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Test your basic knowledge |
White Sauces Sauce History
Start Test
Study First
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. 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
Gravy
Espagnole
Soubise
Hungarian
2. Veal or chicken veloute sauce - egg yolks - heavy cream - lemon juice - salt and white pepper
Monter au beurre
Bechamel
cream sauce
Allemande Sauce
3. To test the consistency of a liquid that will coat the back of the spoon
Nappe
Albuffera
Bachamel Sauces
Roux should be heated in
4. Add to bechamel 4 ounces grated Gruyere and 1 ounce grated Parmesan. This as desired with scalded cream
Mushroom
Mornay
Careme
Nappe
5. Add to bechamel 8 ounces grated cheddar cheese - a dash of Worcestershire sauce and 1 TBS dry mustard
Supreme Sauce
Veloute Sauces
cheddar
Roux should be heated in
6. Bring up with butter
Dairy sauces
Bechamel
Roux should be heated in
Monter au beurre
7. Allemande - heavy cream - dry mustard - freshly grated horseradish
Allemande liason
Horseradish
Nappe
Espagnole
8. Made by adding creme to a chicken veloute
Poulette
Small supreme sauces
Supreme Sauce
Ivory
9. Heat until skin forms
Scalding
Supreme Sauces
Hungarian
Veloute
10. First classified four 'leading' sauces: espagnole - veloute - allemande - bechamel
Mushroom
Careme
Sauce is derived from...
Ivory
11. Add to becahamel 4 ounces heavy cream and 6 ounces crayfish butter. Add paprika to achieve the desired color
cheddar
Nantua
Allemande Sauce
Veloute Sauces
12. Saltus or salted
Allemande liason
Veloute Sauces
Veloute
Sauce is derived from...
13. Mushroom - Aurore - Horseradish
Soubise
Bachamel Sauces
Monter au beurre
Allemande Sauces
14. Mushroom - aurora tomato puree - horseradish - poulette mushroom shallots parsley - Ivory glace de volaille - Hungarian paprika
Veloute Sauces
Bachamel Sauces
Supreme Sauce
Mornay
15. Add to supreme sauce glace de volaille
Albuffera
Ivory
Escoffier
Allemande Sauces
16. Will separate if you do not stir constantly
Albuffera
Veloute
Dairy sauces
Mushroom
17. Brown sauce
Soubise
Bachamel Sauces
Nappe
Espagnole
18. Clarified butter - flour - chicken - veal - or fish stock - salt and white pepper (white sauce)
Small supreme sauces
Veloute
Escoffier
Ivory
19. Stainless steel
Small supreme sauces
Monter au beurre
Roux should be heated in
Ivory
20. Onion piquet - milk - flour - clarified butter - nutmeg - salt and white pepper
Dairy sauces
Allemande Sauces
Bechamel
Mornay
21. Fermented fish paste
Veloute Sauces
Liquamen
onion piquet
Mother Sauces
22. First known sauce
Allemande liason
Roux should be heated in
Veloute Sauces
Apicius
23. Allemande - tomato paste - butter
Bechamel
Gravy
Aurora
Veloute
24. Albuffera - Hungarian - Ivory
Allemande liason
Small supreme sauces
Bechamel
Mother Sauces
25. Half of onion with a bay leaf pinned with a whole clove
Monter au beurre
Apicius
Poulette
onion piquet
26. Reorganized sauces into the five mother sauces: espagnole - veloutte - bechamel - tomato - and hollandaise
Gravy
Mushroom
Escoffier
Allemande liason
27. Add to bechamel 8-12 ounces scalded cream and few drops of lemon juice
Espagnole
Allemande Sauce
Ivory
cream sauce
28. Sauteed sliced mushrooms - whole butter - lemon juice - allemande sauce to mushrooms
Mushroom
Apicius
Poulette
Allemande liason
29. The use of roux was almost totally eliminated and replaced by natural reduction of stock or heavy cream. Beurre blanc became fashionable.
ouvelle Cuisine
cream sauce
Poulette
Careme
30. Sauteed slice mushroons - diced shallots - whole butter - allemande - heavy cream - finish with lemon juice
Careme
Poulette
Mushroom
Roux should be heated in
31. An intermediary sauce made by adding lemon juice and a liason to chicken or veal veloute
Allemande liason
Poulette
Mother Sauces
Aurora
32. Sweat diced onions in whole butter - paprika - stir in supreme sauce - finish with whole butter
Small supreme sauces
Gravy
Hungarian
Albuffera
33. Poulette - Ivory - Hungarian Paprika
Supreme Sauces
Taillevent's recipe
ouvelle Cuisine
Poulette
34. French term grane - thickened sauce
cream sauce
Gravy
Careme
Scalding
35. Cream sauce - cheddar - mornay - nantua - soubise
Espagnole
Sauce is derived from...
Allemande liason
Bachamel Sauces
36. Add to supreme sauce - glace de volaille - and red pepper butter
Allemande Sauces
Albuffera
Small supreme sauces
Bachamel Sauces
37. Bechamel - Veloute - Espagnole - Tomato sauce - Hollandaise
Veloute Sauces
Mother Sauces
Ivory
cream sauce
38. Grane' de petis oiseaullx (Gravy for small birds)