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Quiz about Even More Strange French Culinary Terms

Even More Strange French Culinary Terms Quiz

Back by popular request, I have gathered some more French culinary terms and dishes for your enjoyment. Bon Appetit from France! Mme de la Bruyere

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

Author
Bruyere

Time
5 mins

Type
Multiple Choice

Quiz #
29,365

Updated
Dec 03 21

# Qns
10

Difficulty
Difficult

Avg Score
5 / 10

Plays
2456

Awards
Top 35% Quiz

Last 3 plays: Guest 100 (1/10), Guest 120 (3/10), Coachpete1 (10/10).

One at a Time - Single Page - Timed Game

Question 1 of 10

1. 'Joues de boeuf bourguignonne' means beef cheeks literally, what does it actually refer to? Hint

Rump Roast

Tail

Beef Tongue

Cheeks

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Question 2 of 10

2. 'Congolais'? Hint

A coconut curry dish

A duck

An eel

A Coconut pastry

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Question 3 of 10

3. 'Les cous d'oie farcis a la gasconne': Hint

Roast goose livers

Sliced duck Gascon style

Stuffed goose necks Gascon style

Couscous

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Question 4 of 10

4. A 'boucherie chevaline' specializes in: Hint

Kosher meats

Poultry

Preserved meats and prepared dishes

All cuts of horsemeat

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Question 5 of 10

5. A 'Praire' is a type of shellfish or clam but what is it called in English? It is often eaten raw but may be served cooked. Hint

Venus Flytrap

Warty Venus

Razorneck

Prairie Oyster

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Question 6 of 10

6. 'Fondue Bourguignonne' as opposed to 'Fondue Savoyarde' is meat on a skewer cooked in: Hint

Hot oil then dipped in mayonnaise based sauces

Red wine sauce

A white wine and cheese mixture

Tomato sauce

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Question 7 of 10

7. 'Lapereau de Garenne a la braconniere' means rabbit but what does the last part mean? Hint

Old Mother Bracon Style

With vegetables

Poacher style

With rosemary branches

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Question 8 of 10

8. 'Cocotte de poulpes aux oignons', we know there are onions there, no problem, but what does this dish consist of? Hint

White beans with sausages like a Cassoulet

Stewed octopus

Pureed turnips

Chicken in a wine sauce like coq au vin

NEXT>

Question 9 of 10

9. 'Rattes' are considered, amongst the French consumers and the finest greengrocers, as the very best what? Hint

Calf spleen

Lamb

Turnips

Potato variety

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Question 10 of 10

10. 'Salade de museau' is an extremely common item at a delicatessen or 'traiteur' or at a buffet style salad bar, what is its main ingredient? Hint

Sea Snails

Sweet corn or maize

Pig's 'muzzle' or snout slivers

Mussels

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Most Recent Scores

Mar 26 2024 : Guest 100: 1/10
Mar 16 2024 : Guest 120: 3/10
Feb 18 2024 : Coachpete1: 10/10

Score Distribution

Quiz Answer Key and Fun Facts

1. 'Joues de boeuf bourguignonne' means beef cheeks literally, what does it actually refer to?

Answer: Cheeks

I suppose I am not suprised that people eat it, just that they didn't pick a suitable euphemism.

2. 'Congolais'?

Answer: A Coconut pastry

a Congres is an eel.

3. 'Les cous d'oie farcis a la gasconne':

Answer: Stuffed goose necks Gascon style

Well they do have rather big necks after being force fed.

4. A 'boucherie chevaline' specializes in:

Answer: All cuts of horsemeat

Yes, they still exist, and they are easy to spot with their telltale little golden horseshoe. One of the most common dishes for horsemeat is Steak Tartare.

5. A 'Praire' is a type of shellfish or clam but what is it called in English? It is often eaten raw but may be served cooked.

Answer: Warty Venus

My source is impeccable for this one. I am saving the Prairie Oyster version for another quiz, if you don't know what that is in English and the cult of raw seafood in France is very strong!

6. 'Fondue Bourguignonne' as opposed to 'Fondue Savoyarde' is meat on a skewer cooked in:

Answer: Hot oil then dipped in mayonnaise based sauces

This is the Ali baba method! And they sell these little jars of mayonnaise sauces in the supermarket. Don't even think about cholesterol ratings! They don't, why should you?

7. 'Lapereau de Garenne a la braconniere' means rabbit but what does the last part mean?

Answer: Poacher style

This basically means it has been poached by a poacher! I would much rather not tell you what adding the ending eau means..ok ok, means little...or baby.

8. 'Cocotte de poulpes aux oignons', we know there are onions there, no problem, but what does this dish consist of?

Answer: Stewed octopus

Poulpes = octopus. Yes I have eaten it, my husband bagged a few with a harpoon! I prefer it Japanese Hawaiian style though, tako poke, with ginger and green onions.

9. 'Rattes' are considered, amongst the French consumers and the finest greengrocers, as the very best what?

Answer: Potato variety

These tiny little potatoes that resemble a spleen in shape are impossible to peel so for once they don't insist on it. I find them more bitter than red potatoes but to each his own. Ratte is actually the female rat though!

10. 'Salade de museau' is an extremely common item at a delicatessen or 'traiteur' or at a buffet style salad bar, what is its main ingredient?

Answer: Pig's 'muzzle' or snout slivers

I have scrupulously avoided this 'treat' but it is so common an item that it is hard. Yes, they have 'fromage de tete' as well, or head cheese.

Source: Author Bruyere

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