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 - Aurore - Horseradish






2. French term grane - thickened sauce






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






4. Poulette - Ivory - Hungarian Paprika






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






6. Bring up with butter






7. Will separate if you do not stir constantly






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






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






10. Saltus or salted






11. Made by adding creme to a chicken veloute






12. Albuffera - Hungarian - Ivory






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






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






15. Stainless steel






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






17. 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






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






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






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






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






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






23. Heat until skin forms






24. Allemande - tomato paste - butter






25. Brown sauce






26. Fermented fish paste






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






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






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

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






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






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






33. Add to supreme sauce glace de volaille






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






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






36. First known sauce






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






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