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. White stock - blond roux






3. Supreme (cream and mushroom)






4. Milinaise (pork and mushrooms)






5. Gruyere - Parmesan - creme






6. Mornay - Soubise - Cream






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






8. Cream and lemon






9. Stock and reduced






10. Onion - tomato - celery






11. Onion






12. Yolk - butter - lemon juice - and water






13. Brown stock and brown roux






14. Bercy (white wine and shallots)






15. Traditional and Modern Demi-Glace






16. Stock and Espagnole






17. Robert (mustard)






18. Bordelaise (Red wine and shallots)






19. Mushroom - Aurore (tomato) - Horseradish






20. Chasseur (tomato and mushroom)






21. Creole (sweet peppers and hot peppers)






22. Ivory (Glace) and Hungarian (Paprika)






23. Onion Piquet - milk - flour -






24. Charcutiere (pickles)