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






2. Allemande - tomato paste - butter






3. Fermented fish paste






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






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






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






7. Heat until skin forms






8. French term grane - thickened sauce






9. Poulette - Ivory - Hungarian Paprika






10. Saltus or salted






11. Made by adding creme to a chicken veloute






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






13. Will separate if you do not stir constantly






14. First known sauce






15. Stainless steel






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






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






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






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






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






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






22. 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






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






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






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






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






27. Albuffera - Hungarian - Ivory






28. Mushroom - Aurore - Horseradish






29. Reorganized sauces into the five mother sauces: espagnole - veloutte - bechamel - tomato - and hollandaise






30. Add to supreme sauce glace de volaille






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






32. Brown sauce






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






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






35. Bring up with butter






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






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






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