Which of the following statements about roux is correct? a. roux may be used to thicken soups, but not stews. b. roux may be white, blond, brown, or dark brown. c. a lighter roux has less thickening power than a dark one. d. roux is best prepared with cake flour.

The answer in this question is B. Roux can be white, blonde, brown and dark brown. In A, Roux can also be used for stews, as a thickening agent for gravy, soups and sauces. Roux is defined by wikipedia as a flour and fat cooked tether and used to thicken sauces and it is typically made from equal parts of flour and fat by weight.

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