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

Question

Question 8 options:

A)

Both chefs are correct.

B)

Chef A is correct.

C)

Chef B is correct.

D)

Neither chef is correct.

Answer 1

Both chefs have valid points depending on the specific recipe and regional variations of bisque. Traditionally, a bisque is a rich, creamy soup that could be thickened using roux or rice.

• Chef A's assertion that roux is a traditional thickener for bisque is true as many classic French recipes use roux as a base for thickening.
• Chef B's claim that rice is used is also correct; many traditional bisques, particularly those from certain regions, incorporate rice to help thicken the soup.

Given that both methods are commonly used in different recipes, the best answer would be:

A) Both chefs are correct.