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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.

Author
researcher53

Time
5 mins

Type
Multiple Choice

Quiz #
383,680

Updated
Dec 03 21

# Qns
10

Difficulty
Average

Avg Score
7 / 10

Plays
307

One at a Time - Single Page

Question 1 of 10

1. Sauce Am�ricaine 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 Cr�pe Suzette would be culturally correctly served as part of the meal.
What geographical location claims to have birthed this sauce? Hint

Mexico City, Mexico in North America

New Orleans, Lousisiana, on the Gulf Coast

Armorica region, France

Argentina, South America

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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

Paula Deen and The Lady and Sons Restaurant

Elvis Presley at Graceland

Governor of Arkansas Bill Clinton in the Governor's Mansion

Ernest Hemingway at his favorite diner in Key West, Florida

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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 B�chamel 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

Morroco - their ancient Byzantine coconut white sauce predates France's claim

Greece - a Greek God was named after their infamous white cheese sauce

Italy - a recipe was found in Italian Renaissance cookbooks

Turkey - their cultural curry dating back to 1000 A.D. begins with a white sauce

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Question 4 of 10

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

Mornay

Satsivi

Pesto

Bolognese

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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

Lyonnaise

Colo-colo

Canadian honey garlic

Espagnole

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Question 6 of 10

6. Beurre mani� 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

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

It assists the breaking down of berries when heated

It's warmed and poured over European pastries to intensify the flavor

Added to hot milk and cognac, it has a calming medicinal value

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Question 7 of 10

7. R�moulade 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

Its origin is Russian

It can be flavored with curry and piccalilli for an Indian flair

It's similar to Tartar Sauce

It can include horseradish, paprika, anchovies, and capers

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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

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

There are sriracha flavored lolipops and jams

It is also known as Rooster sauce

Sriracha Vodka is used in cocktails

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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

German Gr�ne So�e

Romesco Sauce

Frankfurter Grie So�

Argentinian Chimichurri

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Question 10 of 10

10. Cr�me 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 Cr�me Anglaise not accompany or be used within the recipe?
Hint

Chocolate mousse

Over a slice of pain d'�pices

Cr�me br�l�e

Multi-layered Pi�ce mont�e

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Quiz Answer Key and Fun Facts

1. Sauce Am�ricaine 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 Cr�pe 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 Am�ricaine 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".

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.

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 mani� 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 mani� is whisked into hot liquids, the butter dissolves releasing flour particles without generating lumps.

Answer: Its origin is Russian

R�moulade 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.

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.

Answer: Romesco Sauce

Romesco Sauce is a nut and red pepper-based sauce.
German Gr�ne So�e 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 So� is light green and a traditional dish in Frankfurt and Hessen.

10. Cr�me 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 Cr�me Anglaise not accompany or be used within the recipe?

Answer: Multi-layered Pi�ce mont�e

Pi�ce mont�e 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.
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