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. Stock and reduced






2. Allemende (liason - yolk - cream)






3. Onion Piquet - milk - flour -






4. Gruyere - Parmesan - creme






5. Creole (sweet peppers and hot peppers)






6. Cream and lemon






7. Milinaise (pork and mushrooms)






8. Brown stock and brown roux






9. Onion - tomato - celery






10. Chasseur (tomato and mushroom)






11. Stock and Espagnole






12. Onion






13. Robert (mustard)






14. Ivory (Glace) and Hungarian (Paprika)






15. Charcutiere (pickles)






16. Supreme (cream and mushroom)






17. Traditional and Modern Demi-Glace






18. Mushroom - Aurore (tomato) - Horseradish






19. Yolk - butter - lemon juice - and water






20. Bordelaise (Red wine and shallots)






21. White stock - blond roux






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






23. Bercy (white wine and shallots)






24. Mornay - Soubise - Cream