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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. Bring up with butter






2. Mushroom - Aurore - Horseradish






3. Allemande - tomato paste - butter






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






5. First known sauce






6. Albuffera - Hungarian - Ivory






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






8. Made by adding creme to a chicken veloute






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






10. Add to supreme sauce glace de volaille






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






12. Brown sauce






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






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






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






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






17. Will separate if you do not stir constantly






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






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






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






21. Fermented fish paste






22. Heat until skin forms






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






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






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






26. Poulette - Ivory - Hungarian Paprika






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






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






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






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






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






32. Stainless steel






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

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34. Saltus or salted






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. French term grane - thickened sauce






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






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