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. 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






2. First known sauce






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






4. Saltus or salted






5. Poulette - Ivory - Hungarian Paprika






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






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






8. Brown sauce






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






10. Heat until skin forms






11. Bring up with butter






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






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






14. Stainless steel






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






16. Albuffera - Hungarian - Ivory






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






18. Made by adding creme to a chicken veloute






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






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






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






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






23. Add to supreme sauce glace de volaille






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






25. Will separate if you do not stir constantly






26. French term grane - thickened sauce






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






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






29. Allemande - tomato paste - butter






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


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






32. Mushroom - Aurore - Horseradish






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






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






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






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






37. Fermented fish paste






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