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






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






3. French term grane - thickened sauce






4. Add to supreme sauce glace de volaille






5. First known sauce






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






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






8. Albuffera - Hungarian - Ivory






9. Bring up with butter






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






11. Made by adding creme to a chicken veloute






12. Poulette - Ivory - Hungarian Paprika






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






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






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






16. Stainless steel






17. Allemande - tomato paste - butter






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






19. Fermented fish paste






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






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






22. Mushroom - Aurore - Horseradish






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






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






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






26. Heat until skin forms






27. Saltus or salted






28. 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






29. Will separate if you do not stir constantly






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






31. Brown sauce






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






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

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






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






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






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






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