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. Allemande - tomato paste - butter






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






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






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






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






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






7. Add to supreme sauce glace de volaille






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






9. Will separate if you do not stir constantly






10. Brown sauce






11. Stainless steel






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






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






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






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






16. Saltus or salted






17. First known sauce






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






19. French term grane - thickened sauce






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






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






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






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






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






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






26. Poulette - Ivory - Hungarian Paprika






27. Bring up with butter






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






29. Made by adding creme to a chicken veloute






30. 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






31. Mushroom - Aurore - Horseradish






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






33. Heat until skin forms






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

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






36. Albuffera - Hungarian - Ivory






37. Fermented fish paste






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