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






2. Poulette - Ivory - Hungarian Paprika






3. Albuffera - Hungarian - Ivory






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






5. Stainless steel






6. Allemande - tomato paste - butter






7. Bring up with butter






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






9. Add to supreme sauce glace de volaille






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






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






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






13. Brown sauce






14. Made by adding creme to a chicken veloute






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

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16. Mushroom - Aurore - Horseradish






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






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






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






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






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






22. First known sauce






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






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






25. French term grane - thickened sauce






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






27. 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






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






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






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






31. Will separate if you do not stir constantly






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






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






34. Fermented fish paste






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






36. Heat until skin forms






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






38. Saltus or salted