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






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






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






4. First known sauce






5. Made by adding creme to a chicken veloute






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






7. Fermented fish paste






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






9. Bring up with butter






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






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






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






13. 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






14. Heat until skin forms






15. Add to supreme sauce glace de volaille






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






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






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






19. Poulette - Ivory - Hungarian Paprika






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


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






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






23. Albuffera - Hungarian - Ivory






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






25. Mushroom - Aurore - Horseradish






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






27. Stainless steel






28. Allemande - tomato paste - butter






29. Brown sauce






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






31. Saltus or salted






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






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






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






35. French term grane - thickened sauce






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






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






38. Will separate if you do not stir constantly