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. Brown stock and brown roux






2. Onion - tomato - celery






3. Stock and reduced






4. Creole (sweet peppers and hot peppers)






5. Traditional and Modern Demi-Glace






6. Robert (mustard)






7. Allemende (liason - yolk - cream)






8. White stock - blond roux






9. Onion Piquet - milk - flour -






10. Milinaise (pork and mushrooms)






11. Yolk - butter - lemon juice - and water






12. Mushroom - Aurore (tomato) - Horseradish






13. Cream and lemon






14. Stock and Espagnole






15. Mornay - Soubise - Cream






16. Gruyere - Parmesan - creme






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






18. Ivory (Glace) and Hungarian (Paprika)






19. Charcutiere (pickles)






20. Chasseur (tomato and mushroom)






21. Bordelaise (Red wine and shallots)






22. Onion






23. Bercy (white wine and shallots)






24. Supreme (cream and mushroom)