French for Foodies

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Can you name the French culinary term?

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

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