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