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French Foods Quizzes, Trivia and Puzzles
French Foods Quizzes, Trivia

French Foods Trivia

French Foods Trivia Quizzes

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24 French Foods quizzes and 255 French Foods trivia questions.
1.
La Cuisine Franaise
  La Cuisine Française   best quiz  
Photo Quiz
 10 Qns
For this dining experience, several courses, components, and tastes, all from France. Test your knowledge of French food, drinks, and preparations. Bon appétit et bon chance!
Average, 10 Qns, kyleisalive, Dec 27 23
Average
kyleisalive editor
Dec 27 23
443 plays
2.
  Food Always Tastes Better in French   best quiz  
Multiple Choice
 10 Qns
Here's a little quiz about ten foods that sound a heck of a lot more interesting in French than they do in English. Thanks to LeoDaVinci for the quiz title.
Easier, 10 Qns, Eebs, Jun 15 11
Easier
Eebs
7083 plays
3.
  French Cooking Terms   great trivia quiz  
Multiple Choice
 15 Qns
Test your knowledge of terms used in French cuisine.
Average, 15 Qns, kwdesigner, May 28 22
Average
kwdesigner
May 28 22
6762 plays
4.
  The Tour de France en Cuisine   top quiz  
Multiple Choice
 10 Qns
Here is a quiz on the origins of some French cooking terms and in particular the backgrounds of those terms. Bon appétit!
Average, 10 Qns, Bruyere, Jul 03 17
Average
Bruyere editor
4167 plays
5.
  Deciphering the menu   popular trivia quiz  
Multiple Choice
 10 Qns
My husband took me out for dinner for my birthday and we had the tasting menu (7 course meal matched with wine). The serving staff explaining each dish to us turned out to be a good thing as I didn't really have a clue as to what was actually on the menu
Average, 10 Qns, lones78, Sep 15 09
Average
lones78 gold member
2437 plays
6.
  The French Confection   popular trivia quiz  
Multiple Choice
 10 Qns
France is well-known for its wealth of delicious desserts, patisserie and confectionery: here's a small selection to whet your quizzy tastebuds...
Average, 10 Qns, Mistigris, Jan 01 22
Average
Mistigris
Jan 01 22
315 plays
7.
  What's Cooking in the Tour de France?   popular trivia quiz  
Multiple Choice
 10 Qns
Let's go on a Tour de France - in the kitchen. Have fun!
Average, 10 Qns, JanIQ, Aug 03 13
Average
JanIQ gold member
1505 plays
8.
  French Regional Cuisine   great trivia quiz  
Multiple Choice
 10 Qns
French regional dishes: match the dishes with the region they come from.
Average, 10 Qns, Bruyere, Jun 05 07
Average
Bruyere editor
3885 plays
9.
  A Taste of France   great trivia quiz  
Multiple Choice
 10 Qns
From haute cuisine to bistro dining, let us take a look at what France has to offer. Bon Appétit!
Average, 10 Qns, Plodd, Jun 23 10
Average
Plodd
2815 plays
10.
  Julia Child Masters the Art of French Cooking   great trivia quiz  
Multiple Choice
 10 Qns
Julia Child, whose "Mastering the Art of French Cooking, Part One" encouraged home cooks to prepare good French food for the first time. Here are some questions about that revolutionary 1961 cookbook.
Average, 10 Qns, smeone, Sep 25 14
Average
smeone
424 plays
trivia question Quick Question
If you see chicken with a cream sauce flavored with paprika and pink pepper from Hungary, what might it be called in French?

From Quiz "The Tour de France en Cuisine"




