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. Stock and Espagnole






2. Stock and reduced






3. Creole (sweet peppers and hot peppers)






4. Supreme (cream and mushroom)






5. Bordelaise (Red wine and shallots)






6. Brown stock and brown roux






7. Yolk - butter - lemon juice - and water






8. Onion - tomato - celery






9. White stock - blond roux






10. Bercy (white wine and shallots)






11. Robert (mustard)






12. Ivory (Glace) and Hungarian (Paprika)






13. Charcutiere (pickles)






14. Onion






15. Milinaise (pork and mushrooms)






16. Mornay - Soubise - Cream






17. Onion Piquet - milk - flour -






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






19. Cream and lemon






20. Traditional and Modern Demi-Glace






21. Gruyere - Parmesan - creme






22. Chasseur (tomato and mushroom)






23. Allemende (liason - yolk - cream)






24. Mushroom - Aurore (tomato) - Horseradish