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Test your basic knowledge |
Culinary Sauces
Start Test
Study First
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. To sift flour into a sauce
beurre maniere
pluie
roux
glaze
2. Raw starch combined with cold liquid
pluie
slurry
singer
beurre maniere
3. A roux made from browned flour
roux
slurry
demi-glace
roux brun
4. Flour + butter (cold)
pluie
roux brun
mother sauces
beurre maniere
5. A basic sauce made from white or brown stock used in the preparation of derivitive sauces (typcally veal stock reduced by half)
roux brun
glaze
demi-glace
roux blond
6. Stocks that are reduced by 9/10 to a syrupy consistency and intense flavor
roux brun
mother sauces
glaze
slurry
7. A roux that is cooked without coloration
white roux
slurry
beurre maniere
mother sauces
8. Flour + butter or fat (hot)
roux brun
glaze
roux
roux blond
9. A roux that has a pale coloration
roux
roux blond
mother sauces
demi-glace
10. Bechamel - espagnole - tomato - hollandaise - veloute
mother sauces
slurry
beurre maniere
glaze
11. Sprinkled flour
roux blond
mother sauces
slurry
singer