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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 bechamel 8-12 ounces scalded cream and few drops of lemon juice






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






3. Albuffera - Hungarian - Ivory






4. Heat until skin forms






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






6. French term grane - thickened sauce






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






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






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






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






11. Poulette - Ivory - Hungarian Paprika






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






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






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






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






17. Brown sauce






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






19. Saltus or salted






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

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






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






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






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






25. Bring up with butter






26. Made by adding creme to a chicken veloute






27. Stainless steel






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






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






30. Allemande - tomato paste - butter






31. Will separate if you do not stir constantly






32. Mushroom - Aurore - Horseradish






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






34. First known sauce






35. Add to supreme sauce glace de volaille






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






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






38. Fermented fish paste







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Can you answer 50 questions in 15 minutes?


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