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






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






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






4. First known sauce






5. Heat until skin forms






6. Albuffera - Hungarian - Ivory






7. Made by adding creme to a chicken veloute






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






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






10. Mushroom - Aurore - Horseradish






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






12. Saltus or salted






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






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

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15. Poulette - Ivory - Hungarian Paprika






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






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






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






19. French term grane - thickened sauce






20. Brown sauce






21. Allemande - tomato paste - butter






22. Bring up with butter






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






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






25. Will separate if you do not stir constantly






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






27. Fermented fish paste






28. Add to supreme sauce glace de volaille






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






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






31. Stainless steel






32. 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






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






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






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






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






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






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