Test your basic knowledge |

Mother Sauces And Derivetives

Subject : cooking
Instructions:
  • Answer 24 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. Traditional and Modern Demi-Glace






2. Allemende (liason - yolk - cream)






3. Bercy (white wine and shallots)






4. Stock and Espagnole






5. Ivory (Glace) and Hungarian (Paprika)






6. White stock - blond roux






7. Stock and reduced






8. Milinaise (pork and mushrooms)






9. Chasseur (tomato and mushroom)






10. Robert (mustard)






11. Mushroom - Aurore (tomato) - Horseradish






12. Supreme (cream and mushroom)






13. Cream and lemon






14. Onion






15. Bordelaise (Red wine and shallots)






16. Onion - tomato - celery






17. Onion Piquet - milk - flour -






18. Bearnaise (shallots - tarragon - white) and Mayonnaise (yolk - oil - lemon - water)






19. Charcutiere (pickles)






20. Gruyere - Parmesan - creme






21. Mornay - Soubise - Cream






22. Creole (sweet peppers and hot peppers)






23. Brown stock and brown roux






24. Yolk - butter - lemon juice - and water