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French Cuisine Terms

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Instructions: Test your knowledge of classic French culinary vocabulary used in kitchens worldwide

  1. 1.

    What does the French culinary term 'amuse-bouche' refer to?

    A
    A dessert wine
    B
    A large main course
    C
    A single bite-sized appetizer served compliments of the chef
    D
    A type of French bread
  2. 2.

    In French cuisine, what is a 'roux'?

    A
    A type of salad
    B
    A mixture of fat and flour used to thicken sauces
    C
    A pastry filling
    D
    A red wine reduction
  3. 3.

    What does the French term 'confit' traditionally refer to?

    A
    A type of candy
    B
    Meat slowly cooked and preserved in its own fat
    C
    A jam or preserve
    D
    A cold soup
  4. 4.

    What is a French 'beurre blanc'?

    A
    A warm emulsified butter sauce made with white wine and shallots
    B
    Whipped cream
    C
    White bread
    D
    A white cheese
  5. 5.

    In French cooking, what does 'en croute' mean?

    A
    Topped with breadcrumbs
    B
    Served in a bread bowl
    C
    Served on a plate
    D
    Wrapped in pastry dough before baking
  6. 6.

    What is a 'coulis' in French cuisine?

    A
    A type of knife
    B
    A small pastry
    C
    A soup garnish
    D
    A thick sauce made from pureed and strained fruits or vegetables
  7. 7.

    What does 'gratin' mean in French cooking?

    A
    Grated cheese
    B
    A deep-fried dish
    C
    A dish topped with cheese or breadcrumbs and browned under heat
    D
    A type of grill
  8. 8.

    What is a 'ganache' in French pastry?

    A
    A fruit tart
    B
    A sugar glaze
    C
    A smooth mixture of chocolate and cream
    D
    A type of cake pan
  9. 9.

    In French cuisine, what is a 'cassoulet'?

    A
    A type of cheese fondue
    B
    A small saucepan
    C
    A cold appetizer plate
    D
    A slow-cooked casserole of white beans and meat from southern France
  10. 10.

    What does the term 'veloute' refer to in French cooking?

    A
    A type of mushroom
    B
    A velvety chocolate dessert
    C
    Velvet fabric for table covers
    D
    A smooth white sauce made with stock thickened by a roux
  11. 11.

    What is a 'croquembouche'?

    A
    A savory croquette
    B
    A type of French cookie
    C
    A towering French dessert made of choux pastry puffs bound with caramel
    D
    A crunchy baguette
  12. 12.

    In French culinary terminology, what does 'brunoise' describe?

    A
    A caramelized onion dish
    B
    A type of brownie
    C
    A very fine dice cut of vegetables, typically 3mm cubes
    D
    A brown sauce
  13. 13.

    What is a 'bouquet garni' in French cooking?

    A
    A bundle of herbs tied together and used to flavor soups and stews
    B
    A flower arrangement for the table
    C
    A garnish of edible flowers
    D
    A bouquet-shaped bread roll
  14. 14.

    What does the French term 'charcuterie' refer to?

    A
    A cheese-making process
    B
    A type of pastry shop
    C
    A French charity dinner
    D
    The craft of preparing and assembling cured meats and meat products
  15. 15.

    In French cuisine, what is a 'clafoutis'?

    A
    A savory cheese tart
    B
    A type of crepe
    C
    A claw-shaped pastry
    D
    A baked custard dessert traditionally made with black cherries

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