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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. Will separate if you do not stir constantly






2. Add to supreme sauce glace de volaille






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

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






5. Made by adding creme to a chicken veloute






6. Saltus or salted






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






8. Brown sauce






9. Stainless steel






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






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






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






13. Bring up with butter






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






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






16. Mushroom - Aurore - Horseradish






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






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






19. Albuffera - Hungarian - Ivory






20. 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






21. First known sauce






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






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






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






25. Allemande - tomato paste - butter






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






27. Fermented fish paste






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






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






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






31. French term grane - thickened sauce






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






33. Heat until skin forms






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






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






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






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






38. Poulette - Ivory - Hungarian Paprika