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

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


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






3. Heat until skin forms






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






5. Will separate if you do not stir constantly






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






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






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






9. French term grane - thickened sauce






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






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






12. Add to supreme sauce glace de volaille






13. Made by adding creme to a chicken veloute






14. Poulette - Ivory - Hungarian Paprika






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






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






17. Saltus or salted






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






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






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






21. Albuffera - Hungarian - Ivory






22. Bring up with butter






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






24. 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






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






26. Brown sauce






27. Stainless steel






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






29. Fermented fish paste






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






31. First known sauce






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






33. Allemande - tomato paste - butter






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






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






36. Mushroom - Aurore - Horseradish






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






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






Can you answer 50 questions in 15 minutes?



Let me suggest you:

Browse all subjects

Browse all tests

Most popular tests



Major Subjects

Tests & Exams


AP
CLEP
DSST
GRE
SAT
GMAT

Browse all subjects

Browse all tests

Most popular tests