Published: Wednesday 4th March 2020A free quiz about all aspects of French cuisine.
First published in France in 1903, who wrote "Le Guide culinaire", the reference book on French cuisine?Auguste Escoffier.
In which part of France did the baked rice desert known as "Teurgoule" originate?Normandy.
Which animal's milk is used to produce Roquefort cheese?Sheep.
What would you be eating if you were served "Les cuisses de grenouille" in a French restaurant?Frogs Legs.
What name is given to the paper lid added to a dish to slow down moisture loss during cooking?Cartouche.
What name is given to the crescent shaped pastry often served at breakfast in France?Croissant.
What would you be eating if you were served "Escargots" in a French restaurant?Snails.
What is used to dust the rind of the French soft cheese, Valencay?Charcoal.
Which fruit in French is known as a Framboise?Raspberry.
Literally translated as "Under Vacuum", what is the French term for cooking food in a sealed bag in a water bath?Sous Vide.
What type of pastry is used to make eclairs?Choux.
What are the traditional ingredients used in the filling of a Quiche Lorraine?Eggs, bacon(lardons) and Cheese.
What is the moist, soft, creamy, surface-ripened cow's milk cheese originating in Normandy?Camembert.
How would you ask for a "Well Done" steak in a French restaurant?Bien Cuit.
We know it as a savoury snack but what in France is a Marmite?A covered container for soup.
Which three vegetables are usually part of a Mirepoix?Carrots, Celery and Onion.
Originating in the Lorraine area of France, what are the small shell shaped sponge cakes called?Madeleines.
What is the French stewed vegetable dish from Provencal called?Ratatouille.
What is the French term for a clear soup broth?Consomme.
What is a Bavarois?A desert made with cream and eggs and set with gelatine.
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