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. Allemende (liason - yolk - cream)






2. Traditional and Modern Demi-Glace






3. Mushroom - Aurore (tomato) - Horseradish






4. Bordelaise (Red wine and shallots)






5. Stock and Espagnole






6. Onion Piquet - milk - flour -






7. White stock - blond roux






8. Yolk - butter - lemon juice - and water






9. Creole (sweet peppers and hot peppers)






10. Bercy (white wine and shallots)






11. Supreme (cream and mushroom)






12. Cream and lemon






13. Gruyere - Parmesan - creme






14. Onion - tomato - celery






15. Onion






16. Robert (mustard)






17. Mornay - Soubise - Cream






18. Brown stock and brown roux






19. Stock and reduced






20. Ivory (Glace) and Hungarian (Paprika)






21. Milinaise (pork and mushrooms)






22. Charcutiere (pickles)






23. Chasseur (tomato and mushroom)






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