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. Charcutiere (pickles)






3. Supreme (cream and mushroom)






4. Allemende (liason - yolk - cream)






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






6. Stock and Espagnole






7. Traditional and Modern Demi-Glace






8. Creole (sweet peppers and hot peppers)






9. Yolk - butter - lemon juice - and water






10. Mushroom - Aurore (tomato) - Horseradish






11. Gruyere - Parmesan - creme






12. Onion Piquet - milk - flour -






13. Stock and reduced






14. Onion - tomato - celery






15. White stock - blond roux






16. Onion






17. Bordelaise (Red wine and shallots)






18. Chasseur (tomato and mushroom)






19. Bercy (white wine and shallots)






20. Mornay - Soubise - Cream






21. Robert (mustard)






22. Milinaise (pork and mushrooms)






23. Cream and lemon






24. Ivory (Glace) and Hungarian (Paprika)