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






2. Will separate if you do not stir constantly






3. Fermented fish paste






4. First known sauce






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






6. Allemande - tomato paste - butter






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






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






9. Albuffera - Hungarian - Ivory






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






11. Poulette - Ivory - Hungarian Paprika






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






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






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






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






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






17. Stainless steel






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






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






20. Saltus or salted






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






22. Heat until skin forms






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






24. Mushroom - Aurore - Horseradish






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






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

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27. Made by adding creme to a chicken veloute






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






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






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






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






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






33. Brown sauce






34. Add to supreme sauce glace de volaille






35. Bring up with butter






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






37. French term grane - thickened sauce






38. 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