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French Culinary Terms Trivia Quiz

Just a short test on how much you know of your French culinary terminology.

A multiple-choice quiz by jakehibberd. Estimated time: 5 mins.

Author
jakehibberd

Time
5 mins

Type
Multiple Choice

Quiz #
281,816

Updated
Dec 03 21

# Qns
10

Difficulty
Tough

Avg Score
5 / 10

Plays
2018

Awards
Top 35% Quiz

One at a Time - Single Page - Timed Game

Question 1 of 10

1. Which of the following French cuts means very small dice of less than 3mm on each edge? Hint

Macedoine

Jardiniere

Julienne

Brunoise

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Question 2 of 10

2. "Chiffonade" is the French term for what? Hint

Finely shred

Segmented

Fanned

Roughly cut

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Question 3 of 10

3. Although not strictly French, what does the "Van Dyke" method involve doing to a garnish fruit/vegetable? Hint

Cut in half with a zig zag line

Rolling the thinly pared skin to make a rose

Cut in half and hollowed out

Arranging the cut up pieces to resemble a swan

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Question 4 of 10

4. Which of the following ingredients would you not expect to find in a "mirepoix?" Hint

Celery

Carrot

Garlic

Onion

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Question 5 of 10

5. What is a "farce?" Hint

A type of stuffing

A meat-accompanying sauce

Inexperienced and messy chef

The bed of vegetables that meat may be served on

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Question 6 of 10

6. When referring to fish cuts, what is a "darne?" Hint

Slice of flat fish off the bone

Slice of round fish off the bone

Slice of round fish on the bone

Slice of flat fish on the bone

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Question 7 of 10

7. With reference to the type of stew known as a "blanquette," what would be served over it? Hint

Reserved cooking stock thickened with arrowroot

Brown sauce made with cooking stock

White sauce made from cooking stock

White sauce made with roux and milk

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Question 8 of 10

8. In the dish "Poulet Princesse," which of the following components would you not expect to find served with it? Hint

Noisette potatoes

Sauteed mushrooms

Chicken Veloute

Asparagus heads

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Question 9 of 10

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? Hint

Gravy

Onions

Garlic

Mustard

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Question 10 of 10

10. If the chef asks you to put something into the "marmite," what on earth would he be talking about? Hint

Stock pot

Grill

Main Oven

Frying Pan

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Quiz Answer Key and Fun Facts

1. Which of the following French cuts means very small dice of less than 3mm on each edge?

Answer: Brunoise

Macedoine is a larger dice cut of typically 5mm to 1 cm, brunoise is a very small dice, jardiniere or baton is a matchstick like cut and julienne is a very thin strip.

2. "Chiffonade" is the French term for what?

Answer: Finely shred

The best example on which chiffonade is most performed is cabbage.

3. Although not strictly French, what does the "Van Dyke" method involve doing to a garnish fruit/vegetable?

Answer: Cut in half with a zig zag line

This is one of the easiest garnishing techniques and if done neatly, it can look very attractive. Some examples of foods cut in this way are tomatoes and lemons.

4. Which of the following ingredients would you not expect to find in a "mirepoix?"

Answer: Garlic

The mirepoix is these vegetables peeled and roughly cut. The mirepoix is also known as the holy trinity of French cuisine as it forms the basis of just about every sauce, soup or stock. You will find that leeks are also used in a mirepoix.

5. What is a "farce?"

Answer: A type of stuffing

A basic farce is made with melted butter and breadcrumbs. It is cooked and flavoured with different ingredients for different meats, e.g. sage and onion stuffing for pork.

6. When referring to fish cuts, what is a "darne?"

Answer: Slice of round fish on the bone

Salmon is a fish commonly served this way. The fish is gutted and cuts are made along the fish.

7. With reference to the type of stew known as a "blanquette," what would be served over it?

Answer: White sauce made from cooking stock

The best known variation of this dish uses veal; "Blanquette de Veau." The veal and vegetables are stewed in a cooking stock. This is reserved and made into a white sauce or veloute, then poured over the served stew.

8. In the dish "Poulet Princesse," which of the following components would you not expect to find served with it?

Answer: Sauteed mushrooms

Sauteed mushrooms are the only component here not to feature in this dish. Poulet Princesse would typically be a poached chicken breast served with a chicken veloute, asparagus heads and noisette potatoes. These are small potato balls that have been shallow fried.

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?

Answer: Onions

Easy to remember if you're allergic to onion, stay away from Lyonnaise!

10. If the chef asks you to put something into the "marmite," what on earth would he be talking about?

Answer: Stock pot

Traditionally, the stock pot used to be left on all day and any off cuts and ends of food would go into it. The leftover liquid or stock could then be used for sauces and soups.

Source: Author jakehibberd

This quiz was reviewed by FunTrivia editor ozzz2002 before going online.
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