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