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. Allemande - tomato paste - butter






2. Brown sauce






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






4. Albuffera - Hungarian - Ivory






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

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






7. Add to supreme sauce glace de volaille






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






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






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






11. Stainless steel






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






13. Fermented fish paste






14. Heat until skin forms






15. Bring up with butter






16. First known sauce






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






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






19. Mushroom - Aurore - Horseradish






20. Made by adding creme to a chicken veloute






21. French term grane - thickened sauce






22. Will separate if you do not stir constantly






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






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






25. Saltus or salted






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






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






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






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






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






31. Poulette - Ivory - Hungarian Paprika






32. 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






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






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






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






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






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






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