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. Traditional and Modern Demi-Glace






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






3. Gruyere - Parmesan - creme






4. Supreme (cream and mushroom)






5. Brown stock and brown roux






6. Creole (sweet peppers and hot peppers)






7. White stock - blond roux






8. Allemende (liason - yolk - cream)






9. Robert (mustard)






10. Mushroom - Aurore (tomato) - Horseradish






11. Onion Piquet - milk - flour -






12. Bordelaise (Red wine and shallots)






13. Onion - tomato - celery






14. Charcutiere (pickles)






15. Yolk - butter - lemon juice - and water






16. Mornay - Soubise - Cream






17. Chasseur (tomato and mushroom)






18. Stock and Espagnole






19. Cream and lemon






20. Bercy (white wine and shallots)






21. Ivory (Glace) and Hungarian (Paprika)






22. Milinaise (pork and mushrooms)






23. Onion






24. Stock and reduced