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






2. Will separate if you do not stir constantly






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






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






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






6. Heat until skin forms






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






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






9. Mushroom - Aurore - Horseradish






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






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






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






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






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






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

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






17. Made by adding creme to a chicken veloute






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






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






20. Stainless steel






21. Bring up with butter






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






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






24. Saltus or salted






25. Add to supreme sauce glace de volaille






26. 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






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






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






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






30. Allemande - tomato paste - butter






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






32. French term grane - thickened sauce






33. Poulette - Ivory - Hungarian Paprika






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






35. Albuffera - Hungarian - Ivory






36. Fermented fish paste






37. First known sauce






38. Brown sauce