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. French term grane - thickened sauce






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






3. Heat until skin forms






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






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






6. Poulette - Ivory - Hungarian Paprika






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






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






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






10. Brown sauce






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






12. 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






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






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






15. Mushroom - Aurore - Horseradish






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






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






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






19. Will separate if you do not stir constantly






20. Made by adding creme to a chicken veloute






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






22. First known sauce






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






24. Bring up with butter






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






26. Add to supreme sauce glace de volaille






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






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






29. Stainless steel






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






31. Fermented fish paste






32. Saltus or salted






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

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


34. Allemande - tomato paste - butter






35. Albuffera - Hungarian - Ivory






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






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






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