What is a mixture of flour and fat used as a thickener in cooking?

What is a mixture of flour and fat used as a thickener in cooking?

• A. Beurre manié
• B. Roux
• C. Slurry
• D. Paste

Answer: (B)

The mixture of flour and fat used as a thickener in cooking is known as a roux. A roux is typically made by cooking equal parts of flour and fat, such as butter, over low to medium heat. This combination is then simmered until it reaches the desired color, which can vary from light (for a béchamel sauce) to dark (for gumbo or other rich sauces). The cooking process helps to remove the raw taste of the flour while allowing the fat to absorb some of the moisture, which ultimately aids in achieving a smooth texture when liquid is added. Roux serves as the foundation for many sauces and soups, as it helps to thicken the liquid and gives it body, ensuring a desirable consistency. It is an essential technique in classic French cuisine and is widely used in various culinary styles. In contrast, other options provided refer to different thickening methods. Beurre manié is a blend of equal parts flour and softened butter used to thicken sauces and soups, but it is not cooked beforehand, making it distinct from roux. A slurry is a mixture of cornstarch or flour mixed with a cold liquid, applied to a dish at the final stages of cooking to thicken it quickly without heating the

The mixture of flour and fat used as a thickener in cooking is known as a roux. A roux is typically made by cooking equal parts of flour and fat, such as butter, over low to medium heat. This combination is then simmered until it reaches the desired color, which can vary from light (for a béchamel sauce) to dark (for gumbo or other rich sauces). The cooking process helps to remove the raw taste of the flour while allowing the fat to absorb some of the moisture, which ultimately aids in achieving a smooth texture when liquid is added.

Roux serves as the foundation for many sauces and soups, as it helps to thicken the liquid and gives it body, ensuring a desirable consistency. It is an essential technique in classic French cuisine and is widely used in various culinary styles.

In contrast, other options provided refer to different thickening methods. Beurre manié is a blend of equal parts flour and softened butter used to thicken sauces and soups, but it is not cooked beforehand, making it distinct from roux. A slurry is a mixture of cornstarch or flour mixed with a cold liquid, applied to a dish at the final stages of cooking to thicken it quickly without heating the