11.
  Basic French Food Terms    
Multiple Choice
 10 Qns
Probably no nation is so obsessed with 'eating' as the French. They do not only enjoy preparing meals, eating them, discussing them , but have made their culinary vocabulary into fairly international 'labels'.Just check a few of them.
Average, 10 Qns, flem-ish, Feb 10 09
Average
flem-ish
5715 plays
12.
  French Food for Thought   popular trivia quiz  
Multiple Choice
 10 Qns
My first quiz on French food "The crème de la crème of French food" has been fairly popular so here's another to tickle the taste buds. Please try to remember to rate my quiz and all comments, or recipe requests are welcome. Enjoy!
Tough, 10 Qns, fontenilles, Jul 14 17
Tough
fontenilles
2297 plays
13.
  More Strange French Culinary Terms and Dishes   great trivia quiz  
Multiple Choice
 10 Qns
This is to further test your knowledge of intriguing French culinary terms, ingredients, and dishes. Bonne chance from your faithful correspondant in France!
Tough, 10 Qns, Bruyere, Apr 10 22
Tough
Bruyere editor
Apr 10 22
3050 plays
14.
  The Crème de la Crème of French Food   popular trivia quiz  
Multiple Choice
 10 Qns
A quiz to tickle your brain and taste buds. A couple of 'king' of cheeses questions to start with! And watch out for the easy to make recipes in the info.
Tough, 10 Qns, fontenilles, Jan 10 19
Tough
fontenilles
Jan 10 19
1605 plays
15.
  Provencal Cuisine   top quiz  
Multiple Choice
 10 Qns
Here are some things about Provencal dishes and beverages that you might not know. I have tried everything but one! Good luck!
Tough, 10 Qns, Bruyere, Jul 19 20
Tough
Bruyere editor
Jul 19 20
2555 plays
16.
  ENCORE French Culinary Terms   popular trivia quiz  
Multiple Choice
 10 Qns
Here is another French culinary term quiz, from your faithful correspondant in La Douce France. Bon Appetit!
Tough, 10 Qns, Bruyere, Feb 28 22
Tough
Bruyere editor
Feb 28 22
3543 plays
17.
  Strange French Culinary Terms   popular trivia quiz  
Multiple Choice
 10 Qns
Here are some very intriguing terms for various French specialties. I hope you enjoy them! Bon appetit from France!
Tough, 10 Qns, Bruyere, Jul 14 17
Tough
Bruyere editor
2884 plays
18.
  Julia Child: Masters the Art of French Cooking II   popular trivia quiz  
Multiple Choice
 10 Qns
In the first quiz on this topic, we looked at Volume One of Child's Book "Mastering the Art of French Cooking". This time we are going to enjoy browsing Volume Two of her book of the same name.
Average, 10 Qns, smeone, Nov 08 14
Average
smeone
560 plays
19.
  Even More Strange French Culinary Terms   popular trivia quiz  
Multiple Choice
 10 Qns
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
Difficult, 10 Qns, Bruyere, Aug 15 02
Difficult
Bruyere editor
2457 plays
20.
  French Culinary Terms   popular trivia quiz  
Multiple Choice
 10 Qns
Just a short test on how much you know of your French culinary terminology.
Tough, 10 Qns, jakehibberd, Feb 07 11
Tough
jakehibberd
2016 plays
21.
  C'est delicieux!    
Multiple Choice
 15 Qns
This quiz is dedicated to all those people who have quite some knowledge on the French cuisine. I hope you find this quiz interesting as well as delicious. The aim of this quiz is to identify the french town where the particular speciality comes from.
Average, 15 Qns, Active_X, Nov 19 10
Average
Active_X
2828 plays
22.
  Petite Snails    
Multiple Choice
 10 Qns
A little quiz for all escargot lovers!
Average, 10 Qns, fontenilles, Oct 09 17
Average
fontenilles
Oct 09 17
914 plays
23.
  La Cuisine Normande/ The Norman Gastronomy    
Multiple Choice
 15 Qns
Normandy is a beautiful French region. Come on to discover its wonderful landscapes, its rich History, its generous nature, its famous artists and, its delicious cuisine. Do you know the gastronomy of my native region?
Tough, 15 Qns, Ninarya27, May 17 15
Tough
Ninarya27
267 plays
24.
  Food and Wines from Burgundy    
Multiple Choice
 10 Qns
Few places have such a reputation for good eating and drinking as Burgundy. Maybe, this little quiz can refresh some of your knowledge on the foods and wines of the area.
Difficult, 10 Qns, flem-ish, Mar 20 15
Difficult
flem-ish
1211 plays
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French Foods Trivia Questions

1. Julia Child had two other co-authors in "Mastering the Art of French Cooking, Volume One". How many co-authors worked with her on "Mastering the Art of French Cooking, Volume Two"?

