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. Bechamel - Veloute - Espagnole - Tomato sauce - Hollandaise






2. Fermented fish paste






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






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






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






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






7. Add to supreme sauce glace de volaille






8. Albuffera - Hungarian - Ivory






9. Will separate if you do not stir constantly






10. Saltus or salted






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






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






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






14. Mushroom - Aurore - Horseradish






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






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






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


18. Allemande - tomato paste - butter






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






20. 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






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






22. French term grane - thickened sauce






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






24. Brown sauce






25. Stainless steel






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






27. First known sauce






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






29. Bring up with butter






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






31. Poulette - Ivory - Hungarian Paprika






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






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






34. Heat until skin forms






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






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






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






38. Made by adding creme to a chicken veloute