Test your basic knowledge |

White Sauces Sauce History

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






2. Clarified butter - flour - chicken - veal - or fish stock - salt and white pepper (white sauce)






3. Allemande - tomato paste - butter






4. The use of roux was almost totally eliminated and replaced by natural reduction of stock or heavy cream. Beurre blanc became fashionable.






5. Poulette - Ivory - Hungarian Paprika






6. Half of onion with a bay leaf pinned with a whole clove






7. Allemande - heavy cream - dry mustard - freshly grated horseradish






8. First known sauce






9. First classified four 'leading' sauces: espagnole - veloute - allemande - bechamel






10. Heat until skin forms






11. Stainless steel






12. French term grane - thickened sauce






13. Add to bechamel 8 ounces grated cheddar cheese - a dash of Worcestershire sauce and 1 TBS dry mustard






14. Sauteed slice mushroons - diced shallots - whole butter - allemande - heavy cream - finish with lemon juice






15. Bring up with butter






16. Cream sauce - cheddar - mornay - nantua - soubise






17. Made by adding creme to a chicken veloute






18. Grane' de petis oiseaullx (Gravy for small birds)


19. Onion piquet - milk - flour - clarified butter - nutmeg - salt and white pepper






20. Sweat diced onions in whole butter - paprika - stir in supreme sauce - finish with whole butter






21. Bechamel - Veloute - Espagnole - Tomato sauce - Hollandaise






22. Sauteed sliced mushrooms - whole butter - lemon juice - allemande sauce to mushrooms






23. Add to becahamel 4 ounces heavy cream and 6 ounces crayfish butter. Add paprika to achieve the desired color






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






25. Brown sauce






26. Will separate if you do not stir constantly






27. Mushroom - aurora tomato puree - horseradish - poulette mushroom shallots parsley - Ivory glace de volaille - Hungarian paprika






28. An intermediary sauce made by adding lemon juice and a liason to chicken or veal veloute






29. Add to bechamel 4 ounces grated Gruyere and 1 ounce grated Parmesan. This as desired with scalded cream






30. Veal or chicken veloute sauce - egg yolks - heavy cream - lemon juice - salt and white pepper






31. Add to bechamel 8-12 ounces scalded cream and few drops of lemon juice






32. To test the consistency of a liquid that will coat the back of the spoon






33. Add to supreme sauce glace de volaille






34. Saltus or salted






35. Fermented fish paste






36. Albuffera - Hungarian - Ivory






37. Mushroom - Aurore - Horseradish






38. Add to supreme sauce - glace de volaille - and red pepper butter