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. Bone marrow






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






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






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






5. Currant jelly - cream from Poivrade - paired with venison






6. Truffles from Madiera






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






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






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






10. Brown stock - brown roux






11. Good for game






12. Mustard






13. Peppercorn sauce






14. Stock - reduction of Espagnole






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






16. Vinegar - herbs - cornichons






17. Pickled - cornichons






18. White wine






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






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






21. Red wine