Is Small Sauces Your Forte? Find Out With This Quiz!

76 Questions | Total Attempts: 505

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Sauce Quizzes & Trivia

When it comes to cooking, a sauce is a mixture added to another food for flavor and is not eaten alone. They add flavor and visual appeal of the meal itself. Are you a pro when it comes to making and identifying sauces? Take the quiz and see if it is your forte for sure.


Questions and Answers
  • 1. 
    4 oz prepared mustard
  • 2. 
    4-8 oz heavy cream, heated or tempered
  • 3. 
    8 oz cheddar cheese, ½ tsp dry mustard, 2 tsp Worcestershire sauce
  • 4. 
    A mixture of raw starch and cold liquid
  • 5. 
    Albufera is a small sauce of
    • A. 

      Chicken Veloute

    • B. 

      Veal Veloute

    • C. 

      Fish Veloute

    • D. 

      Allemande Sauce

    • E. 

      Supreme Sauce

    • F. 

      White Wine Sauce

  • 6. 
    Anchovy is a small sauce of
    • A. 

      Chicken Veloute

    • B. 

      Veal Veloute

    • C. 

      Fish Veloute

    • D. 

      Allemande Sauce

    • E. 

      Supreme Sauce

    • F. 

      White Wine Sauce

  • 7. 
    Bercy is a small sauce of
    • A. 

      Chicken Veloute

    • B. 

      Veal Veloute

    • C. 

      Fish Veloute

    • D. 

      Allemande Sauce

    • E. 

      Supreme Sauce

    • F. 

      White Wine Sauce

  • 8. 
    Concentrated fish stock
  • 9. 
    Edible body of fungi in the genus Tuber
  • 10. 
    Finish Mornay sauce with liaison of 2 egg yolks and 2 fl oz heavy cream
  • 11. 
    French for Compund Butter
  • 12. 
    Herb is a small sauce of
    • A. 

      Chicken Veloute

    • B. 

      Veal Veloute

    • C. 

      Fish Veloute

    • D. 

      Allemande Sauce

    • E. 

      Supreme Sauce

    • F. 

      White Wine Sauce

  • 13. 
    Horseradish sauce is a small sauce of
    • A. 

      Chicken Veloute

    • B. 

      Veal Veloute

    • C. 

      Fish Veloute

    • D. 

      Allemande Sauce

    • E. 

      Supreme Sauce

    • F. 

      White Wine Sauce

  • 14. 
    Hungarian is a small sauce of
    • A. 

      White Wine Sauce

    • B. 

      Veal Veloute

    • C. 

      Fish Veloute

    • D. 

      Allemande Sauce

    • E. 

      Supreme Sauce

  • 15. 
    Is a culinary knife cut in which the food item is first julienned and then turned a quarter turn and diced again, producing cubes of a side length of about 3 mm or less on each side.
  • 16. 
    Is a mixture of equal parts soft, raw butter and flour worked together to form a smooth paste.
  • 17. 
    Leading Sauce = Liquid + ____________
  • 18. 
    Normandy is a small sauce of
    • A. 

      Chicken Veloute

    • B. 

      Veal Veloute

    • C. 

      Fish Veloute

    • D. 

      Allemande Sauce

    • E. 

      Supreme Sauce

    • F. 

      White Wine Sauce

  • 19. 
    Other ingredients +  ______________ = Small Sauce
  • 20. 
    Poulette is a small sauce of
    • A. 

      Chicken Veloute

    • B. 

      Veal Veloute

    • C. 

      Fish Veloute

    • D. 

      Allemande Sauce

    • E. 

      Supreme Sauce

    • F. 

      White Wine Sauce

  • 21. 
    Produces a sauce that is almost clear, with a glossy texture
  • 22. 
    Secondary leading sauce to Chicken Veloute
  • 23. 
    Secondary leading sauce to Espagnole
  • 24. 
    Secondary leading sauce to Fish Veloute
  • 25. 
    Secondary leading sauce to Veal Veloute
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