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French Foods - Statistics
General Stats
- This quiz has been taken 41 times
- The average score is 17 of 35
Answer Stats
| Hint | Answer | % Correct |
|---|---|---|
| A flaky, crescent-shaped pastry | Croissant | 100%
|
| A long, thin loaf of bread consisting of simple ingredients | Baguette | 97%
|
| Snails as food | Escargot | 81%
|
| French fries and cheese curds topped with brown gravy | Poutine | 76%
|
| A white sparkling wine | Champagne | 70%
|
| A meringue-based sandwich cookie | Macaron | 70%
|
| A sauce made with oil, egg yolk, and an acid | Mayonnaise | 70%
|
| Tart with an egg filling | Quiche | 65%
|
| Custard topped with caramelized sugar | Crème brûlée | 59%
|
| A dish consisting of stewed vegetables | Ratatouille | 59%
|
| Chicken braised in red wine | Coq au vin | 57%
|
| Fattened duck or goose liver | Foie gras | 57%
|
| Emulsion of garlic and olive oil | Aioli | 54%
|
| A dish made from a thin layer of unleavened batter or dough | Crêpe | 54%
|
| Like above, but topped with a poached or fried egg | Croque madame | 54%
|
| Hot sandwich made of ham and cheese | Croque monsieur | 54%
|
| Soup consisting of onions, bread, and cheese. | French onion | 54%
|
| Salad consisting of tomatoes, hard-boiled eggs, olives, and anchovies or tuna (Salade _____) | Nicoise | 54%
|
| Choux dough filled with cream and topped with icing | Éclair | 51%
|
| Small sponge cake in the shape of a shell | Madeleine | 51%
|
| Fish soup from Marseille | Bouillabaisse | 49%
|
| Sauce made of egg yolk, melted butter, and lemon juice | Hollandaise | 49%
|
| Egg formed around a filling fried in butter or oil | Omelette | 49%
|
| Like above, but with bacon or ham | Quiche lorraine | 43%
|
| Sauce made of white roux, milk, and nutmeg | Béchamel | 41%
|
| Small pieces of toasted or fried bread | Crouton | 41%
|
| A fluffy, baked egg dish | Soufflé | 38%
|
| White beans baked with various meats | Cassoulet | 35%
|
| Sauce made of clarified butter, egg yolk, white wine vinegar, and herbs | Béarnaise | 32%
|
| Smoke sausage made with pork that is popular in Cajun cuisine | Andouille | 27%
|
| Hot chili pepper often ground and used to flavor dishes | Cayenne | 24%
|
| Pastry topped with caramelized fruit | Tarte Tatin | 16%
|
| Duck cooked in fat | Duck confit | 8%
|
| Pastry with a high egg and butter content | Brioche | 5%
|
| Beef stew braised in red wine | Boeuf bourguinon | 0%
|
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