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






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






3. Fermented fish paste






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






5. Brown sauce






6. Albuffera - Hungarian - Ivory






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






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






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






10. Will separate if you do not stir constantly






11. Stainless steel






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






13. Saltus or salted






14. Mushroom - Aurore - Horseradish






15. Made by adding creme to a chicken veloute






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


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






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






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






20. Add to supreme sauce glace de volaille






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






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






23. Bring up with butter






24. 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






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






26. Poulette - Ivory - Hungarian Paprika






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






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






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






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






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






32. First known sauce






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






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






35. French term grane - thickened sauce






36. Heat until skin forms






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






38. Allemande - tomato paste - butter