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Test your basic knowledge |
White Sauces Sauce History
Start Test
Study First
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 - tomato paste - butter
Aurora
Small supreme sauces
Careme
cheddar
2. Add to supreme sauce - glace de volaille - and red pepper butter
Albuffera
Scalding
Gravy
Hungarian
3. An intermediary sauce made by adding lemon juice and a liason to chicken or veal veloute
Allemande liason
Espagnole
Taillevent's recipe
Ivory
4. Clarified butter - flour - chicken - veal - or fish stock - salt and white pepper (white sauce)
Aurora
Veloute
Mornay
Allemande liason
5. Half of onion with a bay leaf pinned with a whole clove
Espagnole
onion piquet
Monter au beurre
Nappe
6. Add to becahamel 4 ounces heavy cream and 6 ounces crayfish butter. Add paprika to achieve the desired color
Veloute
Gravy
Soubise
Nantua
7. Add to supreme sauce glace de volaille
ouvelle Cuisine
Allemande Sauce
cream sauce
Ivory
8. Sauteed slice mushroons - diced shallots - whole butter - allemande - heavy cream - finish with lemon juice
Liquamen
Veloute Sauces
Poulette
Nantua
9. Will separate if you do not stir constantly
Soubise
Dairy sauces
Mother Sauces
Allemande Sauces
10. Brown sauce
Veloute Sauces
Espagnole
Careme
Small supreme sauces
11. Stainless steel
Roux should be heated in
Escoffier
Veloute Sauces
Allemande liason
12. Sauteed sliced mushrooms - whole butter - lemon juice - allemande sauce to mushrooms
Nantua
Monter au beurre
Bechamel
Mushroom
13. Add to bechamel 4 ounces grated Gruyere and 1 ounce grated Parmesan. This as desired with scalded cream
Veloute
Mornay
Nappe
Mushroom
14. Cream sauce - cheddar - mornay - nantua - soubise
Nappe
Apicius
Bachamel Sauces
Careme
15. To test the consistency of a liquid that will coat the back of the spoon
Allemande liason
Horseradish
Nappe
Apicius
16. Saltus or salted
Sauce is derived from...
Hungarian
ouvelle Cuisine
Taillevent's recipe
17. First known sauce
Bachamel Sauces
Apicius
Roux should be heated in
Allemande Sauce
18. Add to bechamel 8-12 ounces scalded cream and few drops of lemon juice
Veloute
cream sauce
Ivory
Mushroom
19. French term grane - thickened sauce
Albuffera
Taillevent's recipe
Apicius
Gravy
20. Bechamel - Veloute - Espagnole - Tomato sauce - Hollandaise
cheddar
Mother Sauces
Liquamen
Supreme Sauces
21. Sweat diced onions in whole butter - paprika - stir in supreme sauce - finish with whole butter
Veloute Sauces
Hungarian
Mornay
Scalding
22. The use of roux was almost totally eliminated and replaced by natural reduction of stock or heavy cream. Beurre blanc became fashionable.
Allemande liason
Supreme Sauce
onion piquet
ouvelle Cuisine
23. Veal or chicken veloute sauce - egg yolks - heavy cream - lemon juice - salt and white pepper
Sauce is derived from...
Escoffier
Mushroom
Allemande Sauce
24. Add to bechamel 8 ounces grated cheddar cheese - a dash of Worcestershire sauce and 1 TBS dry mustard
cheddar
Aurora
Ivory
Scalding
25. Onion piquet - milk - flour - clarified butter - nutmeg - salt and white pepper
Veloute Sauces
Bechamel
Veloute
Espagnole
26. Poulette - Ivory - Hungarian Paprika
Supreme Sauces
Careme
Ivory
Scalding
27. Bring up with butter
Bachamel Sauces
Mother Sauces
Monter au beurre
onion piquet
28. Allemande - heavy cream - dry mustard - freshly grated horseradish
Nappe
Horseradish
Bachamel Sauces
Ivory
29. Made by adding creme to a chicken veloute
Taillevent's recipe
Monter au beurre
Supreme Sauce
Allemande Sauce
30. 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
Veloute
Soubise
Horseradish
Apicius
31. Mushroom - Aurore - Horseradish
cheddar
Supreme Sauces
Allemande Sauces
Scalding
32. Reorganized sauces into the five mother sauces: espagnole - veloutte - bechamel - tomato - and hollandaise
Mother Sauces
Escoffier
cheddar
Taillevent's recipe
33. Heat until skin forms
Espagnole
Scalding
Roux should be heated in
Gravy
34. Grane' de petis oiseaullx (Gravy for small birds)
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35. First classified four 'leading' sauces: espagnole - veloute - allemande - bechamel
Allemande Sauce
Careme
Hungarian
Albuffera
36. Albuffera - Hungarian - Ivory
Allemande Sauce
Albuffera
Mornay
Small supreme sauces
37. Fermented fish paste
Roux should be heated in
Liquamen
Poulette
Careme
38. Mushroom - aurora tomato puree - horseradish - poulette mushroom shallots parsley - Ivory glace de volaille - Hungarian paprika
Liquamen
onion piquet
Nantua
Veloute Sauces