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Quiz about Bring On The Sauce
Quiz about Bring On The Sauce

Bring On The Sauce Trivia Quiz


This quiz is about cultural sauces and gravies. The old adage in culinary land - if an entree is served with a sauce it's to cover-up an overcooked product. I love sauces and choose entrees, vegetables and desserts accordingly.

A multiple-choice quiz by researcher53. Estimated time: 5 mins.
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Author
researcher53
Time
5 mins
Type
Multiple Choice
Quiz #
383,680
Updated
Dec 03 21
# Qns
10
Difficulty
Average
Avg Score
7 / 10
Plays
298
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Question 1 of 10
1. Sauce Américaine is a delicious creation best served over fish or seafood. The sauce includes chopped onions, tomatoes, white wine or brandy, salt, cayenne pepper and butter. A nice bottle of Sauvignon Blanc and dessert Crêpe Suzette would be culturally correctly served as part of the meal.
What geographical location claims to have birthed this sauce?
Hint


Question 2 of 10
2. The Southern USA claims Chocolate gravy and it is made with a roux of fat, flour, and milk, adding in cocoa powder and sugar, resembling warm pudding. The gravy is served over hot Southern biscuits usually for breakfast or brunch. Dogs shouldn't eat chocolate gravy, especially hound dogs.
Which famous Southerner made sure it was kept on the menu?
Hint


Question 3 of 10
3. We'll take a look at a French, white, basic sauce often referred to as simply "white sauce". The official name is Béchamel and considered one of the five French mother sauces. France claims Bechamel as their own although there is a rumor it originated from another country. Which other country and why?
Hint


Question 4 of 10
4. Which Italian sauce is made with meat and vegetables and is always red in color?
Hint


Question 5 of 10
5. This sauce is dark beginning with a deeply browned roux, stock, and tomato influence added at the end making a deeply rich flavor. The sauce is credited as having a Spanish influence.
What is the name of this dark sauce?
Hint


Question 6 of 10
6. Beurre manié sauce is made by kneading softened butter and flour. Its objective is very similar to a roux and not only does it enhance the flavor it has a special purpose, which is?
Hint


Question 7 of 10
7. Rémoulade is a condiment that usually has an aioli or mayonnaise base and accompanies meat, fish, and seafood. This sauce originated from the same country of Five Mother Sauces. Which one of the following does NOT relate to this delectable sauce?
Hint


Question 8 of 10
8. Sriracha Sauce is simply a type of hot sauce or chili sauce originating in the coastal city of Si Racha, in Eastern Thailand. Below are 3 true facts about Sriracha Sauce. Can you guess which one is a far-fetched untruth?

Hint


Question 9 of 10
9. Green sauces are a family of cold, uncooked sauces based on herbs, including the Italian salsa verde, the French sauce verte, and the Spanish salsa verde. Which sauce below would be red and therefore not a green sauce?
Hint


Question 10 of 10
10. Crème anglaise is a light pouring dessert egg cream or sauce and is a great TOPPING to single servings of puddings, bread, pastries, and cake.
Which one of the following would Crème Anglaise not accompany or be used within the recipe?
Hint



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Quiz Answer Key and Fun Facts
1. Sauce Américaine is a delicious creation best served over fish or seafood. The sauce includes chopped onions, tomatoes, white wine or brandy, salt, cayenne pepper and butter. A nice bottle of Sauvignon Blanc and dessert Crêpe Suzette would be culturally correctly served as part of the meal. What geographical location claims to have birthed this sauce?

Answer: Armorica region, France

Sauce Américaine derived from Armorica, the ancient name for a region of France between the Seine and Loire rivers, including the Brittany peninsula which is known for its abundant fishing.
2. The Southern USA claims Chocolate gravy and it is made with a roux of fat, flour, and milk, adding in cocoa powder and sugar, resembling warm pudding. The gravy is served over hot Southern biscuits usually for breakfast or brunch. Dogs shouldn't eat chocolate gravy, especially hound dogs. Which famous Southerner made sure it was kept on the menu?

