Food Science Quiz: Test Your Knowledge of Roux and Blanching

📚 Quick Study Guide

• 🔥 Roux: A cooked mixture of equal parts flour and fat, used as a thickening agent for sauces and soups.
• 🧈 Roux Types: White roux (cooked briefly), blond roux (cooked until lightly golden), brown roux (cooked until nutty aroma and flavor), and dark brown roux (cooked until a deep brown color).
• 🌡️ Blanching: A cooking process in which a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief time, and finally plunged into ice water to halt the cooking process.
• ⏱️ Blanching Purpose: To stop enzyme actions which can cause loss of flavor, color and texture; to soften food; to remove peels; and to kill bacteria.
• 💧 Ice Bath: Crucial after blanching to stop cooking and preserve vibrant color and crisp texture.
• 🧪 Factors Affecting Roux Thickening Power: The type of flour, fat, and cooking time. Longer cooking reduces thickening power in white and blond roux but increases flavor complexity in brown and dark brown roux.
• 🍎 Examples of Blanching: Green beans, broccoli, tomatoes.

🧪 Practice Quiz

1. What is a roux primarily used for in cooking?
   1. A) To add flavor to dishes
   2. B) To thicken sauces and soups
   3. C) To tenderize meats
   4. D) To create crispy coatings
2. Which type of roux is cooked for the longest time?
   1. A) White roux
   2. B) Blond roux
   3. C) Brown roux
   4. D) Dark brown roux
3. What is the main purpose of blanching vegetables?
   1. A) To fully cook them
   2. B) To stop enzyme actions and preserve color
   3. C) To add flavor
   4. D) To make them easier to digest
4. What is the correct ratio of flour to fat in a basic roux?
   1. A) 2 parts flour to 1 part fat
   2. B) 1 part flour to 2 parts fat
   3. C) Equal parts flour and fat
   4. D) It varies depending on the recipe
5. What is the importance of plunging blanched vegetables into ice water?
   1. A) To add flavor
   2. B) To stop the cooking process
   3. C) To make them easier to peel
   4. D) To remove excess salt
6. Which of the following is NOT a reason for blanching?
   1. A) To remove peels
   2. B) To kill bacteria
   3. C) To increase nutrient content
   4. D) To soften food
7. How does the cooking time affect the thickening power of a white roux?
   1. A) Longer cooking increases thickening power
   2. B) Longer cooking decreases thickening power
   3. C) Cooking time has no effect on thickening power
   4. D) Only the type of fat affects thickening power