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