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. Allemande - tomato paste - butter






2. Albuffera - Hungarian - Ivory






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






4. Add to supreme sauce glace de volaille






5. Poulette - Ivory - Hungarian Paprika






6. Bring up with butter






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






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






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






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






11. 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






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






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






14. Stainless steel






15. French term grane - thickened sauce






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






17. Fermented fish paste






18. Saltus or salted






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






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






21. Will separate if you do not stir constantly






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


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






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






25. First known sauce






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






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






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






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






30. Mushroom - Aurore - Horseradish






31. Made by adding creme to a chicken veloute






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






33. Brown sauce






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






35. Heat until skin forms






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






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






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