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. 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






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






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






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






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






6. Bring up with butter






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






8. Made by adding creme to a chicken veloute






9. Heat until skin forms






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






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






12. Saltus or salted






13. Mushroom - Aurore - Horseradish






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






15. Add to supreme sauce glace de volaille






16. Will separate if you do not stir constantly






17. Brown sauce






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






19. Stainless steel






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






21. Fermented fish paste






22. First known sauce






23. Allemande - tomato paste - butter






24. Albuffera - Hungarian - Ivory






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






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






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






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






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






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






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






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






33. Poulette - Ivory - Hungarian Paprika






34. French term grane - thickened sauce






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






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






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






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