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Test your basic knowledge |
Culinary Sauces
Start Test
Study First
Subject
:
cooking
Instructions:
Answer 11 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. A basic sauce made from white or brown stock used in the preparation of derivitive sauces (typcally veal stock reduced by half)
roux
roux blond
demi-glace
white roux
2. A roux that has a pale coloration
beurre maniere
demi-glace
roux
roux blond
3. Stocks that are reduced by 9/10 to a syrupy consistency and intense flavor
mother sauces
roux brun
pluie
glaze
4. Bechamel - espagnole - tomato - hollandaise - veloute
singer
roux brun
mother sauces
beurre maniere
5. Flour + butter or fat (hot)
roux blond
demi-glace
slurry
roux
6. Flour + butter (cold)
roux brun
beurre maniere
demi-glace
roux
7. A roux made from browned flour
roux
demi-glace
roux brun
pluie
8. To sift flour into a sauce
pluie
roux
demi-glace
singer
9. A roux that is cooked without coloration
singer
roux
white roux
roux blond
10. Raw starch combined with cold liquid
slurry
mother sauces
beurre maniere
roux blond
11. Sprinkled flour
mother sauces
singer
slurry
glaze