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