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






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






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






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






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






6. Poulette - Ivory - Hungarian Paprika






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






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






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






10. Brown sauce






11. Saltus or salted






12. 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






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






14. First known sauce






15. Add to supreme sauce glace de volaille






16. Made by adding creme to a chicken veloute






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


18. Will separate if you do not stir constantly






19. Allemande - tomato paste - butter






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






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






22. Bring up with butter






23. Albuffera - Hungarian - Ivory






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






25. Heat until skin forms






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






27. Stainless steel






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






29. Fermented fish paste






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






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






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






33. Mushroom - Aurore - Horseradish






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






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






36. French term grane - thickened sauce






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






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