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






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






3. Made by adding creme to a chicken veloute






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






5. Saltus or salted






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






7. Poulette - Ivory - Hungarian Paprika






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






9. Brown sauce






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






11. 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


12. Will separate if you do not stir constantly






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






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






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






16. Bring up with butter






17. Heat until skin forms






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






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






20. Fermented fish paste






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






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






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






24. First known sauce






25. Add to supreme sauce glace de volaille






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






27. French term grane - thickened sauce






28. 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






29. Mushroom - Aurore - Horseradish






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






31. Allemande - tomato paste - butter






32. Stainless steel






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






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






35. Albuffera - Hungarian - Ivory






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






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






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