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French Cooking 117097 is a selection of 10 questions. French Cooking 117097 is the filename to differentiate it from other Food & Drink quizzes. Feel free to use any of these questions and answers for your own quizzes. Just keep in mind that you cannot republish them in any format.
- Q: If a dish is cooked à la soubise, the sauce primarily contains which vegetable?
A: Onions, an old-school French sauce that isn’t all too common these days - Q: What does the term farci mean when used to describe food?
A: Stuffed – it’s a French word that means “stuffed” or “filled” - Q: Which fruit is contained in the classic French dish ‘Sole Veronique’?
A: Grapes – Veronique sauce is a French cream sauce, made with vermouth, white grapes and often tarragon. It is most commonly served with fillets of lemon sole. - Q: In French cuisine, if something is described as “En Brochette”, how would it be served?
A: Cooked on a skewer - Q: Which French term describes a dish that is served with carrots, or that has carrots in it?
A: À la Crécy - Q: In classic French cuisine, Florentine means garnished with which vegetable?
A: Spinach - Q: Which cookery term means fried lightly and quickly?
A: Sauté – it comes from the French word meaning “jump” or “bounced” - Q: If you ordered “huitres” in a French restaurant, what would you receive?
A: Oysters - Q: Which two French words describe cooking with smaller portions and increased emphasis on presentation?
A: Nouvelle cuisine - Q: Which vegetable is present in dishes cooked “À la Dubarry”?
A: Cauliflower – “À la Dubarry” refers to a variety of dishes made with cauliflower, white sauce, and grated cheese, or a rich cauliflower soup or garnish