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






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






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






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






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






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






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






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






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






10. Poulette - Ivory - Hungarian Paprika






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






12. Fermented fish paste






13. Bring up with butter






14. Stainless steel






15. Albuffera - Hungarian - Ivory






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






17. Mushroom - Aurore - Horseradish






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






19. Allemande - tomato paste - butter






20. Add to supreme sauce glace de volaille






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






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






23. French term grane - thickened sauce






24. 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






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






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






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






28. First known sauce






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






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






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

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32. Will separate if you do not stir constantly






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






34. Saltus or salted






35. Brown sauce






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






37. Made by adding creme to a chicken veloute






38. Heat until skin forms