French for Foodies

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Can you name the French culinary term?

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

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