Roux
Roux is a fundamental cooking technique and mixture used as the base for many sauces and dishes, especially in French cuisine. It's made by cooking equal parts flour and fat (usually butter) together. Think of it as a thickening agent that helps make sauces smooth and creamy. It's similar to other thickening methods like cornstarch slurry or beurre manié, but roux is considered more professional and traditional. When you see this term in a resume, it often indicates that the candidate has formal culinary training or experience in upscale restaurants, particularly those serving French-influenced cuisine.
Examples in Resumes
Mastered preparation of mother sauces using classic Roux techniques
Trained kitchen staff in proper Roux-based sauce preparation
Created signature dishes featuring dark Roux for authentic Cajun cuisine
Typical job title: "Chefs"
Also try searching for:
Where to Find Chefs
Professional Organizations
Online Communities
Job Resources
Example Interview Questions
Senior Level Questions
Q: How would you train your kitchen staff on different types of roux and their applications?
Expected Answer: A senior chef should explain their teaching methodology, including demonstrating the three main types (white, blonde, and dark), proper temperature control, and various applications in different dishes. They should also mention quality control measures and troubleshooting common mistakes.
Q: How do you ensure consistency in roux-based sauces across a large kitchen operation?
Expected Answer: Should discuss standardized recipes, training protocols, quality control checkpoints, and systems for maintaining consistency across different shifts and cooks. Should also mention cost control and inventory management.
Mid Level Questions
Q: What are the different types of roux and when would you use each one?
Expected Answer: Should be able to explain white, blonde, and dark roux, their cooking times, color differences, and specific applications in different dishes and cuisines.
Q: What common problems can occur when making a roux and how do you fix them?
Expected Answer: Should discuss issues like lumping, burning, improper ratios, and provide solutions for each problem. Should also mention prevention techniques.
Junior Level Questions
Q: What is a roux and what are its basic ingredients?
Expected Answer: Should explain that a roux is made from equal parts flour and fat (usually butter), and describe the basic process of making it.
Q: Name three sauces that use roux as a base.
Expected Answer: Should be able to mention basic mother sauces like béchamel, velouté, or espagnole, showing fundamental knowledge of classic sauce-making.
Experience Level Indicators
Junior (0-2 years)
- Basic roux preparation
- Understanding of mother sauces
- Basic temperature control
- Following standardized recipes
Mid (2-5 years)
- All types of roux preparation
- Sauce troubleshooting
- Recipe scaling
- Training other cooks
Senior (5+ years)
- Advanced sauce creation
- Kitchen management
- Menu development
- Staff training and supervision
Red Flags to Watch For
- No understanding of basic mother sauces
- Unable to explain different types of roux
- Lack of knowledge about proper cooking temperatures
- No experience with large-batch sauce production
Related Terms
Need more hiring wisdom? Check these out...
Unlock Hidden Talent: How Internal Rotation Programs Spark Career Exploration and Boost Retention
Refining Job Descriptions to Expand Applicant Pools: Casting a Wider Talent Net
From Passive to Active: Nurturing Candidates Over the Long Haul
