Individual Lab: The Colors of Roux

Individual Lab: The Colors of Roux
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Product Description
Students are introduced to the most common thickening agent in the culinary kitchen by working a small amount of fat (butter) and flour through three three colors of roux. Student create their own evidence diagram on a small paper plate.

All instructions are included on the lab instruction handout.
Total Pages
1 page
Answer Key
Does not apply
Teaching Duration
30 minutes
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