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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. Made by adding creme to a chicken veloute






2. First known sauce






3. Stainless steel






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






5. Albuffera - Hungarian - Ivory






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






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






8. Brown sauce






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






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






11. Bring up with butter






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






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






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






15. Saltus or salted






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






17. Will separate if you do not stir constantly






18. Fermented fish paste






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






20. 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






21. Add to supreme sauce glace de volaille






22. Heat until skin forms






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






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






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






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






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


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






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






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






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






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






33. French term grane - thickened sauce






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






35. Poulette - Ivory - Hungarian Paprika






36. Allemande - tomato paste - butter






37. Mushroom - Aurore - Horseradish






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