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






2. Albuffera - Hungarian - Ivory






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






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






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






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






7. Add to supreme sauce glace de volaille






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






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






10. Fermented fish paste






11. Heat until skin forms






12. Poulette - Ivory - Hungarian Paprika






13. Will separate if you do not stir constantly






14. Saltus or salted






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


16. Mushroom - Aurore - Horseradish






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






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






19. Brown sauce






20. Stainless steel






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






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






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






24. Made by adding creme to a chicken veloute






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






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






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






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






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






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






31. 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






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






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






34. Allemande - tomato paste - butter






35. French term grane - thickened sauce






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






37. First known sauce






38. Bring up with butter