Discovery Quiz - Test your knowledge!

1/10 What does "blanching" mean in cooking?

Sprinkle with flour Immerse in boiling water then cool Cook in a pan without fat

2/10 Which red wine is traditionally used in Beef Bourguignon?

A Beaujolais (Gamay) A Burgundy (Pinot Noir) A Bordeaux (Cabernet)

3/10 How many "mother sauces" are there in classic French cuisine?

5 3 7

4/10 What is a "bain-marie"?

Gentle cooking in a container placed over hot water A cream-based dessert A utensil for straining sauces

5/10 Which French chef is called "the king of chefs"?

Auguste Escoffier Antonin Careme Paul Bocuse

6/10 Which cheese is used in Savoyard fondue?

Camembert and Brie Beaufort, Comte and Emmental Roquefort and Gruyere

7/10 What does "emincer" mean in cooking?

Cut into thin regular slices Crush with a pestle Saute over high heat

8/10 At what temperature should a Bordeaux red be served?

At room temperature (22 degrees) Between 8 and 10 degrees Between 16 and 18 degrees

9/10 What is the main ingredient in ratatouille?

Potato Eggplant Cauliflower

10/10 Which pastry is made of choux pastry and cream?

The macaron The eclair The Tarte Tatin