Culinary I Practice Test 2026 - Free Stocks, Sauces, Soups, & Knife Cuts Common Assessment 1 (CA1) Questions and Study Guide

Color development in a roux tracks flavor: the longer flour cooks, the more nutty flavors emerge. White roux is cooked only briefly, staying very pale and delivering a clean, neutral taste. Blonde roux is cooked a bit longer, which develops a light nutty aroma and flavor along with a pale golden color. That combination—white roux: brief cook for a clean taste; blonde roux: longer cook for a light nutty flavor and pale golden color—is the best description. The other statements misstate either the color or the flavor: white roux isn’t browned to a deep color, and claiming white roux tastes clean with no nutty notes ignores the slight toasting that characterizes blonde roux.