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. French term grane - thickened sauce






2. Bring up with butter






3. Brown sauce






4. Saltus or salted






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






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






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






8. Add to supreme sauce glace de volaille






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






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






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






12. Will separate if you do not stir constantly






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






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






15. Mushroom - Aurore - Horseradish






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






17. Poulette - Ivory - Hungarian Paprika






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






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






20. First known sauce






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






22. Heat until skin forms






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






24. Fermented fish paste






25. Made by adding creme to a chicken veloute






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


27. Albuffera - Hungarian - Ivory






28. Allemande - tomato paste - butter






29. Stainless steel






30. 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






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






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






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






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






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






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






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






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