French for Foodies

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Can you name the French culinary term?

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DescriptionTerm
Small confection generally eaten at the end of a meal or served as part of dessert. French for “small oven”.
A sauce of vinegar and shallots, typically used for oysters.
A paste of black olives, often capers and anchovies, crushed in a mortar with lemon juice and pepper.
French for “windblown” to describe its lightness) is a small hollow case of puff pastry.
Named after an Italian city, refers to food prepared with spinach.
Classic sauce that combines lobster stock, tarragon, and paprika or cayenne pepper.
Apple brandy
A vegetable stew, usually made with eggplant, tomatoes, zucchini, peppers, and onions, seasoned with herbs and garlic.
Sauce that combines a light roux with a light stock .
Mixed salad consisting of various vegetables topped with tuna and anchovy.
An ancient method of preserving meat (usually goose, duck or pork) whereby it is salted and slowly cooked in its own fat.
Buttermilk or sour cream cultured to provide a slight tang. Useful for its lack of curdling.
Small sweet fresh green peas.
DescriptionTerm
A hot ham and cheese (typically emmental or gruyère) grilled sandwich.
Literally means, “on the menu”; In restaurants it refers to ordering individual dishes rather than a fixed-price meal.
Complimentary bite-sized dish sent by chef to begin a meal. Translates as “entertains the mouth”.
Simple sauce of brown butter, chopped parsley, and lemon. Literally means, “female miller”.
Wrapped in pastry and baked: said esp. of meats.
Method of cooking in which the food is put into a folded pouch or parcel and then baked.
Covered or encrusted with almonds.
Of mussels; cooked in white wine and herbs, and served in half shells. 2. Of fish; cooked in white wine and garnished with mussels.
A small often rounded mass consisting usually of minced meat, fish, or vegetable coated with egg and bread crumbs and deep-fried.
A preparation of finely chopped raw meat or fish optionally with seasonings and sauces.
Tangy cold sauce often flavored with capers, onions, parsley, gherkins or herbs.
A rich, slow-cooked bean stew or casserole originating in the south of France, containing meat, pork skin, and white haricot beans.

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Created Apr 17, 2011SourceReportNominate
Tags:French