Statistics for French Cooking Terms

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General Stats

  • This quiz has been taken 65 times
  • The average score is 9 of 20

Answer Stats

DescriptionHintTerm% Correct
to set alcohol on fireFFlambé
96%
to slice in a long thin stick shape (usually vegetables)JJulienne
84%
Flour that has been added to melted butterRRoux
82%
Mother sauce made from eggs and butterHHollandaise
67%
to burn and create a crustBBrûlé
65%
to cook in a water proof vessel submerged under water at a controlled temperatureSVSous Vide
62%
Mother sauce made from a red fruit that gives the sauce its name (usually thought of as an Italian sauce)TTomate
62%
Cook in a pan or bowl over a pot of boiling water and cook without indirect heatB-MBain-marie
60%
Mother sauce made from butter flour and milkBBéchamel
56%
A bundle of herbs tied together to add flavor.BGBouquet Garni
53%
Mother sauce made with white stock (fish or chicken) to start a gravy or other saucesVVelouté
36%
A mixture of aromatic vegetables usually used to make a base to soups and saucesMMirepoix
33%
Browned butterBNBeurre Noisette
29%
to cut and prepare all the ingredients for a dish and set up the cooking areaMEPMis en place
29%
to cook in oil or fat at a low temperatureCConfit
27%
Finely chopped mushrooms used as a paste or stuffing.DDuxelles
18%
Mother sauce made from vegetables and beef stockEEspagnole
16%
Reheated foodRRéchauffée
11%
Equal parts of butter and flourBMBeurre Manié
7%
Delicately mixing flour and beaten egg whitesMMacaronage
2%

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