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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. Bring up with butter






2. First known sauce






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






4. Stainless steel






5. Albuffera - Hungarian - Ivory






6. Mushroom - Aurore - Horseradish






7. French term grane - thickened sauce






8. Fermented fish paste






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






10. Brown sauce






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






12. Saltus or salted






13. 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






14. Add to supreme sauce glace de volaille






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






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






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






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






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

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20. Will separate if you do not stir constantly






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






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






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






24. Poulette - Ivory - Hungarian Paprika






25. Allemande - tomato paste - butter






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






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






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






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






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






31. Made by adding creme to a chicken veloute






32. Heat until skin forms






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






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






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






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






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






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







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