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