Sharpen your knives!
1. Which of the following is not a Grand Sauce?
2. What is the additional ingredient that makes sauce Choron different from a Hollandaise?
Tarragon Marjoram Anchovies Tomato Paste
3. To boil a small quantity of wine, stock, or other liquid with the cooking juices of a roastes or sauted item to make a sauce is to?
4. What is the Spanish word for sauce?
5. Who developed the modern system for classifying Sauce?
6. Which of the following is not a methof for thickening sauces?
7. What is Beurre Noir?
8. What is a sauce made of pureed vegetables called?
9. Which southern state is more likely to use mustard in their barbecue sauce?
10. What was Mayonnaise initially used for?
The winner will receive my three Freedom Fries Badges via the Tubes!
Tags: Culinary Quiz, Humor, Sunday
23 Comments
C’mon! Let’s see what you’re made of!
OK – I’ll give it a try, because I wants me a Freedom Fries Badge!
#1 – Espagnole
#2 – Tarragon
#3 – Deglaze
#4 – Salsa
#5 – Escoffier
#6 – Liason
#7 – Black Butter
#8 – Coulis
#9 – Georgia (mustard? In BBQ sauce???)
#10 – A sauce for poached fish
Oh god I know I flunked! I know I flunked!!
1. Demi-glace
2. Anchovies, just cuz …
3. Deglaze
4. Salsa
5. Escoffier
6. Slurry
7. Black butter
8. Coulis
9. TEXAS (yes mustard in BBQ sauce, and I’ve tasted it in TEXAS, drchelo!!! – it’s criminal, simply criminal)
10. Poached fish.
Wait! I need to change my first answer!! I was thinking about cakes, for some reason.
I’ll agree with drchelo on that one – espagnole.
No, wait. It’s Hollandaise!
Keep going gals!
Gals? Well, okay. When will you be giving out the freedom fry thingy?? Or at least the correct answers?
Later on tonight.
1. demi-glace
2. tomato paste
3. deglazes
4. salsa
5. escoffier
6. liason
7. black butter
8. coulis
9. Georgia
10. a sauce for poached fish
fini
AAF, have you ever watched Hell’s Kitchen? I just love it – I once worked with a chef exactly like that guy.
His most annoying saying: A clean kitchen is a happy kitchen.
Reminds me of the major reason my nephew quit his summer job at McDonald’s. He was leaning up against a counter during a break in business, and his manager came up, handed him a mop, and said, “If ya got time to lean, ya got time to clean.”
Oh god, that one, too.
That’s a famous kitchen saying, heard in every reputable (or not) kitchen across America.
True though, a kitchen has to be clean, must be clean! I used to berate anyone who left a mess behind, still do….
OMG!
You’ve got to watch Hell’s Kitchen. Such memories it brings back …
Okay I have a bone to pick on the first one. A Demi-glace falls under the ‘brown’ sauce as does the espagnole. Now if you had added bernaise, then I would’ve picked that one.
1. They are all grand sauces.
2. Tomato paste
3. deglaze
4. Carem because it’s not Escoffier or Bordelaise. Mother sauces have been around forever.
5. Salsa
6. liason
7. Black Butter
8. Coulis
9. Texas
10 Sauce for fish
I think I did MUCH better than my poor showing of yesterday!
Damn. An overachiever.
Well, there goes the curve.
Yea but I only got one right yesterday!!
Here goes
1. All la Grande Sauces
2. marjoram
3. deglazes
4. salsa
5. Carem
6. liason
7. black butter
8. bisque
9. Georgia (NEVER an authentic TEXAS BBQ place)
10. a fish sauce
AAF,
You did a diary about the grande sauces, didn’t you?
I can’t remember! I must have written thousands of diaries in the past, you bet there would have been one on the grand sauces ;.)
1) Espagnole
Relish
2) Tomato Paste
3) To deglaze
4) Salsa
5) Paul Bordelaise
6) Slurry
7) Hazelnut butter
9) Texas
10) Poached fish sauce
Too much Alton Brown!!!!!
Love Alton Brown!
Don’t listen too carefully, but think his show is just dynamite.
Oh the evil twin says the answer to all questions is either all or none! Ew, why is she here now???
Answers are in the Recipe of the Day!
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