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. Add to supreme sauce glace de volaille






2. Mushroom - Aurore - Horseradish






3. Brown sauce






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






5. Fermented fish paste






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






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






8. Saltus or salted






9. Bring up with butter






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






11. Albuffera - Hungarian - Ivory






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






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






14. French term grane - thickened sauce






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






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






17. 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






18. Heat until skin forms






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






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






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






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






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






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






25. First known sauce






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






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






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






29. Allemande - tomato paste - butter






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






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






32. Made by adding creme to a chicken veloute






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






34. Poulette - Ivory - Hungarian Paprika






35. Will separate if you do not stir constantly






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






37. Stainless steel






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