Which of the following statements is false?
A) A good roux should be stiff, not runny or pourable.
B) A roux is a cooked mixture of two parts fat and one part flour.
C) The finest roux-based sauces use clarified butter as their fat ingredient.
D) A roux will change color - from white, to blond, and finally to dark - the longer it is cooked.
Correct Answer:
Verified
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