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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. Fermented fish paste






2. Stainless steel






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






4. 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






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






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






7. Brown sauce






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






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






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






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






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






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






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






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






16. Add to supreme sauce glace de volaille






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






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

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19. French term grane - thickened sauce






20. Made by adding creme to a chicken veloute






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






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






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






24. Mushroom - Aurore - Horseradish






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






26. Heat until skin forms






27. Will separate if you do not stir constantly






28. Poulette - Ivory - Hungarian Paprika






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






30. Bring up with butter






31. Saltus or salted






32. Albuffera - Hungarian - Ivory






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






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






35. First known sauce






36. Allemande - tomato paste - butter






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






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







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