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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. Brown stock - corn starch or arrow root or called thickened brown juices
Chasseur
Port
Piquant
Fond brun lie
2. Good for game
Robert
Perigeux
Port
Brown Mother Sauces Variations
3. Bone marrow
Fond brun lie
Moelle
Brown Derivative Sauces (Brown Sauce/Demi-glace)
Bercy
4. Mushroom - Bordelaise - Bercy - Moelle - Chasseur - Robert - Charcutiere - Piquant - Port - Madiera - Poivrade - Perigeux - Grand Veneur - Chevreuil
Brown Derivative Sauces (Brown Sauce/Demi-glace)
Modern Demi Glace
Poivrade
Perigeux
5. Fond brun lie - Espagnole - Modern Demi-Glace
Traditional Demi-Glace
Charcutiere
Poivrade
Brown Mother Sauces Variations
6. Red wine
Brown Derivative Sauces (Brown Sauce/Demi-glace)
Mushroom and Bordelaise
Chasseur
Robert
7. Stock - reduction of Espagnole
Traditional Demi-Glace
Bordelaise
Charcutiere
Chasseur
8. Brown stock - brown roux
Perigeux
Poivrade
Espagnole
Chevreuil
9. Pickled - cornichons
Poivrade
Mushroom and Bordelaise
Bercy
Charcutiere
10. Vinegar - herbs - cornichons
Brown Derivative Sauces (Brown Sauce/Demi-glace)
Glace de Viande
Espagnole
Piquant
11. White wine
Bercy - Chasseur - Robert - Piquant - Charcutiere
Fond brun lie
Charcutiere
Chasseur
12. Peppercorn sauce
Bordelaise
Glace de Viande
Brown Mother Sauces Variations
Poivrade
13. Hunter sauce - parsley - not strained - means hunter
Brown Derivative Sauces (Brown Sauce/Demi-glace)
Bordelaise
Chasseur
Grand Veneur
14. Mustard
Fond brun lie
Bordelaise
Port
Robert
15. Truffles from Madiera
Bordelaise
Charcutiere
Perigeux
Bercy - Chasseur - Robert - Piquant - Charcutiere
16. Reduction of Modern Demi-Glace - 70-90% reduction - jello - syrup
Moelle
Fond brun lie
Glace de Viande
Bordelaise
17. Brown stock - reduction (1 part Espagnole - 1 part veal brown stock reduced by half)
Charcutiere
Perigeux
Modern Demi Glace
Brown Derivative Sauces (Brown Sauce/Demi-glace)
18. Bacon - wine - cayenne from Poivrade - paired with venison
Brown Mother Sauces Variations
Espagnole
Piquant
Chevreuil
19. White wine reduction - shallots - paired with white meat
Bordelaise
Bercy
Glace de Viande
Bercy - Chasseur - Robert - Piquant - Charcutiere
20. Currant jelly - cream from Poivrade - paired with venison
Grand Veneur
Poivrade
Brown Mother Sauces Variations
Perigeux
21. Red wine reduction - shallots - paired with red meat typically
Bordelaise
Chasseur
Port
Modern Demi Glace