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What does tartare refer to?

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

Marvelous!

Uh-oh. That was incorrect. 😔

What is sous vide?

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

Fabulous!

That was incorrect.

Do you know what confit means?

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

You're doing great!

Hmm, I don't think so. 😔

What is an amuse-bouche?

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

Amazing! 👍

Nope, sorry. 😢

What does raclette mean?

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

Absolutely right! 👍

I'm afraid that wasn't it. 😔

Do you know what an emulsion is?

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
Soured and thickened cream

Impressive! 👍

Not quite.

What is the word chiffonade referring to?

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

You've got it! 🥳

Hmm, I don't think so. 😔

What does demi-glace mean?

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

Fabulous!

Doh! 🤬

Do you know what a compote is?

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

You're one class act!

Having difficulty with this one?

What is a coulis?

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

Amazing! 👍

Not quite.

Do you know what macerate refers to?

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

Great job!

Nope, sorry. 😢

What does meuniere refer to?

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