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