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40 Multiple choice questions

  1. degreasing.
  2. Fumet
  3. consommé.
  4. 3
  5. liaison.
  6. Shellfish
  7. stock.
  8. boiled.
  9. 50 percent onion, 25 percent celery, 25 percent carrot.
  10. salsa.
  11. strain
  12. Minestrone
  13. Sweating
  14. bouquet garni
  15. Water
  16. Espagnole
  17. Hollandaise
  18. cream and egg yolks.
  19. Roux
  20. grand
  21. beurre manié.
  22. tomato sauce.
  23. glace.
  24. mirepoix.
  25. blanching.
  26. chowder.
  27. Béchamel
  28. jus-lié.
  29. 35°F
  30. Purée
  31. demi-glaze.
  32. milk and white roux.
  33. jus.
  34. Brown
  35. aromatics.
  36. Roux
  37. sauce.
  38. used to create many other sauces.
  39. Velouté
  40. China cap.