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