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Food Galore Trivia Quiz

Think you know food? Take this quiz to find out.

A multiple-choice quiz by kabuggi. Estimated time: 3 mins.

Author
kabuggi

Time
3 mins

Type
Multiple Choice

Quiz #
280,660

Updated
Dec 03 21

# Qns
10

Difficulty
Average

Avg Score
7 / 10

Plays
5707

Last 3 plays: Guest 96 (9/10), Guest 103 (7/10), Damomma7 (7/10).

Question 1 of 10

1. A "roux" is a preparation used to thicken sauces and soups.

True

False

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Question 2 of 10

2. On a traditional French onion soup, what cheese is used? Hint

mozzarella

provolone

morbier

emmenthal or gruyere

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Question 3 of 10

3. Which of these fruits have its seeds on the outside? Hint

kiwifruit

blackberries

apple

strawberry

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Question 4 of 10

4. If you were to order 16/20 shrimp at a U.S. Fish Market, how many shrimp would you get in one and a half pounds? Hint

24-30

10-15

16-20

45-50

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Question 5 of 10

5. What is a consomme? Hint

mushroom

creamy soup

clear soup

chicken

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Question 6 of 10

6. Does a traditional croquant dessert have almonds?

Yes

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Question 7 of 10

7. Rome is a city, but what fruit is also given the name Rome? Hint

lemon

strawberry

apple

raspberry

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Question 8 of 10

8. When saut�ing an item, what do you use? Hint

a small amount of vinegar

2 tbsp. butter

3 cups of oil

a small amount of fat (butter or oil)

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Question 9 of 10

9. What meat is Coq au vin made with? Hint

pork

chicken

beef

veal

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Question 10 of 10

10. Napoleon was a French leader, but it also refers to what in a dessert sense? Hint

small portions

layered food

fried potatoes

braised cabbage

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Most Recent Scores

Dec 17 2024 : Guest 96: 9/10
Dec 14 2024 : Guest 103: 7/10
Dec 13 2024 : Damomma7: 7/10
Dec 05 2024 : Guest 193: 10/10
Dec 05 2024 : Guest 62: 6/10
Dec 02 2024 : bgjd: 8/10
Nov 28 2024 : DJSora15: 10/10
Nov 28 2024 : Guest 86: 9/10
Nov 28 2024 : Steelflower75: 7/10

Score Distribution

Quiz Answer Key and Fun Facts

1. A "roux" is a preparation used to thicken sauces and soups.

Answer: true

This is a combination of cooked flour and butter that is incorporated into hot broth to thicken the consistency. A roux is 60 percent flour and 40 percent clarified butter.

2. On a traditional French onion soup, what cheese is used?

Answer: emmenthal or gruyere

Traditional it is topped with an aged stronger Swiss cheese. A French onion soup contains caramelized onions, baguettes, and a rich onion beef broth.

3. Which of these fruits have its seeds on the outside?

Answer: strawberry

Every other fruit's seeds except for strawberries are on the inside, and they can be seen when you bite into it. Note that shortening "kiwifruit" to kiwi has mostly been accepted into daily speech unless it could lead to confusion where it is always preferred to append "fruit" or "bird" - or in the presence of a New Zealander who might consider the use of "kiwi" for a fruit mildly offensive, so be careful about just when you use the short name.

4. If you were to order 16/20 shrimp at a U.S. Fish Market, how many shrimp would you get in one and a half pounds?

Answer: 24-30

In the United States, 16/20 count shrimp refers to the approximate count of shrimp per pound. This refers to raw weight.

5. What is a consomme?

Answer: clear soup

It is a stock that has been clarified with vegetables and egg whites. A consomme is a traditional classic French soup, known for its clarity and flavor.

6. Does a traditional croquant dessert have almonds?

Answer: yes

It is a combination of caramelized sugars and almonds. It is used for garnish and molding, but when warmed can be shaped into bowls or vases. It is also used for dessert displays.

7. Rome is a city, but what fruit is also given the name Rome?

Answer: apple

It is a fibrous apple that is used in stewing and baking. This American apple isn't as sweet as a golden delicious, so it is not usually consumed as a hand-held fruit.

8. When saut�ing an item, what do you use?

Answer: a small amount of fat (butter or oil)

Saut�ing is accomplished with a hot pan, which helps brown or caramelize the cooked product. When saut�ing, you can also use clarified butter or purified oil, but the amount should stay small. The word saut� means "jumped" in French.

9. What meat is Coq au vin made with?

Answer: chicken

It is made with older age poultry and is simmered in wine and vegetables. Traditionally, it is made with pearl onions, tomatoes, red wine, celery, bacon, assorted herbs and chicken broth.

10. Napoleon was a French leader, but it also refers to what in a dessert sense?

Answer: layered food

In culinary terms, it is foods that are stacked, and/or layered. This can be a dessert or also be a savory such as Eggplant Napoleon, or a stacked appetizer of seafood.

Source: Author kabuggi

This quiz was reviewed by FunTrivia editor Bruyere before going online.
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