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. Bechamel - Veloute - Espagnole - Tomato sauce - Hollandaise






2. Mushroom - Aurore - Horseradish






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






4. Fermented fish paste






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






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






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






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






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






10. 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






11. First known sauce






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


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






14. Bring up with butter






15. Poulette - Ivory - Hungarian Paprika






16. Will separate if you do not stir constantly






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






18. Heat until skin forms






19. Albuffera - Hungarian - Ivory






20. French term grane - thickened sauce






21. Add to supreme sauce glace de volaille






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






23. Saltus or salted






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






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






26. Brown sauce






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






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






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






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






31. Allemande - tomato paste - butter






32. Stainless steel






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






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






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






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






37. Made by adding creme to a chicken veloute






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