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






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






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






4. Albuffera - Hungarian - Ivory






5. Saltus or salted






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






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






8. Will separate if you do not stir constantly






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






10. Heat until skin forms






11. Allemande - tomato paste - butter






12. First known sauce






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






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






15. 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






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






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






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






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






20. Brown sauce






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






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






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






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






25. Stainless steel






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






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






28. Mushroom - Aurore - Horseradish






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






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






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






32. Made by adding creme to a chicken veloute






33. Add to supreme sauce glace de volaille






34. French term grane - thickened sauce






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






36. Poulette - Ivory - Hungarian Paprika






37. Bring up with butter






38. Fermented fish paste