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