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