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Test your basic knowledge |
White Sauces Sauce History
Start Test
Study First
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. Will separate if you do not stir constantly
Sauce is derived from...
Dairy sauces
Bachamel Sauces
Careme
2. Stainless steel
Escoffier
Horseradish
Roux should be heated in
Allemande Sauce
3. Sauteed slice mushroons - diced shallots - whole butter - allemande - heavy cream - finish with lemon juice
Poulette
Supreme Sauce
Veloute
Sauce is derived from...
4. Clarified butter - flour - chicken - veal - or fish stock - salt and white pepper (white sauce)
Albuffera
Veloute
Poulette
Apicius
5. Mushroom - aurora tomato puree - horseradish - poulette mushroom shallots parsley - Ivory glace de volaille - Hungarian paprika
Mushroom
Bachamel Sauces
Veloute Sauces
Mother Sauces
6. Add to bechamel 4 ounces grated Gruyere and 1 ounce grated Parmesan. This as desired with scalded cream
Nappe
Liquamen
Mornay
Horseradish
7. Add to supreme sauce - glace de volaille - and red pepper butter
Allemande liason
Veloute Sauces
Espagnole
Albuffera
8. An intermediary sauce made by adding lemon juice and a liason to chicken or veal veloute
Poulette
Bechamel
Allemande liason
Horseradish
9. Bring up with butter
Liquamen
Taillevent's recipe
Monter au beurre
Supreme Sauces
10. French term grane - thickened sauce
Liquamen
Gravy
Careme
Ivory
11. Sweat diced onions in whole butter - paprika - stir in supreme sauce - finish with whole butter
cheddar
Hungarian
Mornay
Scalding
12. 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
Roux should be heated in
Small supreme sauces
Soubise
Supreme Sauces
13. Brown sauce
Liquamen
Espagnole
cream sauce
Allemande Sauce
14. Poulette - Ivory - Hungarian Paprika
Hungarian
Mother Sauces
Supreme Sauces
Sauce is derived from...
15. Sauteed sliced mushrooms - whole butter - lemon juice - allemande sauce to mushrooms
Taillevent's recipe
Mushroom
Supreme Sauce
Supreme Sauces
16. Onion piquet - milk - flour - clarified butter - nutmeg - salt and white pepper
Sauce is derived from...
onion piquet
Bechamel
ouvelle Cuisine
17. First known sauce
Careme
Soubise
Bechamel
Apicius
18. Made by adding creme to a chicken veloute
Soubise
Supreme Sauces
Supreme Sauce
Mornay
19. Cream sauce - cheddar - mornay - nantua - soubise
Hungarian
Small supreme sauces
Bachamel Sauces
Poulette
20. Mushroom - Aurore - Horseradish
Soubise
Espagnole
Roux should be heated in
Allemande Sauces
21. First classified four 'leading' sauces: espagnole - veloute - allemande - bechamel
Allemande Sauces
Allemande Sauce
Careme
onion piquet
22. Add to becahamel 4 ounces heavy cream and 6 ounces crayfish butter. Add paprika to achieve the desired color
Poulette
Liquamen
Nantua
cream sauce
23. Veal or chicken veloute sauce - egg yolks - heavy cream - lemon juice - salt and white pepper
Nantua
Apicius
Allemande Sauce
Hungarian
24. Bechamel - Veloute - Espagnole - Tomato sauce - Hollandaise
Mother Sauces
Sauce is derived from...
Mushroom
Mornay
25. The use of roux was almost totally eliminated and replaced by natural reduction of stock or heavy cream. Beurre blanc became fashionable.
ouvelle Cuisine
Mother Sauces
Soubise
Dairy sauces
26. Reorganized sauces into the five mother sauces: espagnole - veloutte - bechamel - tomato - and hollandaise
Allemande Sauces
Veloute Sauces
Escoffier
Scalding
27. Grane' de petis oiseaullx (Gravy for small birds)
28. Saltus or salted
Sauce is derived from...
Albuffera
Nappe
onion piquet
29. Allemande - tomato paste - butter
Supreme Sauce
Aurora
Albuffera
Small supreme sauces
30. Add to bechamel 8 ounces grated cheddar cheese - a dash of Worcestershire sauce and 1 TBS dry mustard
cheddar
Espagnole
Nantua
Veloute Sauces
31. Albuffera - Hungarian - Ivory
Small supreme sauces
Veloute
Gravy
Allemande Sauces
32. Heat until skin forms
Poulette
Scalding
Mother Sauces
Espagnole
33. Half of onion with a bay leaf pinned with a whole clove
Nappe
Allemande Sauce
onion piquet
Mornay
34. Allemande - heavy cream - dry mustard - freshly grated horseradish
Horseradish
Veloute Sauces
Espagnole
Gravy
35. Add to supreme sauce glace de volaille
Scalding
Ivory
Gravy
Mother Sauces
36. Add to bechamel 8-12 ounces scalded cream and few drops of lemon juice
onion piquet
Poulette
cream sauce
Soubise
37. Fermented fish paste
Bachamel Sauces
Liquamen
Supreme Sauces
Espagnole
38. To test the consistency of a liquid that will coat the back of the spoon
Nappe
ouvelle Cuisine
Poulette
cheddar