Name How to Make Roux

Name How to make Roux

1.  Watch the video on Rouxbe Cooking School

2.  Complete the worksheet as you watch

3.  Take the quiz on the cooking school site

Roux is one of the key stepping-stones to hundreds of great recipes.

What is roux?

Why it’s important in cooking

Identify the three key ingredients in roux

Differentiate between white, blond and brown roux

White

Blonde

Brown

Explain the key techniques in making each type of roux

White

Blonde

Brown

Name ______Food Preparation Lab Experiences:

Learn about the thickening power of roux.

Edible Exercises: This exercise will help you understand the ratio of fat to flour to liquid and the effects of cooking on thickening power of different types of roux. Save the white roux sauce to compare the thicken power of white roux to the brown roux sauce in the second task.

The white roux sauce

1.  Measure out 2 cups of hot water and set aside.

2.  Then melt 2 tablespoons (1/8 cup) of butter in a small pot or saucepan over low heat

3.  . Make a basic white roux by adding 2 tablespoons of flour and cook until the roux to reaches the thickness of melted chocolate.

4.  Then whisk in the hot water, 1 cup at a time, and take note of the consistency.

Reminder: you will need to ensure that the mixture comes to just below the boiling point (small bubbles) before the roux will reach its maximum thickening power.

5.  Use medium heat, stir continuously and do not leave unattended. Note consistency and save sauce.

Task Two:

1.  Make another roux (2 tablespoons butter and 2 tablespoons flour).

2.  Cook it all the way from a white roux through to a brown roux.

3.  Place a dot of each roux on a plate so to compare the color changes of each roux.

4.  When the roux is a brown, add 2 cups of hot water, one cup at a time and cook until sauce is thickened.

The roux will brown and gain flavor and aroma, but will lose it thickening power. Start focusing on key indicators (color and aroma). This is where you really start to grow in the kitchen; to be able to cook using the key indicators

Compare the white roux sauce to the brown roux sauce. Note color aroma and consistency of the two sauces.

COLOR / White Roux / Brown Roux
AROMA
CONSISTENCY (THICKNESS)

Answer:

1.  How would you change the ratio of fat to flour to water if you wanted a brown sauce made with brown roux to be as thick as the white roux sauce? ______

2.  What did you learn from this experience?

______

Turn in this sheet with a sample of each – white and brown roux to the instructor