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. Brown sauce






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






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






4. Albuffera - Hungarian - Ivory






5. Add to supreme sauce glace de volaille






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






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






8. Saltus or salted






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

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






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






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






13. Will separate if you do not stir constantly






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






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






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






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






18. Fermented fish paste






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






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






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






22. Poulette - Ivory - Hungarian Paprika






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






24. Stainless steel






25. 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






26. Made by adding creme to a chicken veloute






27. Allemande - tomato paste - butter






28. Mushroom - Aurore - Horseradish






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






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






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






32. Heat until skin forms






33. French term grane - thickened sauce






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






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






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






37. First known sauce






38. Bring up with butter