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