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






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






3. Bring up with butter






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






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






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






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






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






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






10. Stainless steel






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






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






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






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






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






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






17. Heat until skin forms






18. Will separate if you do not stir constantly






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






20. Allemande - tomato paste - butter






21. Fermented fish paste






22. Made by adding creme to a chicken veloute






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






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






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






26. Brown sauce






27. Saltus or salted






28. Add to supreme sauce glace de volaille






29. French term grane - thickened sauce






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






31. Poulette - Ivory - Hungarian Paprika






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

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33. First known sauce






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






35. 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






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






37. Albuffera - Hungarian - Ivory






38. Mushroom - Aurore - Horseradish