French Food Quiz

French Food Quiz — Practice Questions

1. A croissant is made from which type of pastry dough?
2. Which famous sauce — made from egg yolks, butter, and lemon juice — is a cornerstone of classical French cuisine?
3. Coq au vin is a classic French braised dish. What does 'coq au vin' translate to?
4. The five French 'mother sauces' are the foundation of classical French cooking. Which of these is one of them?
5. Bouillabaisse is a traditional Provençal fish stew. Which French city is it most closely associated with?
6. Crème brûlée is a classic French dessert. What is the defining feature that sets it apart?
7. Which city is often called the gastronomic capital of France?
8. Foie gras is a controversial French delicacy made from which bird's liver?
9. Ratatouille is a traditional Provençal vegetable dish. Which vegetables are classically used?
10. A French baguette must meet specific criteria in France. Approximately how long is a standard baguette?
11. Which cheese — soft, white, and creamy — is known as the 'king of cheeses' and comes from the Île-de-France region?
12. French onion soup is topped with what before being placed under a grill?
13. Escargot is a French dish made from:
14. Béarnaise sauce — the rich accompaniment to a steak — is a variation of Hollandaise. What gives béarnaise its distinctive flavour?
15. Which cooking technique — beloved in French cuisine — involves slow-cooking food in vacuum-sealed bags in precisely controlled warm water?
16. Cassoulet is a hearty slow-cooked French casserole associated with the Languedoc region. What is it made from?
17. Which French dessert consists of two round almond meringue shells sandwiched with a filling — often ganache, buttercream, or jam?
18. Confit is a French preservation technique. Duck confit involves:
19. Vichyssoise is a classic cold French soup. What are its main ingredients?
20. Auguste Escoffier is considered the father of modern French cuisine. Which landmark hotel did he work at, developing the classical French menu format?