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






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


3. First known sauce






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






5. Heat until skin forms






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






7. French term grane - thickened sauce






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






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






10. Fermented fish paste






11. Will separate if you do not stir constantly






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






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






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






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






16. 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






17. Brown sauce






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






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






20. Made by adding creme to a chicken veloute






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






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






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






24. Add to supreme sauce glace de volaille






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






26. Stainless steel






27. Bring up with butter






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






29. Poulette - Ivory - Hungarian Paprika






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






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






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






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






34. Allemande - tomato paste - butter






35. Mushroom - Aurore - Horseradish






36. Saltus or salted






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






38. Albuffera - Hungarian - Ivory