TRUE OR FALSE

1. Bread flour is commonly used in commercial cooking
2.A roux must be cooked so that the sauce does not have a raw, starchy taste of flour.
3.. The most used thickeners for sauce making is starch.
4. White roux is cooked a little longer to a slightly darker color used for veloutés.
5. The thickening power of flour depends on its starch content.
6. Vegetable oil and shortening can be used for roux, but they also add good flavor.
7. Roux is a cooked mixture of unequal parts by weight of fat and flour.
8. Animal fat must be separated before heating in liquid to avoid lumping.
9. The sauce must be thick enough to cling lightly to the food.
10. Gelatinization is a process by which starch granules absorb water and swell many times their original sizes.
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