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French Cooking Terms Trivia Quiz

Test your knowledge of terms used in French cuisine.

A multiple-choice quiz by kwdesigner. Estimated time: 4 mins.

Author
kwdesigner

Time
4 mins

Type
Multiple Choice

Quiz #
294,177

Updated
May 28 22

# Qns
15

Difficulty
Average

Avg Score
11 / 15

Plays
6879

Awards
Top 20% Quiz

Last 3 plays: Guest 31 (14/15), Guest 104 (15/15), katie1945 (7/15).

One at a Time - Single Page - Timed Game

Question 1 of 15

1. What do the French call a hollow puff pastry case used as a container for creamed dishes or savory fillings? Hint

Vol-au-vent

Papillote

Poussin

Velout�

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Question 2 of 15

2. What combination of melted butter (or fat) and flour is used as a thickener for sauces or soups? Hint

rouge

roo

rue

roux

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Question 3 of 15

3. Champignon(s) is the French word for what type of produce item?

Answer: (One word, plural (9 letters))

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Question 4 of 15

4. Beurre Noisette is what type of butter? Hint

Salted butter

A truffle butter

Butter browned to a light hazelnut color

Butter with garlic

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Question 5 of 15

5. Frapp� refers to something that is? Hint

sweetened

whipped

iced or chilled

chopped

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Question 6 of 15

6. What's the French term for a clear, flavorful broth? Hint

Hollandaise

Consomm�

Vichyssoise

None of the these

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Question 7 of 15

7. Tournedos are traditionally created from what type of meat? Hint

Pork

Veal

Beef

Chicken

8. This French sauce uses butter and egg-yolk as its liaisons. Americans are familiar with it as an essential ingredient in Eggs Benedict but it is often served hot on vegetables or fish. What is the name of the most basic version of this sauce? Hint

Bechamel

Bearnaise

Hollandaise

Dijon

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Question 9 of 15

9. Bearnaise sauce is a variation on Hollandaise with a mixture of vinegar and what herb added? Hint

Paprika

Tarragon

Sage

Thyme

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Question 10 of 15

10. A Bouillabaisse is a type of soup or stew flavored with white wine and saffron. It is usually made with 5 to 6 varieties of what? Hint

game

none of the above

fruit

fish and shellfish

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Question 11 of 15

11. Crudit�s are a selection of raw what? Hint

fish

meats

fruit

vegetables

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Question 12 of 15

12. Foie gras is a p�t� made from chicken livers. True or false?

True

False

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Question 13 of 15

13. What French egg dish, served in a crescent shape and often stuffed with cheese or vegetables, has become a staple of American breakfast cuisine? Hint

eggs Benedict

omelette

frittata

sabayon

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Question 14 of 15

14. Vichyssoise is a cold, creamy soup made from leeks, onions and what other vegetable? Hint

carrots

asparagus

celery

potatoes

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Question 15 of 15

15. Napper has nothing to do with sleeping, rather it means to cover a dish with what? Hint

tin foil

garnishes

salt

sauce

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Most Recent Scores

Oct 29 2024 : Guest 31: 14/15
Oct 28 2024 : Guest 104: 15/15
Oct 28 2024 : katie1945: 7/15
Oct 22 2024 : Guest 35: 0/15
Oct 20 2024 : Guest 108: 14/15
Oct 19 2024 : Guest 174: 11/15
Oct 15 2024 : Guest 24: 13/15
Oct 14 2024 : Guest 173: 4/15
Oct 14 2024 : Nana7770: 10/15

Score Distribution

Quiz Answer Key and Fun Facts

1. What do the French call a hollow puff pastry case used as a container for creamed dishes or savory fillings?

Answer: Vol-au-vent

In French, Vol-au-vent means "windblown" which describes the lightness of the pastry.

2. What combination of melted butter (or fat) and flour is used as a thickener for sauces or soups?

Answer: roux

A roux forms the basis of three mother sauces in classical French cooking: sauce b�chamel, sauce velout�, and sauce espagnole.

3. Champignon(s) is the French word for what type of produce item?

Answer: mushrooms

Champignon the most commonly eaten mushroom. Champignon � la bague is parasol mushroom with a delicate flavor that is also called coulemelle, cocherelle, and grisotte.

4. Beurre Noisette is what type of butter?

Answer: Butter browned to a light hazelnut color

Beurre Noisette is called "Hazelnut butter" due to the warm, nutty flavor the milk solids of the butter acquire after slow heating.

5. Frapp� refers to something that is?

Answer: iced or chilled

In New England, milkshakes are sometimes called frappes, while others consider the term synonymous with the cold coffee drinks in the Greek style.

6. What's the French term for a clear, flavorful broth?

Answer: Consomm�

Consomm� can be served hot or cold or used as a base for soups and sauces. They are often served as the first course of French meals and have been in use since the Middle Ages.

7. Tournedos are traditionally created from what type of meat?

Answer: Beef

Legend holds that the name Tournedos originated when the composer Rossini ordered the dish in a Parisienne restaurant. The waiter told Rossini that he couldn't bear to see meat served in that fashion, to which Rossini allegedly replied, "if you don't wish to see it served that way then 'tourner' (to turn) 'dos' (the back)"

Answer: Hollandaise

While Hollandaise is a French sauce, it supposedly got it name because it mimicked a Dutch sauce. Hollandaise sauce is one of the five sauces in the French haute cuisine mother sauce repertoire.

9. Bearnaise sauce is a variation on Hollandaise with a mixture of vinegar and what herb added?

Answer: Tarragon

The sauce was likely first made by the chef Collinet, the inventor of puffed potatoes (pommes de terre souffl�es) and served at the 1836 opening of "Le Pavillon Henri IV", a restaurant at Saint-Germain-en-Laye, not far from Paris.

10. A Bouillabaisse is a type of soup or stew flavored with white wine and saffron. It is usually made with 5 to 6 varieties of what?

Answer: fish and shellfish

This traditional Proven�al fish stew originates from the port city of Marseille.

11. Crudit�s are a selection of raw what?

Answer: vegetables

Crudit�s are traditional French appetizers comprising sliced or whole raw vegetables.

12. Foie gras is a p�t� made from chicken livers. True or false?

Answer: False

Foie gras (which means "fat liver") comes from the liver of a duck or a goose that has been specially fattened by gavage (or force feeding).

13. What French egg dish, served in a crescent shape and often stuffed with cheese or vegetables, has become a staple of American breakfast cuisine?

Answer: omelette

According to legend, when Napoleon Bonaparte and his army were traveling through southern France, they decided to rest for the night near the town of Bessi�res. Napoleon was so taken by the omelette prepared by the local innkeeper that he ordered the townspeople to gather all the eggs in the village and to prepare a huge omelette for his army the next day.

14. Vichyssoise is a cold, creamy soup made from leeks, onions and what other vegetable?

Answer: potatoes

The culinary origins of vichyssoise, namely whether it is a genuinely French dish or an American innovation, is a subject of debate among culinary historians.

15. Napper has nothing to do with sleeping, rather it means to cover a dish with what?

Answer: sauce

When a recipe says: "napper with the sauce," it is synonymous with coating or covering with sauce.

Source: Author kwdesigner

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