Begin by heating 2 tablespoons oil or fat in a saucepan over medium heat until a pinch of flour sprinkled into the oil will just begin to bubble. Then, whisk in 3-1/2 tablespoons of flour to form a thick paste the consistency of cake frosting. Continue whisking as the roux gently bubbles and cooks to the shade desired.
The type and color glaze you use
Answer:
Usually, violins, double basses, cellos, and violas are in an orchestras.
Explanation:
They range from high to low.
