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






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






3. First known sauce






4. Poulette - Ivory - Hungarian Paprika






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






6. Albuffera - Hungarian - Ivory






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






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






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






10. 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






11. Bring up with butter






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






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






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






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






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






17. French term grane - thickened sauce






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






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






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






21. Made by adding creme to a chicken veloute






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






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






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






25. Fermented fish paste






26. Brown sauce






27. Will separate if you do not stir constantly






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






29. Heat until skin forms






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






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






32. Allemande - tomato paste - butter






33. Mushroom - Aurore - Horseradish






34. Add to supreme sauce glace de volaille






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






36. Stainless steel






37. Saltus or salted






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