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

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| By Psrivera

Psrivera

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Quizzes Created: 1 | Total Attempts: 1,004

Questions: 76 | Attempts: 1,008 | Updated: Mar 19, 2023

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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.

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Current Version
Mar 19, 2023

Quiz Edited by
ProProfs Editorial Team
Oct 28, 2011

Quiz Created by
Psrivera

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

4 oz prepared mustard

4-8 oz heavy cream, heated or tempered

8 oz cheddar cheese, ½ tsp dry mustard, 2 tsp Worcestershire sauce

A mixture of raw starch and cold liquid

Albufera is a small sauce of

Anchovy is a small sauce of

Bercy is a small sauce of

Concentrated fish stock

Edible body of fungi in the genus Tuber

Finish Mornay sauce with liaison of 2 egg yolks and 2 fl oz heavy cream

French for Compund Butter

Herb is a small sauce of

Horseradish sauce is a small sauce of

Hungarian is a small sauce of

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.

Is a mixture of equal parts soft, raw butter and flour worked together to form a smooth paste.

Leading Sauce = Liquid + ____________

Normandy is a small sauce of

Other ingredients + ______________ = Small Sauce

Poulette is a small sauce of

Produces a sauce that is almost clear, with a glossy texture

Secondary leading sauce to Chicken Veloute

Secondary leading sauce to Espagnole

Secondary leading sauce to Fish Veloute

Secondary leading sauce to Veal Veloute

Shrimp Sauce is a small sauce of

Some sort of flavoring or seasoning ingredient is incorporated into to the butter.

The process by which the starch granules absorb water and swell to many times their original size

Thickens the sauce because only the water evaporates, not the solids

to cook food that is covered with a crust

Used for sauces that are to be frozen

Used like cornstarch, but gives a clearer sauce

Venetian sauce is a small sauce of

Will thicken a liquid quickly because they have already been cooked

•1 lb onions, finely diced, cooked slowly in 2 oz butter without browning. •Simmer with sauce 15 minutes and force through a fine sieve.

•4 oz grated Gruyere cheese and 2 oz parmesan, stirred in until just meltedd. •Finish, off heat, with 2 oz raw butter. •Thin out with a little hot milk, if necessary, or use a stock or broth appropriate for the dish being prepared.

•6 oz shrimp butter, 4 fl oz heavy cream

•a cooked mixture of equal parts by weight of fat and flour

•a mixture of raw flour and cold liquid

•A puree of vegetable or fruits, used as a sauce

•A white powder extracted from the root of a West Indian plant, Marantha arundinacea. It looks and feels like conrstarch.

•Add 1 pt thick tomato puree to 1 qt soubise sauce.

•Add 2 oz drained horseradish, ½ cup heavy cream, and 2 tsp dry mustard dissolved in 1 fl oz vinegar to 1 qt veloute made with beef or veal stock or broth from Boiled Beef.

•Add 2 oz meat glaze to 1 qt supreme sauce

•Add 6 oz tomoto puree to 1 qt veal or chicken veloute, supreme sauce, or allemande sauce

•Brown 1 lb mirepoix in butter. •Add 4 fl oz red wine and 1 ½ pt Red Wine Marinade for Game and reduce by one-half. •Add 1 qt demi-glace and reduce by one-third over low heat. •Add ½ tsp crushed peppercorns and simmer 10 minutes. •Strain.

•Combine the brown sauce and stock in a saucepan and simmer until reduced by half •Strain through a chinois or a regular china cap lined with cheesecloth. Cover to prevent a skin from forming. Keep hot in a bain-marie, or cool in a cold water bath for later use.

•Combine ½ cup each white wine and tarragon vinegar, ½ oz chopped shallots, and 2 tsp chopped fresh chervil •Reduce by two-thirds. •Add 1 qt white wine sauce and simmer 2-3 minutes. •Strain •Add fresh tarragon to taste.

•Cook 4 oz chopped onions in butter without browning. •Add 1 cup white wine and reduce by two-thirds. •Add 1 qt demi-glace and simmer 10 minutes. •Strain and add 2 tsp dry mustard and a pinch of sugar dissolved in a little lemon juice