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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. Fermented fish paste






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






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






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






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






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






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






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






9. Will separate if you do not stir constantly






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






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






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

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13. French term grane - thickened sauce






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






15. Made by adding creme to a chicken veloute






16. First known sauce






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






18. Allemande - tomato paste - butter






19. Mushroom - Aurore - Horseradish






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






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






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






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






24. Brown sauce






25. 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






26. Albuffera - Hungarian - Ivory






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






28. Heat until skin forms






29. Add to supreme sauce glace de volaille






30. Saltus or salted






31. Poulette - Ivory - Hungarian Paprika






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






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






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






35. Bring up with butter






36. Stainless steel






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






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