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






2. Will separate if you do not stir constantly






3. Poulette - Ivory - Hungarian Paprika






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






5. Fermented fish paste






6. 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






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






8. Brown sauce






9. First known sauce






10. Made by adding creme to a chicken veloute






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






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






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






14. Albuffera - Hungarian - Ivory






15. Saltus or salted






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






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






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






19. Heat until skin forms






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






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






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






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






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






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






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






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


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






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






30. French term grane - thickened sauce






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






32. Allemande - tomato paste - butter






33. Stainless steel






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






35. Mushroom - Aurore - Horseradish






36. Add to supreme sauce glace de volaille






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






38. Bring up with butter