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






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






3. Fermented fish paste






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






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






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






7. Stainless steel






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






9. Albuffera - Hungarian - Ivory






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






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

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






13. Made by adding creme to a chicken veloute






14. Brown sauce






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






16. Poulette - Ivory - Hungarian Paprika






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






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






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






20. Allemande - tomato paste - butter






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






22. Bring up with butter






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






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






25. First known sauce






26. Saltus or salted






27. Add to supreme sauce glace de volaille






28. Mushroom - Aurore - Horseradish






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






30. French term grane - thickened sauce






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






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






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






34. Will separate if you do not stir constantly






35. 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






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






37. Heat until skin forms






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