Fun Quizzes > Food Quizzes > Only a Food Snob Can Get 15/15 on This Quiz

6%

What does tartare refer to?

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A salad consisting of tender mixed greens
Raw meat or fish cakes
Eggs extracted from fish
A spreadable paste of seasoned ground meat and fat

Spot on! 🥳

Hmm, I don't think so. 😔

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6%

What is sous vide?

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Sealing food in an airtight plastic bag and placing it in a water bath for a long period of time
Deep frying food in batter
Plunging food into boiling water first and cold water after
Cooking food on skewers

Sweet!

That was incorrect.

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6%

Do you know what confit means?

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Liver of a goose or duck that’s been specially fattened
Meat that is cooked and stored in its own fat
Food that is cooked in both moist and dry heat
Meat soaked in heavily salted water

Nice!

I'm afraid that wasn't it. 😔

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6%

What is an amuse-bouche?

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A small sampling of food served before a meal
A finely ground mixture of different spices
A meat dish served with gravy made from juices from its own cooking
An intentionally unassembled dish

Superb!

That was incorrect.

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6%

What does raclette mean?

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Thin slices of raw beef
Small dough dumplings
Flat, round cakes of pastry
A heated wheel of cheese

Superb!

I'm afraid that wasn't it. 😔

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6%

Do you know what an emulsion is?

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Soured and thickened cream
A clear soup made from a richly flavored stock
$Only a Food Snob Can Get 15/15 on This Quiz The blending together of two liquids that don\'t typically go together$ The blending together of two liquids that don't typically go together
Clarified butter

Super!

I'm afraid that wasn't it. 😔

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6%

What is the word chiffonade referring to?

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To gently break down
To inject flavors into an ingredient
To cook food partially
To slice into very thin strips

Fabulous!

I'm afraid that wasn't it. 😔

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6%

What does demi-glace mean?

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A light, whipped, and flavored mousse
A rich brown sauce made from reduced veal and beef stock
A sweet and sour flavoring for sauces
Meat cooked slowly in liquid

Hooray! 🥳

I'm afraid that wasn't it. 😔

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6%

Do you know what a compote is?

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Liquid separated from its sediments
A chilled dessert of fresh or dried fruit cooked in a syrup
Liquid thickened and intensified by simmering
A sweet custard with caramelised sugar

Fabulous!

Uh-oh. That was incorrect. 😔

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6%

What is a coulis?

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A small glass of alcohol served before a meal
A thick sauce made from puréed and strained fruits or vegetables
A dish of seafood marinated in citrus juice
A spicy, aromatic chile paste

Way to go!

That was incorrect.

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6%

Do you know what macerate refers to?

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Exposing food to radiation
$Only a Food Snob Can Get 15/15 on This Quiz Soaking foods in liquid so that they take on the liquid\'s flavor$ Soaking foods in liquid so that they take on the liquid's flavor
Separating meat from bone and fat
Cooking the fat out of something

You've nailed it!

Having difficulty with this one?

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6%

What does meuniere refer to?

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All the ingredients and tools necessary to prepare a certain recipe
A French method of cooking where foods are lightly floured and then fried or sautéed in butter
A liquid which has been reduced until it is nearly dry
A binding agent of cream and egg yolks

Good work!

Having difficulty with this one?

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6%

What does roux mean?

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A sauce base made by combining butter and flour over heat into a paste
Liquor drizzled on food while cooking and ignited after
Thick tenderloin steak
A mixture used to season soups and stews

You get a gold star for that! 🌟

That was incorrect.

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6%

What is a gremolata?

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A dish cooked with tomatoes, anchovies, and olives
A Mexican filled pastry
Something that has been semi-frozen to have a slushy texture
An Italian garnish of minced garlic, parsley, lemon rind and shredded basil

Yay!

That was incorrect.

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6%

What is en papillote referring to?

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Food cooked and served in individual pots
Small starter dishes intended to be eaten by hand
Food cooked in sealed parchment paper
A specific blend of herbs native to the south of France

Absolutely right! 👍

That was incorrect.

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