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Test your basic knowledge |
White Sauces Sauce History
Start Test
Study First
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. Heat until skin forms
Veloute Sauces
Scalding
Albuffera
Horseradish
2. Saltus or salted
Hungarian
Poulette
Nappe
Sauce is derived from...
3. Add to becahamel 4 ounces heavy cream and 6 ounces crayfish butter. Add paprika to achieve the desired color
Veloute
Mushroom
Nantua
Careme
4. Allemande - tomato paste - butter
Bechamel
Aurora
Allemande liason
Small supreme sauces
5. Poulette - Ivory - Hungarian Paprika
Scalding
Monter au beurre
Supreme Sauces
Allemande liason
6. Sauteed slice mushroons - diced shallots - whole butter - allemande - heavy cream - finish with lemon juice
Sauce is derived from...
Monter au beurre
Espagnole
Poulette
7. The use of roux was almost totally eliminated and replaced by natural reduction of stock or heavy cream. Beurre blanc became fashionable.
ouvelle Cuisine
Allemande liason
Mother Sauces
Allemande Sauces
8. Clarified butter - flour - chicken - veal - or fish stock - salt and white pepper (white sauce)
Scalding
Ivory
Veloute
Nantua
9. Fermented fish paste
Roux should be heated in
Small supreme sauces
Liquamen
onion piquet
10. Albuffera - Hungarian - Ivory
Soubise
Poulette
Allemande Sauce
Small supreme sauces
11. Made by adding creme to a chicken veloute
Monter au beurre
Supreme Sauce
Sauce is derived from...
Bachamel Sauces
12. Sweat diced onions in whole butter - paprika - stir in supreme sauce - finish with whole butter
Veloute Sauces
Espagnole
Nappe
Hungarian
13. 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
Horseradish
Veloute
Soubise
Careme
14. Stainless steel
Gravy
Bechamel
Roux should be heated in
Liquamen
15. Bechamel - Veloute - Espagnole - Tomato sauce - Hollandaise
Soubise
Liquamen
Mother Sauces
Supreme Sauces
16. Mushroom - aurora tomato puree - horseradish - poulette mushroom shallots parsley - Ivory glace de volaille - Hungarian paprika
Hungarian
Bachamel Sauces
Mornay
Veloute Sauces
17. Grane' de petis oiseaullx (Gravy for small birds)
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18. Bring up with butter
Veloute
Monter au beurre
Aurora
Allemande Sauces
19. Cream sauce - cheddar - mornay - nantua - soubise
Bechamel
Bachamel Sauces
Allemande liason
Nappe
20. Add to supreme sauce - glace de volaille - and red pepper butter
Nappe
Apicius
Small supreme sauces
Albuffera
21. Add to bechamel 8 ounces grated cheddar cheese - a dash of Worcestershire sauce and 1 TBS dry mustard
Escoffier
onion piquet
cheddar
Roux should be heated in
22. Will separate if you do not stir constantly
Dairy sauces
Monter au beurre
Mother Sauces
Veloute Sauces
23. First classified four 'leading' sauces: espagnole - veloute - allemande - bechamel
Bachamel Sauces
Careme
Veloute Sauces
ouvelle Cuisine
24. To test the consistency of a liquid that will coat the back of the spoon
Gravy
Allemande liason
Nappe
Small supreme sauces
25. Brown sauce
Espagnole
Mother Sauces
Bechamel
Nappe
26. Onion piquet - milk - flour - clarified butter - nutmeg - salt and white pepper
Allemande Sauces
Ivory
Bechamel
Taillevent's recipe
27. First known sauce
Poulette
Hungarian
Apicius
Ivory
28. An intermediary sauce made by adding lemon juice and a liason to chicken or veal veloute
cheddar
Small supreme sauces
Mushroom
Allemande liason
29. Allemande - heavy cream - dry mustard - freshly grated horseradish
Soubise
Veloute Sauces
Horseradish
Monter au beurre
30. Add to bechamel 4 ounces grated Gruyere and 1 ounce grated Parmesan. This as desired with scalded cream
Apicius
Mornay
Escoffier
Hungarian
31. Mushroom - Aurore - Horseradish
Allemande Sauces
Horseradish
Escoffier
Ivory
32. French term grane - thickened sauce
Espagnole
Albuffera
Mother Sauces
Gravy
33. Reorganized sauces into the five mother sauces: espagnole - veloutte - bechamel - tomato - and hollandaise
Nappe
Escoffier
Veloute Sauces
Liquamen
34. Add to supreme sauce glace de volaille
Ivory
Allemande liason
Mother Sauces
Liquamen
35. Sauteed sliced mushrooms - whole butter - lemon juice - allemande sauce to mushrooms
Monter au beurre
Liquamen
cream sauce
Mushroom
36. Half of onion with a bay leaf pinned with a whole clove
onion piquet
Ivory
Soubise
Bechamel
37. Add to bechamel 8-12 ounces scalded cream and few drops of lemon juice
cream sauce
Supreme Sauce
Roux should be heated in
Liquamen
38. Veal or chicken veloute sauce - egg yolks - heavy cream - lemon juice - salt and white pepper
Espagnole
Veloute
Allemande Sauce
Scalding