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






2. Raw starch combined with cold liquid






3. To sift flour into a sauce






4. Flour + butter (cold)






5. Flour + butter or fat (hot)






6. A roux that is cooked without coloration






7. A roux that has a pale coloration






8. Sprinkled flour






9. Bechamel - espagnole - tomato - hollandaise - veloute






10. A roux made from browned flour






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