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. Bring up with butter






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






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






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






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






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






7. French term grane - thickened sauce






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






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






10. Allemande - tomato paste - butter






11. Brown sauce






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






13. Will separate if you do not stir constantly






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






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






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






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






18. Stainless steel






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






20. 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






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






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






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






24. Fermented fish paste






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






26. Poulette - Ivory - Hungarian Paprika






27. Heat until skin forms






28. First known sauce






29. Add to supreme sauce glace de volaille






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






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






32. Made by adding creme to a chicken veloute






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






34. Mushroom - Aurore - Horseradish






35. Albuffera - Hungarian - Ivory






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






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






38. Saltus or salted