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