CTE Culinary State Practice Test 2026 - Free Culinary Practice Questions and Study Guide

Velouté is defined by thickening a light stock with a blond roux. The stock used is pale (such as chicken, veal, or fish), and the blond roux is cooked just enough to keep the color light and the flavor delicate. This combination—light stock plus blond roux—is what gives velouté its smooth body and pale color, distinguishing it from dairy-based sauces like béchamel (which uses milk) and from sauces thickened with starch such as cornstarch. That’s why the statement about using blond roux to thicken a light stock is the correct description.