From Quiz
Julia Child: Masters the Art of French Cooking II

Answer: One

In Volume Two, published nine years after Volume One, Julia co-authored with Simone Beck, taking the total number of authors down to two. Louisette Bertholle was the third co-author of Volume One and parted ways for the second book. Simone Beck is a competent chef in her own right, with other cookbooks to her credit, all with very French, but not difficult recipes. She and Julia were firm friends.

2. While most of us refer to "Mastering the Art of French Cooking, Part One", as "Julia Child's book", she did not work alone. How many co-authors did she have?

From Quiz Julia Child Masters the Art of French Cooking

Answer: Two

Julia co-authored this book with Louisette Bertholle and Simone Beck in 1961, and their names are on the cover, but with Julia having star billing. In the Foreword all three women suggested that the title of this book could well have been "French Cooking from the American Supermarket", which it really is. This I think, explains its huge success. But above all, the three authors exhorted all cooks using this work "to have a good time." I want the same for you in this quiz.

3. Which creamy French cheese made from cow's milk originated from the Normandy region in northern France?

From Quiz A Taste of France

Answer: Camembert

An inhabitant from the village of Camembert reputedly invented the cheese in the 19th century. Marie Harel gave shelter to a monk from Brie, near Paris, during the French Revolution. In return he gave her the 'secret' recipe to make the cheese.

4. Shells, mantles and tentacles are all part of slimy little creatures considered a delicacy in France. While Western culture calls for shell removal, what food called "escargot" is normally served in-shell in France?

From Quiz Food Always Tastes Better in French

Answer: Snails

Snails have been eaten since the Pleistocene epoch and are eaten in many parts of the world, including Europe, Asia and Africa. Called escargot in France, entire farms exist that are devoted to heliciculture - farming snails for food.

5. The first course started with an 'Amuse Bouche'. What does 'Amuse Bouche' mean?

From Quiz Deciphering the menu

Answer: Mouth amuser

That's right. Amuse Bouche literally translates from French to 'mouth amuser'. Basically, it's a bite-sized hors d'oeuvre chosen by the chef, not the person ordering the food. It is served at the start of a meal to excite the tastebuds and prepare the diner for the style of the food to follow. In this case, my 'amuse bouche' was a teeny tiny piece of bocconcini cheese, a small piece of what I think was some sort of olive puree which tasted more like basil flavoured icecream (without the cream), some truffle crumbled onto the plate (in fact it just looked like dirt) and, the only recognisable thing on the plate, a roasted cherry tomato. Luckily, I made the right assumption in that I wasn't about to eat a funny looking small tree!

6. What do the French call a hollow puff pastry case used as a container for creamed dishes or savory fillings?

From Quiz French Cooking Terms

Answer: Vol-au-vent

In French, Vol-au-vent means "windblown" which describes the lightness of the pastry.

7. Morilles à la crème is a delicious little dish. Can you name the two main ingredients?

From Quiz French Food for Thought

Answer: Mushrooms and cream

Morels, or 'Morilles' in French, are mushrooms with a honeycomb shape. Morels are usually harvested in the wild. They are often plentiful in areas after forest fires. Morilles à la crème is often served in layers of toasted brioche bread as an appetiser.

8. What type of animal's milk is Roquefort cheese made from?

From Quiz The Crème de la Crème of French Food

Answer: Ewe

Roquefort, pronounced 'rock-a-for', is made from the milk of the Lacaune sheep. They graze predominately in limestone areas of France, which dictates the grass and wild flowers that grow there and which in turn influences the flavour of the milk. Roquefort is soft and crumbly; rather like Feta, but it's a blue cheese with a very distinctive character due to the unique way in which it is matured.

9. Approximately how many tonnes of snails are consumed in France per annum?

From Quiz Petite Snails

Answer: 40,000

Surprise, surprise but the French are the biggest consumer of escargots in the world with up to 20,000 tonnes imported from countries such as Greece and Spain.

10. Bouillabaisse is considered a speciality of which region?

From Quiz C'est delicieux!

Answer: Provence Alpes Cote d'Azur (Marseille in particular)

Bouillabaisse is considered the specialty of Marseille as the fish necessary for the preparation are from there. Though you may find it on the menu elsewhere, the purists will tell you that only Marseille can make true bouillabaisse.

11. What is the typical shape of a French 'croissant'?

From Quiz Basic French Food Terms

Answer: crescent

Sometimes their 'brioches' look like a chef's hat.

