Thickeners Flashcards
1
Q
White, blonde, brown Roux
A
60:40 or 50:50
16oz (multiply ratio to get measurements)
Fat:flour
*grams to oz
28.35g to 1oz
2
Q
Roux begins to gelatinize and thicken any liquid at what temperature?
A
175°F
3
Q
Roux for thickening power becomes evident when liquid has reached a simmer of approximately what temperature?
A
185 to 200°F activation range
4
Q
What method is it that you add flour directly to the mirepoix while cooking?
A
Singer method
5
Q
Pure starch thickener
Cornstarch or arrow root
(Yield 1 quart)
A
– 1 ounce of cornstarch or arrowroot
– As needed cold, flavorful liquid to make slurry
- grams to ounces
28.35 g to 1 ounce
6
Q
Liaison method
To enrich and thicken
Yield 1 quart of sauce or soup
A
– 3 egg yolks (25oz)
– 1 cup heavy cream (8oz)
3:1
