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. French term grane - thickened sauce






2. Saltus or salted






3. Poulette - Ivory - Hungarian Paprika






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






5. Mushroom - Aurore - Horseradish






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






7. Allemande - tomato paste - butter






8. Stainless steel






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






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






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






12. Made by adding creme to a chicken veloute






13. Brown sauce






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


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






16. Will separate if you do not stir constantly






17. First known sauce






18. Heat until skin forms






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






20. Albuffera - Hungarian - Ivory






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






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






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






24. Fermented fish paste






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






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






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






28. Bring up with butter






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






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






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






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






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






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






35. 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






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






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






38. Add to supreme sauce glace de volaille