ROUX is a COOKED mixture of WHEAT flour and FAT,
BEURRE MANIE is an uncooked mixture of equal parts flour and soft butter worked together to form a smooth paste used as a thickening agent.
right you are - my bad.
culinary arts - ______ is a cold, uncooked Spanish soup made of pureed raw ...
Culinary Arts - HOW MUCH MONEY DO YOU NEED TO START UP A BUSINESS IN CULINARY?
culinary arts - how do you make a budget for culinary if you don't have a figure...
statistics - 2. A pub offers a '10 oz Steak Special'. If the steaks they use for...
Culinary Arts - What else can a sheeter do?
Math - If a mixture requires 2 parts water to 3 parts of alcohol what percentage...
Culinary arts - What does the term coving mean?
Culinary Arts - What is the leavening agent in muffins?
Culinary arts - what times does a master chefs work?
Culinary Arts - What other benefits does gluten give to dough?