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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. Add to supreme sauce glace de volaille






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






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






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






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






6. Made by adding creme to a chicken veloute






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






8. Allemande - tomato paste - butter






9. Will separate if you do not stir constantly






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






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






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






13. Saltus or salted






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






15. 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






16. Stainless steel






17. Heat until skin forms






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






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

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






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






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






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






24. Albuffera - Hungarian - Ivory






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






26. Fermented fish paste






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






28. First known sauce






29. Poulette - Ivory - Hungarian Paprika






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






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






32. Brown sauce






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






34. French term grane - thickened sauce






35. Mushroom - Aurore - Horseradish






36. Bring up with butter






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






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







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