12. 'Rognons Blancs' literally means white kidneys, but what does it actually refer to?

From Quiz ENCORE French Culinary Terms

Answer: Prairie Oysters or by product of 'steer' or 'ram' making

I remember hearing my grandparents in the States chuckling about prairie oysters and then hearing what it was!

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

From Quiz Even More Strange French Culinary Terms

Answer: Cheeks

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

14. 'Jalousies' in French cuisine refers to:

From Quiz More Strange French Culinary Terms and Dishes

Answer: a puff pastry with apricot jam and crystal sugar

The Larousse translates this as 'Venetians', as you might have guessed.

15. 'Pets-de-nonne', a light fritter with a subtle orange blossom flavor literally means:

From Quiz Strange French Culinary Terms

Answer: Nun's farts

Yes indeed, but translated in the more genteel Larousse Gastronomique as Nun's sighs.

16. Baeckoffa: pork, mutton, beef, potatoes, onions, garlic, white wine, bay leaf, thyme, baked in layers after marinating overnight. Which region does it come from?

From Quiz French Regional Cuisine

Answer: Alsace

Baeckoffa is a typical dish from Alsace. The decorative oval ceramic dish with a cover is a household must. The more it's cooked the better it is.

17. Aioli, a classic Provencal dish cited in numerous books and films about the area, refers to what :

From Quiz Provencal Cuisine

Answer: Garlic mayonnaise with olive oil, served with poached salt cod, boiled vegetables, and hard boiled eggs.

Aioli is a typical meal for festivities and sometimes villages brag about the biggest aioli ever made ! The saying goes that you put in one clove per person at the table. And that it is only good if everyone eats it !

18. Which category of recipes forms Chapter One of "Mastering the Art of French Cooking - Part One"?

From Quiz Julia Child Masters the Art of French Cooking

Answer: Soup

Starting with soup recipes is not something that comprehensive cookbooks do any longer. It has become more fashionable to suggest what we might eat before we actually sit down to dine. Therefore, appetizers, finger-foods and other cocktail delicacies normally precede chapters on at-table dining recipes. More traditional French meals usually might be prefaced by a few nuts/olives with a drink, or perhaps some vegetable crudités or tiny puff pastry bites. It was not done to fill up with almost meal-sized servings of "appies" before being called to the table.

19. France is a country with hundreds of cheese varieties. Which cheese from the region Alsace happens to be also the name of a notorious peace treaty?

From Quiz What's Cooking in the Tour de France?

Answer: Munster

Munster is the only of these cities that lies in the region Alsace and has given its name to a cheese variety. The treaty to which I refer in the question, is not named after the French city Munster but after its German namesake. This treaty was concluded in 1648 and ended the Eighty Years' War. According to the rules of the Appelation d'Origine Contrôlée, Munster cheese has to be made from crude milk produced in a limited zone (mainly from the region Alsace, but also from the directly neighbouring region Lorraine). There are also specific rules for the ripening of the cheese (during which period the cheese is frequently washed with brine). Alsace is a French region near the Jura and Vosges mountain ranges, between the Ardennes to the North and the Alps to the South. It borders Germany, and those interested in history can visit the remains of the Maginot line (a series of fortifications) near this border. Some interesting cities to visit in the Alsace are Colmar, Strasbourg (the capital) and Mulhouse. One of the interesting Tour de France stages in the Alsace was the 13th stage from the Tour in 2009. In a stage of 200 km between Vittel and Colmar, seven cyclists took the lead after only three kilometres. One of these seven, the German Heinrich Haussler, stayed in front up till the finish, and he won this stage with more than 4 minutes advance.

20. Crécy soup is a hearty and warming dish served throughout France. What is the main ingredient?

From Quiz A Taste of France

Answer: Carrots

The region of Crécy in northern France is noted for the production of carrots. The area is also famous for its battlefield and the Hundred Years War. The English traditionally ate carrot soup on August 26th, the anniversary of the French defeat at the Battle of Crécy.

21. "Soupe de Palourdes" sounds so much more exotic than its American counterpart. What soup that comes in different varieties like Manhattan, Rhode Island and New England is also found in France?

