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Quiz about French Culinary Terms
Quiz about French Culinary Terms

French Culinary Terms Trivia Quiz


Just a short test on how much you know of your French culinary terminology.

A multiple-choice quiz by jakehibberd. Estimated time: 5 mins.
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Author
jakehibberd
Time
5 mins
Type
Multiple Choice
Quiz #
281,816
Updated
Dec 03 21
# Qns
10
Difficulty
Tough
Avg Score
5 / 10
Plays
2017
Awards
Top 35% Quiz
- -
Question 1 of 10
1. Which of the following French cuts means very small dice of less than 3mm on each edge? Hint


Question 2 of 10
2. "Chiffonade" is the French term for what? Hint


Question 3 of 10
3. Although not strictly French, what does the "Van Dyke" method involve doing to a garnish fruit/vegetable? Hint


Question 4 of 10
4. Which of the following ingredients would you not expect to find in a "mirepoix?" Hint


Question 5 of 10
5. What is a "farce?" Hint


Question 6 of 10
6. When referring to fish cuts, what is a "darne?" Hint


Question 7 of 10
7. With reference to the type of stew known as a "blanquette," what would be served over it? Hint


Question 8 of 10
8. In the dish "Poulet Princesse," which of the following components would you not expect to find served with it? Hint


Question 9 of 10
9. When you're reading a French menu and see that something is done in the style of "Lyonnaise," what would you typically expect it to be served with? Hint


Question 10 of 10
10. If the chef asks you to put something into the "marmite," what on earth would he be talking about? Hint



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quiz
Quiz Answer Key and Fun Facts
1. Which of the following French cuts means very small dice of less than 3mm on each edge?

Answer: Brunoise

Macedoine is a larger dice cut of typically 5mm to 1 cm, brunoise is a very small dice, jardiniere or baton is a matchstick like cut and julienne is a very thin strip.
2. "Chiffonade" is the French term for what?

Answer: Finely shred

The best example on which chiffonade is most performed is cabbage.
3. Although not strictly French, what does the "Van Dyke" method involve doing to a garnish fruit/vegetable?

Answer: Cut in half with a zig zag line

This is one of the easiest garnishing techniques and if done neatly, it can look very attractive. Some examples of foods cut in this way are tomatoes and lemons.
4. Which of the following ingredients would you not expect to find in a "mirepoix?"

Answer: Garlic

The mirepoix is these vegetables peeled and roughly cut. The mirepoix is also known as the holy trinity of French cuisine as it forms the basis of just about every sauce, soup or stock. You will find that leeks are also used in a mirepoix.
5. What is a "farce?"

Answer: A type of stuffing

A basic farce is made with melted butter and breadcrumbs. It is cooked and flavoured with different ingredients for different meats, e.g. sage and onion stuffing for pork.
6. When referring to fish cuts, what is a "darne?"

Answer: Slice of round fish on the bone

Salmon is a fish commonly served this way. The fish is gutted and cuts are made along the fish.
7. With reference to the type of stew known as a "blanquette," what would be served over it?

Answer: White sauce made from cooking stock

The best known variation of this dish uses veal; "Blanquette de Veau." The veal and vegetables are stewed in a cooking stock. This is reserved and made into a white sauce or veloute, then poured over the served stew.
8. In the dish "Poulet Princesse," which of the following components would you not expect to find served with it?

Answer: Sauteed mushrooms

Sauteed mushrooms are the only component here not to feature in this dish. Poulet Princesse would typically be a poached chicken breast served with a chicken veloute, asparagus heads and noisette potatoes. These are small potato balls that have been shallow fried.
9. When you're reading a French menu and see that something is done in the style of "Lyonnaise," what would you typically expect it to be served with?

Answer: Onions

Easy to remember if you're allergic to onion, stay away from Lyonnaise!
10. If the chef asks you to put something into the "marmite," what on earth would he be talking about?

Answer: Stock pot

Traditionally, the stock pot used to be left on all day and any off cuts and ends of food would go into it. The leftover liquid or stock could then be used for sauces and soups.
Source: Author jakehibberd

This quiz was reviewed by FunTrivia editor ozzz2002 before going online.
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