What term describes a flour and fat thickening agent used in sauces, soups, and gumbos?

• A. Roux
• B. Render
• C. Saute
• D. Simmering

Answer: (A)

Roux is the flour and fat thickening agent used in sauces, soups, and gumbos. It’s made by cooking flour with fat—usually butter or oil—into a paste. The length of cooking changes the flavor and color: a white roux cooks briefly to remove the raw flour taste; a blond roux develops a light tan color and nutty note; a brown or dark roux is cooked longer for a deep, toasty flavor. This mixture thickens liquids by coating starch granules and allowing them to swell as liquid is added, giving body to the sauce or soup. When making a sauce, you whisk the roux with hot liquid gradually to avoid lumps, then simmer to reach the desired thickness. In gumbo, a dark roux not only thickens but also contributes rich color and flavor. The other terms refer to different techniques: render means melting fat from meat, sauté is quick browning, and simmering is gentle cooking in liquid—none describe the flour-and-fat thickening paste used here.