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