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Test your basic knowledge |
White Sauces Sauce History
Start Test
Study First
Subject
:
cooking
Instructions:
Answer 38 questions in 15 minutes.
If you are not ready to take this test, you can
study here
.
Match each statement with the correct term.
Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.
This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.
1. Reorganized sauces into the five mother sauces: espagnole - veloutte - bechamel - tomato - and hollandaise
Espagnole
Escoffier
Albuffera
Scalding
2. Clarified butter - flour - chicken - veal - or fish stock - salt and white pepper (white sauce)
Horseradish
Allemande Sauce
Veloute
Aurora
3. Allemande - tomato paste - butter
Veloute Sauces
onion piquet
Taillevent's recipe
Aurora
4. The use of roux was almost totally eliminated and replaced by natural reduction of stock or heavy cream. Beurre blanc became fashionable.
Nantua
Mother Sauces
Mornay
ouvelle Cuisine
5. Poulette - Ivory - Hungarian Paprika
Supreme Sauces
Careme
Bachamel Sauces
Aurora
6. Half of onion with a bay leaf pinned with a whole clove
Ivory
Scalding
Careme
onion piquet
7. Allemande - heavy cream - dry mustard - freshly grated horseradish
Horseradish
Hungarian
Monter au beurre
Scalding
8. First known sauce
Apicius
Gravy
Veloute
Sauce is derived from...
9. First classified four 'leading' sauces: espagnole - veloute - allemande - bechamel
Sauce is derived from...
Veloute
Nantua
Careme
10. Heat until skin forms
Roux should be heated in
Liquamen
Careme
Scalding
11. Stainless steel
Hungarian
Bechamel
Albuffera
Roux should be heated in
12. French term grane - thickened sauce
Bechamel
Supreme Sauces
Albuffera
Gravy
13. Add to bechamel 8 ounces grated cheddar cheese - a dash of Worcestershire sauce and 1 TBS dry mustard
Monter au beurre
cheddar
Mother Sauces
cream sauce
14. Sauteed slice mushroons - diced shallots - whole butter - allemande - heavy cream - finish with lemon juice
Liquamen
Bachamel Sauces
Poulette
Nantua
15. Bring up with butter
Gravy
Dairy sauces
Bechamel
Monter au beurre
16. Cream sauce - cheddar - mornay - nantua - soubise
Supreme Sauces
Mornay
Bachamel Sauces
Veloute Sauces
17. Made by adding creme to a chicken veloute
onion piquet
Nantua
Albuffera
Supreme Sauce
18. Grane' de petis oiseaullx (Gravy for small birds)
19. Onion piquet - milk - flour - clarified butter - nutmeg - salt and white pepper
onion piquet
Scalding
Hungarian
Bechamel
20. Sweat diced onions in whole butter - paprika - stir in supreme sauce - finish with whole butter
Veloute
Hungarian
Poulette
Allemande liason
21. Bechamel - Veloute - Espagnole - Tomato sauce - Hollandaise
Mother Sauces
Allemande Sauces
cream sauce
Supreme Sauce
22. Sauteed sliced mushrooms - whole butter - lemon juice - allemande sauce to mushrooms
Albuffera
Mushroom
Small supreme sauces
Dairy sauces
23. Add to becahamel 4 ounces heavy cream and 6 ounces crayfish butter. Add paprika to achieve the desired color
Bechamel
onion piquet
Careme
Nantua
24. Sweat 1 LB diced onion in 1 ounced butter without browning. Add bechamel and simmer until the onions are fully cooked. Strain through fine chinois
onion piquet
Gravy
Roux should be heated in
Soubise
25. Brown sauce
Espagnole
Soubise
cheddar
Escoffier
26. Will separate if you do not stir constantly
Dairy sauces
Bachamel Sauces
Mushroom
Gravy
27. Mushroom - aurora tomato puree - horseradish - poulette mushroom shallots parsley - Ivory glace de volaille - Hungarian paprika
Supreme Sauces
Veloute Sauces
Bachamel Sauces
Roux should be heated in
28. An intermediary sauce made by adding lemon juice and a liason to chicken or veal veloute
Escoffier
Mother Sauces
Soubise
Allemande liason
29. Add to bechamel 4 ounces grated Gruyere and 1 ounce grated Parmesan. This as desired with scalded cream
Mornay
cream sauce
Veloute Sauces
Apicius
30. Veal or chicken veloute sauce - egg yolks - heavy cream - lemon juice - salt and white pepper
Allemande Sauce
Gravy
Allemande Sauces
Hungarian
31. Add to bechamel 8-12 ounces scalded cream and few drops of lemon juice
cream sauce
Supreme Sauces
onion piquet
Monter au beurre
32. To test the consistency of a liquid that will coat the back of the spoon
Apicius
Nantua
Ivory
Nappe
33. Add to supreme sauce glace de volaille
Mother Sauces
Ivory
Albuffera
Horseradish
34. Saltus or salted
Veloute Sauces
Apicius
Sauce is derived from...
cheddar
35. Fermented fish paste
Liquamen
Sauce is derived from...
Bachamel Sauces
Nappe
36. Albuffera - Hungarian - Ivory
Nappe
Bechamel
Liquamen
Small supreme sauces
37. Mushroom - Aurore - Horseradish
Albuffera
Taillevent's recipe
Allemande Sauces
Espagnole
38. Add to supreme sauce - glace de volaille - and red pepper butter
Supreme Sauces
Taillevent's recipe
Allemande Sauce
Albuffera