Show:
Ingredients
Meal Customs
French Cooking Terms
French Dishes
Grab Bag
100
These are the ingredients in a 'mire poix'.
What are carrots, celery, and onion
100
This is the time lunch is usually consumed
What is from 12-2
100
This term means cooked in its own fat
What is confit
100
These ingredients make up the dish 'ratatouille'?
What are zucchini, summer squash, eggplant, and tomatoes
100
This is the capital of France
What is Paris
200
These ingredients make up a popular French lunch
What are cheese, bread (baguettes), wine, meats
200
This is the time dinner is usually eatn.
What is 8-8:30 pm
200
This term means that fat is slowly cooked until it melts and is then strained of impurities from the cooking
What is rendering
200
These ingredients make up the dish 'cassoulet'
What are beans, meats (duck, sausage), and breadcrumbs with parsley
200
This is a tall white hat worn by chefs
What is a toque
300
These are the ingredients in chocolate mousse.
What are eggs, sugar, chocolate, and butter
300
True or false: breakfast is usually a heavy, filling meal
What is false. Breakfast is the smallest, lightest meal of the day.
300
A knife cut, by which herbs (basil), lettuces and leafy greens are cut into very fine ribbons.
What is chiffonade
300
These are flat French pancakes
What are crepes
300
This is a type of small circular biscuit, typically made from ground almonds, coconut, and/or other nuts or even potato, with sugar and sometimes flavorings, food coloring, glace cherries, jam and/or a chocolate coating.
What is a macaroon
400
This classic French dish has ingredients including beef, bacon, carrots, onion, garlic, red wine, beef broth, tomato paste, and mushrooms. It is a stew prepared with beef braised in red wine, traditionally red Burgundy
What is Beef bourguignon
400
True or false: lunch is the most important meal of the day
What is true
400
A technique by which a liquid, usually wine, is added to a pan that has been used to roast or sauté, in order to pick up the bits that have caramelized on the bottom of the pan. this term is often the first step in making a pan sauce.
What is deglazing
400
The fattened liver of a specially raised duck or goose, it is often poached in a terrine mold, or cut raw into slices and sautéed.
What is foie gras
400
This is a kitchen tool that is used to evenly and thinly slice vegetables
What is a mandolin
500
These are snails cooked in a garlic, butter sauce
What are escargot
500
True or false: most meals are eaten with one's family
What is true. It is known as 'en famille'
500
This refers to a meat dish, in which pieces of meat are cooked at the table in a pot of hot oil, or a dessert, in which pieces of fruit are dipped into warm, melted chocolate.
What is fondue
500
A rich egg custard, the top of which is sugared, and then heated so that the sugar melts to a crisp, caramel crust.
What is creme brulee
500
These are the colors of the French flag
What are blue, white, and red (they are in vertical bands in that order).