Thickening methods Flashcards by Richard Owens | Brainscape

Q

French term for kneaded butter

A

Beurre manié

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Q

Part of the egg used for thickening a sauce

A

Yolk

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Q

Contents of a roux

A

Fat and flour

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Q

Examples of fat used in a roux

A

Butter, vegetable oil, polyunsaturated margarine

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Q

Three powders used to thicken

A

Corn flour, arrowroot, starch

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Q

Two dairy based items used for thickening

A

Cream, butter

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Q

Sometimes used to thicken shellfish bisque

A

Rice

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Q

The name of the process of using heat to thicken

A

Reducing

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