Culinary Poultry Practice Exam

How would you best describe pan jus in relation to gravy?

Pan jus is a lighter reduction from pan drippings; gravy is thickened with roux or starch Pan jus is heavier Pan jus and gravy are identical Pan jus is colder and thinner

Correct Answer:

Pan jus is a lighter reduction from pan drippings; gravy is thickened with roux or starch

Explanation:

Pan jus is a lighter reduction made from the pan drippings after cooking poultry. You deglaze the hot pan to lift the fond, then simmer the liquid down to a thin, pourable consistency. It’s often strained to a smooth finish and kept without adding a thickener, so the sauce remains bright and lightly concentrated in flavor. Gravy, by contrast, is usually thickened with roux or starch, which gives it more body and a heavier mouthfeel. The added thickener makes gravy noticeably thicker than pan jus. So the best description is that pan jus is a lighter reduction from pan drippings, while gravy is thickened with roux or starch to create more body.

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