Answer: Elvis Presley at Graceland

My Southern roots and family history date back to the late 1800s. It was considered sinful if any food went to waste, so to go along with leftover morning biscuits, chocolate gravy was made for the children's afternoon snack and sometimes as dinnertime dessert.
One of Elvis biggest recording hits was, "Hound Dog".
3. We'll take a look at a French, white, basic sauce often referred to as simply "white sauce". The official name is Béchamel and considered one of the five French mother sauces. France claims Bechamel as their own although there is a rumor it originated from another country. Which other country and why?

Answer: Italy - a recipe was found in Italian Renaissance cookbooks

Italian cookbooks dating as far back as the Renaissance have the recipe for this basic white sauce. Often these recordings were from the kitchen cooks or chefs of prominent or influential families. There are only a few hundred years between the claims of France and Italy. The other answers are ruses for a roux ;-)
4. Which Italian sauce is made with meat and vegetables and is always red in color?

Answer: Bolognese

Bolognese is a tomato meat sauce consisting of onions, carrots, celery, garlic and sometimes wine is added. The sauce originated from Bologna, Italy.
Italian red sauces are also referred to as red gravies.
5. This sauce is dark beginning with a deeply browned roux, stock, and tomato influence added at the end making a deeply rich flavor. The sauce is credited as having a Spanish influence. What is the name of this dark sauce?

Answer: Espagnole

Espagnole is a brown sauce and one of the five French mother sauces. The sauce is usually not served directly over the dish but under or to the side so each consumer may choose the amount they wish to use with each bite.
It is worth the few extra steps to make this delicious sauce.
6. Beurre manié sauce is made by kneading softened butter and flour. Its objective is very similar to a roux and not only does it enhance the flavor it has a special purpose, which is?

Answer: It's used as the final step to thicken stews, soups, and sauces

The butter and flour are kneaded and then added as the last step to thicken stews, soups, and sauces without giving a pasty taste. When the beurre manié is whisked into hot liquids, the butter dissolves releasing flour particles without generating lumps.
7. Rémoulade is a condiment that usually has an aioli or mayonnaise base and accompanies meat, fish, and seafood. This sauce originated from the same country of Five Mother Sauces. Which one of the following does NOT relate to this delectable sauce?

Answer: Its origin is Russian

Rémoulade is French and is delightful when served with fried green tomatoes, a Southern American dish. It also enhances seafood po'boy sandwiches and is a tasty substitute for tartar sauce.
8. Sriracha Sauce is simply a type of hot sauce or chili sauce originating in the coastal city of Si Racha, in Eastern Thailand. Below are 3 true facts about Sriracha Sauce. Can you guess which one is a far-fetched untruth?

Answer: Authentic Sriracha Sauce is so hot, you must be 18 years of age to be served in Thailand

Sriracha is also eaten in soup, on eggs and burgers, a flavoring added to potato chips and a topping added to spring rolls.
9. Green sauces are a family of cold, uncooked sauces based on herbs, including the Italian salsa verde, the French sauce verte, and the Spanish salsa verde. Which sauce below would be red and therefore not a green sauce?

Answer: Romesco Sauce

Romesco Sauce is a nut and red pepper-based sauce.
German Grüne Soße is a green herb sauce, thick like a dip .
Argentinian chimichurri is green and used on grilled meat and to marinate fish or white meat.
Frankfurter Grie Soß is light green and a traditional dish in Frankfurt and Hessen.
10. Crème anglaise is a light pouring dessert egg cream or sauce and is a great TOPPING to single servings of puddings, bread, pastries, and cake. Which one of the following would Crème Anglaise not accompany or be used within the recipe?

Answer: Multi-layered Pièce montée

Pièce montée is a decorative confectionery centerpiece in an architectural or sculptural form used for formal banquets and made of such ingredients as confectioner's paste, nougat, marzipan, and spun sugar. It is really more for show than to be eaten.
Source: Author researcher53

This quiz was reviewed by FunTrivia editor WesleyCrusher before going online.
Any errors found in FunTrivia content are routinely corrected through our feedback system.
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