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