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






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






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






4. Brown sauce






5. Stainless steel






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






7. 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






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

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9. Allemande - tomato paste - butter






10. Poulette - Ivory - Hungarian Paprika






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






12. Bring up with butter






13. Add to supreme sauce glace de volaille






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






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






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






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






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






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






20. Made by adding creme to a chicken veloute






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






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






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






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






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






26. Mushroom - Aurore - Horseradish






27. French term grane - thickened sauce






28. Will separate if you do not stir constantly






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






30. Saltus or salted






31. Albuffera - Hungarian - Ivory






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






33. Fermented fish paste






34. First known sauce






35. Heat until skin forms






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






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






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







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Can you answer 50 questions in 15 minutes?


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