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. 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






2. Stainless steel






3. Will separate if you do not stir constantly






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






5. Bring up with butter






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






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






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






9. Heat until skin forms






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






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






12. French term grane - thickened sauce






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






14. Fermented fish paste






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






16. Albuffera - Hungarian - Ivory






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






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






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






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






21. Saltus or salted






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






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






24. First known sauce






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


26. Add to supreme sauce glace de volaille






27. Made by adding creme to a chicken veloute






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






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






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






31. Poulette - Ivory - Hungarian Paprika






32. Mushroom - Aurore - Horseradish






33. Brown sauce






34. Allemande - tomato paste - butter






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






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






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






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