Quiz Answer Key and Fun Facts
1. Which of the following French cuts means very small dice of less than 3mm on each edge?
2. "Chiffonade" is the French term for what?
3. Although not strictly French, what does the "Van Dyke" method involve doing to a garnish fruit/vegetable?
4. Which of the following ingredients would you not expect to find in a "mirepoix?"
5. What is a "farce?"
6. When referring to fish cuts, what is a "darne?"
7. With reference to the type of stew known as a "blanquette," what would be served over it?
8. In the dish "Poulet Princesse," which of the following components would you not expect to find served with it?
9. When you're reading a French menu and see that something is done in the style of "Lyonnaise," what would you typically expect it to be served with?
10. If the chef asks you to put something into the "marmite," what on earth would he be talking about?
Source: Author
jakehibberd
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ozzz2002 before going online.
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