French Food Quiz
Questions: 16 · 10 minutes
1. Which description matches a julienne knife cut?
Large, irregular chunks intended for long braising
Thin, uniform matchstick-shaped strips
Very small cubes produced from minced herbs
Wide circular slices cut on a diagonal
2. In the traditional confit method, how is meat such as duck commonly prepared?
It is roasted uncovered over very high heat
It is coated in breadcrumbs and fried until crisp
It is simmered rapidly in wine until the liquid evaporates
It is salted, then cooked slowly in fat at a low temperature
3. What is the main purpose of a bouquet garni in French cooking?
To create a crisp coating on fried foods
To thicken a sauce without using flour
To infuse a dish with herbs that can be removed after cooking
To garnish a finished plate with raw vegetables
4. You are finishing French onion soup in individual ovenproof bowls. Which step creates the characteristic gratinéed top?
Fold raw cheese into the soup before simmering
Add bread and cheese, then broil until browned and bubbling
Top the soup with pastry and steam it
Stir breadcrumbs into the soup and chill it
5. Which ingredients make up the classic French mirepoix used as an aromatic base?
Leek, potato, and parsley
Onion, garlic, and tomato
Onion, carrot, and celery
Carrot, turnip, and shallot
6. What does it generally mean to sauté an ingredient?
To cook it quickly in a small amount of fat over fairly high heat
To cook it slowly while fully covered with liquid
To brown it in the oven before adding any fat
To steam it in a covered pan without direct contact with water
7. A tart shell keeps turning soggy when filled with a moist custard. Which preparation would help the crust set first?
Knead additional butter into the shaped shell
Brush the raw shell with water before filling it
Blind-bake the shell, usually with weights, before adding the filling
Add the filling while the dough is still warm and soft
8. You want the top of a potato gratin to develop a deeper golden crust without greatly extending its cooking time. What should you do near the end?
Cover it tightly with foil
Add cold stock around the edges
Place it briefly under the broiler or grill
Lower the oven temperature and cover the dish
9. You have a tough cut of beef that needs to become tender while developing a rich sauce. Which method is most suitable?
Brown it, then cook it slowly with a modest amount of liquid in a covered vessel
Poach it briefly in barely warm water
Sauté it quickly in small pieces and serve it immediately
Broil it uncovered until the center is dry
10. A delicate fish fillet must remain tender while cooking in seasoned liquid. Which approach best describes poaching?
Boil the liquid vigorously with the pan uncovered
Cook the fish in shallow fat until its exterior is crisp
Steam the fish above rapidly boiling liquid
Keep the liquid at a gentle temperature below a full simmer
11. A simmering sauce is too thin, and you want to thicken it gradually with beurre manié. What should you add?
Egg yolks beaten with cream
Equal parts softened butter and flour kneaded together
Flour browned alone in a dry pan
Cold butter mixed with reduced stock
12. Which combination forms the foundation of a classic béchamel sauce?
Milk thickened with a butter-and-flour roux
Brown stock and brown roux
Tomatoes, aromatics, and stock
Egg yolks and clarified butter
13. A vinaigrette has separated after sitting on the table. What is the simplest way to restore its temporary emulsion before serving?
Whisk or shake it vigorously again
Heat it until the oil begins to simmer
Strain out the vinegar
Freeze it briefly to solidify the oil
14. After searing meat, you see flavorful browned bits stuck to the pan. Which step best uses them to begin a sauce?
Dust the dry pan with flour and discard the browned bits
Add liquid and scrape the pan to deglaze it
Cover the pan and let the browned bits steam loose
Cool the pan completely before wiping it clean
15. Which description best identifies ratatouille?
A pastry filled with almond cream and fruit preserves
A white bean and preserved-meat stew associated with southwestern France
A seafood stew traditionally flavored with saffron
A Provençal dish built around cooked vegetables such as eggplant, zucchini, peppers, and tomatoes
16. While making hollandaise, why are the egg yolks commonly heated gently rather than over strong direct heat?
Gentle heat makes the butter separate before it is added
Strong heat turns clarified butter back into whole butter
Direct heat prevents the sauce from gaining any acidity
Strong heat can scramble the yolks and break the emulsion