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. Robert (mustard)






2. Cream and lemon






3. Onion






4. Ivory (Glace) and Hungarian (Paprika)






5. Brown stock and brown roux






6. Milinaise (pork and mushrooms)






7. Gruyere - Parmesan - creme






8. Stock and Espagnole






9. Traditional and Modern Demi-Glace






10. Bordelaise (Red wine and shallots)






11. Creole (sweet peppers and hot peppers)






12. Charcutiere (pickles)






13. White stock - blond roux






14. Yolk - butter - lemon juice - and water






15. Mushroom - Aurore (tomato) - Horseradish






16. Onion Piquet - milk - flour -






17. Supreme (cream and mushroom)






18. Mornay - Soubise - Cream






19. Chasseur (tomato and mushroom)






20. Bercy (white wine and shallots)






21. Onion - tomato - celery






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






23. Stock and reduced






24. Allemende (liason - yolk - cream)