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. Will separate if you do not stir constantly






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






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






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






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






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






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






8. Heat until skin forms






9. 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






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






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






12. Bring up with butter






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






14. First known sauce






15. French term grane - thickened sauce






16. Add to supreme sauce glace de volaille






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






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






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






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






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






22. Brown sauce






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






24. Made by adding creme to a chicken veloute






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






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






27. Mushroom - Aurore - Horseradish






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






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






30. Fermented fish paste






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






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






33. Allemande - tomato paste - butter






34. Poulette - Ivory - Hungarian Paprika






35. Saltus or salted






36. Stainless steel






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






38. Albuffera - Hungarian - Ivory