Which of the following is an example of a roux-based sauce?

Master the art of culinary with our CA1 exam. Focus on stocks, sauces, soups, and knife cuts with multiple-choice questions. Enhance your skills and ace your assessment with insightful explanations.

Multiple Choice

Which of the following is an example of a roux-based sauce?

Explanation:
Roux-based sauces hinge on a roux, a mixture of flour cooked in fat that acts as the thickener. Béchamel uses a white roux with milk, giving a creamy white sauce. Velouté also starts with a white roux, but it uses a light stock instead of milk, producing a smooth, pale sauce. Because both rely on the roux to thicken, they are both examples of roux-based sauces. The idea that neither is roux-based would be inaccurate, and picking only one of them would miss the other. So the correct understanding is that both are roux-based.

Roux-based sauces hinge on a roux, a mixture of flour cooked in fat that acts as the thickener. Béchamel uses a white roux with milk, giving a creamy white sauce. Velouté also starts with a white roux, but it uses a light stock instead of milk, producing a smooth, pale sauce. Because both rely on the roux to thicken, they are both examples of roux-based sauces. The idea that neither is roux-based would be inaccurate, and picking only one of them would miss the other. So the correct understanding is that both are roux-based.

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