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Quiz about ENCORE French Culinary Terms
Quiz about ENCORE French Culinary Terms

ENCORE French Culinary Terms Trivia Quiz


Here is another French culinary term quiz, from your faithful correspondant in La Douce France. Bon Appetit!

A multiple-choice quiz by Bruyere. Estimated time: 5 mins.
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Author
Bruyere
Time
5 mins
Type
Multiple Choice
Quiz #
31,959
Updated
Feb 28 22
# Qns
10
Difficulty
Tough
Avg Score
5 / 10
Plays
3545
Awards
Top 35% Quiz
- -
Question 1 of 10
1. 'Rognons Blancs' literally means white kidneys, but what does it actually refer to? Hint


Question 2 of 10
2. '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? Hint


Question 3 of 10
3. 'Ganache' originally meant a horse's jaw, but in cooking it means: Hint


Question 4 of 10
4. 'Rollmops' are a common item you find on a buffet or entree bar or in the deli case at the supermarket, what are they? Hint


Question 5 of 10
5. 'Meli-melo' usually denotes which quality on a menu? Hint


Question 6 of 10
6. What is a 'fraisier'? Hint


Question 7 of 10
7. 'Kir' is a popular before dinner drink or aperitif. What does it consist of? Hint


Question 8 of 10
8. The number one favorite classic sandwich in any cafe or bar is, (not heated up like a croque monsieur): Hint


Question 9 of 10
9. A 'Coq-de bruyere' is a highly prized game bird known for its kind of resinous taste. What does it translate into? Hint


Question 10 of 10
10. What is a 'fleuron'? Hint



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Most Recent Scores
Jun 23 2024 : wellenbrecher: 10/10
Jun 21 2024 : Guest 136: 5/10

Score Distribution

quiz
Quiz Answer Key and Fun Facts
1. 'Rognons Blancs' literally means white kidneys, but what does it actually refer to?

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!
2. '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?

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.
3. 'Ganache' originally meant a horse's jaw, but in cooking it means:

Answer: A cream for pastries and chocolates from melted chocolate and cream

This word has always fascinated me. Just think of spreading a creamed horse's jaw on a cake now.
4. 'Rollmops' are a common item you find on a buffet or entree bar or in the deli case at the supermarket, what are they?

Answer: Marinated herrings rolled around a pickle

These things pack a punch with strong vinegar taste. I've never figured out who eats them except for me! The French have kept their German name instead of giving it a French one. Or they detail what it is, though everyone knows what it is.
5. 'Meli-melo' usually denotes which quality on a menu?

Answer: Mixed-up, usually for a salad

You'll see this in restaurants...seems to be an excuse for mixing things they don't normally mix up. Grapefruit and shrimp or something.
You'll see it on French school menus as well.
6. What is a 'fraisier'?

Answer: A sort of strawberry shortcake or cake

Sounds good to me! Literally means a strawberry plant but is also used for the cake itself. It's a common choice at the patisserie too.
7. 'Kir' is a popular before dinner drink or aperitif. What does it consist of?

Answer: White wine and creme de cassis

Served in an elegant tall glass, it is a lovely start to a meal.
8. The number one favorite classic sandwich in any cafe or bar is, (not heated up like a croque monsieur):

Answer: 'Jambon-beurre' or ham with butter on a half-baguette

The jambon-beurre is synonymous with sandwich...there are others, but this is what the person who doesn't have time to eat, eats.
By the way, a Croque-madame is a croque-monsieur with an egg atop it.
9. A 'Coq-de bruyere' is a highly prized game bird known for its kind of resinous taste. What does it translate into?

Answer: A grouse

Bruyere means heather or heath.
10. What is a 'fleuron'?

Answer: A crescent shaped puff pastry garnish

As this might be for a decoration or even a prize or military decoration, you'll see the term used as the 'fleuron de l'industrie' and other similar phrases. When it's placed on a dish as a garnish, it's just the touch that makes the dish elegant.
Source: Author Bruyere

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