Home Science · Food Science and Culinary Arts
A classic culinary thickening agent for soups or sauces made by cooking equal parts of flour and fat together is called a:
Verified Solution4 OptionsUpdated: October 2026👁️1 View
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- 1Choux
- 2Roux✓
- 3Beurre noir
- 4Panada
Correct answer
Roux
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