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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. Will separate if you do not stir constantly






2. Poulette - Ivory - Hungarian Paprika






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






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






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






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






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






8. Stainless steel






9. Brown sauce






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


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






12. Made by adding creme to a chicken veloute






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






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






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






16. Mushroom - Aurore - Horseradish






17. Bring up with butter






18. 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






19. Allemande - tomato paste - butter






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






21. Saltus or salted






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






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






24. Fermented fish paste






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






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






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






28. Albuffera - Hungarian - Ivory






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






30. Heat until skin forms






31. Add to supreme sauce glace de volaille






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






33. French term grane - thickened sauce






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






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






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






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






38. First known sauce