French Cooking Terms

15 Points Per Correct Answer - No time limit  

1. What do the French call a hollow puff pastry case used as a container for creamed dishes or savory fillings? Poussin Velouté Papillote Vol-au-vent

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

3. Champignon is the French word for what produce item? Answer: (One word plural (9 letters))

4. Beurre Noisette is what type of butter? A truffle butter Butter browned to a light hazelnut color Butter with garlic Salted butter

5. Frappé refers to something that is? whipped sweetened chopped iced or chilled

6. What's the French term for a clear, flavorful broth? None of the these Hollandaise Consommé Vichyssoise

7. Tournedos are traditionally created from what type of meat? 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? Bearnaise Hollandaise Dijon Bechamel

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

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? game none of the above fruit fish and shellfish

11. Crudités are a selection of raw what? fish meats fruit vegetables

12. Foie gras is a pâté made from chicken livers. True or false? True False

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? omelette frittata eggs Benedict sabayon

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

15. Napper has nothing to do with sleeping, rather in means to cover a dish with what? garnishes tin foil sauce salt