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6%

What does tartare refer to?

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

Bullseye!

Not quite right. 😢

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6%

What is sous vide?

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

Right on the money!

Having difficulty with this one?

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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
Meat soaked in heavily salted water
Food that is cooked in both moist and dry heat

Great!

Not quite.

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6%

What is an amuse-bouche?

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

Excellent!

Having difficulty with this one?

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6%

What does raclette mean?

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

Fantastic! 🥳

Not quite.

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6%

Do you know what an emulsion is?

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

That's the way!

Not quite right. 😢

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6%

What is the word chiffonade referring to?

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

That's the way!

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6%

What does demi-glace mean?

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

Bravo!

I'm afraid that wasn't it. 😔

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6%

Do you know what a compote is?

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

Beautiful! 👍

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6%

What is a coulis?

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

Bullseye!

That was incorrect.

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6%

Do you know what macerate refers to?

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Separating meat from bone and fat
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
Cooking the fat out of something

Boom! Nailed it! 👊

I'm afraid that wasn't it. 😔

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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 binding agent of cream and egg yolks
A liquid which has been reduced until it is nearly dry

Stunning!

Not quite.

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6%

What does roux mean?

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

Nice!

I'm afraid that wasn't it. 😔

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6%

What is a gremolata?

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

Brilliant! 👍

Uh-oh. That was incorrect. 😔

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6%

What is en papillote referring to?

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

Nice!

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