SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
Search
Test your basic knowledge |
Brown Sauces
Start Test
Study First
Subject
:
cooking
Instructions:
Answer 21 questions in 15 minutes.
If you are not ready to take this test, you can
study here
.
Match each statement with the correct term.
Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.
This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.
1. Bacon - wine - cayenne from Poivrade - paired with venison
Fond brun lie
Traditional Demi-Glace
Robert
Chevreuil
2. Red wine reduction - shallots - paired with red meat typically
Bercy
Moelle
Glace de Viande
Bordelaise
3. Brown stock - corn starch or arrow root or called thickened brown juices
Fond brun lie
Espagnole
Piquant
Glace de Viande
4. Brown stock - brown roux
Port
Grand Veneur
Espagnole
Moelle
5. Good for game
Port
Glace de Viande
Espagnole
Charcutiere
6. Truffles from Madiera
Traditional Demi-Glace
Poivrade
Glace de Viande
Perigeux
7. Bone marrow
Moelle
Grand Veneur
Bercy
Port
8. Red wine
Chevreuil
Mushroom and Bordelaise
Perigeux
Glace de Viande
9. White wine reduction - shallots - paired with white meat
Piquant
Traditional Demi-Glace
Chasseur
Bercy
10. Brown stock - reduction (1 part Espagnole - 1 part veal brown stock reduced by half)
Modern Demi Glace
Piquant
Port
Espagnole
11. White wine
Bercy - Chasseur - Robert - Piquant - Charcutiere
Port
Mushroom and Bordelaise
Brown Mother Sauces Variations
12. Vinegar - herbs - cornichons
Mushroom and Bordelaise
Piquant
Bordelaise
Grand Veneur
13. Stock - reduction of Espagnole
Traditional Demi-Glace
Poivrade
Fond brun lie
Brown Derivative Sauces (Brown Sauce/Demi-glace)
14. Currant jelly - cream from Poivrade - paired with venison
Grand Veneur
Chevreuil
Glace de Viande
Bordelaise
15. Hunter sauce - parsley - not strained - means hunter
Fond brun lie
Charcutiere
Chasseur
Grand Veneur
16. Peppercorn sauce
Moelle
Chevreuil
Poivrade
Robert
17. Reduction of Modern Demi-Glace - 70-90% reduction - jello - syrup
Brown Derivative Sauces (Brown Sauce/Demi-glace)
Espagnole
Poivrade
Glace de Viande
18. Fond brun lie - Espagnole - Modern Demi-Glace
Modern Demi Glace
Charcutiere
Brown Mother Sauces Variations
Espagnole
19. Mustard
Robert
Espagnole
Chevreuil
Bercy - Chasseur - Robert - Piquant - Charcutiere
20. Mushroom - Bordelaise - Bercy - Moelle - Chasseur - Robert - Charcutiere - Piquant - Port - Madiera - Poivrade - Perigeux - Grand Veneur - Chevreuil
Bordelaise
Robert
Chevreuil
Brown Derivative Sauces (Brown Sauce/Demi-glace)
21. Pickled - cornichons
Brown Derivative Sauces (Brown Sauce/Demi-glace)
Port
Bercy
Charcutiere