French Cuisine Trivia Questions
Total Questions: 17
What 8-armed cephalopod is used along with white wine and garlic to make the French dish Poulpe a la Provencale?
Easy
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octopus
What color does the name 'beurre blanc' translate to in English?
Easy
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white
What freshwater crustacean is required in a quantity of at least 30 to make mousse d'ecrevisses in French cuisine?
Easy
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crayfish
What is the name of the French dish that translates to 'coarse stew' and has eggplant as its basic ingredient?
Medium
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ratatouille
In French cooking, what is a 'supreme' that is a type of veloute made with meat stock, butter, and flour?
Medium
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sauce
What leafy green vegetable is the main ingredient in souffle d'epinards?
Medium
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spinach
What is the name of the large melon in France, known as a pasteque, that might be filled with wine before being served?
Medium
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watermelon
In French cuisine, what reptile is commonly used to make soup, with its flippers sometimes being braised and served in sauce?
Medium
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turtle
What blue-veined treat, known as the 'cheese of kings and popes', is often paired with a dry red wine to conclude many French meals?
Medium
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roquefort
What 11-letter French potato soup should you not complain about if it is served cold?
Medium
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vichyssoise
What vegetable, known as chou-fleur in French, can be sauteed or eaten raw in salads?
Hard
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cauliflower
What vegetable, known as chou-fleur in French, is used in dishes described as a la Dubarry in French cuisine?
Hard
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cauliflower
What is the name of the Marseilles stew made with 'rascasse', a Mediterranean rockfish?
Hard
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bouillabaisse
What kind of meat is required to make cotes de veau grillees?
Hard
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veal
What light and airy dish, often made with beaten egg whites, gets its name from French cuisine and can include ingredients like chocolate or salmon?
Very Hard
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mousse
What is the Provencal stew that is often served over slices of dried French bread and is the soup du jour on Fish on Fridays?
Very Hard
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bouillabaisse
What type of bird is cooked in the French dish known as Canard aux petits pois?
Very Hard
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duck
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