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






2. Add to supreme sauce glace de volaille






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






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






5. First known sauce






6. French term grane - thickened sauce






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


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






9. Made by adding creme to a chicken veloute






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






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






12. Mushroom - Aurore - Horseradish






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






14. Allemande - tomato paste - butter






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






16. Will separate if you do not stir constantly






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






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






19. Fermented fish paste






20. Bring up with butter






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






22. Stainless steel






23. Heat until skin forms






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






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






26. 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






27. Saltus or salted






28. Poulette - Ivory - Hungarian Paprika






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






30. Brown sauce






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






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






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






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






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






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






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






38. Albuffera - Hungarian - Ivory