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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. Fermented fish paste






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

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3. Albuffera - Hungarian - Ivory






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






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






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






7. Poulette - Ivory - Hungarian Paprika






8. Bring up with butter






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






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






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






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






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






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






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






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






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






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






19. First known sauce






20. Will separate if you do not stir constantly






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






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






23. Heat until skin forms






24. French term grane - thickened sauce






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






26. Add to supreme sauce glace de volaille






27. Allemande - tomato paste - butter






28. Brown sauce






29. Made by adding creme to a chicken veloute






30. Saltus or salted






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






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






33. Mushroom - Aurore - Horseradish






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






35. 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






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






37. Stainless steel






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