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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. Will separate if you do not stir constantly






2. Stainless steel






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






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






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






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






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






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






9. Bring up with butter






10. French term grane - thickened sauce






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






12. 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






13. Brown sauce






14. Poulette - Ivory - Hungarian Paprika






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






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






17. First known sauce






18. Made by adding creme to a chicken veloute






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






20. Mushroom - Aurore - Horseradish






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






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






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






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






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






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






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


28. Saltus or salted






29. Allemande - tomato paste - butter






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






31. Albuffera - Hungarian - Ivory






32. Heat until skin forms






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






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






35. Add to supreme sauce glace de volaille






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






37. Fermented fish paste






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