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| 1.
Which of the following French cuts means very small dice of less than 3mm on each edge? |
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| 2.
"Chiffonade" is the French term for what? |
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| 3.
Although not strictly French, what does the "Van Dyke" method involve doing to a garnish fruit/vegetable? |
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| 4.
Which of the following ingredients would you not expect to find in a "mirepoix?" |
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| 6.
When referring to fish cuts, what is a "darne?" |
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| 7.
With reference to the type of stew known as a "blanquette," what would be served over it? |
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| 8.
In the dish "Poulet Princesse," which of the following components would you not expect to find served with it? |
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| 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? |
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| 10.
If the chef asks you to put something into the "marmite," what on earth would he be talking about? |
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