Thickening Agents

Question 1

Equal quantities of flour and fat cooked together without liquid.

Answer 1

Roux

Question 2

An uncooked mixture of butter and flour in the ratio from equal quantities up to two parts of butter and one part of flour.

Answer 2

Beurre Manie

Question 3

Blended with cold water to make a slurry often referred to as white wash.

Answer 3

Flour

Question 4

Usually blended with cold milk or water.

Answer 4

Cornflour

Question 5

Usually blended in with cold liquids.

Answer 5

Arrowroot

Question 6

Usually blended in with cold liquids.

Answer 6

Potato Starch

Question 7

A specially manufactured starch.

Must be blended with cold liquidbefuore adding to hot sauces.

Answer 7

Modified Starches

Question 8

Thickens without cooking

Answer 8

Pregal Starches

Question 9

To make brown roux

Answer 9

Browned Flour

Question 10

Two egg yolks, mixed with 100mL cream per litre.

Answer 10

Egg Yolk & Cream

Question 11

Beaten yolk of egg

Answer 11

Egg Yolk

Question 12

Fine bread-crumbs with all crusts removed

Answer 12

Fresh Bread Crumbs