Test your basic knowledge |

Brown Sauces

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. Currant jelly - cream from Poivrade - paired with venison






2. Vinegar - herbs - cornichons






3. Brown stock - corn starch or arrow root or called thickened brown juices






4. Brown stock - brown roux






5. Mustard






6. Peppercorn sauce






7. White wine reduction - shallots - paired with white meat






8. Mushroom - Bordelaise - Bercy - Moelle - Chasseur - Robert - Charcutiere - Piquant - Port - Madiera - Poivrade - Perigeux - Grand Veneur - Chevreuil






9. Brown stock - reduction (1 part Espagnole - 1 part veal brown stock reduced by half)






10. Good for game






11. Bone marrow






12. Fond brun lie - Espagnole - Modern Demi-Glace






13. Red wine






14. Bacon - wine - cayenne from Poivrade - paired with venison






15. Reduction of Modern Demi-Glace - 70-90% reduction - jello - syrup






16. Truffles from Madiera






17. White wine






18. Pickled - cornichons






19. Red wine reduction - shallots - paired with red meat typically






20. Stock - reduction of Espagnole






21. Hunter sauce - parsley - not strained - means hunter