French Food 1 - Answers

Published: Thursday 23rd May 2019A free quiz for all those who love their French food.
  1. In France what would you buy from a Charcuterie? Cooked meats usually pork.
  2. Popularised in the 1960s, what is the French phrase for the type of cooking that concentrates on lighter more delicate dishes with an emphasis on presentation? Nouvelle Cuisine.
  3. What type of wine is generally used to make a Beef bourguignon? Red wine (Burgundy).
  4. What is the traditional French fish soup from the Provencal region called? Bouillabaisse.
  5. If a food is described as "En Croute", how would it be presented? Wrapped in a dough or pastry.
  6. What is the soft cow's milk cheese originating in the Seine-et-Marne region called? Brie.
  7. What name is given to the French dessert that consists of profiteroles piled in a cone shape? Croquembouche.
  8. Which two ingredients must a Salade Nicoise contain? Olives and Tuna.
  9. What part of a pig is generally used to make an Andouillette sausage? Chitterlings (Intestines).
  10. What are the classic five "Mother" sauces of French cuisine? Bechamel, Veloute, Espagnole(Brown), Hollandaise and Tomato.
  11. Where must a Fermier cheese be made? On the farm where the milk is produced.
  12. What fruit is traditionally used in a Clafoutis? Black Cherries.
  13. In French cuisine which chopped ingredient can be referred to as "Duxelles"? Mushrooms.
  14. What is the French word for grapefruit? Pamplemousse.
  15. What colour is the rind on the French cheese Saint Paulin? Orange.
  16. What name is given to a mixture of herbs, often tied together, used to flavour soups and stews? Bouquet Garni.
  17. What would you be eating if you were served "Moules" in a French restaurant? Mussels.
  18. When generally would a digestif be served in a french restaurant? At the end of a meal.
  19. If a French dish is described as "Au pistou", which herb would it contain? Basil.
  20. How is Steak Tartare cooked? It isn't it's served raw.

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