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