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Test your basic knowledge |
White Sauces Sauce History
Start Test
Study First
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. Clarified butter - flour - chicken - veal - or fish stock - salt and white pepper (white sauce)
Veloute
Horseradish
Nappe
Small supreme sauces
2. Half of onion with a bay leaf pinned with a whole clove
Allemande Sauces
Sauce is derived from...
cream sauce
onion piquet
3. Add to supreme sauce - glace de volaille - and red pepper butter
Albuffera
Roux should be heated in
Scalding
Apicius
4. First known sauce
Albuffera
ouvelle Cuisine
Small supreme sauces
Apicius
5. Heat until skin forms
Allemande Sauce
Scalding
Escoffier
Veloute
6. Albuffera - Hungarian - Ivory
Small supreme sauces
Mushroom
Ivory
Apicius
7. Made by adding creme to a chicken veloute
Supreme Sauce
Mushroom
Hungarian
Veloute Sauces
8. Add to becahamel 4 ounces heavy cream and 6 ounces crayfish butter. Add paprika to achieve the desired color
Aurora
Nantua
Allemande Sauce
Horseradish
9. Add to bechamel 8 ounces grated cheddar cheese - a dash of Worcestershire sauce and 1 TBS dry mustard
cheddar
Gravy
Aurora
Scalding
10. Mushroom - Aurore - Horseradish
Roux should be heated in
ouvelle Cuisine
Allemande Sauces
Espagnole
11. Bechamel - Veloute - Espagnole - Tomato sauce - Hollandaise
Veloute Sauces
Liquamen
Mother Sauces
Small supreme sauces
12. Saltus or salted
Escoffier
Poulette
Mushroom
Sauce is derived from...
13. First classified four 'leading' sauces: espagnole - veloute - allemande - bechamel
Dairy sauces
Careme
Allemande liason
Roux should be heated in
14. Grane' de petis oiseaullx (Gravy for small birds)
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15. Poulette - Ivory - Hungarian Paprika
Hungarian
Supreme Sauces
cream sauce
Veloute Sauces
16. Sauteed sliced mushrooms - whole butter - lemon juice - allemande sauce to mushrooms
cream sauce
Aurora
Mushroom
Liquamen
17. Cream sauce - cheddar - mornay - nantua - soubise
Allemande Sauces
Ivory
Mother Sauces
Bachamel Sauces
18. Reorganized sauces into the five mother sauces: espagnole - veloutte - bechamel - tomato - and hollandaise
Escoffier
Nantua
Allemande liason
Supreme Sauce
19. French term grane - thickened sauce
Gravy
Escoffier
Nappe
Veloute
20. Brown sauce
Nantua
Espagnole
Veloute Sauces
Escoffier
21. Allemande - tomato paste - butter
Supreme Sauces
Dairy sauces
Aurora
Monter au beurre
22. Bring up with butter
Nappe
ouvelle Cuisine
Monter au beurre
Allemande Sauce
23. Sweat diced onions in whole butter - paprika - stir in supreme sauce - finish with whole butter
cream sauce
Careme
Hungarian
Allemande Sauce
24. The use of roux was almost totally eliminated and replaced by natural reduction of stock or heavy cream. Beurre blanc became fashionable.
onion piquet
Veloute Sauces
Aurora
ouvelle Cuisine
25. Will separate if you do not stir constantly
Dairy sauces
Ivory
Hungarian
Scalding
26. An intermediary sauce made by adding lemon juice and a liason to chicken or veal veloute
Poulette
Allemande liason
Sauce is derived from...
Escoffier
27. Fermented fish paste
Veloute
Liquamen
Roux should be heated in
Bachamel Sauces
28. Add to supreme sauce glace de volaille
Ivory
Sauce is derived from...
Soubise
Nappe
29. Mushroom - aurora tomato puree - horseradish - poulette mushroom shallots parsley - Ivory glace de volaille - Hungarian paprika
Veloute Sauces
Veloute
Supreme Sauces
Allemande Sauces
30. To test the consistency of a liquid that will coat the back of the spoon
Nappe
Monter au beurre
Supreme Sauces
onion piquet
31. Stainless steel
Roux should be heated in
Escoffier
Bachamel Sauces
Supreme Sauce
32. 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
cream sauce
Soubise
Nantua
Careme
33. Add to bechamel 4 ounces grated Gruyere and 1 ounce grated Parmesan. This as desired with scalded cream
Mornay
Poulette
Escoffier
Nappe
34. Add to bechamel 8-12 ounces scalded cream and few drops of lemon juice
cream sauce
Gravy
Dairy sauces
Ivory
35. Allemande - heavy cream - dry mustard - freshly grated horseradish
Horseradish
Bechamel
Apicius
Mornay
36. Sauteed slice mushroons - diced shallots - whole butter - allemande - heavy cream - finish with lemon juice
Poulette
cheddar
Nappe
Hungarian
37. Onion piquet - milk - flour - clarified butter - nutmeg - salt and white pepper
Allemande liason
Bechamel
Supreme Sauces
Taillevent's recipe
38. Veal or chicken veloute sauce - egg yolks - heavy cream - lemon juice - salt and white pepper
Bechamel
Nappe
Veloute Sauces
Allemande Sauce