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