• The type of thickening agent used

• The color