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Quiz about Basic French Food Terms
Quiz about Basic French Food Terms

Basic French Food Terms Trivia Quiz


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.

A multiple-choice quiz by flem-ish. Estimated time: 4 mins.
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Author
flem-ish
Time
4 mins
Type
Multiple Choice
Quiz #
57,127
Updated
Dec 03 21
# Qns
10
Difficulty
Average
Avg Score
6 / 10
Plays
5718
Last 3 plays: Guest 67 (7/10), TurkishLizzy (6/10), Guest 75 (6/10).
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Question 1 of 10
1. What is the typical shape of a French 'croissant'? Hint


Question 2 of 10
2. In a baker's shop they don't only sell bread but also 'viennoiserie'. For pastry you normally have to find a 'patisserie'. -Which of these is pastry, and NOT 'viennoiserie'? Hint


Question 3 of 10
3. French bread comes in many different varieties.Which of these loaves weighs the least, is the crispiest and also the thinnest? Hint


Question 4 of 10
4. Pancake houses (creperies) are very popular in certain areas of France. Especially with the young. Apart from 'crepes', you find 'galettes'. Which of these characteristics does NOT apply to galettes? Hint


Question 5 of 10
5. Some parts of France have excellent seafood. Surprisingly a very popular recipe for lobster in Brittany is 'a l' americaine'.What does that term mean ? Hint


Question 6 of 10
6. One of the most popular French desserts is an upside-down caramelised apple-pie, usually served warm with ice-cream or crème fraîche. What is its name? Hint


Question 7 of 10
7. Sometimes the French use really funny names for their recipes.In the display-window of butcher's shops you often can see 'alouettes sans tete' (literally : decapitated larks). What are they in reality? Hint


Question 8 of 10
8. What is the correct term for a sauce that is a mixture of freshly made mayonnaise (olive oil, egg yolks, a bit of lemon) and squeezed garlic ? Hint


Question 9 of 10
9. What is the name for any soup with shellfish puree as its main ingredient? Hint


Question 10 of 10
10. Which of these would you normally NOT find in a French butcher's display window? Hint



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Most Recent Scores
Jul 05 2024 : Guest 67: 7/10
Jul 05 2024 : TurkishLizzy: 6/10
Jun 29 2024 : Guest 75: 6/10
May 30 2024 : Guest 151: 10/10
May 24 2024 : wellenbrecher: 10/10

Score Distribution

quiz
Quiz Answer Key and Fun Facts
1. What is the typical shape of a French 'croissant'?

Answer: crescent

Sometimes their 'brioches' look like a chef's hat.
2. In a baker's shop they don't only sell bread but also 'viennoiserie'. For pastry you normally have to find a 'patisserie'. -Which of these is pastry, and NOT 'viennoiserie'?

Answer: baba au rhum

3. French bread comes in many different varieties.Which of these loaves weighs the least, is the crispiest and also the thinnest?

Answer: ficelle

'Pain' is wider and less crispy than 'baguette'.Approx. 400 grammes.- 'Baguette' is the standard French loaf and weighs approx. 250 grs. - 'Flute' is a lil heavier than 'baguette'.- 'Ficelle' is thinner and crispier and weighs only 200 grs.
4. Pancake houses (creperies) are very popular in certain areas of France. Especially with the young. Apart from 'crepes', you find 'galettes'. Which of these characteristics does NOT apply to galettes?

Answer: they are usually smaller and thinner than crepes

5. Some parts of France have excellent seafood. Surprisingly a very popular recipe for lobster in Brittany is 'a l' americaine'.What does that term mean ?

Answer: with a coulis of tomatoes and simmered in white wine and brandy

A l'americaine was invented by Pierre Fraisse from Sete. One day,in his Parisian restaurant in the Boulevard des Italiens, he happened to be using a PROVENCAL recipe with tomato, dry white wine, onion, shallots, garlic and cognac. Something he knew from his youth.

But as he had worked for a number of years in Chicago he wanted to present 'his' recipe as a l americaine. The Bretons who must have thought cognac was a not so very American ingredient ,re-baptised it: a l armoricaine i.e. in the style of Armorica= Brittany. - Which is hard to rhyme with the tomatoes. You find more on this in the New Larousse Gastronomique.
6. One of the most popular French desserts is an upside-down caramelised apple-pie, usually served warm with ice-cream or crème fraîche. What is its name?

Answer: Tarte Tatin

Papin was a popular soccer player ages ago. - Gabin a popular movie-star.Also ages ago. And Machin is what General de Gaulle used as a description for the United Nations.- The Sisters Tatin seem to have 'invented' their recipe by mistake.
7. Sometimes the French use really funny names for their recipes.In the display-window of butcher's shops you often can see 'alouettes sans tete' (literally : decapitated larks). What are they in reality?

Answer: slices of meat wrapped around a stuffing

Decapitated quails would be cailles sans tete.But there are no head-less Quails in France. - Such patties would be called : panisses.- When you find young chickens in the butcher's shop they will normally be headless indeed but chickens are 'poussins' not 'alouettes'. No headless chicks either in France.
8. What is the correct term for a sauce that is a mixture of freshly made mayonnaise (olive oil, egg yolks, a bit of lemon) and squeezed garlic ?

Answer: aioli

Bourride is an alternative for bouillabaisse.- Bouillabaisse should contain rascasse (scorpion fish). - Rouille is what you spread on a bit of toast when you eat bouillabaisse. It's a mix of mayonnaise, garlic, chilli peppers and fish broth.
9. What is the name for any soup with shellfish puree as its main ingredient?

Answer: bisque

Cotriade is a popular fish soup in Brittany.- Consomme is a 'clear' soup. - Velouté may either be a sauce or a soup. As a soup you combine a vegetable, meat, fish or shellfish base with some form of velouté sauce. For this you may need a roux, stock etc. To obtain the velvety effect this soup requires (velouté is related to velours) you can use egg yolks, cream, butter. Tastes and methods differ.

The term bisque is occasionally but much less frequently used for certain types of tomato and mushroom soup.
10. Which of these would you normally NOT find in a French butcher's display window?

Answer: T-bone steak

The way in which butchers cut up meat differs from country to country. T-bone steak is not a current 'procedure' in France.
"Tête de veau", "tête pressée" are "charcuterie" sold either at the butcher's or at the delicatessen, often called charcuterie. But French butchers occasionally do also have entire pigs' heads, skinned rabbits, heifers hearts on full bloody display. So for the feeble-hearted it may be wiser to buy their flesh shrink-wrapped in a nice antiseptic supermarket.
Source: Author flem-ish

This quiz was reviewed by FunTrivia editor gtho4 before going online.
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