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






2. Saltus or salted






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






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






5. 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






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






7. Mushroom - Aurore - Horseradish






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






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






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






11. First known sauce






12. Will separate if you do not stir constantly






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






14. Fermented fish paste






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






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






17. Brown sauce






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






19. Add to supreme sauce glace de volaille






20. French term grane - thickened sauce






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






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






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






24. Bring up with butter






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






26. Albuffera - Hungarian - Ivory






27. Heat until skin forms






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






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






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






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






32. Made by adding creme to a chicken veloute






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






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






35. Poulette - Ivory - Hungarian Paprika






36. Allemande - tomato paste - butter






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






38. Stainless steel