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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. French term grane - thickened sauce






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






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






4. Stainless steel






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






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






7. Fermented fish paste






8. Saltus or salted






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






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






11. Will separate if you do not stir constantly






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






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






14. Allemande - tomato paste - butter






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






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

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






18. Poulette - Ivory - Hungarian Paprika






19. First known sauce






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






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






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






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






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






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






26. 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






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






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






29. Heat until skin forms






30. Brown sauce






31. Add to supreme sauce glace de volaille






32. Mushroom - Aurore - Horseradish






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






34. Made by adding creme to a chicken veloute






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






36. Albuffera - Hungarian - Ivory






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






38. Bring up with butter