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