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






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


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






4. Fermented fish paste






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






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






7. Stainless steel






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






10. Heat until skin forms






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






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






13. First known sauce






14. Brown sauce






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






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






17. Albuffera - Hungarian - Ivory






18. French term grane - thickened sauce






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






20. Mushroom - Aurore - Horseradish






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






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






23. Add to supreme sauce glace de volaille






24. Poulette - Ivory - Hungarian Paprika






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






26. Made by adding creme to a chicken veloute






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






28. Bring up with butter






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






30. Will separate if you do not stir constantly






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






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






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






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






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






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






37. Allemande - tomato paste - butter






38. Saltus or salted