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