1) A large, long green onion a) leek b) scallion c) chive d) herb 2) A thin pancake rolled around a filling a) crepe b) cake c) a thin cookie d) croissant 3) a crescent-shaped flakey roll a) muffin b) crepe c) croissant d) chive 4) a white sauce with cream, yolks, and cheese a) vinaigrette b) truffle c) mornay d) chive 5) a sauce of butter, yolk, lemon, shallots, wine, and tarragon a) bearnaise b) mornay c) cream d) bouillabaisse 6) a salad dressing of oil, wine vinegar, and salt & pepper a) truffle b) chive c) vinaigrette d) chaud-froid 7) a mushroom-like fungus that grows underground a) escargot b) truffle c) chaud-froid d) tarragon 8) snails a) chaud-froid b) escargot c) mornay d) bechamel 9) a cold sauce used to coat fish or poultry a) bechamel b) mornay c) chaud-froid d) wine 10) red wine sauce with brown stock, shallots, and a bay leaf a) bechamel b) wine c) bouillabaisse d) bordelaise 11) a basic white sauce a) bechamel b) chives c) leek d) bouillabaisse 12) shellfish and fish stew a) souffle b) bouillabaisse c) mornay d) croissant 13) herbs wrapped in cheesecloth cooked with foods a) souffle b) Cream Brulee c) bouquet garni d) crepe 14) a light, baked dish whose base is stiff egg whites a) Cream Brulee b) souffle c) brioche d) parsley 15) a mix of parsley, chives, tarragon, & chervil used as seasonings a) fines herbes b) vinaigrette c) brioche d) mornay 16) creamy, cold leek and potato soup a) vinaigrette b) escargot c) vichyssoise d) en croute 17) flavored, sweet whipped cream a) crepe b) chaud-froid c) creme chantilly d) gelee 18) buttery egg and yeast bread a) en croute b) brioche c) bearnaise d) crepe 19) gelatin covering a) omelet b) gelee c) bearnaise d) mousse 20) in crust a) en croute b) mousse c) brioche d) bechamel 21) a French cake a) gateau b) mousse c) bearnaise d) omelet 22) butter and flour together used as a thickener a) gateau b) roux c) escargot d) gelee 23) liver used usually in pates or mixtures of ground food a) foie b) roux c) leek d) vichyssoise 24) cheesy egg custard in a pie shell a) Cream Brulee b) leek c) brioche d) quiche

French Cooking Terms

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