Define roux and give a ratio for its production

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Reference no: EM133013198

Unit Seven: Purée of Lentil Soup, Legume Cookery, and Roux

Please define in your own words the following:

Key Terms pulse legumes purée soups roux
Long Soak method Short Soak Method pH
minerals

Study Questions

1. What is the basic formula for purée soups using legumes?

2. What are the 2 methods for rehydrating legumes?

3. What is the purpose of soaking beans prior to cooking?

4. Do all legumes require pre-soaking?

5. What is the effect of pH and minerals on the cooking of legumes?

6. What are the general guidelines for preparing purée soups?

7. What is the correct consistency for purée soups?

8. What additional complementary ingredients are traditionally used to compliment the primary flavor in purée soups?

9. What is an appropriate garnish for a purée soup?

10. Define roux and give a ratio for its production?

11. Why should roux be cooked before usage?

12. What is amylase?

13. What are the three colors of roux?

14. What are the effects of prolonged cooking of roux?

15. What is the standard ratio of roux to liquid to create a medium consistency of thickness using white, blond and brown roux?

Reference no: EM133013198

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