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