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