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