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






2. Mushroom - Aurore - Horseradish






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






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






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






6. Add to supreme sauce glace de volaille






7. Poulette - Ivory - Hungarian Paprika






8. French term grane - thickened sauce






9. Will separate if you do not stir constantly






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






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






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






13. Albuffera - Hungarian - Ivory






14. Brown sauce






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






16. Stainless steel






17. Fermented fish paste






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






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


20. Saltus or salted






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






22. Allemande - tomato paste - butter






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






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






25. Heat until skin forms






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






27. Made by adding creme to a chicken veloute






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






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






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






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






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






33. Bring up with butter






34. 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






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






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






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






38. First known sauce