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






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






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






4. Allemande - tomato paste - butter






5. Albuffera - Hungarian - Ivory






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






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






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






9. Saltus or salted






10. Add to supreme sauce glace de volaille






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






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






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






14. Fermented fish paste






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






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






17. 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






18. Mushroom - Aurore - Horseradish






19. Made by adding creme to a chicken veloute






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






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






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






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






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






25. Heat until skin forms






26. Will separate if you do not stir constantly






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






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






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






30. French term grane - thickened sauce






31. Brown sauce






32. Stainless steel






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






34. Poulette - Ivory - Hungarian Paprika






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






36. Bring up with butter






37. First known sauce






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