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






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






3. Albuffera - Hungarian - Ivory






4. Bring up with butter






5. Fermented fish paste






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






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






8. Allemande - tomato paste - butter






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






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






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






12. Saltus or salted






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






14. French term grane - thickened sauce






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






16. First known sauce






17. Will separate if you do not stir constantly






18. Stainless steel






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






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






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






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






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






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






25. Brown sauce






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






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






28. Heat until skin forms






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


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






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






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






33. Add to supreme sauce glace de volaille






34. 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






35. Made by adding creme to a chicken veloute






36. Mushroom - Aurore - Horseradish






37. Poulette - Ivory - Hungarian Paprika






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