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






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






3. Stainless steel






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






5. First known sauce






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


7. Bring up with butter






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






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






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






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






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






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






14. Made by adding creme to a chicken veloute






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






16. Fermented fish paste






17. Will separate if you do not stir constantly






18. Heat until skin forms






19. French term grane - thickened sauce






20. Saltus or salted






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






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






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






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






25. Poulette - Ivory - Hungarian Paprika






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






27. Add to supreme sauce glace de volaille






28. 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






29. Albuffera - Hungarian - Ivory






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






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






32. Brown sauce






33. Allemande - tomato paste - butter






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






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






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






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






38. Mushroom - Aurore - Horseradish