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. Heat until skin forms






2. Add to supreme sauce glace de volaille






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






4. Saltus or salted






5. Albuffera - Hungarian - Ivory






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






7. Bring up with butter






8. Mushroom - Aurore - Horseradish






9. 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






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






11. French term grane - thickened sauce






12. Made by adding creme to a chicken veloute






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






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






15. Fermented fish paste






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






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






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


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






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






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






22. Allemande - tomato paste - butter






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






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






25. Will separate if you do not stir constantly






26. Brown sauce






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






28. Stainless steel






29. First known sauce






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






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






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






33. Poulette - Ivory - Hungarian Paprika






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






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






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






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






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