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Test your basic knowledge |
White Sauces Sauce History
Start Test
Study First
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
Veloute Sauces
Scalding
Escoffier
Monter au beurre
2. Add to bechamel 4 ounces grated Gruyere and 1 ounce grated Parmesan. This as desired with scalded cream
Allemande Sauce
Scalding
Mornay
Soubise
3. Bring up with butter
Monter au beurre
Apicius
Allemande Sauce
Mother Sauces
4. Allemande - heavy cream - dry mustard - freshly grated horseradish
Scalding
Allemande Sauces
Horseradish
ouvelle Cuisine
5. Made by adding creme to a chicken veloute
Poulette
Espagnole
Supreme Sauce
cream sauce
6. To test the consistency of a liquid that will coat the back of the spoon
Mother Sauces
Careme
Ivory
Nappe
7. Fermented fish paste
Roux should be heated in
Bechamel
Liquamen
Veloute Sauces
8. Stainless steel
Liquamen
Roux should be heated in
Veloute Sauces
Mother Sauces
9. French term grane - thickened sauce
Supreme Sauces
Careme
Dairy sauces
Gravy
10. Clarified butter - flour - chicken - veal - or fish stock - salt and white pepper (white sauce)
Veloute
Allemande liason
Gravy
Espagnole
11. Add to bechamel 8 ounces grated cheddar cheese - a dash of Worcestershire sauce and 1 TBS dry mustard
Mornay
Veloute Sauces
Mushroom
cheddar
12. Reorganized sauces into the five mother sauces: espagnole - veloutte - bechamel - tomato - and hollandaise
Allemande Sauces
onion piquet
Mushroom
Escoffier
13. Bechamel - Veloute - Espagnole - Tomato sauce - Hollandaise
Espagnole
Albuffera
Allemande Sauce
Mother Sauces
14. Cream sauce - cheddar - mornay - nantua - soubise
cheddar
ouvelle Cuisine
Monter au beurre
Bachamel Sauces
15. Half of onion with a bay leaf pinned with a whole clove
Small supreme sauces
onion piquet
Allemande liason
Hungarian
16. Add to bechamel 8-12 ounces scalded cream and few drops of lemon juice
cream sauce
Ivory
ouvelle Cuisine
Allemande liason
17. Sauteed sliced mushrooms - whole butter - lemon juice - allemande sauce to mushrooms
Hungarian
Poulette
Mushroom
cream sauce
18. Brown sauce
Monter au beurre
Espagnole
Small supreme sauces
Bechamel
19. Heat until skin forms
Liquamen
Allemande Sauces
Scalding
cream sauce
20. Sauteed slice mushroons - diced shallots - whole butter - allemande - heavy cream - finish with lemon juice
Mushroom
Poulette
Small supreme sauces
Bechamel
21. The use of roux was almost totally eliminated and replaced by natural reduction of stock or heavy cream. Beurre blanc became fashionable.
Espagnole
ouvelle Cuisine
Supreme Sauces
Liquamen
22. Will separate if you do not stir constantly
Soubise
Allemande liason
Dairy sauces
Hungarian
23. Add to becahamel 4 ounces heavy cream and 6 ounces crayfish butter. Add paprika to achieve the desired color
Mornay
Bechamel
Nantua
Apicius
24. Onion piquet - milk - flour - clarified butter - nutmeg - salt and white pepper
Espagnole
Bachamel Sauces
Scalding
Bechamel
25. Veal or chicken veloute sauce - egg yolks - heavy cream - lemon juice - salt and white pepper
Allemande Sauce
Supreme Sauce
Espagnole
Liquamen
26. First known sauce
Allemande liason
Scalding
Veloute Sauces
Apicius
27. First classified four 'leading' sauces: espagnole - veloute - allemande - bechamel
Careme
Sauce is derived from...
Supreme Sauce
Monter au beurre
28. An intermediary sauce made by adding lemon juice and a liason to chicken or veal veloute
Supreme Sauce
Hungarian
Allemande liason
Ivory
29. Grane' de petis oiseaullx (Gravy for small birds)
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30. Saltus or salted
Horseradish
Supreme Sauces
Scalding
Sauce is derived from...
31. Add to supreme sauce glace de volaille
Ivory
Hungarian
Apicius
Veloute Sauces
32. Allemande - tomato paste - butter
onion piquet
Dairy sauces
Aurora
Liquamen
33. Add to supreme sauce - glace de volaille - and red pepper butter
Allemande liason
Albuffera
Roux should be heated in
onion piquet
34. Sweat diced onions in whole butter - paprika - stir in supreme sauce - finish with whole butter
Dairy sauces
Hungarian
Mornay
Bechamel
35. Poulette - Ivory - Hungarian Paprika
Nantua
Supreme Sauces
Albuffera
Sauce is derived from...
36. 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
Monter au beurre
Soubise
Mornay
Roux should be heated in
37. Mushroom - Aurore - Horseradish
Mornay
Allemande Sauces
Allemande Sauce
Mother Sauces
38. Albuffera - Hungarian - Ivory
ouvelle Cuisine
Escoffier
Hungarian
Small supreme sauces