Which of the following describes the varieties of roux?

The varieties of roux are categorized primarily based on their color and the duration for which they are cooked. Specifically, there are three main types of roux: white, blonde, and brown.

White roux is cooked for a brief period just long enough to eliminate the raw flour taste without coloring it; it is typically used as a thickener for sauces like béchamel. Blonde roux is cooked slightly longer until it takes on a light tan color, making it suitable for velouté sauce. Brown roux is cooked until it achieves a deep brown color, which enhances its nutty flavor and is commonly used in sauces like gumbo and dark gravies.

The other options do not accurately reflect the standard classifications. The color designations in the incorrect choices do not correspond to the established culinary terms for roux types, and terms like "smooth, coarse, and lumpy" relate more to the texture rather than the cooking process or the visual characteristics that define roux types. These details highlight the importance of understanding roux and its applications in cooking, particularly in classic French cuisine.