Test your basic knowledge |

Culinary Sauces

Subject : cooking
Instructions:
  • Answer 11 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. Bechamel - espagnole - tomato - hollandaise - veloute






2. A roux that is cooked without coloration






3. A basic sauce made from white or brown stock used in the preparation of derivitive sauces (typcally veal stock reduced by half)






4. Raw starch combined with cold liquid






5. Stocks that are reduced by 9/10 to a syrupy consistency and intense flavor






6. A roux made from browned flour






7. Flour + butter or fat (hot)






8. A roux that has a pale coloration






9. To sift flour into a sauce






10. Sprinkled flour






11. Flour + butter (cold)