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. Brown sauce






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






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

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






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






6. Fermented fish paste






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






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






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






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






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






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






13. Allemande - tomato paste - butter






14. Poulette - Ivory - Hungarian Paprika






15. French term grane - thickened sauce






16. Will separate if you do not stir constantly






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






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






19. Saltus or salted






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






21. Bring up with butter






22. Stainless steel






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






24. Albuffera - Hungarian - Ivory






25. Heat until skin forms






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






27. Mushroom - Aurore - Horseradish






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






29. 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






30. Add to supreme sauce glace de volaille






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






32. Made by adding creme to a chicken veloute






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






34. First known sauce






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






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






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






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