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French Culinary Terms
"Just a short test on how much you know of your French culinary terminology."
15 Points Per Correct Answer - No time limit
Which of the following French cuts means very small dice of less than 3mm on each edge?
"Chiffonade" is the French term for what?
Although not strictly French, what does the "Van Dyke" method involve doing to a garnish fruit/vegetable?
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
Which of the following ingredients would you not expect to find in a "mirepoix?"
What is a "farce?"
A type of stuffing
A meat-accompanying sauce
Inexperienced and messy chef
The bed of vegetables that meat may be served on
When referring to fish cuts, what is a "darne?"
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
With reference to the type of stew known as a "blanquette," what would be served over it?
White sauce made from cooking stock
White sauce made with roux and milk
Brown sauce made with cooking stock
Reserved cooking stock thickened with arrowroot
In the dish "Poulet Princesse," which of the following components would you not expect to find served with it?
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?
If the chef asks you to put something into the "marmite," what on earth would he be talking about?
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Compiled May 18 13