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. Poulette - Ivory - Hungarian Paprika






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






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






4. Add to supreme sauce glace de volaille






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






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






7. Will separate if you do not stir constantly






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






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






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






11. Albuffera - Hungarian - Ivory






12. Brown sauce






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






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






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






16. Bring up with butter






17. Stainless steel






18. Made by adding creme to a chicken veloute






19. French term grane - thickened sauce






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






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






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

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


23. Allemande - tomato paste - butter






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






25. Fermented fish paste






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






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






28. Heat until skin forms






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






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






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






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. First known sauce






34. Saltus or salted






35. Mushroom - Aurore - Horseradish






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






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






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