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






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






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






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


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






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






7. Heat until skin forms






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






9. First known sauce






10. 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






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






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






13. Brown sauce






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






15. Will separate if you do not stir constantly






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






17. Add to supreme sauce glace de volaille






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






19. Allemande - tomato paste - butter






20. Bring up with butter






21. French term grane - thickened sauce






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






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






24. Mushroom - Aurore - Horseradish






25. Saltus or salted






26. Albuffera - Hungarian - Ivory






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






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






29. Fermented fish paste






30. Stainless steel






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






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






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






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






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






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






37. Poulette - Ivory - Hungarian Paprika






38. Made by adding creme to a chicken veloute