From Quiz Food Always Tastes Better in French

Answer: Clam Chowder

The word "chowder" itself is thought to have come from the French "chaudiere," which means pot or boiler. New England clam chowder is a white chowder containing milk or cream, Manhattan clam chowder has a red color from the addition of tomatoes, and Rhode Island clam chowder is traditionally made with a clear broth.

22. What combination of melted butter (or fat) and flour is used as a thickener for sauces or soups?

From Quiz French Cooking Terms

Answer: roux

A roux forms the basis of three mother sauces in classical French cooking: sauce béchamel, sauce velouté, and sauce espagnole.

23. "Chiffonade" is the French term for what?

From Quiz French Culinary Terms

Answer: Finely shred

The best example on which chiffonade is most performed is cabbage.

24. Provence, in the South of France, is famous for which dish?

From Quiz French Food for Thought

Answer: All answers are correct

The Provençal region is often referred to as the garden of France due to the glorious climate which produces wonderful herbs, fruit and vegetables. Ratatouille was originally a peasant dish from the area around Nice. The word comes from the French to toss food. The main ingredients are tomato (tomates) eggplant (aubergine), bell peppers (poivron), courgettes (courgettes!), some herbes de Provence, and sometimes basil. All the ingredients are sautéed lightly in olive oil with garlic. Bouillabaisse is a fish soup. It is often served as a main course with rouille (a spicy mayonnaise) and warm bread. Order a salade niçoise anywhere along the Riviera and you will get a different dish every time! Heyraud, author of La Cuisine à Nice, wrote in 1903 that "the true salad of that name should contain quartered artichoke hearts, raw peppers and tomatoes, black olives and anchovy fillets. The dressing should be olive oil, vinegar, salt, pepper, mustard and chopped 'fines herbes'" ( parsley, chives, chervil and tarragon).

25. The natural Cambalou caves are used for maturing Roquefort cheese. In which French département are they found?

From Quiz The Crème de la Crème of French Food

Answer: Aveyron

Only cheese matured in the Cambalou caves, situated near the town of Roquefort-sur-Soulzon, is allowed, by European law, to bear the name Roquefort. 'Penicillium roqueforti', the mould which gives Roquefort its distinctive flavour, is found in the cave's soil. Traditionally cheese makers left bread in the caves until the mould had consumed it and then the bread was powered. Now the mould can be produced in laboratories and added to the curd or injected through the rind. The labyrinth of high vaulted caves, with fleurines (natural ventilation shafts) is open all year round for visitors For a quick salad just mix lettuce leaves (lambs lettuce works the best), walnuts and crumbled Roquefort. It is delicious!

26. Are snails nutritious as well as delicious?

From Quiz Petite Snails

Answer: Yes, they contain important vitamins and minerals

The snail is brimming with calcium, magnesium and vitamin C. One of the most popular cooking methods is "à la Bourguignone" which does contain butter and many recipes have rich sauces, causing a slight problem with cholesterol.

27. Which place is famous for its melons?

From Quiz C'est delicieux!

Answer: Cavaillon

Cavaillon is located in the Luberon in Provence. The very best melons are from there. Camembert is a place in Normandie famous for its cheese.

28. Whom does the Brotherhood of the Tastevin (wine-tasting )Knights recognize as the 'father of wine' ?

From Quiz Food and Wines from Burgundy

Answer: Noah

Saint-Bernard was probably too much of an ascetic reformer to fully appreciate the qualities of the vineyards which his Cluniac predecessors had first planted in the area. - Saint-Vincent is their patron saint.- Bacchus is the God of wine.

29. 'Macedoine' de fruits...ou de legumes, refers to an assorted fruit salad with kirsch or a mixed vegetable dish (peas, carrots, etc.) Why do they call it Macedoine?

From Quiz ENCORE French Culinary Terms

Answer: Alexander ruled Macedonia a mosaic of many peoples

I have this one on pretty high authority. This you can find in any can section of the grocery. If you look at French school menus online, you'll see it on the fruit or sweet section or else the vegetable accompaniment to the meals.

30. 'à la bonne femme' added to a recipe usually means what?

From Quiz More Strange French Culinary Terms and Dishes

Answer: to accomodate leftovers in another way, homestyle

Larousse leaves this in French. This is the corned beef principle, the housewife makes a dish out of what she served yesterday.

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Last Updated Jun 15 2024 5:46 AM
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