Multiple Choice
A roux is a thickener made:
A) by combining starch and a cool liquid.
B) by concentrating a soup stock until it is a syrupy consistency.
C) by cooking equal parts of flour and fat.
D) from equal parts of soft butter blended with flour.
Correct Answer:
Verified
Correct Answer:
Verified
Related Questions
Q3: Commercially, _ is most often used to
Q29: Ninety-five percent (95%)of the purified starch in
Q31: The mainstays of diets throughout the world
Q32: The primary functions of starch in food
Q33: Which of the following countries rely on
Q33: The main difference between a roux and
Q36: The best way to prevent retrogradation is
Q38: Which starch source(s)has/have the ability to form
Q39: Which of the following sauces is made
Q43: Retrogradation is caused by the weakening of