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. White stock - blond roux






2. Stock and reduced






3. Onion Piquet - milk - flour -






4. Ivory (Glace) and Hungarian (Paprika)






5. Cream and lemon






6. Milinaise (pork and mushrooms)






7. Bercy (white wine and shallots)






8. Bordelaise (Red wine and shallots)






9. Supreme (cream and mushroom)






10. Robert (mustard)






11. Brown stock and brown roux






12. Gruyere - Parmesan - creme






13. Allemende (liason - yolk - cream)






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






15. Stock and Espagnole






16. Yolk - butter - lemon juice - and water






17. Creole (sweet peppers and hot peppers)






18. Charcutiere (pickles)






19. Onion






20. Onion - tomato - celery






21. Traditional and Modern Demi-Glace






22. Mushroom - Aurore (tomato) - Horseradish






23. Chasseur (tomato and mushroom)






24. Mornay - Soubise - Cream