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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 supreme sauce glace de volaille






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






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






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






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






8. Fermented fish paste






9. 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






10. Heat until skin forms






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






12. Mushroom - Aurore - Horseradish






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






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






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






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






17. Made by adding creme to a chicken veloute






18. Poulette - Ivory - Hungarian Paprika






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






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






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






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






23. Will separate if you do not stir constantly






24. Albuffera - Hungarian - Ivory






25. French term grane - thickened sauce






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






27. Bring up with butter






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






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

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30. First known sauce






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






32. Brown sauce






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






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






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






36. Stainless steel






37. Allemande - tomato paste - butter






38. Saltus or salted







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