Question

15. Chef A insists that roux is the traditional thickener for bisque. Chef B insists that it's rice. Which chef is correct?

A. Neither chef is correct.
B. Both chefs are correct.
C. Chef B is correct.
D. Chef A is correct.

Answer 1

Chef A is correct.

Answer 2

Hi,

The correct answer option is B. Both chefs are correct

Step-by-step explanation:

Roux is a mixture of fat and flour for making sauces.The purpose of roux is to form a base for the sauce and soup by thickening the sauce.Butter is commonly used for making roux.Veloute,a common cuisine is thickened with roux. Bisque is a soup made of pureed shellfish.Rice is used to thicken Bisque.This soup is smooth, creamy and seasoned.

Hope this helps!