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






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






3. Bring up with butter






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






5. Made by adding creme to a chicken veloute






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






7. Fermented fish paste






8. Stainless steel






9. French term grane - thickened sauce






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






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






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






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






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






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






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






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






18. Brown sauce






19. Heat until skin forms






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






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






22. Will separate if you do not stir constantly






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






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






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






26. First known sauce






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






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






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

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30. Saltus or salted






31. Add to supreme sauce glace de volaille






32. Allemande - tomato paste - butter






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






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






35. Poulette - Ivory - Hungarian Paprika






36. 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






37. Mushroom - Aurore - Horseradish






38. Albuffera - Hungarian - Ivory