Image: Olives for Dinner/Moment/Getty Images
About This Quiz
You don’t have to be fluent in French to love French food, but you may need an interpreter to decipher a French menu or the directions on a classic French recipe. If you’re a real man who does eat quiche, or a woman with baguettes on her mind, take a moment to test your knowledge of French cooking and cuisine.
This post: Ooh-La-La: A French Dinners Quiz
Image: Olives for Dinner/Moment/Getty Images
About This Quiz
You don’t have to be fluent in French to love French food, but you may need an interpreter to decipher a French menu or the directions on a classic French recipe. If you’re a real man who does eat quiche, or a woman with baguettes on her mind, take a moment to test your knowledge of French cooking and cuisine.
This post: Ooh-La-La: A French Dinners Quiz
In boeuf Bourguignon, which wine variety is the most common ingredient?
Cabernet Franc
Burgundy
That would be burgundy.
Merlot
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In French cooking, what is lardon?
Thickened cream
A pad of fat used as seasoning
Lardon is a pad of fat used as a seasoning ingredient.
Chicken feet
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What is ratatouille?
An adorable animated rodent
A vegetable stew
Ratatouille is a vegetable stew often made with tomatoes, eggplant and bell peppers.
Fried potatoes
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If you’re at a brasserie, where are you, exactly?
A picnic in the park
An upscale but informal French restaurant
A brasserie is an upscale but not formal French restaurant.
A French bakery
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What type of onion should you use to make French onion soup?
Vidalia onion
Yellow onion
The best onions for French onion soup retain their flavors throughout the cooking process. Yellow onions are a popular choice.
Shallots
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What is cassoulet?
A type of lettuce
A bean casserole
Cassoulet is a bean casserole made in a special wide-mouthed pot called a cassole.
A dessert wine
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In a classic quiche, what’s the ratio of eggs to cheese?
Four eggs for every cup of cheese
In egg dishes proportions are important. The base for a classic quiche uses four eggs for every cup of cheese.
Two eggs for every cup of cheese
Four eggs for every half-cup of cheese
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What is a mirepoix?
A duck paté
A seasoning blend
A mirepoix is a French seasoning blend made from onion, carrots and celery.
A small boiling potato
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What was the name of the landmark two-volume French cookbook first published in 1961 and co-authored by Simone Beck, Louisette Bertholle and Julia Child?
“The Recipes of France”
“Mastering the Art of French Cooking”
That would be “Mastering the Art of French Cooking.”
“Cooking in the French Style”
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What are the main ingredients in Hollandaise sauce?
Cheddar and egg yolks
Butter and egg yolks
Butter and egg yolks are the base of this rich French sauce.
Cream and eggs
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Auguste Escoffier named the five modern “mother” sauces in French cuisine. Which of the sauces below didn’t make his list?
Béchamel
Allemande
Escoffier’s updated list of essential French sauces dropped allemande (made with heavy cream and eggs) in in favor of hollandaise. His five sauces are: béchamel, espagnole, hollandaise, tomate and velouté.
Hollandaise
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What is a roux in French cooking?
A cream substitute
A thickener
A roux is thickener made with flour and fat or oil. It’s often used to in sauces, soups and stews.
A spice packet
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If you ordered an entreé in a French restaurant with “canard” in the title, what would you be eating?
Trout
Duck
You’d be eating duck.
Calf’s brains
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Creme bruleé is a custard dessert what unique topping?
Candied nuts
Caramelized sugar
Creme bruleé is topped with a layer of caramelized sugar.
Spun sugar
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What is beurre noisette?
Cream cheese
Browned butter
Beurre noisette is butter that has been browned slowly until the milk solids produce a rich, nutty flavor.
Chopped nuts
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Crudites are a popular French appetizer. What are they made from?
Stewed vegetables
Raw vegetables
Crudites are assorted raw vegetables.
Toast points
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What are the three main ingredients in vichyssoise?
Beef, bacon and tomatoes
Leeks, potatoes and cream
Made with leeks, potatoes and cream (among other ingredients), vichyssoise is typically served cold.
Chicken, white wine and white beans
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What does the term cuisine du terroir mean?
Organically grown
The flavors of a region
The term cuisine du terroir refers the the unique and distinctive flavors of a region as exhibited by its dishes and ingredients.
Prepared fresh
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What popular secondary sauce can be made from a basic bechamel sauce?
White sauce
Mornay sauce
A bechamel sauce has a milk base to which a roux has been added. Without additional ingredients, it’s what’s commonly known as a white sauce. Adding cheese turns a basic bechamel sauce into a Mornay sauce — the inspired foundation for a killer mac and cheese dish.
Marinara sauce
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Cognac is a variety of what popular alcoholic beverage?
Fortified white wine
Brandy
Cognac is a type of brandy named for the French town of Cognac where it was first made.
Port
FINISH QUIZ
You Got:
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