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






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






3. Mushroom - Aurore - Horseradish






4. Heat until skin forms






5. Will separate if you do not stir constantly






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






7. Add to supreme sauce glace de volaille






8. 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






9. Fermented fish paste






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






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






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






13. Made by adding creme to a chicken veloute






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


15. Stainless steel






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






17. French term grane - thickened sauce






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






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






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






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






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






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






24. Poulette - Ivory - Hungarian Paprika






25. Brown sauce






26. Saltus or salted






27. First known sauce






28. Albuffera - Hungarian - Ivory






29. Bring up with butter






30. Allemande - tomato paste - butter






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






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






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






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






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






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






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






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