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. Brown stock and brown roux






2. Creole (sweet peppers and hot peppers)






3. Cream and lemon






4. Traditional and Modern Demi-Glace






5. Yolk - butter - lemon juice - and water






6. Ivory (Glace) and Hungarian (Paprika)






7. Stock and reduced






8. Bordelaise (Red wine and shallots)






9. Stock and Espagnole






10. Robert (mustard)






11. Gruyere - Parmesan - creme






12. Milinaise (pork and mushrooms)






13. Onion






14. Mornay - Soubise - Cream






15. Bercy (white wine and shallots)






16. Charcutiere (pickles)






17. Onion Piquet - milk - flour -






18. Chasseur (tomato and mushroom)






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






20. Supreme (cream and mushroom)






21. White stock - blond roux






22. Allemende (liason - yolk - cream)






23. Mushroom - Aurore (tomato) - Horseradish






24. Onion - tomato - celery