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. Onion Piquet - milk - flour -






2. Stock and Espagnole






3. Bercy (white wine and shallots)






4. Traditional and Modern Demi-Glace






5. Ivory (Glace) and Hungarian (Paprika)






6. Brown stock and brown roux






7. Robert (mustard)






8. White stock - blond roux






9. Allemende (liason - yolk - cream)






10. Supreme (cream and mushroom)






11. Bordelaise (Red wine and shallots)






12. Creole (sweet peppers and hot peppers)






13. Mornay - Soubise - Cream






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






15. Gruyere - Parmesan - creme






16. Charcutiere (pickles)






17. Onion






18. Yolk - butter - lemon juice - and water






19. Chasseur (tomato and mushroom)






20. Mushroom - Aurore (tomato) - Horseradish






21. Stock and reduced






22. Cream and lemon






23. Onion - tomato - celery






24. Milinaise (pork and mushrooms)