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. Saltus or salted






2. Fermented fish paste






3. 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






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






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






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






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






8. French term grane - thickened sauce






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






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






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






12. Poulette - Ivory - Hungarian Paprika






13. Will separate if you do not stir constantly






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






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






16. Add to supreme sauce glace de volaille






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






18. Bring up with butter






19. Stainless steel






20. First known sauce






21. Heat until skin forms






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


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






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






25. Allemande - tomato paste - butter






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






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






28. Brown sauce






29. Albuffera - Hungarian - Ivory






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






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






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






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






34. Mushroom - Aurore - Horseradish






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






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






37. Made by adding creme to a chicken veloute






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