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Test your basic knowledge |
Mother Sauces And Derivetives
Start Test
Study First
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. Supreme (cream and mushroom)
From Tomato
From Allemende
Espagnole
Also from Veloute
2. Creole (sweet peppers and hot peppers)
From Allemende
From Tomato
Cream
Bechamel
3. Traditional and Modern Demi-Glace
Glaces that derives from Espagnole
From Modern Demi
Bechamel
Also from Veloute
4. Mushroom - Aurore (tomato) - Horseradish
Traditional Demi
Made from Bercy
From Allemende
Cream
5. Cream and lemon
Also from Veloute
From Modern Demi
Cream
Glaces that derives from Espagnole
6. Bordelaise (Red wine and shallots)
Espagnole
From Traditional Demi
Hollandaise
From Allemende
7. Mornay - Soubise - Cream
Bechamel Sauces
Hollandaise
Modern Demi
From Allemende
8. Robert (mustard)
From Allemende
From Traditional Demi
Made from Bercy
Glaces that derives from Espagnole
9. Gruyere - Parmesan - creme
Mornay
Hollandaise
Traditional Demi
Also from Veloute
10. Chasseur (tomato and mushroom)
Glaces that derives from Espagnole
Hollandaise
Veloute
Made from Bercy too
11. Bercy (white wine and shallots)
Hollandaise
Made from Bercy
From Modern Demi
Also from tomato
12. Bearnaise (shallots - tarragon - white) and Mayonnaise (yolk - oil - lemon - water)
Hollandaise
Bechamel Sauces
Also from Veloute
Made from Bercy
13. Ivory (Glace) and Hungarian (Paprika)
Made from Bercy
From Supreme
Cream
From Tomato
14. Brown stock and brown roux
Veloute
Made from Robert
Also from Veloute
Espagnole
15. Milinaise (pork and mushrooms)
Also from tomato
Soubise
From Supreme
Made from Bercy
16. Onion - tomato - celery
Tomato
Veloute
Bechamel
Traditional Demi
17. Allemende (liason - yolk - cream)
Cream
Hollandaise
Bechamel
From Veloute
18. White stock - blond roux
Mornay
From Veloute
Glaces that derives from Espagnole
Veloute
19. Onion Piquet - milk - flour -
Tomato
Bechamel Sauces
From Modern Demi
Bechamel
20. Onion
Cream
Soubise
From Modern Demi
Bechamel
21. Stock and Espagnole
Made from Robert
From Veloute
Glaces that derives from Espagnole
Traditional Demi
22. Yolk - butter - lemon juice - and water
Made from Robert
Hollandaise
Mornay
Made from Bercy too
23. Charcutiere (pickles)
Hollandaise
Veloute
Modern Demi
Made from Robert
24. Stock and reduced
Tomato
Modern Demi
Glaces that derives from Espagnole
Mornay